Total 35 logistic supervisor job vacancies in F&B / Tourism / Hospitality category in d02 anson tanjong pagar

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Oversee the efficient operation of food and beverage outlets
• Manage, train and mentor staff to ensure high levels of productivity, quality, and customer service
• Monitor the quality of food and beverages and ensure they meet the required standards
• Handle customer complaints promptly and professionally
• Ensure compliance with health, safety and sanitation standards
• Assist in the planning and development of menus, taking into consideration factors such as seasonal availability of ingredients and the likely number of customers
• Control stock and minimize waste
• Manage budgets, financial plans and control costs
• Organize special events and promotional activities

Restaurant Assistant Manager

Split Shift 5 working days

Salary range $4000-4500

Ma Cuisine, French michelin-starred restaurant in Singapore is seeking for passionate individuals.

We are looking to extend our team, if you are eager to grow, learn and be part of Ma Cuisine family.

Apply now, and we look forward meeting you.

Service, authenticity and passion are our core values.

Join us now,

• Positive mindset
• Friendly, positive, dynamic
• Committed to delivering exceptional guest service
• Motivated to learn new skills,
• Impeccable grooming, smart and tidy, in appearance
• Positive and willing to participate on a team and work with a winning attitude
• Excellent communication skills
• Flexible, reliable, and responsive

Company's Overview,

Ma Cuisine is a Michelin-starred restaurant located in Singapore and run by French Chef Mathieu Escoffier. The restaurant is known for its classic French cuisine and elegant ambiance, with a focus on using only the freshest and highest quality ingredients.

The restaurant offers both à la carte and set menu options, with dishes that showcase Chef Escoffier's skill and creativity in the kitchen. Some of the signature dishes include the foie gras terrine with fig chutney, the escargot bourguignon, and the beef cheek braised in red wine.

Ma Cuisine's wine list is also extensive, featuring a wide range of French and international wines, with a particular emphasis on Burgundy wines. The restaurant's knowledgeable sommeliers are always on hand to help guests choose the perfect wine to accompany their meal.

The restaurant's decor is elegant and refined, with an intimate atmosphere that makes it ideal for romantic dinners or special occasions.

Overall, Ma Cuisine is a must-visit destination for food lovers and wine connoisseurs alike, offering an exceptional culinary experience in the heart of Singapore.

Company Description

Mondrian Singapore Duxton, the inaugural Mondrian hotel in Singapore, is situated in the stylish Duxton Hill neighbourhood and operates under the renowned Ennismore hospitality group.

Located at the heart of Duxton Hill, just moments away from the Central Business District, Mondrian Singapore Duxton places guests amidst a dynamic dining and nightlife hub. Featuring 302 rooms with sweeping views of historic shophouses and the contemporary skyline through expansive floor-to-ceiling windows, the hotel sets the stage with a cinematic rooftop pool and an eclectic array of bars and restaurants.

Job Responsibilities

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Ensure that all outlet checklist are completed, signed and record in file.
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue.
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel
• Support other outlets or provide lateral service to other departments when requested

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

ANJU RESTAURANT SINGAPORE - MODERN KOREAN DINING / 5 DAYS WORKING

We are seeking a dynamic and results-oriented Restaurant Supervisor to join our team! In this role, you will play a key role in ensuring the smooth operation of our restaurant, providing exceptional guest service, and supporting our team.

Job Description

• Oversee all aspects of the restaurant floor, including greeting guests, managing seating, and ensuring a smooth dining experience.
• Lead and motivate a team of servers and support staff, fostering a positive and productive work environment.
• Ensure exceptional guest service, resolving guest concerns promptly and professionally while exceeding expectations.
• Maintain high standards for cleanliness, presentation, and adherence to food safety regulations.
• Train and develop new restaurant staff, equipping them with the necessary skills and knowledge to deliver excellent service.
• Assist with opening and closing procedures, ensuring the restaurant is prepared for service and secured after closing.
• Maintain clear communication with the Restaurant Manager and other team members.
• Contribute to a positive and professional work environment.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within Front of House.
• Monitor inventory and ensure all supplies and other restaurant essentials are adequately stocked.

Requirements

• Minimum 1 year of experience in the food and beverages industry
• Strong interpersonal skills
• Excellent communication and problem-solving skills
• Ability to work under pressure and multitask
• Passion for hospitality and a commitment to delivering exceptional guest experiences

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

About us

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

The Roles: include welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen and in addition, memorizing the menu and offering recommendations to upsell appetizers, desserts, or drinks.

Job Description

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages through making menu recommendations, answering questions and sharing additional information with restaurant customers.
• Greet and escort customers to their tables and share with customers the menu recommendations to them.
• Prepare tables by setting up linens, silverware and glasses .
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff with serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Follow all relevant health department regulations

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Company Description

Mondrian Singapore Duxton, the inaugural Mondrian hotel in Singapore, is situated in the stylish Duxton Hill neighbourhood and operates under the renowned Ennismore hospitality group.

Located at the heart of Duxton Hill, just moments away from the Central Business District, Mondrian Singapore Duxton places guests amidst a dynamic dining and nightlife hub. Featuring 302 rooms with sweeping views of historic shophouses and the contemporary skyline through expansive floor-to-ceiling windows, the hotel sets the stage with a cinematic rooftop pool and an eclectic array of bars and restaurants.

