F&B supervisor

Your tasks

1. Daily Restaurant Operations

• Supervise daily operations of restaurants and food outlets to ensure smooth and efficient service.
• Monitor food preparation, service standards and overall outlet performance.
• Ensure compliance with operational procedures and company policies.
• Assist management in coordinating operational activities across different outlets when required.
• Handle daily operational issues and support service improvements.

2. Staff Supervision and Training

• Supervise and coordinate service and kitchen support staff.
• Assist in staff scheduling, attendance monitoring and manpower deployment.
• Conduct on-the-job training for new and existing employees.
• Monitor staff performance, discipline and service standards.
• Support management in improving employee productivity and teamwork.

3. Customer Service Management

• Maintain high standards of customer service and dining experience.
• Handle customer enquiries, feedback and complaints professionally.
• Resolve service-related issues promptly and effectively.
• Build positive customer relationships and encourage repeat business.

4. Food Safety and Quality Control

• Ensure compliance with Singapore Food Agency (SFA) requirements and applicable food hygiene regulations.
• Conduct regular checks on outlet cleanliness, food handling and hygiene standards.
• Monitor food quality, presentation and consistency.
• Ensure proper storage, stock rotation and handling of ingredients and supplies.

5. Inventory and Cost Control

• Assist in monitoring daily inventory and stock levels.
• Coordinate with suppliers and internal teams on replenishment requirements.
• Monitor food wastage and support cost-control measures.
• Assist in preparing operational reports, including sales, inventory and staff performance.

Requirements

• Diploma or equivalent qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline is preferred.
• At least 2 years of relevant experience in the F&B industry, preferably in a supervisory role.
• Good understanding of restaurant operations, customer service and food hygiene practices.
• Strong leadership, communication and problem-solving skills.
• Ability to supervise teams and work effectively in a fast-paced environment.
• Good organisational and time-management skills.
• Basic computer literacy and familiarity with POS systems and operational reporting.
• Willingness to work rotating shifts, weekends and public holidays when operationally required.
• Experience in managing multiple food outlets will be an advantage.