FOOD SERVICES FLOOR MANAGER

V RESOURCE MANPOWER PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A catering and F&B company in Singapore seeks a professional to oversee service operations, ensuring guest satisfaction and managing team performance. Responsibilities include supervising waitstaff, coordinating events, and handling communication with the kitchen. The ideal candidate will possess a bachelor's degree and relevant experience in the industry. This role emphasizes leadership, problem-solving, and operational efficiency.

Qualifications

• At least bachelor's degree in any field.
• Similar experience in catering/ F&B preferred.
• Ability to communicate with customers.

Responsibilities

• Greet guests, take orders, resolve issues, check satisfaction, and build loyalty.
• Supervise waitstaff, conduct briefings, train new hires, schedule, and maintain team morale.
• Oversee event setup (tables, decor), coordinate food/beverage delivery, and manage service flow.
• Manage POS systems, process payments, handle billing, and ensure cleanliness of dining areas and equipment.
• Liaise with kitchen on orders/availability, communicate special requests (allergies, dietary needs).
• Enforce company policies, health/safety rules, and brand standards.

Skills

Communication skills

Team leadership

Problem-solving

Event management

Education

Bachelor's degree in any field

Job description

Work Schedule

6 days work week
12 hours per shift

Requirements

• At least bachelor's degree in any field
• Similar experience in catering/ F&B preferred
• Ability to communicate with customer

Job duties

• Leads service, ensuring guest satisfaction by overseeing staff, coordinating kitchen/dining, setting up events, managing orders/billing, and upholding service standards, while also handling problem-solving, training, and maintaining cleanliness for a seamless dining experience

Responsibilities

• Guest Experience:Greet guests, take orders, resolve issues, check satisfaction, and build loyalty.
• Team Leadership:Supervise waitstaff, conduct briefings, train new hires, schedule, and maintain team morale.
• Event Execution:Oversee event setup (tables, decor), coordinate food/beverage delivery, and manage service flow.
• Operations:Manage POS systems, process payments, handle billing, and ensure cleanliness of dining areas and equipment.
• Communication:Liaise with kitchen on orders/availability, communicate special requests (allergies, dietary needs).
• Standards:Enforce company policies, health/safety rules, and brand standards