F&B SUPERVISOR

MOC RESTAURANTS PTE. LTD.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

MOC RESTAURANTS PTE. LTD. is seeking a dedicated F&B Supervisor (Front of House Supervisor) to lead our front of house team and ensure smooth, high-quality service in a dynamic, high-end restaurant environment.

The role requires at least 3 years of supervisory experience in a premium hospitality setting, proficiency with reservation and POS systems, strong leadership, and excellent communication. Availability for evenings, weekends, and holidays is required.

Qualifications

• Minimum of 3 years of supervisory experience in a high-end restaurant or hospitality setting.
• Proficiency in reservation and point-of-sale systems to support operational efficiency.
• Strong leadership and team management skills demonstrated through effective team coordination and motivation.
• Excellent customer service and communication skills applied to enhance guest relations.
• Ability to manage high-pressure situations and resolve conflicts to maintain a positive dining environment.
• Detail-oriented approach focused on quality and operational efficiency.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

• Oversee daily front of house operations to deliver smooth, efficient service and enhance guest satisfaction
• Lead and develop the front of house team by providing training, coaching, and ongoing support to maintain service excellence
• Address customer inquiries, feedback, and complaints promptly and professionally to uphold high service standards
• Coordinate with kitchen and bar staff to synchronize service flow and optimize guest experience
• Manage reservations and seating arrangements to maximize dining capacity and guest comfort
• Monitor and control inventory and supplies for front of house to ensure operational readiness
• Maintain cleanliness and organization of front of house areas to meet hygiene and presentation standards
• Assist in planning and executing special events and promotions to drive customer engagement and revenue

Skills

Front of House supervision

Reservation systems

POS proficiency

Leadership

Communication

Tools

Reservation systems

Point-of-sale (POS)

Job description

Company Overview

Ministry of Crab Dempsey is a prestigious restaurant in Singapore’s Dempsey Hill, celebrated for exquisite seafood and vibrant ambiance. It delivers exceptional dining experiences blending culinary artistry with outstanding hospitality.

Job Summary

We are seeking a dedicated and experienced F&B Supervisor (Front of House Supervisor) to lead our front of house team and ensure smooth, high-quality service in a dynamic, high-end restaurant environment.

Responsibilities

• Oversee daily front of house operations to deliver smooth, efficient service and enhance guest satisfaction
• Lead and develop the front of house team by providing training, coaching, and ongoing support to maintain service excellence
• Address customer inquiries, feedback, and complaints promptly and professionally to uphold high service standards
• Coordinate with kitchen and bar staff to synchronize service flow and optimize guest experience
• Manage reservations and seating arrangements to maximize dining capacity and guest comfort
• Monitor and control inventory and supplies for front of house to ensure operational readiness
• Maintain cleanliness and organization of front of house areas to meet hygiene and presentation standards
• Assist in planning and executing special events and promotions to drive customer engagement and revenue

Preferred competencies and qualifications

• Minimum of 3 years of supervisory experience in a high-end restaurant or hospitality setting
• Proficiency in reservation and point-of-sale systems to support operational efficiency
• Strong leadership and team management skills demonstrated through effective team coordination and motivation
• Excellent customer service and communication skills applied to enhance guest relations
• Ability to manage high-pressure situations and resolve conflicts to maintain a positive dining environment
• Detail-oriented approach focused on quality and operational efficiency
• Flexibility to work evenings, weekends, and holidays as required