Total 19 restaurant supervisor job vacancies in Singapore

URGENT

Location : Jalan Bukit Merah

Administrative Supervisor (access to OSN and INET) – 1 pax

Employment Duration (state estimated start and end date):

23 Dec 2024 to 30 Apr 25 (with flexibility to extend to 30 Jun 25 in case of unforeseen circumstances, e.g., surge of forms received)

Salary Payment : ≥$2,980 (till 30 Jun 25) - ≥$3,160 (from 1 Jul 25) per month

Working hours : Mon - Thursday from 0800hrs to 1730hrs (including 1 hour lunch break) and Friday from 0800hrs -1700hrs (including 1 hour lunch break).

Responsibilities:

1. Daily assignment of cases to Administrative Assistants for processing

2. Supervisor to ensure daily clearance of INET emails and download forms from emails for team’s processing.

3. To ensure all forms received before end of daily contracted hours are updated into e-HR before dismissal.

4. Supervisor to account for all forms received after contracted hours under date received and forms to be processed immediately the following day.

5. Supervisor to generate reports for reconciliation with Exec (Corp Svcs).

Requirements:

1.Competent in IT and Microsoft Office software/applications, especially Microsoft Excel, Outlook, and Sharepoint.

2.Supervisor to be proficient in Microsoft Excel and Powerpoint. Knowledge in SAP will be an advantage.

3. Proficient in language.

4. GCE ’O’ (or equivalent) and above qualifications.

If you meet the above, please email your resume to [email protected].

EA License No: 96C4864 Reg. No.: R1106922

Job Scope:

• Take attendance of appointed manpower

• Manage the welfare of the appointed manpower

• Schedule adequate breaks in consultation with the officers-in-charge

• Support in deployment of auxiliary manpower

• Manage any performance issues with appointed manpower

• Liaise with Supplier on any manpower replacement required

Requirements:

• Experienced in leading and managing groups of up to 100 people

• Meticulous in their administration

• People-oriented and have good interpersonal skills

• Able to converse well with stakeholders

Salary: $13 to $15/hour

Location: Stevens / Botanic Garden

Contract Period: From 24 Feb 2025 to 15 Apr 2025

Personnel may be deployed for 3 to 6 dates within this period. Details of exact dates and hours will be shared 2 weeks prior to the first engagement date.

EA License No: 96C4864

Reg. No.: R24121728

Job Scope:

a) Managing the day-to-day operations of client programme per month.

b) Supervisors are expected to conduct on-the-job training and provide guidance to the beneficiaries, whenever required. Should there be work tasks that beneficiaries are unable to fulfil independently. Supervisors are to step in to support to completion.

Deployment and Management

• First point of contact for beneficiaries for all work and employment matters (ie. applying of medical leave, annual leave, feedback on work issues)
• Plan duty roster(s)/activity of the beneficiaries and to inform the client if the beneficiary does not turn up for work without notice
• Manage resignations/transfers submitted by the beneficiaries
• Deploy and guide beneficiaries to the respective work locations safely
• Working together with Grassroots Organisations (GROs) and Community Volunteers
• Supervisors are to work with GROs and volunteers on the ground to integrate the work of beneficiaries to make their work experience useful and meaningful.
• Managing Complains, Feedback, Queries from different sources
• Supervisors are expected to address and resolve any issues that may occur to the beneficiaries during work (ie.Injury or conflicts at workplace, etc.),
• Manage feedback and complaints in consultation with the Contractor and Authority

Working Arrangement:

Location: Tampines

Days: 5 days per week (Mondays to Thursdays): 9am to 1pm

(Fridays): 9am to 6pm

Salary: $1700/Month

Contract Duration: Imm - Apr 2025

Role Requirements:

• Prior experience in gardening will be helpful

EA License No.: 96C4864

Reg. No.: R22110485

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 200

5 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)

Lunch service usually end by 2.30pm, restart around 6pm

Working location: near to MRT Napier,

Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company's uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assigned

Requirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

Job Scopes

• Responsible for the business performance and maintain high standard of service.
• Create and execute plans for restaurant sales and profitability.
• Build strong relationships with customers and serve as the main point of contact.
• Respond to customer complaints.
• Ensure positive customer service, taking appropriate actions to turn dissatisfied customer into return customer.
• Provide effective leadership to the team.
• Handle disciplinary issues, conducting Annual review and confirmation of staff.
• Constantly review, evaluate SOP and suggest improvements to the management.
• Ensure all employees adhere to the company's SOP.
• Train & coach team members to ensure staff development.
• Handle and control cashiering duties, daily sales collection, cashiers float and petty cash claims.
• Perform banking duties.
• Any other appropriate duties and responsibilities as assigned by Manager.

Job Requirement

• Cost/Inventory management.
• Organizational skills.
• Ability to thrive in a challenging environment.
• Excellent interpersonal & communication skills.
• Strong leadership skill.
• Candidate must have basic PC-literacy.

The candidate roles and responsibilities are to control, maintain and prepare high-quality Indian Traditional cuisine for customers to enjoy.

Responsibilities

• Manage food preparation and production of Indian cuisine items e.g Biryani, Prata, Curry, Kuli Paniyaram
• Ensure efficient, cost-effective operation and profitability of food production
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Ensure best cleanliness and sanitation practices
• Manage compliance with food and beverage hygiene policies and procedures.
• Arrange for repairs when necessary
• Oversee the work of subordinates

Qualifications

• Minimum 5-10 years’ experience as a Chettinad Chef.
• Ability to communicate clearly with managers, suppliers, and customers.
• Food Hygiene Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Job Descriptions:

• Overseeing day-to-day operations of the restaurant to ensure a smooth and efficient

workflow.

• Managing staff, including scheduling, training, and ensuring high service standards.

• Maintaining inventory, coordinating with suppliers, and ensuring timely procurement

of high-quality ingredients.

• Ensuring adherence to all health and safety regulations in the kitchen and dining areas.

• Handling customer inquiries, resolving complaints, and ensuring overall customer

satisfaction.

• Monitoring financial performance, including managing budgets, controlling costs,

and achieving revenue targets.

• Developing marketing strategies and promotional activities to enhance the

restaurant’s visibility and attract customers.

• Ensuring the restaurant’s ambiance and décor are in line with the expectations of

guests, providing a warm and inviting environment.

Job Requirements:

-4-5years related experience

- degree holder

-

Job Scope:
1. Strategic planning and implementation:
• Based on the company and department business strategy, formulate the quality management strategy plan in line with the actual situation;
• Decompose planning objectives, formulate detailed implementation plans, and ensure the effective implementation and execution of all objectives;
• Regularly evaluate the implementation of the strategic plan and make necessary adjustments and optimizations.

2. Quality management system construction:
• Establish and improve the company's quality management system to ensure the compliance and efficiency of the system;
• Guide each business sequence to establish and optimize the quality management system to ensure the unity and coordination of each system;
• Regularly supervise and evaluate the operation effect of the quality management system, put forward improvement suggestions and implement them.

3: 0-1 construction and management of quality team:
• Optimize the organizational structure of the quality team, clarify the responsibilities and work processes of each position;
• Responsible for talent recruitment, training, assessment and motivation of the quality team to ensure the professional quality and work enthusiasm of team members;
• Set team goals and performance appraisal standards, and lead the team to continuously improve organizational ability and work efficiency.

4: Product life cycle quality management:
• Responsible for formulating quality standards and IPD process management in product R&D phase to ensure the quality of product design;
• Manage supplier quality, develop and monitor supplier quality standards, and ensure the quality stability of the supply chain;
• Supervise the quality control in the production process, find and solve the quality problems in production in a timely manner;
• Responsible for quality improvement after product launch, collecting customer feedback, analyzing quality problems and promoting quality improvement.

5. Cross-department coordination and daily management:
• Coordinate resources and relationships with other departments to solve quality problems across departments and ensure smooth work flow;
• Build and optimize standard work procedures and systems to improve overall work efficiency;
• Responsible for the daily management of the team, making the team work plan and ensuring the orderly progress of all work.

Requirments：
• Diploma or above, engaged in quality management for more than 5 years, more than 3 years quality and quantity team management experience, rich experience and proficient in total quality management system, responsible for multi-category product quality management experience is preferred
• Have high quality concept, strict quality standards and sense of responsibility, outstanding management leadership, communication and coordination skills, entrepreneurial passion and high ambition;
• Have good teamwork, service support ability and awareness, adhere to the principle of the premise, have professional and efficient product quality problem solving ability;
• Have 0-1 process system construction ability, data analysis ability, strong logic, high sensitivity, skilled use of quality management tools, insight and analysis of the root cause of problems;
• Have good business awareness and thinking, excellent leadership and management ability, judgment ability and decision-making ability, can combine the actual business model, from the cost efficiency experience dimension, promote business development;
• Skilled use of quality management tools (QC seven techniques, 8D, five tools, PDCA, QCC, etc.)

Salary: $4,000 - $5,500 per month

Location: Kallang / AMK

Woking Schedule: Mon - Fri

Full-Time / Perm

Benefits:

· Weekend Incentive

· Incentive Scheme

· Birthday Leave

· Medical with Dental Benefit

· Meal Provided

· Staff Discount

· Great Career Advancement

· Islandwide

Salary: up to $2,500 per month

RESPONSIBILITIES:

· Preparation of food in compliance with health and safety standards

· General cleaning and maintenance of kitchen equipment

· Ensuring smooth daily operations

· Assist in inventory management

· Customer Service

· On rotating stations

Work Arrangement:

5 Day Work Week (Including Sat, Sun & PH)

REQUIREMENTS:

No experience required as training will be provided

Passion for the F&B and service industry

Positive attitude and a team player

Job Scope:

a) Managing the day-to-day operations of client programme per month.

b) Supervisors are expected to conduct on-the-job training and provide guidance to the beneficiaries, whenever required. Should there be work tasks that beneficiaries are unable to fulfil independently. Supervisors are to step in to support to completion.

Deployment and Management

• First point of contact for beneficiaries for all work and employment matters (ie. applying of medical leave, annual leave, feedback on work issues)
• Plan duty roster(s)/activity of the beneficiaries and to inform the client if the beneficiary does not turn up for work without notice
• Manage resignations/transfers submitted by the beneficiaries
• Deploy and guide beneficiaries to the respective work locations safely
• Working together with Grassroots Organisations (GROs) and Community Volunteers
• Supervisors are to work with GROs and volunteers on the ground to integrate the work of beneficiaries to make their work experience useful and meaningful.
• Managing Complains, Feedback, Queries from different sources
• Supervisors are expected to address and resolve any issues that may occur to the beneficiaries during work (ie.Injury or conflicts at workplace, etc.),
• Manage feedback and complaints in consultation with the Contractor and Authority

Working Arrangement:

Location: Tampines

Days: 3 days per week (Tuesday, Wednesday, Thursday)

Time: 4 hours per day (9.00am to 1.00pm)

Salary: $2200/Month

Contract Duration: 3 Months

Role Requirements:

• Prior experience in gardening will be helpful

• Compiling staff rotas, dealing with leave requests and arranging cover when necessary
• Planning workloads, allocating tasks and monitoring progress against targets
• Briefing their teams on new initiatives, changes to targets and company news
• Maintaining safety standards, conducting risk assessments, ensuring staff have adequate first aid and fire safety training
• Recruiting, training and helping staff reach their professional development goals
• Devising work schedules and implementing deadlines
• Ensuring that quality standards are upheld
• Conducting performance reviews

Responsibilities

Reporting to OCBC Arena Management the duty supervisors are to assist public with

matters such as wayfinding and ensuring participants have not overstayed their booking

periods. Provide assistance in logistics and any other daily operational and venue

matters that may arise.

KEY ROLES & RESPONSIBILITIES:

Support the venue & event ops team on daily operational matters, including:

• Enforce all venue and facility policies, rules and regulations
• Keeps check lists on cleanliness, availability of venue and hall use
• Be main point of contact outside standard office hours
• Support duty tech when and if needed
• Assist in incident reporting
• Keep clear logs of incidents, bookings, group bookings and venue related complaints and issues
• Conduct introduction and tour around the venue when needed
• Report back and trending issue or important feedback in daily report

OTHER RESPONSIBILITIES:

• Support the venue management team on the arena floor
• Make sure facility is up to standards and public, hirer or NSAs are happy with service.
• Check EAT or Public use equipment is set out on time and correctly
• Welcome and direct class and program goers
• Evening and early morning shifts to be expected

Essential Job Functions, Personal Characteristics, Competencies and

Behaviors:

• A positive attitude and dynamic approach, with the ability to be working out on the ground for long periods of the day.
• Previous sport and leisure experience is considered an advantage.
• A can-do attitude with focus on achieving results.
• Pleasant personality and passion for service excellence.
• Ability to apply conflict resolution and problem-solving skills in a diverse environment.
• Is a proactive team player and prepared to support the endeavours of the wider collective.

Job Scope:

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Requirements:

• Team player
• Experienced in F&B
• Experienced in hotel service and experience with management hotel guest dining and relations etc.

Job Description • Support Store Supervisor in managing daily store operations • Perform Retail Assistant duties when needed from cashiering and replenishment to housekeeping and expiry control • Deliver excellent customer service, merchandising and marketing standards • Coordinate and execute store operations, merchandising and promotional campaigns • Handle stock ordering and receiving, ensuring optimal inventory levels • Perform administrative tasks as assigned Requirements • Passionate about retail and customer service excellence • Self-motivated team player with strong leadership skills • Physically fit and able to handle manual work • Willing to work 6 days a week

RESPONSIBILITIES

• Communicate and relate effectively at the workplace.
• Comply with workplace safety and health policies and procedures.
• Dispose of waste.
• Follow food and beverage safety and hygiene policies and procedures.
• Follow food production standards and standard operating procedures.
• Follow production schedule.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Operate automated cooking equipment for cooking food products.
• Pack food products.
• Prepare ingredients.
• Reinstate workstation.
• Set up workstation.
• Work in a team.

REQUIREMENTS

• Minimum 3-5 years of Operations Supervisor experience assisting in kitchens..
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work in a fast-paced environment.
• The ability to work in a team.
• Excellent organizational and time management skills.
• Effective communication skills.
• Able to accept split shift.
• Willing to work retail hours, weekends and public holidays​​​.

Job Scope:

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Requirements:

• Team player
• Experienced in F&B

Job Description:

Ensuring Company policies are followed. Optimizing prpofits by controlling costs. Hiring,training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews.

Job Requirement:

Able to work on weekends and public holidays. Have positive attitude. Working long hours under stress. Have a friendly and patient personality. They must make quick decisions and have great interpersonal skills. Attention to detail and excellent multitasking skills are important.

Job Description :

-Provide professional nail services such as manicures, pedicures, extensions, and gel nails.

-Promote and offer nail care products.

-Manage client appointments and handle payments.

-Perform other assigned duties as needed.

-Discuss nail treatments and services available

-Soften calluses and remove rough skin

-Massage and moisturize hands (for a manicure) and feet (for a pedicure)

-Polish or buff nails

-Apply or remove artificial nails and nail art

-Advise clients about nail and skin care for hands and feet

-Clean and disinfect their work area and tools

Job Description

• Provide services to customers who visit the salon after purchasing products, such as face wash, maintenance, massage, aromatherapy, and weight loss services.
• Strive to study beauty professional theoretical knowledge and have strong beauty professional skills.
• Have good professional ethics.
• Have a collective concept, work well together, and take the lead in all aspects of work.
• Provide customers with satisfactory beauty services.
• Selling beauty products to customer.
• Good training capabilities.
• Use beauty equipment to administer effective treatments.

Job Requirements

• More than 2-4 years of continuous work as senior supervisor in beauty industry.
• Possess a recognised professional beauty certification is preferable.
• Passion and self-motivated staff.
• Well-groomed with positive attitude.
• Willing to work retail hours, weekends and public holidays​​​.