CHEF

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 40,000 - 54,000; Full time

Job summary

RMR International Private Limited is seeking a Restaurant Front-of-House Supervisor to oversee daily operations, ensure guest satisfaction, and uphold service standards in our Singapore outlet.

You will lead a service team, coordinate with kitchen, manage reservations, and maintain hygiene and safety compliance, while delivering exceptional service and accurate billing.

Qualifications

• Diploma or degree in Hotel Management or related field preferred.
• 3–7 years in restaurant/service supervision.
• Strong leadership and customer service skills.
• Knowledge of POS systems and billing.
• Ability to handle guest issues professionally.

Responsibilities

• Supervise daily restaurant operations and front-of-house staff.
• Train, schedule, and manage service team including waiters, captains & hosts.
• Ensure high standards of customer service and handle guest complaints promptly.
• Coordinate with kitchen team for smooth food service and timely order delivery.
• Maintain cleanliness, hygiene, and safety standards as per company policies.
• Monitor inventory for service supplies and coordinate with purchasing team.
• Manage table reservations, guest flow, and dining room arrangements.
• Support marketing activities, promotions, and special events.
• Maintain daily service reports & submit to management.
• Ensure compliance with food safety and health standards.
• Maintain proper cash handling and billing processes.

Skills

Leadership

Customer service

Communication

Time management

Conflict resolution

Education

Diploma/Degree in Hotel Management

Tools

POS systems

Billing software

Job description

The chef is responsible for overseeing daily front-of-house operations, ensuring excellent guest service, supervising staff, and maintaining service quality standards. This role ensures smooth restaurant operations, guest satisfaction, and compliance with hygiene and safety regulations.

Key Responsibilities

• Supervise daily restaurant operations and front-of-house staff
• Train, schedule, and manage service team including waiters, captains & hosts
• Ensure high standards of customer service and handle guest complaints promptly
• Coordinate with kitchen team for smooth food service and timely order delivery
• Maintain cleanliness, hygiene, and safety standards as per company policies
• Monitor inventory for service supplies and coordinate with purchasing team
• Manage table reservations, guest flow, and dining room arrangements
• Support marketing activities, promotions, and special events
• Maintain daily service reports & submit to management
• Ensure compliance with food safety and health standards
• Maintain proper cash handling and billing processes

Skills & Qualifications

• Diploma/Degree in Hotel Management or relevant field (preferred)
• 3–7 years experience in restaurant/hospitality service supervision
• Strong leadership, customer service & communication skills
• Knowledge of restaurant operations, POS systems & billing
• Ability to manage staff and handle customer issues professionally
• Excellent problem-solving and time-management skills

Key Competencies

• Customer Service Excellence
• Team Leadership & Training
• Attention to Detail
• Food Safety Standards
• Conflict Resolution
• Multi-tasking & Organizational Skills