Restaurant Leadership & Operations Trainee

Eighteen Chefs Pte Ltd; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

Eighteen Chefs Pte Ltd is seeking an Assistant Supervisor to help oversee daily restaurant operations and lead the service team to deliver quality guest experiences. You will assist in managing performance, coordinating tasks, and ensuring that standards are met across all service areas.

You will train and develop staff, monitor service consistency, and respond to customer needs promptly to maintain the restaurant’s reputation for friendly, fast, and reliable service.

Qualifications

• Minimum 2 years experience in F&B industry with at least 1 year experience in F&B supervisory role.
• Min N level or equivalent education required.

Responsibilities

• Assist Managers in supervising daily restaurant operations to ensure efficiency and adherence to company standards
• Manage all service sections operationally to maintain smooth restaurant functions
• Inspect and verify maintenance and servicing of all restaurant equipment to ensure operational readiness
• Model and uphold high work ethics to inspire and guide service staff behavior and performance
• Ensure consistent delivery of excellent customer service and service quality throughout the restaurant
• Communicate effectively with customers to maintain high satisfaction levels and address their needs promptly
• Manage customer feedback and complaints by resolving issues appropriately and within company guidelines
• Support Managers in training, developing, and evaluating service staff to ensure competency in their respective service stations

Skills

Supervisory experience

F&B experience

Education

Min N level

Job description

Eighteen Chefs Pte Ltd is seeking an Assistant Supervisor to help oversee daily restaurant operations and lead the service team to deliver quality guest experiences. You will assist in managing performance, coordinating tasks, and ensuring that standards are met across all service areas.

You will train and develop staff, monitor service consistency, and respond to customer needs promptly to maintain the restaurant’s reputation for friendly, fast, and reliable service.