SUPERVISOR

- Open / Close Outlet: Check cash, stock, cleanliness, staff attendance

- Supervise Staff: 5-15 staff - service crew, kitchen crew, cashiers. Make roster, assign duties, training new staff

- Food Safety Officer (Your Level 3): This is your biggest advantage

- Ensure all staff follow SFA hygiene rules

- Check food temperature, storage, expiry date

- Prepare for SFA / NEA inspection - you are the person SFA will talk to

- Maintain cleaning schedule, pest control records

- Customer Service: Handle complaints, VIP customers, ensure quality

- Stock & Ordering: Order raw materials, check delivery, control wastage, do stock-take

- Cash & Sales: Daily sales report, cash reconciliation, POS system

- Driving / Logistics (Your Class 4): Arrange delivery, sometimes drive lorry for bulk stock, central kitchen transfer