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

Saute Pte. Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant business in Singapore seeks an experienced manager to lead efficient operations. The role includes recruitment, budget management, and compliance with health regulations. The ideal candidate will ensure excellent customer service and manage promotions effectively. This position offers a salary of $2600 - $3500 based on experience, with comprehensive duties overseeing staff and resources.

Benefits

Two meals provided

5-day work week

Qualifications

• Experience in recruitment and staff training.
• Strong understanding of budget management.
• Knowledge of health and safety legislation.
• Excellent communication skills for customer service.

Responsibilities

• Recruit and manage staff, ensuring proper training.
• Oversee budget and cost management.
• Ensure compliance with health and safety regulations.
• Drive promotions and marketing strategies.
• Manage stock levels and supplier relationships.
• Handle customer inquiries and complaints.
• Maintain financial and statistical records.
• Plan staff rosters and oversee manpower.

Skills

Staff recruitment

Budget management

Compliance with health regulations

Customer service excellence

Basic finance/admin tasks

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

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 making sure budgets are well kept to
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