Total 5,386 restaurant supervisor job vacancies in Indonesia

Brief Summary:
Join a dynamic restaurant team where you will play a pivotal role in managing smooth daily operations and enhancing customer satisfaction. This position offers an opportunity to lead a talented team while implementing best practices for operational excellence.

Responsibilities:

• Oversee day-to-day restaurant operations to deliver exceptional service and customer satisfaction.

• Manage operational costs and identify opportunities for efficiency and waste reduction.

• Lead and develop the team through guidance, training, and performance feedback.

• Conduct team briefings to ensure high standards of operational excellence and a superior customer experience.

• Maintain accurate records of team attendance, schedules, and overtime details.

• Implement and uphold best practices and standard operating procedures (SOPs) to ensure quality and efficiency.

• Monitor product quality and build strong relationships with suppliers and vendors.

• Generate financial and operational performance reports to facilitate business analysis and planning.

• Assist in the preparation of budgets and business initiatives.

• Collaborate with marketing and communications teams to enhance customer engagement and brand visibility.

• Ensure regular compliance with health, safety, and sanitation regulations.

• Undertake additional duties as assigned to contribute to the restaurant's overall success.

Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.

• Minimum of 8 years of relevant experience in the food and beverage industry, including prior supervisory or managerial roles.

• Strong leadership abilities with effective team management and interpersonal skills.

• Experience in fine-dining or upscale dining establishments is an advantage.

• Knowledge of food and beverage service standards.

• Flexibility to work varied hours, including shifts, weekends, and public holidays.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

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· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

• Assist with overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections
• Ensure the outlet is run in an efficient manner and proper service is offered at all times
• Ensure all special requirements needed for service or food are prepared for and carried out for customers
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management /Chef updated on any food delay, complaints and customers feedback
• Manage restaurant inventory levels, handling purchasing of necessary items when necessary
• Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Resolve any reservation and cashiering issues
• Handle restaurant petty cash disbursements and reimbursements
• Stand-in and cover duties of any area requiring support
• Schedule staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Perform any other job tasks assigned by the management

Requirements:

• Prior experience as Assistant Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Proficient in Mandarin (spoken and written) to coordinate event requirements and communicate kitchen orders accurately with the Chefs

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

This role requires someone who is energetic, service-oriented and capable of managing both restaurant and event operations in a fast-paced environment.

Key Responsibilities

Operations Management

• Oversee day-to-day restaurant operations
• Ensure smooth service during lunch, dinner and events
• Maintain high standards of food quality, cleanliness and customer service
• Monitor opening and closing procedures
• Ensure SOP compliance across all departments

Team Management

• Lead, supervise and motivate service and kitchen teams
• Conduct staff training and performance evaluations
• Prepare staff schedules and manpower planning
• Foster a positive and professional working environment

Customer Experience

• Handle customer feedback and service recovery professionally
• Build strong guest relationships and improve customer satisfaction
• Ensure guests enjoy a memorable dining experience

Sales & Business Development

• Drive restaurant sales and operational profitability
• Support marketing campaigns and promotional activities
• Assist in corporate events, weddings and private functions
• Increase customer retention and repeat business

Inventory & Cost Control

• Monitor stock ordering and inventory management
• Control food cost, beverage cost and wastage
• Work closely with suppliers and vendors
• Ensure proper stock rotation and storage practices

Compliance & Hygiene

• Ensure compliance with SFA and workplace safety regulations
• Maintain restaurant cleanliness and hygiene standards
• Ensure food safety and sanitation requirements are followed

Requirements

Preferred Qualifications

• Minimum 3–5 years of experience in F&B or restaurant management
• Experience in cafés, lifestyle restaurants, beach clubs or event venues preferred
• Strong leadership and communication skills
• Ability to work in a fast-paced environment
• Strong problem-solving and multitasking abilities
• Customer-focused mindset with excellent interpersonal skills
• Knowledge of POS systems and restaurant operations
• Able to work weekends, public holidays and night shifts

The Job

The Assistant Restaurant Manager supports the Restaurant Manager in executing the business plan and managing daily operations of a designated restaurant. You will lead and motivate a diverse team to deliver exceptional customer experiences while driving operational excellence and continuous improvement.

