SUPERVISOR

WANG FU SERVICES PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

WANG FU SERVICES PTE. LTD. in Singapore seeks an experienced operations leader to supervise daily food and beverage activities, coordinating kitchen and service teams to deliver high standards.

You will oversee equipment readiness, staff training, and safety compliance, while maintaining service quality and cost control in a fast-paced setting. The role emphasizes staff development, meticulous hygiene practices, and proactive customer satisfaction initiatives.

Responsibilities

• Supervise and coordinate daily food and beverage operations to ensure smooth workflow.
• Ensure food preparation, service, replenishment, and clearing activities are completed efficiently.
• Monitor operational performance and ensure service standards are consistently maintained.
• Coordinate with kitchen staff, service crew, and other departments to meet operational requirements.
• Ensure all equipment, utensils, and workstations are properly maintained and ready for operation.
• Supervise, guide, and train service crew and operational staff.
• Allocate daily duties and work assignments according to operational requirements.
• Monitor staff attendance, punctuality, grooming, and work performance.
• Ensure sufficient manpower is available during peak operating hours.
• Conduct on-the-job training and provide guidance to new employees.
• Address staff performance issues and escalate disciplinary matters to management when necessary.
• Ensure compliance with food safety, personal hygiene, and workplace cleanliness standards.
• Monitor proper food handling, storage, temperature control, and stock rotation.
• Ensure food preparation and service areas are kept clean and sanitised.
• Conduct routine hygiene inspections and ensure corrective actions are taken when necessary.
• Ensure staff follow applicable food safety procedures and company SOPs.
• Report food safety incidents, equipment defects, and potential hazards promptly.
• Ensure customers receive prompt, courteous, and professional service.
• Monitor service quality and resolve customer complaints appropriately.
• Ensure food presentation, portion control, and service standards meet company requirements.
• Gather customer feedback and recommend improvements to enhance customer satisfaction.
• Escalate serious complaints and operational issues to management.
• Monitor food, beverage, and consumable stock levels.
• Assist with stocktaking, inventory reconciliation, and replenishment planning.
• Minimise food wastage, stock losses, and unnecessary operating expenses.
• Ensure proper receiving, storage, and handling of supplies.
• Report discrepancies, damaged goods, and potential inventory losses.
• Ensure employees comply with workplace safety procedures and operational guidelines.
• Identify and report workplace hazards, accidents, and unsafe working conditions.
• Ensure cleaning chemicals and equipment are handled and stored safely.
• Maintain proper operational records, inspection checklists, and incident reports.
• Ensure compliance with applicable company policies and regulatory requirements.

Job description

Roles and Responsibilities

A. Daily Operations Management

• Supervise and coordinate daily food and beverage operations to ensure smooth workflow.
• Ensure food preparation, service, replenishment, and clearing activities are completed efficiently.
• Monitor operational performance and ensure service standards are consistently maintained.
• Coordinate with kitchen staff, service crew, and other departments to meet operational requirements.
• Ensure all equipment, utensils, and workstations are properly maintained and ready for operation.

B. Staff Supervision and Manpower Management

• Supervise, guide, and train service crew and operational staff.
• Allocate daily duties and work assignments according to operational requirements.
• Monitor staff attendance, punctuality, grooming, and work performance.
• Ensure sufficient manpower is available during peak operating hours.
• Conduct on-the-job training and provide guidance to new employees.
• Address staff performance issues and escalate disciplinary matters to management when necessary.

C. Food Safety and Hygiene

• Ensure compliance with food safety, personal hygiene, and workplace cleanliness standards.
• Monitor proper food handling, storage, temperature control, and stock rotation.
• Ensure food preparation and service areas are kept clean and sanitised.
• Conduct routine hygiene inspections and ensure corrective actions are taken when necessary.
• Ensure staff follow applicable food safety procedures and company SOPs.
• Report food safety incidents, equipment defects, and potential hazards promptly.

D. Customer Service and Quality Control

• Ensure customers receive prompt, courteous, and professional service.
• Monitor service quality and resolve customer complaints appropriately.
• Ensure food presentation, portion control, and service standards meet company requirements.
• Gather customer feedback and recommend improvements to enhance customer satisfaction.
• Escalate serious complaints and operational issues to management.

E. Inventory and Cost Control

• Monitor food, beverage, and consumable stock levels.
• Assist with stocktaking, inventory reconciliation, and replenishment planning.
• Minimise food wastage, stock losses, and unnecessary operating expenses.
• Ensure proper receiving, storage, and handling of supplies.
• Report discrepancies, damaged goods, and potential inventory losses.

F. Workplace Safety and Compliance

• Ensure employees comply with workplace safety procedures and operational guidelines.
• Identify and report workplace hazards, accidents, and unsafe working conditions.
• Ensure cleaning chemicals and equipment are handled and stored safely.
• Maintain proper operational records, inspection checklists, and incident reports.
• Ensure compliance with applicable company policies and regulatory requirements.