RESTAURANT SUPERVISOR/ ASSISTANT RESTAURANT SUPERVISOR

RASA FOODS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A dining and event management company in Singapore seeks a skilled manager to enhance the dining experience for customers. Responsibilities include overseeing operations, managing staff schedules, meeting financial objectives, and ensuring compliance with health and safety regulations. The ideal candidate will demonstrate strong leadership, exceptional customer service skills, and the ability to manage various departments effectively. This role offers an opportunity to contribute to the company's success and reputation in the community.

Qualifications

• Strong leadership skills to inspire and guide the team.
• Excellent customer service skills with a focus on satisfaction.
• Ability to manage multiple departments and ensure compliance.
• Problem-solving skills to resolve customer complaints professionally.

Responsibilities

• Provide a pleasant dining experience to customers and event guests.
• Respond promptly to guest’s feedback requiring management's decision.
• Work with the operation team to achieve sales targets.
• Create staff schedules to ensure appropriate staffing levels.
• Meet financial objectives by forecasting requirements and preparing budgets.
• Maintain a safe and clean environment by enforcing standards and regulations.
• Control ambiance by managing lighting, music, and food presentation.

Skills

Leadership

Customer Service

Team Management

Problem Solving

Operational Management

Job description

Job Description & Requirements

Responsibilities

1. Provide a pleasant dining experience to customers and event guests.
2. Respond promptly to 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. 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 and policies if deemed necessary.
6. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.
7. Maintain 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.