The Restaurant Supervisor oversees daily front-of-house operations, leads the service team during service periods, and ensures every guest receives warm, attentive, and personalized hospitality consistent with Michelin-starred standards.

The ideal candidate is passionate about fine dining, possesses strong leadership and communication skills, and thrives in a highly detail-oriented environment.

Responsibilities

Guest Experience

Deliver consistently exceptional guest experiences throughout every stage of the dining journey.
Anticipate guest needs and personalize service while maintaining professional discretion.
Handle guest feedback, requests and service recovery promptly and effectively.
Build rapport with returning guests and recognize VIPs and special occasions.
Ensure service reflects the restaurant's philosophy of genuine hospitality, elegance and attention to detail.

Service Operations

Supervise daily restaurant operations during lunch and dinner service.
Coordinate table allocations, reservations and seating arrangements to optimize service flow.
Conduct pre-service briefings and post-service debriefs.
Ensure all service standards, sequence of service and presentation requirements are consistently maintained.
Monitor restaurant ambience, cleanliness, lighting, music and table presentation.
Work closely with the kitchen team to ensure seamless communication throughout service.

Food and Beverage Knowledge

Maintain comprehensive knowledge of tasting menus, ingredients, cooking techniques and seasonal menu changes.
Confidently explain dishes, dietary requirements and allergens.
Recommend beverage pairings and support wine service in collaboration with the Restaurant Manager.
Ensure accurate order taking using the restaurant POS system.

Operational Excellence

Ensure compliance with Singapore food safety regulations.
Monitor inventory of service equipment, tableware and operating supplies.
Assist with stock control and ordering of Front-of-House supplies.
Ensure accurate billing and cash handling procedures.
Support the Restaurant Manager in achieving operational and financial targets.

Compliance and Safety

Maintain compliance with Singapore food hygiene.
Ensure service areas meet cleanliness and sanitation standards at all times.
Report maintenance issues and operational risks promptly.
Participate in emergency response procedures where required.

Requirements

Minimum 1 year experience in Food and Beverage operations.
Experience in luxury hotels or Michelin-starred or fine dining restaurants is highly preferred.
Experience managing high-touch guest experiences and tasting menu service is advantageous.
Excellent interpersonal and communication abilities.
Professional grooming and presentation.
Strong organisational and problem-solving skills.
Ability to remain calm under pressure during busy service periods.
High attention to detail and commitment to excellence.
Familiar with POS and reservation systems.
Passion for hospitality and fine dining.
Positive, proactive and service-oriented mindset.
Willingness to continuously learn and improve.