Waiter Supervisor

Mansion 7 Pte Ltd; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A modern Cantonese dining destination in Singapore is seeking an experienced operations manager to oversee restaurant management, staff performance, customer satisfaction, and financial operations. The role requires proficiency in Cantonese and a strong background in hospitality management, ensuring quality dining experiences that adhere to cultural traditions and customer expectations. Applicants should be able to train staff, manage routines effectively, and provide exceptional service in a fast-paced environment.

Qualifications

• Proven experience in management within the hospitality industry.
• Strong ability to communicate in both Cantonese and English.
• Excellent customer service and problem-solving skills.

Responsibilities

• Manage opening and closing procedures of the restaurant.
• Oversee staff performance and provide training.
• Ensure customer satisfaction and resolve complaints promptly.
• Control costs and assist in managing the restaurant's budget.

Skills

Operational management

Staff management

Customer service

Financial oversight

Cantonese language skills

Job description

Mansion 7 is a modern Cantonese dining destination in the heart of Singapore, where traditional culinary craftsmanship meets contemporary flair. Our team is made up of passionate chefs, attentive service staff, and creative minds, all working together to deliver unforgettable dining experiences for our guests. We value teamwork, professionalism, and a deep respect for both our craft and our customers. Joining Mansion 7 means becoming part of a warm, supportive, and high‑performing family, where every member plays a role in our shared success and has a lot of fun while doing that.

Responsibilities

Operational Management

• a. Manage the restaurant’s opening and closing procedures.
• b. Coordinate with kitchen staff to ensure seamless food service.
• c. Monitor inventory levels of food, beverages, and supplies; order necessary items to avoid shortages.
• d. Ensure that all food and beverages meet the restaurant's quality standards before being served to customers.
• e. Ensure that the restaurant maintains an authentic Cantonese dining experience, respecting cultural traditions and customer expectations.
• f. If possible, communicate in both Cantonese and English (or other relevant languages) to effectively interact with staff and customers.
• g. Coordinate and manage special events or banquets, ensuring that they are well‑organized and meet customer expectations.
• h. Work with customers to plan and customize menus for special events, ensuring their needs and preferences are met.

Staff Management

• a. Oversee the work of waitstaff, kitchen staff, and other employees to ensure they are performing their duties effectively.
• b. Prepare and manage staff schedules to ensure the restaurant is adequately staffed at all times.
• c. Provide training and guidance to new employees on customer service, food safety, and

Customer Service

• a. Greet and interact with customers to ensure they are satisfied with their dining experience.
• b. Address and resolve customer complaints and issues promptly to maintain a positive dining experience.
• d. Ensure that all food and beverages meet the restaurant's quality standards before being served to customers.

Financial Management

• a. Oversee the handling of cash, credit card transactions, and daily financial reconciliations.
• b. Assist in managing the restaurant's budget, controlling costs, and optimizing profitability.

Health and Safety Compliance

• a. Ensure the restaurant complies with all health and safety regulations.
• b. Conduct regular health and safety inspections and audits.
• c. Implement and enforce cleanliness and hygiene standards.

Menu Management

• a. Work with the chef to develop and update the menu, ensuring a balance of traditional and new dishes that meet customer preferences.
• b. Implement and oversee special promotions, events, or seasonal menus to attract customers.

Compliance and Legal Responsibilities

• a. Ensure the restaurant adheres to all relevant laws and regulations, including labor laws, food safety standards, and licensing requirements.
• b. Stay updated on any changes in regulations and implement necessary adjustments.

Coordination with Management

• a. Regularly report to the restaurant manager or owner on operational performance, staff issues, and customer feedback.
• b. Participate in planning sessions to develop strategies for improving service, increasing sales, and enhancing the overall dining experience.