Responsibilities

• Cascade KPIs to teams and individuals to drive measurable business results.
• Analyze operational data to identify cause-effect relationships and recommend effective solutions.
• Assess critical elements of operational challenges and propose actionable courses of action.
• Provide expert guidance and advice within your area of responsibility to enhance team performance.
• Seek and share learning opportunities to continuously improve skills and knowledge across contexts.
• Evaluate customer needs and experiences to develop solutions that enhance value and satisfaction.
• Adapt to changing circumstances, including emergencies, to maintain smooth restaurant operations.
• Implement initiatives that improve processes and systems for operational efficiency.
• Facilitate team discussions to build consensus on ideas and recommendations affecting performance.
• Identify and cultivate partnerships that strengthen internal and external relationships.
• Lead staff supervision by clarifying roles, planning work, and assessing performance to build a high-performing team.
• Monitor emerging trends and issues to proactively address impacts on team and service quality.
• Create opportunities for team members to contribute ideas that enhance service excellence.

Required competencies and certifications

• Minimum 3 years of experience in the Food and Beverage industry in Singapore.
• Knowledge of local food industry laws, certifications, regulations, and compliance requirements.
• Ability to manage both Back and Front of House operations effectively.
• Experience in store operations and staff scheduling or roster management.
• Strong communication skills to engage effectively with internal teams and external parties.
• Passion for the food industry and delivering outstanding customer experiences.

Key Responsibilities

• Manage and oversee the daily operations of the Chinese restaurant to ensure smooth and efficient service delivery.
• Maintain comprehensive knowledge of hotel facilities, services and local attractions to effectively assist guests with enquiries and recommendations.
• Drive revenue growth, maximize restaurant profitability and implement cost-control measures.
• Build strong relationships with guests and handle requests, feedback and enquiries promptly.
• Lead and motivate the restaurant team to consistently deliver high-quality food and exceptional service standards.
• Ensure compliance with established service, hygiene, safety and operational standards.
• Foster a positive work environment and develop team members through coaching, training and performance management.
• Collaborate effectively with other hotel departments to ensure seamless guest experiences.
• Monitor staffing levels, scheduling and resource allocation to support operational needs.

Requirements

• Minimum 5 years of managerial experience in a Chinese restaurant operation.
• Strong leadership, interpersonal and communication skills.
• Proven ability to manage restaurant operations, drive revenue and control costs.
• Service-oriented mindset with a strong commitment to guest satisfaction.
• Strong team-building skills with a passion for developing and mentoring employees.

Key Responsibilities

• Supervise and coordinate the daily operations of the restaurant.
• Lead and monitor service staff to ensure high-quality customer service.
• Assist the Restaurant Manager in staff scheduling, training, and performance supervision.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Handle customer feedback and complaints in a professional manner.
• Monitor stock levels and coordinate with the kitchen and procurement team.
• Ensure smooth restaurant operations during peak hours.
• Maintain cleanliness and operational standards in accordance with company policies
  
  Requirements

• Minimum 4 years of working experience in the Food & Beverage industry, with at least 2 years in a supervisory role.
• Experience in high-volume restaurant operations is preferred.
  
  Strong leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Willing to work long hours, weekends, and public holidays when required.
• Good communication and problem-solving skills.
• Knowledge of food safety and hygienestandards is required.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

• Handle the administration and operations of the restaurant
• Ensure the efficiency of restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
• Plan marketing activities and executing plans to improve sales and profitability
• Handle Profit and Loss reports and meetings, be in charge of food and manning control of the restaurant
• Plan and supervise activities of staff
• Appraise staff performance and provide feedback to improve productivity
• Respond efficiently and accurately to customer complaints
• Train and maintain high standards of service, quality control, hygiene, and health and safety
• Delivering superior food and beverage service and maximizing customer satisfaction
• Regularly review product quality and research new vendors
• 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
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements:

• 2-3 years of experience in a similar capacity
• Experience in f&b operations
• Familiar with f&b operations, functionality and other related task

Roles & Responsibilities

• Reporting directly to the Head of Operations; you will work closely together to execute the outlets daily operations matter
• Implement initiatives and SOPs to optimize our operations flow and procedure
• Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
• Design & implement cost effective measures for the Restaurant operations.
• Responsible for the recruitment, onboarding & training of new stall assistants
• Maintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the in charge areas
• Delegate tasks to staff
• Provide assist as needed
• Monitor food stock and place orders
• Able to work on weekend and PH
• Able to work a flexible schedule including shifts, weekends, and public holidays.
• Other ad-hoc duties

• 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.

upervisor 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.