F&B Supervisor

The Standard, Singapore; Singapore; On-site; SGD 27,000 - 36,000; Full time

Job summary

The Standard, Singapore is seeking a skilled Restaurant Supervisor to lead daily operations, supervise the service team, and ensure smooth and efficient shifts. You will coordinate opening and closing procedures and maintain high standards of service.

Responsibilities include staff rostering, monitoring attendance, overseeing POS transactions, upselling, guest relations, and maintaining cleanliness and equipment.

Qualifications

• Minimum qualification in Hospitality, Food & Beverage, or related field.
• At least 2 years of supervisory experience in hospitality.
• Strong command of English; additional languages are advantageous.
• Familiarity with restaurant POS systems and cashiering procedures.
• Leadership, interpersonal, and communication skills.

Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.
• Lead, motivate, and support the service team to ensure smooth and efficient operations during shifts.
• Schedule staff shifts, monitor attendance, and maintain appropriate staffing levels.
• Ensure mise en place, cleaning, equipment setup, and outlet preparation to standards.
• Maintain knowledge of menu and beverages; keep team informed.
• Operate POS transactions, billing, cashiering, and payments per policy.
• Drive sales through upselling and promotion of offerings.
• Monitor guest satisfaction, handle feedback professionally, build guest relationships.
• Maintain cleanliness, ambiance, and upkeep of facilities and utensils.
• Monitor inventory levels and coordinate ordering/delivery of supplies.
• Support budgeting, cost control initiatives, and operational reporting.
• Conduct on-the-job training, coaching, and performance evaluations.
• Organize and support events, promotions, and outlet activities.
• Ensure compliance with food safety, hygiene, HACCP, FIFO, safety, and responsible alcohol service.
• Attend operational meetings and communicate updates to the team.
• Stay informed of industry trends and seek service improvements.
• Perform other duties as assigned by management.

Skills

Staff supervision

Customer service

POS systems

Leadership

Multitasking

English proficiency

Education

Hospitality qualification

Tools

POS software

Job description

Key Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.

• Lead, motivate, and support the service team to ensure smooth and efficient operations during shifts.

• Schedule staff shifts, monitor attendance, and maintain appropriate staffing levels.

• Ensure all mise en place, cleaning, equipment setup, and outlet preparation tasks are completed to company standards.

• Maintain excellent knowledge of menu offerings and beverage selections, and ensure team members are equally informed.

• Operate and supervise Point-of-Sale (POS) transactions, billing, cashiering, and payment processes in accordance with company policies.

• Drive sales through effective upselling and promotion of food, beverage, and outlet offerings.

• Monitor guest satisfaction, handle feedback and complaints professionally, and build strong relationships with guests.

• Maintain high standards of cleanliness, presentation, ambiance, and upkeep of all outlet facilities, equipment, and utensils.

• Monitor inventory levels and coordinate ordering and delivery of supplies.

• Support budgeting, cost control initiatives, and operational reporting.

• Conduct on-the-job training, coaching, and performance evaluations for team members.

• Organize and support special events, promotions, and outlet activities.

• Ensure compliance with food safety, hygiene, HACCP, FIFO, workplace safety, and responsible alcohol service regulations.

• Attend operational meetings and effectively communicate updates to the team.

• Stay informed of industry trends and continuously seek opportunities to improve service standards.

• Perform any other duties assigned by management.

Requirements

• Minimum GCE N-Level / O-Level, NITEC, Diploma, or equivalent qualification in Hospitality, Food & Beverage, or a related field.

• At least 2 years of supervisory experience in a restaurant, hotel, or hospitality environment.

• Strong command of spoken and written English; proficiency in an additional language is advantageous.

• Familiarity with restaurant POS systems and cashiering procedures.

• Strong leadership, interpersonal, and communication skills.

• Ability to multitask and perform effectively in a fast-paced environment.

• Customer-focused with a positive attitude and strong attention to detail.

Key Competencies

• Passion for hospitality and delivering exceptional guest experiences.

• Strong service orientation and problem-solving skills.

• Excellent teamwork and leadership abilities.

• Ability to work under pressure and adapt to changing operational needs.

• Well-organized, proactive, and self-motivated.

• Knowledge of local dining, attractions, and community recommendations is an advantage.