SUPERVISOR

Duties and Responsibilities

• Supervise and coordinate the daily operations of the food and beverage outlet.
• Lead, train, and motivate service and kitchen staff to ensure smooth operations.
• Ensure high standards of customer service and promptly address customer feedback and complaints.
• Monitor staff attendance, scheduling, and performance.
• Ensure compliance with food hygiene, safety, and sanitation regulations.
• Oversee food quality, presentation, and service standards.
• Monitor inventory levels and coordinate ordering of supplies and ingredients.
• Assist in stock control and minimize wastage.
• Handle cash transactions, daily sales reconciliation, and reporting when required.
• Ensure cleanliness and proper maintenance of the dining and kitchen areas.
• Support the management team in achieving sales targets and operational goals.
• Assist with opening and closing procedures of the outlet.
• Coordinate with suppliers and other departments to ensure efficient operations.
• Ensure compliance with company policies, procedures, and government regulations.

Requirements

• Relevant experience in the F&B industry.
• Strong leadership and team management skills.
• Good communication and customer service skills.
• Ability to work in a fast-paced environment.
• Basic knowledge of inventory control and cash handling.
• Willing to work shifts, weekends, and public holidays