Restaurant Supervisor

CORIANDER LEAF PTE LTD; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is looking for a Restaurant Supervisor to lead an exciting team and ensure exceptional service delivery. Responsibilities include supervising service, resolving guest complaints, and managing staff schedules. The ideal candidate will have at least 2 years of relevant experience, a strong service orientation, and good knowledge of food and wines. Join us to enhance your professional growth while being part of a dynamic dining environment.

Qualifications

• Minimum 2 years of relevant experience required.
• Energetic and hardworking with a positive attitude.
• Strong working knowledge of food and wines.

Responsibilities

• Provide and supervise prompt and courteous service to guests.
• Resolve guest complaints in a timely manner.
• Monitor and drive sales incentive programs.

Skills

Customer service

Team leadership

Menu knowledge

Problem resolution

Job description

Restaurant Supervisor at the Coriander Leaf Singapore Polo Club needs to be able to take charge of an exciting team in order to groom and personally grow along with it. Supervisor responsibilities include:

Responsibilities

• Provide and supervise prompt, efficient, courteous service to all guests per the established service standards / guidelines.
• Resolving guest complaints in a timely and professional manner.
• Accurate and timely recording of all F&B sales.
• Accurate settlement of all checks to the appropriate accounting head. Identification and resolution of all discrepancies on a daily basis.
• Monitor and drive sales incentive / upselling programs, with appropriate recommendations to the Manager.
• Inspection of all operational mise-en-place prior to commencement of service.
• Attend daily briefings, recognise moments of exceptional guest service.
• Managing restaurant staff's work schedules.
• Ensure all staff are following security procedures for cash, guest confidentiality, stock control, lost property and pilferage.
• Cordial transparent working relations with all operational and support functions.
• Monitor inventory and ensure that all inventory supplies and other restaurant essentials are adequately stocked.
• Conduct periodic inventory and identify reasons for variances to the Manager.
• Regular reporting of maintenance requirements and scheduling repairs at appropriate times to keep all areas looking and functioning optimally.

Requirements

• A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
• Ability to converse well and grasp the essence of menu knowledge.
• Energetic and hardworking with a positive attitude.
• Good team player and strong sense of ownership.
• Service-oriented and excellent customer service.
• Minimum 2 years of relevant experience required.
• Seniors are welcome.
• Strong working knowledge of food and wines with a desire to learn more.