Supervisor

-; Singapore; On-site; SGD 25,000 - 35,000; Full time

Job summary

A leading restaurant in Singapore is seeking enthusiastic staff to ensure outstanding service and operational efficiency. Responsibilities include training team members, managing customer interactions, and adhering to high standards of food quality. Candidates should possess excellent customer service skills, be team-oriented, and ready to handle various operational tasks effectively in a busy environment.

Qualifications

• Ability to ensure the highest levels of service to all customers.
• Familiarity with menu items and daily specials.
• Skills in handling billing and accounting processes.

Responsibilities

• Implement maximum standards of food and service.
• Train and develop floor staff.
• Manage the restaurant efficiently according to concept statements.

Skills

Customer service

Team collaboration

Attention to detail

Job description

Working location: Raffle City Shopping Centre (Fairmont), Nearest MRT: City Hall

Job Description

To implement maximum standards of food, service and accommodation to all customers. To assist in training and development of all floor staff. To work very closely with the management team to ensure smooth running of the restaurant.

Requirements

1. To ensure highest levels of service to all customers at DOMO.
2. To obtain and account for the settlement of all sales.
3. To handle voiding, correcting and changing of bills in accordance with the prescribed procedures.
4. To have a thorough knowledge and understanding of all items listed on the menus, daily specials and wines. To liase with the head Chef regularly to ensure that all food information is up to date.
5. To ensure that all waiting staff are properly informed about menu items.
6. To account for all bills - those used during the shift and those voided.
7. To identify and correct any errors.
8. To balance the day's transactions to computer print-outs at the end of the shift.
9. To ensure that DOMO is managed efficiently according to the established concept statements.
10. To be hands on and present in all levels of the operation during service.
11. To assign responsibilities to the floor team and to check their performance periodically.
12. To conduct weekly inventory checks on all operating equipment and supplies.
13. To control the requisitioning, storage and careful use of all operating equipment and supplies.
14. To conduct or oversee daily pre-shift briefings to employees on preparation, service, menu, grooming and customer requirements.
15. To liase with the kitchen and reception on daily operations and quality control.
16. To establish and maintain good customer relations.
17. To ensure that all employees report for duty punctually and wearing the correct uniform.
18. To assist in the building of an efficient and cohesive team of staff by taking an active interest in their welfare, safety and development.
19. To carry out any other reasonable duties and responsibilities as assigned.
20. To always work as a team player and be prepared to be flexible in order to ensure that operations are always as efficient and profitable as possible.