RESTAURANT SUPERVISOR/ ASSISTANT RESTAURANT SUPERVIOR

Royal Palm; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

Royal Palm in Singapore seeks an experienced hospitality leader to manage banquet operations and guest services. You will supervise staff, align schedules, train team members, and ensure adherence to quality, sanitation, and regulatory standards.

The role involves collaborating with operations to meet sales targets and promoting the brand through events. The ideal candidate has several years in hotel banquet settings, strong communication skills, and a results-oriented mindset to drive

Qualifications

• Minimum 3 years progressive experience in proactive hotels/banquet with event ballrooms/meeting spaces.
• Experience in hotel banquet operations is greatly desired.
• Strong oral and written communication skills.
• Results-oriented; ability to foster a competitive yet collaborative team environment.
• Proficient in Microsoft Office.

Responsibilities

• Provide a pleasant dining experience to customers and event guests.
• Respond promptly to guest feedback requiring manager action.
• Collaborate with operations to achieve restaurant sales targets.
• Create staff schedules to ensure appropriate staffing.
• Orient, train, coach, schedule, and evaluate employees; enforce policies.
• Contribute to strategic plans and ensure service standards are met.
• Maintain sanitation standards and follow regulations; secure revenues.
• Maintain ambiance through lighting, music, linen, glassware, and service quality.
• Promote the brand in the local community via events and word-of-mouth.
• Assist banquet team as needed by management.

Skills

Customer service

Leadership

Team management

Operations oversight

Regulatory compliance

Process monitoring

People management

Complaint handling

Education

Diploma / Nitec / Higher Nitec, GCE O Level

Tools

Microsoft Office

Job description

Job Description & Requirements

Responsibilities:

1. Provide a pleasant dining experience to customers and event guests.
2. Response promptly for guest’s feedback that requires the restaurant manager’s decision and immediate actions.
3. Work together with the operation team to achieve the restaurant sales target.
4. Create staff schedule to ensure appropriate staffing
5. Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and enforcing policies and procedures for the restaurant operation team.
6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups, feel, and policies if deemed necessary.

7. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans.

8. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service.

9. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests, and exploring innovative opportunities to add value to job and restaurant accomplishments

10. To assists banquet team as and when is necessary and instructed by the management.

11. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies:

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance.
• Provide inspired leadership for the organization.
• Monitor every process and procedure.
• Ensure streamlined production of goods and services.
• Organizing paperwork and managing a team effectively.
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction.
• Patience and customer-oriented approach.
• Excellent Customer Service Skill.

Qualifications:

• Diploma/ Nitec/ Higher Nitec, GCE ‘O’ Level.
• Minimum 3 years progressive experience in a proactive hotels/banquet with event ballrooms/meeting spaces.
• Experience in hotel banquet operations is greatly desired.
• Strong oral and written communication skills.
• Results-oriented.
• Ability to foster a competitive yet collaborative team environment.
• Proficient in Microsoft Office.