SUPERVISOR

Key Responsibilities:

• Supervise daily F&B operations, including food preparation, service, takeaway and delivery activities.
• Lead and coordinate a team of service crew, kitchen staff and part-time workers.
• Assign daily duties, workstations and manpower according to operational requirements.
• Ensure food quality, hygiene, cleanliness and service standards are consistently maintained.
• Monitor food preparation, portion control, presentation and wastage.
• Check stock levels and coordinate ordering, receiving and proper storage of food and supplies.
• Handle customer enquiries, feedback and complaints professionally.
• Ensure compliance with SFA food safety requirements, workplace safety procedures and company SOPs.
• Conduct staff briefing and on-the-job training for new and existing employees.
• Monitor staff attendance, punctuality, grooming and work performance.
• Manage peak-hour operations and resolve operational issues quickly.
• Perform opening and closing duties, including cash handling and outlet security where applicable.
• Prepare basic operational reports covering sales, manpower, inventory and wastage.
• Support the Outlet Manager/Operations Manager in achieving sales, productivity and cost-control targets.

Working Environment:

• Fast-paced F&B environment with prolonged standing and frequent movement.
• Required to work shifts, weekends and public holidays where necessary.
• Must be able to work under pressure and manage a team during peak operating periods.

Requirements:

• Relevant F&B experience preferred.
• Supervisory or team-leadership experience preferred.
• Good communication and interpersonal skills.
• Able to lead a multicultural team.
• Food Hygiene Certificate is an advantage.
• Able to work independently and make operational decisions when required.