RESTAURANT SUPERVISOR

Roles & Responsibilities:

1. Carry out maintenance on all restaurant equipmentand records, perform daily operation tasks such as taking orders,cashiering, consolidation of daily sales, attend to reservation phone calls andserving food & beverages.

2. Provide excellent customer service at all time andability to handle feedbacks and train team members to achieve guestsatisfaction, operation efficiency and productivity.

3. Manage and oversee all storage supplies for therestaurant to ensure smooth operation and monitor inventory to ensure thatresources are used effectively and minimizing wastage.

4. Maintain a high standard of personal hygiene andappearance at all time.

5. Ensure compliance to Company Standard OperatingProcedure (SOP) as well as the cleanliness and sanitation at work areas.

Any other ad hoc duties as assigned by the Company.

Requirements:

1. Minimum 2 years of working experience inF&B industry

2. Able to work split shift, weekends and publicholidays

3. Customer oriented, service focus, responsibleand positive working attitude.

4. Strong Management skills & goodcommunication skills

5. Handle cash register, POS and Credit cardterminals.

6. Maintain good hygiene and housekeeping.

7. Manage inventory.