SUPERVISOR

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Workforce Gateway Pte. Ltd. is hiring a Restaurant Supervisor to assist the management team in planning, coordinating and directing staff and services to ensure smooth restaurant operations and outstanding customer service.

You will lead a team of captains, service attendants and hosts, maintain service standards, monitor guest satisfaction and resolve issues. The role requires at least 4 years in a supervisory role within a 5-star hotel or deluxe restaurant.

Qualifications

• Certificate or Diploma in F&B and extensive hospitality experience.
• At least 4 years' experience in a supervisory role in a 5-star hotel or deluxe restaurant.
• Strong service and operational knowledge; well-groomed professional appearance; flexible shifts.

Responsibilities

• Assist the management staff in planning, coordinating and managing staff and services to ensure Restaurant operations run efficiently and effectively while maintaining customer service standards.
• Lead a team of Captains, Service Attendants, and Hosts, providing strong presence and leadership in the absence of management staff.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor cashiering procedures for compliance with accounting standards.
• Inspect table set-ups and ensure cleanliness and restaurant standards are met.
• Review reservations, pre-assign tables and follow up on special requests.
• Ensure sufficient food menus and wine lists for each meal period.
• Conduct pre-shift meetings and brief staff on the day’s business.

Skills

Leadership

Staff training

Customer service

Food & Beverage knowledge

Education

Certificate or Diploma in F&B

Job description

Job Responsibilities

• As Supervisor, your role will be to assist the Management team with the following:
• Assist the management staff in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. Leading a team of Captains, Service Attendants, and Hosts.
• Provide strong presence and leadership amongst the team in absence of management Staff.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards.
• Inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness on a regular basis.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
• Take personal responsibility to resolve guest issues.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements.
• Responsible for coordinating training of all staff as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

Job Requirements

Education & Certification

• Certificate or Diploma and extensive F&B experience or equivalent experience

Experience

• A minimum of 4 years' experience at a supervisory level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Basic service and operational knowledge
• Have a well-groomed, professional appearance
• Willing and able to work on shifts, weekends and public holidays
• Able to perform under pressure