SUPERVISOR

Key Responsibilities: • Supervise daily F&B operations, including food preparation, service, takeaway and delivery activities. • Lead and coordinate a team of service crew, kitchen staff and part-time workers. • Assign daily duties, workstations and manpower according to operational requirements. • Ensure food quality, hygiene, cleanliness and service standards are consistently maintained. • Monitor food preparation, portion control, presentation and wastage. • Check stock levels and coordinate ordering, receiving and proper storage of food and supplies. • Handle customer enquiries, feedback and complaints professionally. • Ensure compliance with SFA food safety requirements , workplace safety procedures and company SOPs. • Conduct staff briefing and on-the-job training for new and existing employees. • Monitor staff attendance, punctuality, grooming and work performance. • Manage peak-hour operations and resolve operational issues quickly. • Perform opening and closing duties, including cash handling and outlet security where applicable. • Prepare basic operational reports covering sales, manpower, inventory and wastage. • Support the Outlet Manager/Operations Manager in achieving sales, productivity and cost-control targets. Working Environment: • Fast-paced F&B environment with prolonged standing and frequent movement. • Required to work shifts, weekends and public holidays where necessary. • Must be able to work under pressure and manage a team during peak operating periods. Requirements: • Relevant F&B experience preferred. • Supervisory or team-leadership experience preferred. • Good communication and interpersonal skills. • Able to lead a multicultural team. • Food Hygiene Certificate is an advantage. • Able to work independently and make operational decisions when required.