supervisor

Moton International Human Resources; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Moton International Human Resources seeks a restaurant operations leader in Singapore to oversee front and back of house, ensure top-tier service, and maintain food quality. You will analyze staff feedback, project supplies needs, and enforce health and sanitation standards.

The role involves cost control, weekly to annual reporting, and ongoing staff training to elevate guest experiences and operating efficiency.

Qualifications

• Overseeing front and back of house operations in a restaurant.
• Ensuring customer satisfaction through responsive service.
• Maintaining quality control for all food served.
• Analyzing staff evaluations to improve guest experience.
• Managing inventory and ordering goods and supplies.
• Ensuring health code compliance and sanitation standards.
• Reducing waste and controlling operating costs.
• Generating regular performance reports.
• Training and developing staff with ongoing programs.
• Addressing problems and troubleshooting operational issues.
• Handling cash, card transactions, and staff scheduling accurately.

Responsibilities

• Overseeing all front and back of the house restaurant operations.
• Ensuring customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
• Maintaining quality control for all food served
• Analyze staff evaluations and feedback to improve the customer’s experiences
• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
• Oversee health code compliance and sanitation standards
• Seek ways to cut waste and decrease operational costs
• Generate weekly, monthly, and annual reports
• Train new employees and provide ongoing training for all staff
• Addressing problems and troubleshooting
• Ensure that all the administrative functions are performed accurately, such as cash handling, credit card transactions, and staff scheduling

Skills

Customer service

Staff training

Quality control

Cost control

Cash handling

Scheduling

Problem solving

Reporting

Leadership

Job description

• Overseeing all front and back of the house restaurant operations
• Ensuring customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
• Maintaining quality control for all food served
• Analyze staff evaluations and feedback to improve the customer’s experiences
• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
• Oversee health code compliance and sanitation standards
• Seek ways to cut waste and decrease operational costs
• Generate weekly, monthly, and annual reports
• Train new employees and provide ongoing training for all staff
• Addressing problems and troubleshooting
• Ensure that all the administrative functions are performed accurately, such as cash handling, credit card transactions, and staff scheduling