F&B supervisor

EC MANPOWER PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

EC MANPOWER PTE. LTD. is seeking a capable operations supervisor to oversee daily restaurant activities, manage service standards and ensure food safety compliance. The role involves supervising teams, coordinating across outlets and delivering high-quality customer experiences.

The ideal candidate has supervisory experience in F&B, strong leadership and communication skills, and the ability to handle fast-paced environments including shift work, weekends and public holidays.

Qualifications

• Diploma in Hospitality, F&B Management or related discipline.
• At least 2 years of relevant F&B supervisory experience.
• Understanding of restaurant operations, customer service and food hygiene.
• Strong leadership, communication and problem-solving skills.
• Ability to supervise teams in a fast-paced environment.
• Willingness to work rotating shifts, weekends and public holidays.

Responsibilities

• Daily Restaurant Operations: supervise daily operations of restaurants and outlets and ensure service standards.
• Staff Supervision and Training: supervise staff, assist in scheduling and on‑the‑job training.
• Customer Service Management: handle inquiries, feedback and complaints; build relationships.
• Food Safety and Quality Control: ensure compliance with SFA and hygiene; monitor quality.
• Inventory and Cost Control: monitor inventory, coordinate replenishment and reduce waste.
• Prepare operational reports on sales, inventory and staff performance.

Skills

Staff supervision

Customer service

Communication

Problem solving

Team leadership

Time management

Organisational skills

Education

Diploma in Hospitality

Tools

POS systems

Operational reporting

Job description

Job Responsibilities

1. Daily Restaurant Operations

Supervise daily operations of restaurants and food outlets to ensure smooth and efficient service.

Monitor food preparation, service standards and overall outlet performance.

Ensure compliance with operational procedures and company policies.

Assist management in coordinating operational activities across different outlets when required.

Handle daily operational issues and support service improvements.

2. Staff Supervision and Training

Supervise and coordinate service and kitchen support staff.

Assist in staff scheduling, attendance monitoring and manpower deployment.

Conduct on-the-job training for new and existing employees.

Monitor staff performance, discipline and service standards.

Support management in improving employee productivity and teamwork.

3. Customer Service Management

Maintain high standards of customer service and dining experience.

Handle customer enquiries, feedback and complaints professionally.

Resolve service-related issues promptly and effectively.

Build positive customer relationships and encourage repeat business.

4. Food Safety and Quality Control

Ensure compliance with Singapore Food Agency (SFA) requirements and applicable food hygiene regulations.

Conduct regular checks on outlet cleanliness, food handling and hygiene standards.

Monitor food quality, presentation and consistency.

Ensure proper storage, stock rotation and handling of ingredients and supplies.

5. Inventory and Cost Control

Assist in monitoring daily inventory and stock levels.

Coordinate with suppliers and internal teams on replenishment requirements.

Monitor food wastage and support cost-control measures.

Assist in preparing operational reports, including sales, inventory and staff performance.

Job Requirements

Diploma or equivalent qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline is preferred.

At least 2 years of relevant experience in the F&B industry, preferably in a supervisory role.

Good understanding of restaurant operations, customer service and food hygiene practices.

Strong leadership, communication and problem-solving skills.

Ability to supervise teams and work effectively in a fast-paced environment.

Good organisational and time-management skills.

Basic computer literacy and familiarity with POS systems and operational reporting.

Willingness to work rotating shifts, weekends and public holidays when operationally required.

Experience in managing multiple food outlets will be an advantage.