F&B Supervisor

Core Responsibilities:

• Staff Supervision & Training: Lead, coach, and schedule servers, hosts, and bartenders. Conduct daily briefings and evaluate team performance.
• Customer Service: Greet guests, monitor dining satisfaction, and resolve complaints professionally and promptly.
• Operations Management: Coordinate workflow between the kitchen, bar, and service team to maintain smooth service during peak hours.
• Inventory Control: Monitor stock levels, track daily usage, report supply needs, and help manage waste.
• Health & Safety Compliance: Enforce food safety, hygiene, and sanitation regulations across service and preparation areas.
• Administrative Duties: Handle shift rosters, reconcile cash registers, and prepare daily sales or incident reports.

Key Requirements

Education: Minimum GCE N/O-Level, NITEC, or Diploma in Hospitality, Food & Beverage, or related fields.

Experience: At least 2 years of experience in restaurant or hospitality operations, including 1 to 2 years in a supervisory role.

Core Skills: Strong leadership, clear communication, problem-solving abilities, and familiarity with Point of Sale (POS) cashiering systems.

Work Flexibility: Ability to multitask in a fast-paced environment and work flexible shifts, including evenings, weekends, and public holidays.