SUPERVISOR

Roles and Responsibilities

A. Daily Operations Management

• Supervise and coordinate daily food and beverage operations to ensure smooth workflow.
• Ensure food preparation, service, replenishment, and clearing activities are completed efficiently.
• Monitor operational performance and ensure service standards are consistently maintained.
• Coordinate with kitchen staff, service crew, and other departments to meet operational requirements.
• Ensure all equipment, utensils, and workstations are properly maintained and ready for operation.

B. Staff Supervision and Manpower Management

• Supervise, guide, and train service crew and operational staff.
• Allocate daily duties and work assignments according to operational requirements.
• Monitor staff attendance, punctuality, grooming, and work performance.
• Ensure sufficient manpower is available during peak operating hours.
• Conduct on-the-job training and provide guidance to new employees.
• Address staff performance issues and escalate disciplinary matters to management when necessary.

C. Food Safety and Hygiene

• Ensure compliance with food safety, personal hygiene, and workplace cleanliness standards.
• Monitor proper food handling, storage, temperature control, and stock rotation.
• Ensure food preparation and service areas are kept clean and sanitised.
• Conduct routine hygiene inspections and ensure corrective actions are taken when necessary.
• Ensure staff follow applicable food safety procedures and company SOPs.
• Report food safety incidents, equipment defects, and potential hazards promptly.

D. Customer Service and Quality Control

• Ensure customers receive prompt, courteous, and professional service.
• Monitor service quality and resolve customer complaints appropriately.
• Ensure food presentation, portion control, and service standards meet company requirements.
• Gather customer feedback and recommend improvements to enhance customer satisfaction.
• Escalate serious complaints and operational issues to management.

E. Inventory and Cost Control

• Monitor food, beverage, and consumable stock levels.
• Assist with stocktaking, inventory reconciliation, and replenishment planning.
• Minimise food wastage, stock losses, and unnecessary operating expenses.
• Ensure proper receiving, storage, and handling of supplies.
• Report discrepancies, damaged goods, and potential inventory losses.

F. Workplace Safety and Compliance

• Ensure employees comply with workplace safety procedures and operational guidelines.
• Identify and report workplace hazards, accidents, and unsafe working conditions.
• Ensure cleaning chemicals and equipment are handled and stored safely.
• Maintain proper operational records, inspection checklists, and incident reports.
• Ensure compliance with applicable company policies and regulatory requirements.