F&B SUPERVISOR

SENI PUJAAN SDN BHD; Malacca City; On-site; MYR 42,000 - 66,000; Full time

Job summary

SENI PUJAAN SDN BHD in Malacca City is seeking an F&B Supervisor to join our team and act as the vital link between management and service staff. You will lead shifts hands-on, coach employees, and ensure dining rooms, bars, or banquets run efficiently, profitably, and safely.

You will conduct shift briefings, monitor guest satisfaction, handle complaints, supervise grooming, manage stock, and enforce HACCP and hygiene standards to maintain high service quality.

Qualifications

• Front-of-house hospitality experience is required or preferred.
• 1 to 2 years in a supervisory or leadership role is desirable.
• High school diploma or equivalent; hospitality certifications are a plus.

Responsibilities

• Conduct shift briefings, schedule work hours, assign duties, and train staff on service sequences and safety.
• Greet guests, monitor floor satisfaction, and promptly handle complaints or special requests.
• Inspect grooming and cleanliness, coordinate kitchen-server communication, and maintain smooth peak-hour workflows.
• Monitor stock levels, track inventory, assist with ordering, and minimize waste.
• Enforce hygiene standards and food handling regulations (HACCP).

Skills

Multitasking

Communication

Conflict resolution

Customer service

POS familiarity

Education

High school diploma

Hospitality certifications

Tools

POS systems

Job description

The F&B Supervisor acts as the vital link between upper management and service staff. They lead shifts hands-on, coach employees, and ensure that dining rooms, bars, or banquets run efficiently, profitably, and safely.

Key responsibilities

• Conduct shift briefings, schedule work hours, assign station duties, and train team members on service sequences and safety compliance
• Greet guests, monitor floor satisfaction, and handle customer complaints or special requests promptly and professionally
• Inspect staff grooming and station cleanliness, coordinate communication between the kitchen and servers, and maintain smooth workflows during peak hours
• Monitor daily stock levels, track inventory usage, and assist with ordering supplies and minimizing waste
• Enforce local hygiene standards, sanitation rules, and proper food handling regulations (such as HACCP guidelines)

About you

• 1 to 2 years of front-of-house hospitality experience, with prior leadership or supervisory background preferred
• Strong multitasking abilities, active communication, conflict resolution, customer service expertise, and familiarity with Point-of-Sale (POS) systems
• High school diploma or equivalent; hospitality certifications or training are a plus