F&B Operations Supervisor - Training, Incentives & Growth

Mr Su; Singapore; On-site; SGD 36,000 - 47,000; Full time

Benefits offered by this job

Annual Leave

Medical Leave

Staff meals

Career advancement opportunities

On-the-job training

Job summary

Mr Su is seeking a capable Restaurant Supervisor to oversee daily operations, ensure smooth service, and uphold hygiene standards. You will lead and train frontline staff, coordinate with kitchen, and handle guest inquiries with professionalism.

This role requires strong leadership, effective communication, and the ability to manage multiple tasks in a fast-paced environment. You will participate in scheduling, monitoring service quality, and supporting management to meet performance goals.

Qualifications

• Minimum 1–2 years of experience in F&B, preferably in a supervisory role.
• Strong leadership, communication, and interpersonal skills.
• Customer-oriented with a positive attitude and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple tasks effectively.
• Familiarity with food safety and hygiene regulations.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
• Lead, motivate, and train service staff to maintain high service standards.
• Handle customer inquiries, feedback, and complaints professionally.
• Ensure compliance with food hygiene, safety, and company operational standards.
• Assist in staff scheduling, inventory control, and stock management.
• Monitor service quality and operational performance to enhance customer satisfaction.
• Work closely with kitchen and management teams to achieve operational goals.
• Perform any other duties assigned by management.

Skills

Leadership

Communication

Interpersonal skills

Customer orientation

Problem solving

Fast-paced work

Job description

Mr Su is seeking a capable Restaurant Supervisor to oversee daily operations, ensure smooth service, and uphold hygiene standards. You will lead and train frontline staff, coordinate with kitchen, and handle guest inquiries with professionalism.

This role requires strong leadership, effective communication, and the ability to manage multiple tasks in a fast-paced environment. You will participate in scheduling, monitoring service quality, and supporting management to meet performance goals.