supervisor

NG KUAN CHILLI PAN MEE PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

NG KUAN CHILLI PAN MEE PTE. LTD. in Singapore seeks a Restaurant Supervisor to oversee daily operations, ensuring smooth service in the dining room and kitchen while maintaining high guest experience standards.

You will lead a team, manage service quality, monitor health and safety, control inventories, and assist with basic financial tasks to support profitability. Hands-on leadership and strong attention to detail are essential.

Responsibilities

• Daily Operations Management: supervise the daily running of the restaurant, overseeing the dining area, kitchen activities, and overall service quality.
• Staff Management: hire, train, and schedule restaurant staff to ensure high service standards.
• Customer Service: handle guest inquiries, complaints, and special requests to maintain a pleasant dining experience.
• Quality Control: monitor food preparation and presentation, conduct regular inspections for cleanliness and health compliance.
• Inventory Management: track stock levels, place orders, and prevent overstocking or shortages.
• Health and Safety Compliance: enforce hygiene standards and conduct regular safety checks.
• Financial Management: manage cash register, process payments, and assist in budgeting and cost control to improve profitability.

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