Job Responsibilities

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Ensure that all outlet checklist are completed, signed and record in file.
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue.
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel
• Support other outlets or provide lateral service to other departments when requested

LOOKING FOR A CHALLENGING CAREER?

Why work with us?:

* 5 Days’ work week

* Above market salary

* Performance Incentives

* Training & development programmes between different departments

* Great opportunity to study, grow and enhance your career!

* Career Progression

* Welfare benefits (night transportation, staff meals)

* Staff discounts

* Long term service awards

Job Responsibilities:

* Assists with the smooth and efficient service of the outlet.

* Ensuring that standards are met at all times

* Deliver excellent customer service at all times

* Constantly strives to satisfy all guests that patronize the outlet.

* Maintains the cleanliness of the restaurant front/back of the house

* Takes guest orders and delivers items without unnecessary delay

* Possess a thorough knowledge of the restaurant menu

* Actively up-sell the menu

* Reports any difficulty or problem to Service / Operations / Restaurant / Assistant Manager

* To follow up with Service / Operations / Restaurant / Assistant Manager on the solution or follow-up action

* Ensures mise-en-place is prepared to the requirement and operation needs

* Ensures tables are cleaned and re-set at the conclusion of each course

* Participates in training to improve selfknowledge and skills

* Assists in monthly inventory checks on operating equipment and supplies

Job Requirements:

* Diploma/certificate in Hospitality or Tourism Management desirable

* Minimum 2 years and above of work experience as a Captain or Supervisor in F&B

* For candidates with no or 1 year of experience can be considered for the Food Runner position

* Excellent communication skills, aproactive problem solver

* Attention to detail is essential

* Team player, who values teamwork andhas good team-building skills

* Able to communicate effectively with alllevels of employees

* Personable and pleasant to deal with.Discreet, reliable, and diplomatic

* Positive “can-do” attitude, motivated,passionate

* Who seeks opportunities to be multi-skilled and trained

* Good personal grooming & personalpresentation

* The high degree of integrity

* Able to adapt to a changing environment

* Opportunities available for rapid careerprogression

* Willing to work split-shift, weekends, andpublic holidays

* Immediate availability

Interested applicants are invited to sendyour updated resume in MS Word formatvia Apply Now.

We regret that only shortlisted applicantswill be notified.

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Looking for a candidate to join our restaurant team. Must possess leadership skills and basic wine knowledge. Training will be provided but the candidate must have at least 2 years of experience.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

· Ensures optimum performance of all the above areas

· Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

· Establishes and maintains effective employee relations and working relationships.

· Ability to work independently and in a team

Description

• Ensure cleanliness of the food shop,all equipment, tools and physical building surfaces.
• Manage invoices & receipts for all stocks.
• Coordinate with suppliers on order and deliveries.
• Handle cash, inventory and prepare nighty closing reports.
• Provide customer service that is fast and friendly.
• Adhere to all food hygiene standard and procedures.
• Supervise and arrange staff work schedule according to needs.
• Any duties which may be assigned from time to time.

Job Requirements

• At least 2 years of experience in F&B outlets, i.e. Food courts, coffee shop and canteen.
• Must prepare to work during weekends, public holiday and overtime as and when required.
• Good communication skills.

Job Purpose

The Supervisor will work closely with the Restaurant Manager to ensure all operations are in line

with company procedures, supervise team members, ensure quality and hygiene standards are met.

Principal Accountabilities

1 Keeps the Restaurant Manager up to date with relevant issues in the restaurant and gets their

input and advice where necessary

2 Provide exceptional guest service, thereby setting the standard for all employees

3 Coaching and training of staff, in order to improve performance and to achieve the department’s

objectives and targets

4 Discipline team members through ongoing feedback and the establishment of performance

expectations

5 Conduct the closing and opening procedures consistently and thoroughly

6 Assigns tasks and responsibilities to subordinates and validate their job descriptions

7 Observes compliance with the company’s policies and procedures, as well as, governmental laws

and regulations

8 Daily check up on the smooth performance of all restaurant machinery and equipment

9 Ensures the proper practices are being adopted in the restaurant from Food safety, food &

equipment sanitation, and personal hygiene in all restaurant internal and external areas

10 Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

1. Interacts with customers and shows willingness to serve them with a pleasant attitude

2. Communicate professionally with the supervisor in charge

Knowledge, Skills, and Experience

1 Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant

2 Good in English

3 Good communications and interpersonal skills

4 Customer oriented with a positive attitude and smiling face

5 Cooperative and self-giving team player

6 Ability and willingness to perform under stress

7 Positive and high energy level

Physical Requirements of the job

The job of the Supervisor may require:

1 Physical handling of products such as handling trays

2 Covering different shifts and working during public holidays

3 Stressful conditions

4 Standing for long hours

Responsibilities
Participates in the recruitment, selection, and training of staff
Supervise and schedule food and beverage staff
Ensure customer satisfaction
Resolve customer complaints, as well as internal conflict amongst staff
Order and maintain inventory control costs
Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table

Knowledge, Skills and Abilities
Completion of a food service administration, hotel or restaurant management course is an asset
Excellent sales skills
Excellent customer service skills
Good communication skills
Leadership skills
Proven human resource management skills such as training, motivation,
Excellent organizational skills
Must be of legal drinking age if working in a licensed facility
Knowledge of the products, services, sector, industry and local area
Knowledge of relevant legislation and regulations
Serving It Right

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed