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 management company in Singapore is seeking a Management Role to oversee operations, staff recruitment, and budget management. The ideal candidate should have experience in leading teams, ensuring compliance with regulations, and enhancing customer service. This role offers a salary range of $2600 to $3500 based on experience and requires working 5 days a week. Additional perks include provided meals.

Benefits

2 meals provided

Qualifications

• Experience in staff recruitment and training.
• Strong understanding of budget management.
• Ability to ensure compliance with health and safety regulations.

Responsibilities

• Recruit, train, and supervise staff.
• Manage budgets and compliance matters.
• Promote and market the business effectively.
• Handle customer inquiries and complaints.
• Maintain and manage inventory levels.
• Conduct basic finance and HR tasks.

Skills

Staff management

Budget management

Customer service

Compliance knowledge

Marketing skills

Inventory management

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