F&B supervisor
Description
Job Responsibilities
1. Daily Restaurant Operations
Supervise daily operations of restaurants and food outlets to ensure smooth and efficient service.
Monitor food preparation, service standards and overall outlet performance.
Ensure compliance with operational procedures and company policies.
Assist management in coordinating operational activities across different outlets when required.
Handle daily operational issues and support service improvements.
2. Staff Supervision and Training
Supervise and coordinate service and kitchen support staff.
Assist in staff scheduling, attendance monitoring and manpower deployment.
Conduct on-the-job training for new and existing employees.
Monitor staff performance, discipline and service standards.
Support management in improving employee productivity and teamwork.
3. Customer Service Management
Maintain high standards of customer service and dining experience.
Handle customer enquiries, feedback and complaints professionally.
Resolve service-related issues promptly and effectively.
Build positive customer relationships and encourage repeat business.
4. Food Safety and Quality Control
Ensure compliance with Singapore Food Agency (SFA) requirements and applicable food hygiene regulations.
Conduct regular checks on outlet cleanliness, food handling and hygiene standards.
Monitor food quality, presentation and consistency.
Ensure proper storage, stock rotation and handling of ingredients and supplies.
5. Inventory and Cost Control
Assist in monitoring daily inventory and stock levels.
Coordinate with suppliers and internal teams on replenishment requirements.
Monitor food wastage and support cost-control measures.
Assist in preparing operational reports, including sales, inventory and staff performance.
Job Requirements
Diploma or equivalent qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline is preferred.
At least 2 years of relevant experience in the F&B industry, preferably in a supervisory role.
Good understanding of restaurant operations, customer service and food hygiene practices.
Strong leadership, communication and problem-solving skills.
Ability to supervise teams and work effectively in a fast-paced environment.
Good organisational and time-management skills.
Basic computer literacy and familiarity with POS systems and operational reporting.
Willingness to work rotating shifts, weekends and public holidays when operationally required.
Experience in managing multiple food outlets will be an advantage.