supervisor

• Daily Operations Management – Supervise daily food and beverage operations to ensure smooth and efficient service. • Team Supervision – Lead, supervise, and coordinate F&B staff during daily operations. • Customer Service – Ensure customers receive friendly, professional, and timely service. • Staff Scheduling – Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours. • Opening & Closing Procedures – Ensure proper completion of opening, closing, cleaning, cash, and security procedures. • Food & Beverage Quality – Monitor food and beverage quality, presentation, portion control, and service standards. • Food Safety & Hygiene – Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures. • Inventory Control – Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items. • Wastage Control – Monitor food and beverage wastage and implement measures to reduce unnecessary losses. • Sales & Revenue Support – Support the team in achieving daily and monthly sales and revenue targets. • Cash & Payment Handling – Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation. • Customer Complaints – Handle customer complaints professionally and take appropriate corrective action. • Staff Training – Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures. • Product Knowledge – Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications. • Supplier & Delivery Coordination – Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements. • Equipment & Maintenance – Monitor F&B equipment and report breakdowns or maintenance requirements promptly. • Cleanliness & Workplace Standards – Ensure dining, kitchen, storage, service, and working areas remain clean and organized. • Daily Reporting – Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities. • Compliance – Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations. • Management Support – Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability