All Day Dining Buffet Restaurant Supervisor

THE FULLERTON HOTEL; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier hotel in Singapore is looking for an enthusiastic professional to supervise food and beverage operations. Responsibilities include training staff, ensuring high standards of service, and managing inventory. The ideal candidate has at least two years of experience in a high-volume dining environment and a focus on quality. This role provides opportunities for growth and development in a dynamic setting.

Qualifications

• At least two years of experience in all-day dining restaurant operations.
• Experience in a high volume, quality focused establishment is preferred.

Responsibilities

• Supervise outlet operations and maintain standards.
• Train and develop F&B service team members.
• Monitor performance of outlet service staff.

Skills

Team leadership

Customer service

Training and development

Inventory management

Job description

· To supervise the outlet operation and ensure that standards are maintained at all times

· To personally coach, train and develop the F&B service team members to ensure good food and beverage knowledge, sequence of service delivery

· To ensure the smooth preparation of the bar side-stations, mise-en-place and table set-ups as per outlets

· To continuously collect feedback from guests and report it back to the Management

· Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation

· Contribute to meet and maximize the monthly revenue budget for the respective outlet

· Execute outlet operations including food and beverage promotions, customer service and inventories

· Lead the Front of the House staff in training the following: outlet standards, wine service and customer service

· Assist F&B Management in monitoring labor, inventory

· Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff

· Maintain outlet inventory, cleanliness, food rotation and menu consistency

· Responsible for training team members for their responsibilities during all meal periods and events

· Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned

· Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories

· Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures

· Ensure proper maintenance, cleaning and operation of the outlet and service equipment

· Perform all other duties assigned by the Manager

Requirements:

· Two years related experience in all day dining restaurant operation

· Experience in a high volume, quality focused establishment is preferred