F&B Supervisor

ALTITUDE ORANGE GROVE PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Altitude Orange Grove Pte. Ltd. is seeking a hands-on hospitality supervisor to oversee daily restaurant operations, including opening/closing, staffing, and guest interaction.

You will lead service teams, manage shifts, and ensure high standards of cleanliness, presentation, and safety. Experience with POS systems and a strong customer-service focus are essential for success.

Qualifications

• Minimum 2 years of supervisory experience in hospitality.
• Strong command of English; additional languages advantageous.
• Familiarity with restaurant POS systems and cashiering procedures.
• Ability to multitask and perform under pressure in a fast-paced environment.

Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.
• Lead, motivate, and support the service team to ensure smooth operations during shifts.
• Schedule staff shifts, monitor attendance, and maintain staffing levels.
• Ensure mise en place, cleaning, equipment setup, and outlet prep meet company standards.
• Maintain knowledge of menu and beverages; keep the team informed.
• Oversee POS transactions, billing, and payment processes per company policies.
• Drive sales through upselling and promotions of food and drinks.
• Monitor guest satisfaction; address feedback and resolve issues professionally.
• Maintain cleanliness, presentation, ambiance, and upkeep of all outlet areas.
• Monitor inventory; coordinate ordering and delivery of supplies.
• Assist budgeting, cost controls, and operational reporting.
• Provide on-the-job training, coaching, and evaluations.

Skills

Leadership

Communication

Team motivation

Customer service

Education

GCE/N-Level or equivalent

Diploma in Hospitality or related field

Tools

POS systems

Cashiering procedures

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.