F&B Supervisor

Key Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.
• Lead, motivate, and support the service team to ensure smooth and efficient operations during shifts.
• Schedule staff shifts, monitor attendance, and maintain appropriate staffing levels.
• Ensure all mise en place, cleaning, equipment setup, and outlet preparation tasks are completed to company standards.
• Maintain excellent knowledge of menu offerings and beverage selections, and ensure team members are equally informed.
• Operate and supervise Point-of-Sale (POS) transactions, billing, cashiering, and payment processes in accordance with company policies.
• Drive sales through effective upselling and promotion of food, beverage, and outlet offerings.
• Monitor guest satisfaction, handle feedback and complaints professionally, and build strong relationships with guests.
• Maintain high standards of cleanliness, presentation, ambiance, and upkeep of all outlet facilities, equipment, and utensils.
• Monitor inventory levels and coordinate ordering and delivery of supplies.
• Support budgeting, cost control initiatives, and operational reporting.
• Conduct on-the-job training, coaching, and performance evaluations for team members.
• Organize and support special events, promotions, and outlet activities.
• Ensure compliance with food safety, hygiene, HACCP, FIFO, workplace safety, and responsible alcohol service regulations.
• Attend operational meetings and effectively communicate updates to the team.
• Stay informed of industry trends and continuously seek opportunities to improve service standards.
• Perform any other duties assigned by management.

Requirements

• Minimum GCE N-Level / O-Level, NITEC, Diploma, or equivalent qualification in Hospitality, Food & Beverage, or a related field.
• At least 2 years of supervisory experience in a restaurant, hotel, or hospitality environment.
• Strong command of spoken and written English proficiency in an additional language is advantageous.
• Familiarity with restaurant POS systems and cashiering procedures.
• Strong leadership, interpersonal, and communication skills.
• Ability to multitask and perform effectively in a fast-paced environment.
• Customer-focused with a positive attitude and strong attention to detail.

Key Competencies

• Passion for hospitality and delivering exceptional guest experiences.
• Strong service orientation and problem-solving skills.
• Excellent teamwork and leadership abilities.
• Ability to work under pressure and adapt to changing operational needs.
• Well-organized, proactive, and self-motivated.
• Knowledge of local dining, attractions, and community recommendations is an advantage.