Job Descriptions

• Prepare and cook a variety of dishes according to restaurant recipes and standards
• Ensure all food items are prepared in a timely, consistent, and visually appealing manner
• Maintain a clean and organized workstation, following all food safety and sanitation protocols
• Assist in the preparation of mise en place, including chopping, slicing, and measuring ingredients
• Collaborate with the kitchen team to ensure efficient workflow and timely service
• Communicate effectively with the server staff to ensure customer orders are fulfilled promptly
• Stay up-to-date with new menu items, recipes, and cooking techniques
• Comply with all health and safety regulations in the kitchen

Job Requirements

• Have a minimum of 1 year of experience in the food and beverage industry, with preference given to those with experience in Japanese F&B.
• Quality-driven and customer-centric mindset, dedicated to providing exceptional service and experiences.
• Ability to thrive in a fast-paced environment and effectively manage multiple tasks and responsibilities.
• Willingness to work 5 days per week, including weekends and public holidays, to meet operational requirements.

Benefits

• Meal allowance of $200 per month
• 8 days Annual Leaves
• Staff discount (ticket)
• Uniform and shoes will be provided
• Yearly bonus subject to work performance
• Insurance and Medical Benefits
• $200 attendance allowance

Working Hours

• Working Hour/Standard Condition：
• 5 days work week (44 hours per week)
• Sun - Thu : 10:00am - 10:00pm (shift)
• Fri, Sat, Eve of PH 10:00am - 11:00 pm (shift)

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Hiring & training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory of food, supplies, and equipment
• Training and supervising staff, ensuring quality service and excellent overall performance

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Restaurant Manager is responsible to lead the team in attaining and exceeding the pre-determined budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling.
• Making sure that the team does a correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• To develop and train employees in the restaurant through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of content of the dish, along with tasting prior to the promotion starting.
• Responsible to completely inspect the table set-up and mis-en-place of the restaurant in accordance to the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• In Charge of the company's recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your work station at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of the restaurant through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• Minimum 5 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast paced and demanding environment.
• Possess good business acumen and result driven.
• Excellent interpersonal and communication skills
• Preferably Managers specializing in Food/Beverage/Restaurant Service, Hotel Management/Tourism Services or equivalent.

Please include the following information in your resume:

• Education Background
• Work experiences in point forms
• Reason(s) for leaving
• Current and expected salary
• Date of availability / Notice Period

We wish you all the best in your career search.

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Supervisor Job Description Template

We are looking for a supervisor who will be in charge of managing one of our working shifts. Duties primarily revolve around the general management of your direct reports, which include, but are not limited to, providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators. You will be expected to keep records and produce reports that will be used to review team performance.

In order to be successful in this role, you will need to have excellent communication skills and a passion for excellence. Previous leadership experience is a plus.

Supervisor Responsibilities:

Making sure employees that report to you meet performance expectations.

Giving instructions or orders to subordinate employees.

Ensuring that the work environment is safe, secure and healthy.

Meeting deadlines.

Approving work hours.

Ensure great customer service at all levels.

Supervisor Requirements:

Previous leadership experience.

Excellent communication skills.

Eye for detail and accuracy.

Reliable, with high integrity and strong work ethic.

Ability to work as part of a team.

Professional appearance and attitude.

Computer literacy.

Proactive organizational skills.

High school diploma.

Ability to keep a positive attitude in a fast-paced environment.

Oversee the daily operations of the outlet for efficient operations.

Oversee both front and back of house operations

Assist in training of new employees as well as the continuous training of existing staff

Provide exceptional customer service and lead staff to do the same

Respond to customer complaints quickly and resolve them effectively

Plan and assign daily workloads to team members.

Plan team members’ work schedules and compile timesheet

Report on management regarding sales results and productivity

Responsibilities:

* Coordinating daily management operations

* Delivering superior food and beverage service and maximizing customer satisfaction

* Responding efficiently and accurately to restaurant customer complaints

* Organize and supervise shifts

* Appraise staff performance and provide feedback to improve productivity

* Estimate future needs for goods, kitchen utensils and cleaning products

* Able to work night shift

Requirements：

* Proven work experience or similar role

* Proven customer service experience as a supervisor

* Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

* Strong leadership, motivational and people skills

* Acute financial management skills

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent food processing procedure and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

