Total 3 restaurant supervisor job vacancies in Singapore

Job Description & Requirements

• To lead, execute and manage daily operations to achieve daily / monthly targets.
• Building and maintaining relationships with guests.
• Attend and resolve guest feedbacks or complaints.
• Ensure duty roster is efficiently planned according to operations requirement and manpower budget.
• Keep track of sales performance by identifying and analyzing the sales numbers.
• Lead and motivate staff in achieving sales targets.
• Enforcement of hygiene regulations and upkeep of the restaurant cleanliness.
• Conduct regular training for staff.

Provide friendly, attentive, and timely service to create an exceptional experience for all of our guests. Attempt to limit problems and liability related to customers.

• Greets all customers who visit the bar or enter the restaurant’s dining area.
• Takes orders from customers and ensures 100% accuracy when entering orders into the system.
• To prepare and serve alcoholic and non-alcoholic drinks consistently with company’s beverage standard.
• Prepares cocktails and beverages, and pours wines for all customers at the bar and in the restaurant. Runs drinks from the bar to the customer.
• Prepares juices, mixes, syrups, garnishes, etc.
• Assist Manager to run the day to day operation including set up and closing of the bar counter.
• Maintain bottles & glasses in a orderly manner so that drink preparation will be efficient.
• Maintain a clean work and dining area by removing trash, cleaning bar top, washing glasses, utensils, and equipment.
• Assist the restocking and replenishment of bar inventory.
• Arrange beverage by FIFO (FIRST IN FIRST OUT) by dates.
• Other ad-hoc duty as assigned.

As the Service Supervisor, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

• Greet and coordinate the seating of guests.
• Recognize the regular guests and highlight to the Restaurant Manager about the particular Guests’ preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining regular Customers’ database and personalizing customer service.
• Ensure that the Service staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Perform miscellaneous job-related duties as assigned.