Service Supervisor - Vegetarian Restaurant - 5 day work week, 50 hours

SAUTE PTE. LTD.; Singapore; On-site; SGD 29,016 - 39,060; Full time

Benefits offered by this job

Meals provided

5-day work week

Job summary

SAUTE PTE. LTD. is seeking a managerial staff member responsible for staff recruitment, budget management, and ensuring compliance with health regulations in Singapore. This role involves staff supervision, promoting the business, managing stock, and handling customer inquiries.

You will work closely with management to improve profitability and maintain a positive brand image. The position offers 5 working days per week with comprehensive responsibilities that are crucial for the restaurant's success.

Responsibilities

• Staff recruitment, training and supervising.
• Managing budgets and ensuring expenditure estimates are accurate.
• Ensuring compliance with hygiene and health regulations.
• Promoting and marketing the business effectively.
• Managing stock and supplier relationships.
• Handling customer enquiries and complaints.
• Performing basic finance and HR tasks.
• Maintaining accurate statistical and financial records.
• Setting up SOPs and ensuring adherence.
• Planning rosters and manpower.
• Ensuring minimum sales targets are met.
• Working closely with management for profitability and brand image.
• Handling adhoc tasks as assigned.

Job description

Location

• Anchorvale Village
• Tampines Mall
• City Square Mall
• Paya Lebar Square
• Funan Mall

Working Days

5 days per week (Total 50 hours, rest days will be on a weekday)

Working Hours

10.30 – 21.30 hrs (1 hr break)

Meals Provided

2 meals provided

Salary

$2600 - $3500 and onwards depends on experience

Responsibilities

1. Staff recruitment, training and supervising: applies to both full-time and part-time staff. Organise regular appraisals with staff and provide recommendations to Management for confirmation/promotion. Plan and oversee staff duty roster. Handle staffing issues and issues between staff members. Manage staff behaviour, etiquette and grooming at the workplace.
2. Managing budgets: Provide monthly expenditure estimates and make sure budgets are well kept.
3. Compliance matters: Ensure that restaurant adheres to licensing, hygiene and health and safety legislation/guidelines.
4. Promoting and marketing the business: Gather on-ground sentiments and suggest workable promotions and marketing tactics to increase sales. Upselling of products. Secure and run events for the outlets, and provide the highest of service standards to clients.
5. Managing stock: Order supplies according to given budget. Manage stock levels and ensure inventory is always kept up to date. Maintain good relationships with all suppliers.
6. Handling customers: Entertain both enquiries and complaints on a quick turnaround time. Make sure all staff are well trained in taking reservations, greeting customers, giving customers advice on restaurant matters, basic problem solving and service recovery. Ensure high standard of service quality is adhered to.
7. Basic finance/admin/HR tasks.
8. Keep all statistical and financial records of the business in order.
9. Set up SOPs and ensure all staff adhere.
10. Oversee paperwork and ensure accuracy during submissions of items.
11. Roaster planning and Manpower planning.
12. Managing Sales: Ensure that outlet archive minimum monthly sales targets. Assess and improve profitability of the business. Constantly make improvements to the day-to-day running of the business and assist in developing the brand(s).
13. Management role: Work hand in hand with Management to achieve maximum profitability and positive brand image for the business. Weekly operations report and update on challenges and relevant solutions.
14. Adhoc tasks as assigned by management.