RESTAURANT SUPERVISOR

**Reports to: ** Director of Operations (DOO) or designated personnel

**Key Responsibilities: **

- **Operational Coordination: ** Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores.

- **Telephone Etiquette: ** Adhere to the standard operating procedures (SOP) established by management.

- **Quality Control: ** Maintain product quality and presentation consistency as dictated by company standards and management guidelines.

- **Sales Targets: ** Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction.

- **Regulatory Compliance: ** Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries.

- **Strategic Support: ** Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's business objectives.

- **Inventory Management: ** Oversee inventory processes, including ordering, receiving, and stocktaking, ensuring daily completion of Food Safety Management System (FSMS) monitoring forms.

- **Food Safety Standards: ** Implement and uphold proper food handling, sanitation, and infection control protocols at all times.

- **Brand Commitment: ** Deliver on the company brand promise by providing exceptional customer service consistently.

- **Menu Knowledge: ** Possess a strong understanding of the restaurant and bar menu, including recipes.

- **Additional Responsibilities:

** Perform other duties as assigned by the General Manager (GGM), Director, or designated personnel.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

For a career pathway chat, please call 97333729

Send your CV to: myfuture@dhm.com.sg