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.
