F&B Supervisor

K'S TALENT RECRUITMENT; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

K'S TALENT RECRUITMENT is seeking a Restaurant Supervisor to lead a busy team in Singapore. You will supervise and train servers, hosts and bartenders, ensure smooth service and monitor guest satisfaction.

Responsibilities include coordinating kitchen and service flow, managing inventory, and upholding health, safety and cash handling procedures. Shift flexibility, strong leadership and clear communication are essential.

Qualifications

• Leadership experience in coaching and supervising restaurant staff.
• Strong communication skills and ability to convey instructions clearly.
• Good problem-solving abilities to handle customer issues quickly.
• Familiarity with Point of Sale cashiering systems.

Responsibilities

• Staff Supervision & Training: Lead, coach, and schedule servers, hosts, and bartenders. Conduct daily briefings and evaluate team performance.
• Customer Service: Greet guests, monitor dining satisfaction, and resolve complaints professionally and promptly.
• Operations Management: Coordinate workflow between the kitchen, bar, and service team to maintain smooth service during peak hours.
• Inventory Control: Monitor stock levels, track daily usage, report supply needs, and help manage waste.
• Health & Safety Compliance: Enforce food safety, hygiene, and sanitation regulations across service and preparation areas.
• Administrative Duties: Handle shift rosters, reconcile cash registers, and prepare daily sales or incident reports.

Skills

Leadership

Communication

Problem solving

POS Systems

Education

GCE N/O-Level / NITEC / Diploma in Hospitality or related

Tools

POS Systems

Job description

Core Responsibilities:

Staff Supervision & Training: Lead, coach, and schedule servers, hosts, and bartenders. Conduct daily briefings and evaluate team performance.

Customer Service: Greet guests, monitor dining satisfaction, and resolve complaints professionally and promptly.

Operations Management: Coordinate workflow between the kitchen, bar, and service team to maintain smooth service during peak hours.

Inventory Control: Monitor stock levels, track daily usage, report supply needs, and help manage waste.

Health & Safety Compliance: Enforce food safety, hygiene, and sanitation regulations across service and preparation areas.

Administrative Duties: Handle shift rosters, reconcile cash registers, and prepare daily sales or incident reports.

Key RequirementsEducation:

Minimum GCE N/O-Level, NITEC, or Diploma in Hospitality, Food & Beverage, or related fields.

Experience: At least 2 years of experience in restaurant or hospitality operations, including 1 to 2 years in a supervisory role.

Core Skills: Strong leadership, clear communication, problem-solving abilities, and familiarity with Point of Sale (POS) cashiering systems.

Work Flexibility: Ability to multitask in a fast-paced environment and work flexible shifts, including evenings, weekends, and public holidays.