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

SAUTE EARTH FOOD PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A vegetarian restaurant in Singapore seeks a Service Supervisor to manage staff recruitment, training, and compliance with health and safety regulations. The ideal candidate will have experience in customer service and budgeting, ensuring smooth operations within the team. This position offers a salary ranging from $2,600 to $3,500 based on experience, and includes 5 working days a week with 2 meals provided.

Benefits

2 meals provided

5-day work week

Qualifications

• Experience in training and supervising staff.
• Strong interpersonal skills and the ability to handle staffing issues.
• Familiarity with compliance matters related to hygiene and safety.

Responsibilities

• Recruit, train, and supervise staff effectively.
• Organize staff appraisals and provide recommendations to management.
• Manage budgets and provide expenditure estimates.
• Ensure compliance with licensing and safety regulations.
• Gather customer feedback to enhance marketing strategies.

Skills

Staff recruitment

Budget management

Customer service

Problem solving

Job description

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

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 : 5 days // 10.30 - 21.30 hrs (1 hr break)

2 meals provided

Salary : $2600 - $3500 and onwards depends on experience

Responsibilities

• 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
• Managing budgets • Provide monthly expenditure estimates and making sure budgets are well kept to
• Compliance matters • Ensure that restaurant adheres to licensing, hygiene and health and safety legislation/guidelines

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

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
• 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
• Basic finance/admin/HR tasks
• Keep all statistical and financial records of the business in order
• Set up SOPs and ensure all staff adhere
• Oversee paperwork and ensure accuracy during submissions of items
• Roaster planning and Manpower planning
• 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)

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