Restaurant Supervisor

THE HAPPY ROOT PTE. LTD.; Singapore; Presencial; SGD 40.000 - 58.000; Jornada completa

Descripción de la vacante

The Happy Root Pte. Ltd. is seeking a capable restaurant operations supervisor in Singapore to oversee daily restaurant activities, ensure staff coverage, and uphold high service standards.

You will coordinate dining, kitchen, and bar areas, train staff, manage schedules, and monitor quality and safety compliance. You will also manage inventories, expenses, and promotions while leading a positive, team-focused work environment across all shifts.

Responsabilidades

• Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
• Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
• Maintain high standards of customer service and hospitality.
• Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
• Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
• Provide training and development opportunities to staff to enhance their skills and knowledge.
• Create and manage staff schedules to ensure adequate coverage during all shifts.
• Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
• Ensure that food and beverages meet quality standards before being served to customers.
• Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
• Monitor inventory levels of food, beverages, and supplies.
• Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
• Ensure compliance with health and safety regulations and sanitation standards.
• Train staff on proper food handling procedures and safety protocols.
• Monitor expenses and control costs to maximize profitability.
• Prepare daily sales reports and cash handling procedures.
• Implement promotional activities and upselling techniques to increase sales and revenue.
• Encourage staff to promote menu items and specials to customers.
• Lead by example with a positive attitude and strong work ethic.
• Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
• Communicate effectively with kitchen staff, management, and other departments.
• Collaborate with the management team to implement policies, procedures, and initiatives.
• Address issues and resolve conflicts that arise during shifts.
• Handle emergencies and unforeseen situations calmly and efficiently.

Descripción del empleo

Supervision of Daily Operations

• Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
• Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.

Customer Service

• Maintain high standards of customer service and hospitality.
• Handle customer inquiries, complaints, and feedback in a professional and efficient manner.

Staff Management

• Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
• Provide training and development opportunities to staff to enhance their skills and knowledge.

Scheduling and Shift Planning

• Create and manage staff schedules to ensure adequate coverage during all shifts.
• Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.

Quality Control

• Ensure that food and beverages meet quality standards before being served to customers.
• Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.

Inventory and Stock Management

• Monitor inventory levels of food, beverages, and supplies.
• Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.

Health and Safety Compliance

• Ensure compliance with health and safety regulations and sanitation standards.
• Train staff on proper food handling procedures and safety protocols.

Financial Management

• Monitor expenses and control costs to maximize profitability.
• Prepare daily sales reports and cash handling procedures.

Promotions and Upselling

• Implement promotional activities and upselling techniques to increase sales and revenue.
• Encourage staff to promote menu items and specials to customers.

Team Leadership and Motivation

• Lead by example with a positive attitude and strong work ethic.
• Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.

Communication and Collaboration

• Communicate effectively with kitchen staff, management, and other departments.
• Collaborate with the management team to implement policies, procedures, and initiatives.

Problem Solving and Conflict Resolution

• Address issues and resolve conflicts that arise during shifts.
• Handle emergencies and unforeseen situations calmly and efficiently.