Job Summary
The Restaurant Supervisor at Udon Shin supports the Restaurant Manager to ensure seamless daily operations, delivering exceptional dining experiences through effective team leadership, operational oversight, and adherence to food safety and quality standards.
Responsibilities
- Lead daily opening and closing procedures to ensure operational readiness and compliance with standards
- Coordinate food preparation activities with the Sous Chef to maintain quality and timeliness of service
- Manage cash handling and POS system transactions accurately and report daily take-in cash during shifts
- Coach, mentor, and guide new service staff to uphold service excellence and operational efficiency
- Deliver high-quality customer service by responding professionally to customer and team feedback to enhance dining experiences
- Monitor and report operational issues promptly to the Restaurant Manager to facilitate timely resolution
- Record daily sales reports and ensure accurate accounting of all food and beverage items
- Maintain inventory control by ensuring stock freshness and adherence to FIFO (first in, first out) system
- Enforce compliance with food safety regulations according to SFA policies to guarantee customer safety
- Oversee outlet safety, cleanliness, and hygiene standards to maintain a welcoming environment
- Delegate supervisory responsibilities and ensure completion of duties to established standards
- Collect and analyze customer feedback to identify opportunities for service improvement
- Track bar inventory and restaurant consumables, assisting in ordering to maintain par levels
- Perform additional duties as assigned to support overall restaurant operations
Required competencies and certifications
- Minimum 3 to 5 years of experience managing an F&B outlet in a supervisory or similar capacity
- Proficient in spoken and written English for effective business communication
- Knowledge of POS systems and computer literacy to support operational tasks
- Commitment to maintaining high standards of personal hygiene and professional conduct
Preferred competencies and qualifications
- Secondary School/O Level, Professional Certificate/NITEC, Diploma, or Advanced/Higher/Graduate Diploma in any field
- Experience working in Japanese cuisine or similar culinary environments
- Demonstrated passion for customer service and ability to work collaboratively within a team
- Outgoing personality with a positive working attitude
