Restaurant Supervisor

Meili Resort Hotel Sdn Bhd; Semporna; On-site; MYR 42,000 - 60,000; Full time

Job summary

Meili Resort Hotel Sdn Bhd in Semporna, Sabah seeks a proactive Restaurant Supervisor to oversee daily operations and ensure a memorable dining experience for guests.

You will lead the service team, prepare rosters, coordinate with Kitchen and F&B, monitor service quality, and handle inquiries professionally.

Candidates should have 3–5 years of supervisory F&B experience, a Diploma in Hospitality or related field, and be willing to work rotating shifts. Based at the Semporna resort.

Qualifications

• Minimum SPM qualification.
• 3–5 years of working experience in F&B operations, preferably in hotel/resort/restaurant.
• Previous supervisory experience in restaurant operations is preferred.

Responsibilities

• Supervise daily restaurant operations to ensure smooth service and guest experience.
• Lead and monitor the service team and duties.
• Prepare staff rosters and schedules for optimal manpower coverage.
• Ensure high standards of guest service, professionalism, and hospitality.
• Oversee opening/closing procedures, cleanliness, stations, and equipment readiness.
• Monitor service quality and accuracy of orders.
• Handle guest inquiries and feedback professionally.
• Coordinate with Kitchen, F&B, Front Office and other departments for efficient service.

Skills

Leadership

Team management

Communication

Interpersonal skills

Problem solving

Education

Diploma in Hospitality Management or related

SPM qualification

Job description

Position: Restaurant Supervisor
Location: MEILI Resort Hotel, Semporna, Sabah

JOB RESPONSIBILITIES

Supervise and coordinate the daily restaurant operations to ensure smooth service delivery and a positive dining experience for guests.

Lead, guide and monitor the restaurant service team to ensure all duties and responsibilities are carried out effectively.

Prepare staff duty rosters, work schedules and section assignments to ensure sufficient manpower coverage during operational hours.

Ensure all restaurant staff maintain high standards of guest service, professionalism and hospitality at all times.

Oversee daily restaurant opening and closing procedures, including cleanliness, table arrangements, service stations and equipment readiness.

Monitor food and beverage service operations to ensure orders are served accurately and promptly.

Handle guest enquiries, feedback and complaints professionally, ensuring appropriate solutions are provided.

Conduct pre-shift briefings to communicate daily operations, reservations, promotions, VIP guests and special requests.

Coordinate closely with the Kitchen, Food & Beverage, Front Office and other departments to ensure efficient service operations.

Monitor food presentation, service quality and overall dining standards in accordance with the resort’s SOPs.

Ensure compliance with food safety, hygiene, sanitation and workplace safety requirements.

Monitor restaurant inventory, operating supplies, cutlery, crockery and service equipment to minimise wastage and maintain adequate stock levels.

Assist in monitoring daily sales, revenue performance, upselling activities and promotional programmes.

Ensure proper billing, payment handling and cash control procedures are followed by the restaurant team.

Train, coach and develop service staff to improve product knowledge, service skills and operational efficiency.

Monitor staff attendance, grooming, discipline and performance, and report any operational or personnel issues to Management.

Assist in implementing restaurant promotions, special dining events, festive celebrations and other F&B activities.

Conduct regular inspections of the restaurant, dining areas, storage spaces and service stations to maintain cleanliness and operational readiness.

Prepare daily operational reports, incident reports and other documentation as required.

Perform other duties related to restaurant operations as assigned by Management.

JOB REQUIREMENTS

Minimum SPM qualification. Diploma in Hospitality Management, Food & Beverage Management or a related field will be an advantage.

Minimum 3-5 years of working experience in Food & Beverage operations, preferably in a hotel, resort or restaurant environment.

Previous supervisory experience in restaurant operations will be highly preferred.

Good knowledge of restaurant service standards, food and beverage operations and guest handling.

Strong leadership and team management skills.

Excellent communication, interpersonal and problem-solving abilities.

Able to handle guest complaints and resolve operational issues professionally.

Knowledge of food safety, hygiene standards and restaurant SOPs.

Able to manage staff schedules, operational reports and daily restaurant administration.

Good understanding of upselling techniques, sales targets and cost control.

Able to communicate effectively in Bahasa Malaysia and English. Chinese (Mandarin) speaking ability will be an added advantage.

Responsible, proactive, service-oriented and able to work under pressure.

Willing to work on rotating shifts, weekends and public holidays when required.

Willing to be based in Semporna, Sabah.