supervisor

Roles & ResponsibilitiesYou will handle everything from developing staff and managing unit financials, to ensuring an authentic experience that offers guests a departure from the ordinary. This role is based in the field and works directly with the senior leadership.The Senior F&B Operations Manager will assist the Restaurant Manager in all her/his responsibilities by coordinating and managing the operation of the F&B outlet, ensuring internal and external customer satisfaction, productivity, maximization of revenue and resources, and effective control.Responsibilities:Work directly with HR to hire the best teams in Singapore
Conduct training and orientation along with HR support to set up new managers and team members for success
Build and promote a deep bench of talented unit leaders and team members
Assist with the creation of Singapore KPIs and revenue targets, and ensure the team is focused on them on a daily basis
Work with key suppliers and partners to ensure purchasing and inventory management is managed to ensure the highest quality and best COGS
Visit Singapore units weekly through scheduled visits and detailed analysis
Coach your team to ensure that each Unit consistently delivers against the quality and health and safety measures
Be fully engaged in guest feedback loop, and ensure support for the continuous improvement process work with R&D and the Data analysis team to implement adjustments as required
Work directly with Senior Management and ensure collaboration across Singapore
Participate in the daily preparation and unit management as required to ensure the optimal output of meals at the highest quality level
Operational:Responsible for all aspects of outlet's F&B operations runs smoothly on a day to day basis.
Ensure safety and hygiene guidelines are followed.
Discuss, review, implement and improve SOP for outlet.
Help control labour cost by maximizing allocation and rostering of team members
Report on management regarding sales results and productivity.
Ensure outlet achieve profitability.
Purchases - pricing, quality, ordering, freshness and looking for competitive suppliers.
Constantly checking the market trends and competency.
Maintain and purchase new F&B equipment
Supervisory:Supervise, lead & motivate the team.
Provide and coordinate training and development program for all staff.
Monitor employee performance and participate in annual employee performance reviews.
Customer Service:Receive, review and act upon feedback and complaints received from customers.
Responsible for ensuring consistent quality of service.

2. SKILLS
Strategic PlanningLeadershipData AnalysisFood QualityInventory