F&B Floor Supervisor — Elevate Guest Experience

K MEAT CLUB PTE. LTD.; Singapore; On-site; SGD 42,000 - 56,000; Full time

Job summary

INITIA Group seeks a competent F&B Supervisor to oversee daily restaurant operations and ensure high standards of quality and service. You will supervise floor activities, assist management, and engage with customers to ensure a superior dining experience.

The role requires a Bachelor's degree in Hospitality or related field and 2–3 years of supervisory experience in hospitality. Strong leadership, communication, and a customer‑oriented approach are essential.

Qualifications

• Bachelor's Degree in Hospitality / Retail Management or related field.
• 2–3 years supervisory experience in a hotel or restaurant.
• Strong leadership and excellent communication skills.
• Customer service oriented.

Responsibilities

• Work closely with the Assistant Manager and Manager for smooth floor operations.
• Supervise opening and closing operations following standard protocols.
• Interact positively with customers to ensure satisfaction and gather feedback on food and service.
• Demonstrate leadership to inspire Team Members to meet and exceed standards.
• Supervise and maintain cleanliness of the outlet.
• Ensure compliance with safety and sanitation regulations.
• Respond promptly to customer complaints and propose solutions.

Skills

Excellent Communication

Customer Service

Leadership

Interpersonal Skills

Quality Control

Food Safety

Cooking

Sanitation

Inventory

Hospitality

Articulate

Customer Satisfaction

Education

Bachelor's Degree in Hospitality/ Retail Management

Job description

INITIA Group seeks a competent F&B Supervisor to oversee daily restaurant operations and ensure high standards of quality and service. You will supervise floor activities, assist management, and engage with customers to ensure a superior dining experience.

The role requires a Bachelor's degree in Hospitality or related field and 2–3 years of supervisory experience in hospitality. Strong leadership, communication, and a customer‑oriented approach are essential.