Restaurant Supervisor

Key Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth service execution.
• Lead, motivate, and manage service and kitchen support staff to achieve operational excellence.
• Ensure compliance with company SOPs, food hygiene, workplace safety, and service standards.
• Handle customer enquiries, feedback, and service recovery professionally.
• Manage staff deployment, attendance, and work schedules.
• Monitor inventory levels and coordinate stock ordering when required.
• Conduct staff training and coaching to improve productivity and service quality.
• Ensure cleanliness and proper maintenance of the outlet at all times.
• Assist management in achieving sales targets and controlling operational costs.
• Prepare operational reports and perform administrative duties as assigned.
• Support management during peak periods and operational challenges.

Requirements

• Strong leadership and people management skills.
• Able to work efficiently in a fast-paced and high-pressure environment.
• Good problem-solving and decision-making abilities.
• Strong communication and interpersonal skills.
• Able to work shifts, weekends, and public holidays.
• Positive attitude, hands-on approach, and willingness to lead by example.
• Ability to manage a diverse workforce and maintain team discipline.
• Basic computer literacy and familiarity with POS systems.
• Food Hygiene Certification will be an advantage.

Preferred Qualities

• Ability to multitask and remain calm during busy service periods.
• Strong sense of responsibility, accountability, and operational ownership.
• Customer-focused mindset with excellent service recovery skills.