Supervisor

1. Daily Operations Management – Supervise dailyfood and beverage operations to ensure smooth and efficient service.

2. Team Supervision – Lead, supervise,and coordinate F&B staff during daily operations.

3. Customer Service – Ensure customersreceive friendly, professional, and timely service.

4. Staff Scheduling – Prepare staffschedules, assign duties, and ensure adequate manpower during operating hours.

5. Opening & Closing Procedures – Ensure propercompletion of opening, closing, cleaning, cash, and security procedures.

6. Food & Beverage Quality – Monitor food andbeverage quality, presentation, portion control, and service standards.

7. Food Safety & Hygiene – Ensure stafffollow food-safety, hygiene, sanitation, and safe food-handling procedures.

8. Inventory Control – Monitor stocklevels and coordinate ordering, receiving, storage, and usage of food andbeverage items.

9. Wastage Control – Monitor food andbeverage wastage and implement measures to reduce unnecessary losses.

10. Sales & Revenue Support – Support the teamin achieving daily and monthly sales and revenue targets.

11. Cash & Payment Handling – Supervise cashhandling, POS transactions, billing, refunds, and daily cash reconciliation.

12. Customer Complaints – Handle customercomplaints professionally and take appropriate corrective action.

13. Staff Training – Train new andexisting employees on service standards, product knowledge, hygiene, andoperational procedures.

14. Product Knowledge – Ensure staffunderstand menu items, ingredients, allergens, prices, promotions, and productspecifications.

15. Supplier & Delivery Coordination – Coordinate withsuppliers and delivery teams regarding food, beverage, packaging, andoperational requirements.

16. Equipment & Maintenance – Monitor F&Bequipment and report breakdowns or maintenance requirements promptly.

17. Cleanliness & Workplace Standards – Ensure workingareas remain clean and organized.

18. Daily Reporting – Prepare orreview reports covering sales, inventory, wastage, staff attendance, customerissues, and operational activities.

19. Compliance – Ensureoperations follow company policies, food-safety requirements, workplace safetyprocedures, and applicable regulations.

20. Management Support – Reportoperational issues to management and support improvements in service quality,staff productivity, customer satisfaction, and profitability