The Supervisor is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.
- Administer purchasing and receiving procedures.
- Analyse service quality and customer satisfaction.
- Conduct staff performance assessment process.
- Contribute to innovation process within own scope of work in the business unit.
- Facilitate compliance with legislative and regulatory requirements.
- Foster service innovation.
- Identify and establish internal and external stakeholder relationships.
- Implement loss/risk prevention.
- Lead team to implement change.
- Manage and implement business continuity plans.
- Manage compliance with food and beverage hygiene policies and procedures.
- Manage cost and quality controls.
- Manage crisis situations.
- Manage food & beverage operations.
- Manage guest service.
- Manage site/outlet and equipment maintenance.
- Managing the customer experience.
- Monitor income and expenses.
- Optimise workforce for service excellence.
