supervisor

NG KUAN CHILLI PAN MEE PTE. LTD.; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

NG KUAN CHILLI PAN MEE PTE. LTD. is seeking a restaurant supervisor to oversee day-to-day operations in a busy Singapore eatery. You will manage the dining area, kitchen activities and service quality to ensure guest satisfaction.

The role requires coordinating staff, maintaining health and safety standards, and keeping inventory in check while assisting with basic financial tasks. A proactive, customer-focused leader will thrive in this fast-paced environment.

Responsibilities

• Oversee daily operations of the restaurant including dining area, kitchen and service quality.
• Manage staffing: hiring, training, scheduling and supervision.
• Uphold excellent customer service and handle inquiries and complaints.
• Monitor food quality and presentation; conduct hygiene and cleanliness checks.
• Oversee inventory and supplies; prevent shortages and waste.
• Ensure health and safety compliance and sanitation standards are met.
• Assist in basic financial tasks such as cash handling and daily sales records.

Job description

1. Daily Operations Management: The supervisor oversees the daily running of the restaurant, ensuring that everything operates smoothly. This includes managing the dining area, kitchen activities, and overall service quality. 2
2. Staff Management: Supervisors are responsible for hiring, training, and scheduling restaurant staff. They ensure that employees are well-trained and adhere to service standards, which is essential for maintaining a high level of customer satisfaction. 2
3. Customer Service: Ensuring excellent customer service is a primary duty. Supervisors handle customer inquiries, complaints, and special requests, striving to create a pleasant dining experience for all guests. 2
4. Quality Control: Supervisors monitor food preparation and presentation to ensure that all dishes meet the restaurant's quality standards. They conduct regular inspections of the kitchen and dining areas to maintain cleanliness and compliance with health regulations. 2
5. Inventory Management: Keeping track of inventory levels is crucial. Supervisors order supplies as needed, monitor stock levels, and ensure that food and beverages are available without overstocking. 2
6. Health and Safety Compliance: Supervisors ensure that the restaurant adheres to health and safety regulations. This includes conducting regular inspections and enforcing hygiene standards to prevent violations. 2
7. Financial Management: Basic financial duties may include managing the cash register, processing payments, and maintaining accurate records of daily transactions. Supervisors may also assist in budgeting and cost control to maximize profitability. 1