Restaurant Supervisor/ Headwaiter

LES AMIS HOLDINGS PTE. LTD.; Singapore; Hybrid; SGD 34,000 - 52,000; Full time

Job summary

Les Amis Group in Singapore seeks a Front-of-House Supervisor to lead daily service operations in a French restaurant, ensuring smooth guest experiences and high hygiene standards. You will guide the team, manage supplies, and uphold exceptional service under pressure.

Applicants should have WSQ Basic Hygiene Certification, at least O Levels, and 1 year of front-of-house experience; proficiency with Word, Excel, and Outlook is preferred for administrative tasks.

Qualifications

• WSQ Basic Hygiene Certificate is required.
• Minimum education: O’ Levels.
• Minimum 1 year of experience in front-of-house operations or similar role.

Responsibilities

• Lead daily service operations to meet fine dining standards and ensure guest satisfaction.
• Collaborate with team members to maintain a positive and productive work environment.
• Monitor and manage restaurant supplies to maintain adequate stock levels.
• Train, counsel, and guide junior staff to perform duties effectively and according to standards.
• Respond promptly and professionally to guest verbal complaints to resolve issues and maintain service quality.
• Deliver consistent and authentic dining experiences by applying excellent guest service standards.
• Follow food hygiene regulations and company quality standards to maintain a safe and clean environment.

Skills

Guest service

Team leadership

Communication

Problem solving

Education

WSQ Basic Hygiene Certificate

O Levels

Tools

Word

Excel

Outlook

Job description

Company Overview

Les Amis Group operates 31 restaurants in Singapore and multiple overseas ventures, offering diverse cuisines from fine French dining to casual Asian fare. The group values excellence, humility, inclusiveness, integrity, and teamwork across all concepts.

Job Summary

Ensure smooth daily service operations in a French restaurant by leading and supporting the team, managing supplies, and maintaining high standards of guest service and food hygiene.

Responsibilities

• Lead daily service operations to meet fine dining standards and ensure guest satisfaction
• Collaborate with team members to maintain a positive and productive work environment
• Monitor and manage restaurant supplies to maintain adequate stock levels for uninterrupted operations
• Train, counsel, and guide junior staff to perform duties effectively and according to standards
• Demonstrate comprehensive knowledge of junior service staff roles to support their performance
• Respond promptly and professionally to guest verbal complaints to resolve issues and maintain service quality
• Deliver consistent and authentic dining experiences by applying excellent guest service standards
• Follow food hygiene regulations and company quality standards to maintain a safe and clean environment
• Use Word, Excel, and Outlook to complete administrative tasks supporting restaurant operations
• Maintain service pace and quality efficiently under pressure during busy periods
• Apply creativity to resolve unexpected situations and sustain smooth service flow
• Pay close attention to detail to uphold service and quality standards
• Work collaboratively within the team to achieve operational goals and deliver excellent guest experiences

Required competencies and certifications

• WSQ Basic Hygiene Certificate
• Minimum education: ‘O’ Levels
• Minimum 1 year of experience in restaurant front-of-house operations or similar role

Preferred competencies and qualifications

• Basic computer skills in Word, Excel, and Outlook
• Knowledge of excellent guest service standards
• Ability to handle guest verbal complaints professionally