* Proven experience as Supervisor or similar role
* Organizational and leadership abilities
* Communication and interpersonal skills
* Self-motivated with a results-driven approach
* Problem-solving skills

Responsibilities
* Set daily/weekly/monthly objectives and communicate them to employees
* Organize workflow by assigning responsibilities and preparing schedules
* Oversee and coach employees
* Identify issues in efficiency and suggest improvements
* Enforce strict safety guidelines and company standards

58 RECRUITMENT PTE. LTD.

19c9772

67026282

Supervisor Responsibilities

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Decide on reward and promotion based on performance

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

Requirements

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Good knowledge of MS Office

• Supervise daily kitchen operations, ensuring food safety and quality.
• Supervise dish preparation, ensuring quality and presentation.
• Ensure kitchen cleanliness and safety, complying with relevant regulations.
• Supervise and guide kitchen staff, ensuring high-quality service.
• Manage kitchen inventory, ensuring timely replenishment.
• Monitor kitchen costs, ensuring cost control within budget.
• Ensure customer satisfaction, handling complaints and feedback.
• Ensure kitchen equipment functions properly, scheduling maintenance and replacements as needed.
• Willing to work on weekends and public holidays.

Roles & Responsibilities

Roles & Responsibilities

We are looking for a supervisor who will be in charge of managing one of our working shifts. Duties primarily revolve around the general management of your direct reports, which include, but are not limited to, providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators. You will be expected to keep records and produce reports that will be used to review team performance.

In order to be successful in this role, you will need to have excellent communication skills and a passion for excellence. Previous leadership experience is a plus.

Supervisor Responsibilities:

Making sure employees that report to you meet performance expectations.

Giving instructions or orders to subordinate employees.

Ensuring that the work environment is safe, secure and healthy.

Meeting deadlines.

Approving work hours.

Ensure great customer service at all levels.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

Job Descriptions:

Assist and cooperate with the business chef to continually review and refresh menu

Lead the team and ensure the service standards are upheld

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Promote positive work environment

Support team to reach common goals

Inspect storage areas for organization and cleanliness

Requirements:

Proven experience as supervisor or relevant role. F & B experience required.

Excellent communication and interpersonal skills

Familiarity with company policies and legal guidelines of the field

Can start working with short notice

1. Oversees and fulfills same job responsibilities of designated associates and operational area within a location; including directing day to day workflow of assigned associates, monitoring the warehouse and yard activities, coordinating delivery scheduling and dispatch duties, handling customer and delivery inquiries, receiving and stocking, cut lumber activities, customer complaints and issues and inventory assistance and support.
2. Coordinates Yard/ Warehouse associates and Drivers workload, arranging duties, dispatch of product deliveries and pick-ups, yard and warehouse activities and provides input of departmental needs.
3. Efficiently manages paperwork; ensuring timely submittal of requisitions for replacement stock, accurate data entry of returns, delivery notations, confirmation of inventory shipments/ receipts and other customer updates and follow-up.
4. Maintain Yard/ Warehouse layout standards and protocol; ensuring adherence to yard set up standards and yard/ warehouse areas are clean and kept up.
5. Partners with Sales; ensuring service level standards are met or exceeded, including prompt pick up of customer product returns and on-time delivery of goods and processed in a timely manner.
6. Open communication with location managers regarding challenges, possible solutions and business impacts.
7. Performance management of designated associates limited to job and local hands on training, supervising cross training, monitoring required Driver, Safety and company system training and day-to-day direction of associate

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; addingseasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

• Adheres to proper foodhandling, sanitation, and safety procedures;maintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

• Contributes to daily,holiday and theme menus in collaboration withsupervisor.

• Maintains cleanliness and sanitationof equipment, food storage, and work areas.

• Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestionsand resolves complaints.

• Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

• Maintains clean work areas, utensils, andequipment.

• Develop new menu items whileimprovising the existing ones.

• Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

• Able tocook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

• Ensuring all food andhealth and safety regulations are followed.

Responsibilities:

* Coordinating daily management operations

* Delivering superior food and beverage service and maximizing customer satisfaction

* Responding efficiently and accurately to restaurant customer complaints

* Organize and supervise shifts

* Appraise staff performance and provide feedback to improve productivity

* Estimate future needs for goods, kitchen utensils and cleaning products

* Able to work night shift

Requirements：

* Proven work experience or similar role

* Proven customer service experience as a supervisor

* Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

* Strong leadership, motivational and people skills

* Acute financial management skills

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.