Restaurant Operations Supervisor & Service Lead

CANTON PARADISE PTE. LTD.; Singapore; On-site; SGD 33,000 - 45,000; Full time

Job summary

Canton Paradise PTE. LTD. Singapore invites applications for a Service Crew Supervisor to support the Restaurant Manager in daily operations and guest service excellence.

You will deputize in the Manager's absence, supervise a team of service crew, and oversee cashiering and banking duties, interviews, and training.

Take care of performance appraisals, daily checklists, customer feedback, complaint handling, labour and F&B costing, stock takes, and adherence to SOPs.

Responsibilities

• Report to the Restaurant Manager or management staff appointed by the Company.
• Support and assist the Restaurant Manager in managing the restaurant.
• Deputize in the absence of the Manager.
• Supervise a team of service crew to ensure smooth restaurant operation.
• Handle cashiering duties and banking duties.
• Conduct interviews for new hires.
• Guide and train new/existing Service Crew.
• Constantly motivate and cultivate team spirit.
• Maintain the utmost service standards, discipline, and grooming among the service staff.
• Assist in the performance appraisals and confirmation of the crew.
• Conduct daily checklists.
• Continuously obtain customer feedback to ensure satisfaction.
• Attend to customer complaints, if any.
• Assist the Restaurant Manager in monitoring labour and F&B costing matters, including monthly stock take.
• Adhere to the Company's standard operating procedures.
• Perform any other appropriate duties and responsibilities as assigned.

Job description

Canton Paradise PTE. LTD. Singapore invites applications for a Service Crew Supervisor to support the Restaurant Manager in daily operations and guest service excellence.

You will deputize in the Manager's absence, supervise a team of service crew, and oversee cashiering and banking duties, interviews, and training.

Take care of performance appraisals, daily checklists, customer feedback, complaint handling, labour and F&B costing, stock takes, and adherence to SOPs.