SUPERVISOR

Key Responsibilities: • Supervise daily front-of-house and/or back-of-house operations. • Ensure staff follow service standards, hygiene, and safety procedures. • Lead and motivate team members to achieve service excellence. • Assist in training, scheduling, and evaluating staff performance. • Handle customer feedback and resolve complaints professionally. • Monitor inventory levels and coordinate with suppliers for replenishment. • Ensure cleanliness and proper maintenance of the restaurant premises. • Work with the management team to meet sales targets and control costs. • Oversee cash handling and ensure accurate daily sales reporting. • Support in event coordination, menu changes, and promotional activities. Requirements: • Strong leadership, communication, and problem-solving skills. • Ability to work flexible shifts, including weekends and public holidays. • Good knowledge of F&B operations and hygiene standards. • Customer service-oriented with a positive and professional attitude. • Ability to work under high-pressure environments, manage crisis situations, and make decisions independently in real-time. • Ability to work longer hours with prolonged period of standing.