supervisor

ANS FRESH & FROZEN PTE. LTD.; Singapore; On-site; SGD 47,000 - 76,000; Full time

Job summary

ANS FRESH & FROZEN PTE. LTD. in Singapore seeks an operations-focused leader to manage daily F&B activities across front and back of house, ensure smooth service, and uphold service standards.

You will supervise staff, handle opening/closing, monitor quality and food safety, oversee inventory and wastage, coordinate with suppliers, and support sales goals while maintaining cleanliness and compliance. This role requires strong team leadership and a hands-on approach in a fast-paced environment.

Responsibilities

• Daily Operations Management – Supervise daily food and beverage operations to ensure smooth and efficient service.
• Team Supervision – Lead, supervise, and coordinate F&B staff during daily operations.
• Customer Service – Ensure customers receive friendly, professional, and timely service.
• Staff Scheduling – Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours.
• Opening & Closing Procedures – Ensure proper completion of opening, closing, cleaning, cash, and security procedures.
• Food & Beverage Quality – Monitor food and beverage quality, presentation, portion control, and service standards.
• Food Safety & Hygiene – Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures.
• Inventory Control – Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items.
• Wastage Control – Monitor food and beverage wastage and implement measures to reduce unnecessary losses.
• Sales & Revenue Support – Support the team in achieving daily and monthly sales and revenue targets.
• Cash & Payment Handling – Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation.
• Customer Complaints – Handle customer complaints professionally and take appropriate corrective action.
• Staff Training – Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures.
• Product Knowledge – Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications.
• Supplier & Delivery Coordination – Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements.
• Equipment & Maintenance – Monitor F&B equipment and report breakdowns or maintenance requirements promptly.
• Cleanliness & Workplace Standards – Ensure dining, kitchen, storage, service, and working areas remain clean and organized.
• Daily Reporting – Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities.
• Compliance – Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations.
• Management Support – Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability.

Job description

1. Daily Operations Management – Supervise daily food and beverage operations to ensure smooth and efficient service.

2. Team Supervision – Lead, supervise, and coordinate F&B staff during daily operations.

3. Customer Service – Ensure customers receive friendly, professional, and timely service.

4. Staff Scheduling – Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours.

5. Opening & Closing Procedures – Ensure proper completion of opening, closing, cleaning, cash, and security procedures.

6. Food & Beverage Quality – Monitor food and beverage quality, presentation, portion control, and service standards.

7. Food Safety & Hygiene – Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures.

8. Inventory Control – Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items.

9. Wastage Control – Monitor food and beverage wastage and implement measures to reduce unnecessary losses.

10. Sales & Revenue Support – Support the team in achieving daily and monthly sales and revenue targets.

11. Cash & Payment Handling – Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation.

12. Customer Complaints – Handle customer complaints professionally and take appropriate corrective action.

13. Staff Training – Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures.

14. Product Knowledge – Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications.

15. Supplier & Delivery Coordination – Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements.

16. Equipment & Maintenance – Monitor F&B equipment and report breakdowns or maintenance requirements promptly.

17. Cleanliness & Workplace Standards – Ensure dining, kitchen, storage, service, and working areas remain clean and organized.

18. Daily Reporting – Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities.

19. Compliance – Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations.

20. Management Support – Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability.