Total 4,487 Full-time restaurant supervisor job vacancies in Indonesia

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 8 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

RESTAURANT COOK

Job Description & Requirements

able to cook south & north indian cuisines and malay cuisinessouth indian cuisines are prata, murtabak, thosai, roti naan. tandoori, kebab, briyani, set meals, mee goreng , kambing soup, indian rojak.malay cuisines are nasi padang , mee rebus, mee siam, mee soto, lontong, nasi lemak, thai seafood.

Responsibilities·

Control and direct the food preparation process and any other relative activities.· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.· Approve and “polish” dishes before they reach the customer.· Plan orders of equipment or ingredients according to identified shortages.· Arrange for repairs when necessary.· estimate staff’s workload and compensations.· Experience in preparing all kind of South Indian Cuisine, Malay Cuisines, Thai Muslim Seafood·

Comply with nutrition and sanitation regulations and safety standards.· Foster a climate of cooperation and respect between co-workers· Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.· Managing Seafood Goreng oven in a fast-paced environment· Approving and “polishing” dishes before they reach the customer.

Create tasting menus for clients interested in contracting the food for different events from their kitchen· Working effectively with kitchen team and complying with company procedures and food safety policies.· Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.· Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served·

Must have prior experience in Indian Sweets, Malay Kuih -Kuih and Epok Epok

Must have prior experience in Indian Malay Fusion menu.

Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.· Overseeing food levels and restocking items on time.· Supervised the preparation of food production schedules, preparation,· Following established recipes to prepare menu items.· Following guidelines to ensure correct serving temperatures and adequate portion control.· Able to fill in any area of kitchen at any time.· Maintained accurate production levels to maintain a certain food cost variance· Keeping utensils and equipment clean and sanitary· Establishing stock levels at end of shift and capturing information on standardized stock sheets.· Removing trash and clearing storage bins.·

Maintains production books, recipe development, food production procedure guidelines, and general· Understanding of various cooking methods, ingredients, equipment and procedures.

Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control· Preparation of tasty and authentic south Indian fusion cuisine, Malay cuisines and Thai Muslim Seafood· Hands-on execution, able to meet deadline and work under pressure.· Independent and Team player· Independent & able to work under minimum supervision.

Work well under pressure and have no qualms assuming additional responsibilities.

Responsible and dedicated to meet tight deadline.Cook

Skills & Qualifications:· Organizational Skills,· Verbal Communication,· Culinary Arts,· Kitchen Equipment Knowledge,· Creativity, Interpersonal

Preparing ingredients (washing, cutting, marinating, etc.)

Cooking food items as per recipes and restaurant standards

Ensuring food quality, taste, and presentation consistency

Maintaining cleanliness of kitchen equipment and work area

Following food safety and hygiene regulations (HACCP standards if applicable)

Monitoring stock and reporting shortage of ingredients

Assisting head chef or kitchen supervisor when needed

Controlling portion size and minimizing food waste

Ensuring timely preparation during busy service hours

Proper storage of food items (chilled, frozen, dry storage)

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Job Summary

Lead restaurant operations to deliver efficient service and a positive guest experience. Support and coach team members, manage inventory and cash transactions, and resolve service disruptions to ensure smooth daily operations.

Responsibilities

• Deliver prompt and efficient service to guests, representing a positive image of yourself and the company
• Complete opening and closing duties accurately and on schedule
• Assist, encourage, and support team members in executing their daily responsibilities
• Monitor restaurant operations including inventory management, food and beverage service quality, cash transactions, complimentary items, and voided payments
• Collaborate with the Operation Manager to deploy team members effectively, manage food and drink flow, sequence service, and resolve service disruptions or guest complaints promptly across all shifts
• Coach and develop new and existing team members by providing constructive performance feedback to enhance their effectiveness
• Monitor staff performance to identify training needs and opportunities for growth
• Respond to guest inquiries and provide informed recommendations
• Perform additional duties as assigned to support restaurant operations

Preferred competencies and qualifications

• Experience managing restaurant operations and leading people for at least 2 years
• Passion for the hospitality and lifestyle industry with a commitment to long-term growth
• Proven ability to develop people’s skills and solve problems positively with a proactive attitude
• Strong time management skills, effective communication, and a collaborative team approach

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

Roles & Responsibilities

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

1. JOB DESCRIPTION

Job Title

Restaurant Manager

Occupation

Assistant restaurant   Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

F&B

Am I Addicted - Pottery Studio 

We are looking for a F&B Floor Manager who will be responsible for the day to day operations of the outlet restaurant side. He / She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

2. SKILLS

CoachingExcellent Communication SkillsManagement SkillsCustomer Service OrientedLifestyleFinancial ManagementSanitationInterpretingComplianceSalonsCustomer SatisfactionBeauty IndustryCustomer ServiceCutHospitality

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Manager

Minimum Years of Experience

4

Employment Type

Permanent, Full Time

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Food and beverage

Monthly Salary Range (SGD)

$5=4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

1. JOB DESCRIPTION

Job Title

Restaurant Manager

Occupation

Assistant restaurant   Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

F&B

Am I Addicted - Pottery Studio 

We are looking for a F&B Floor Manager who will be responsible for the day to day operations of the outlet restaurant side. He / She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

2. SKILLS

CoachingExcellent Communication SkillsManagement SkillsCustomer Service OrientedLifestyleFinancial ManagementSanitationInterpretingComplianceSalonsCustomer SatisfactionBeauty IndustryCustomer ServiceCutHospitality

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Manager

Minimum Years of Experience

4

Employment Type

Permanent, Full Time

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Food and beverage

Monthly Salary Range (SGD)

$4,000 - 6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Sushi Oono is a high-end Japanese restaurant in Singapore, specializing in sushi and a Kaiseki experience. We have renowned Japanese chefs and professional sommeliers to provide the highest-end service. We welcome you with a strong interest in Japanese cuisine to join our team.

The Restaurant Manager oversees all aspects of daily restaurant operations, ensuring a smooth and efficient workflow. This includes managing staff, handling customer service, controlling costs, and maintaining quality standards. They are responsible for creating a positive work environment, driving sales, and ensuring profitability.

Key Responsibilities:

• Staff Management: Hiring, training, scheduling, and supervising restaurant staff.
• Customer Service: Ensuring high levels of customer satisfaction, handling complaints, and building positive customer relationships.
• Inventory Management: Managing food and beverage inventory, ordering supplies, and controlling costs.
• Operations: Overseeing daily operations, including opening and closing procedures, maintaining cleanliness, and ensuring smooth service delivery. Ensuring compliance with health and safety regulations, food hygiene standards, and other relevant laws and policies.
• Marketing: Contributing to marketing efforts, promoting the restaurant, and developing strategies to attract customers.
• Problem Solving: Addressing and resolving any issues that arise, including staff conflicts, customer complaints, and operational challenges.
• Financial Management: Tracking expenses, monitoring budgets, and managing cash flow. Preparing reports on sales, costs, and other key performance indicators.

Skills and Qualifications:

Proven leadership experience in F&B or Hospitality management
Strong organizational, communication, and interpersonal skills
Proactive, customer-focused, and results-driven mindset
Strong financial and operational understanding, with budget and cost control expertise

Lead and manage the daily operations of a full-service restaurant/ cafe, ensuring exceptional food quality, service standards, and operational efficiency.

Responsibilities

Lead and manage overall restaurant operations in line with company standards and regulatory requirements, ensuring smooth day-to-day performance and prompt resolution of operational issues.

• Oversee kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.
• Drive business performance by managing budgets, monitoring sales, analysing monthly results, and recommending actions to achieve profitability targets.
• Deliver excellent guest experience by handling feedback and complaints professionally to maintain high customer satisfaction.
• Coordinate customer flow — manage reservations, seating, and waitlists efficiently to optimize turnover and reduce waiting times.
• Oversee inventory and cost control for both kitchen and front-of-house, ensuring accurate stock management, proper storage, and minimal wastage.
• Ensure compliance with all food safety, hygiene, and workplace health regulations at all times.
• Build and lead a high-performing operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance.

Job Requirements

Requirements

• Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred
• 5–8 years of F&B experience, including at least 5 years in a supervisory or managerial role.
• Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred.
• Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.
• Proficient in computer applications (MS Word, Excel).

Preparing awesome meals for our customers.

Weighing, measuring, mixing, and prepping ingredients

recipes.

Steaming, grilling, broiling, baking, or frying meats

and other ingredients.

Checking food and ingredients for freshness.

Arranging and garnishing dishes.

Working well under pressure and within the time l

Ensuring that the kitchen area, equipment and utensils

Helping lead and inspire our kitchen staff with the

manager.

Wowing our guests with amazing dishes.

Cook Requirements:

High school diploma or equivalent preferred.

Culinary school 3 year degree or foreign equivalent

Prior experience in related food and beverage service

preparation positions.

Thorough experience with hot and cold food prep

Good working knowledge of accepted sanitation and health codes.

Ability to use slicers, mixers, grinders, food process

Able to handle work in a fast-paced environment

Frontline staff responsible for customer experience at our themed family restaurant.

Deliver orders, maintain tables, and embody the Tavern’s service style.

Responsibilities

Set and clear tables according to service standards.

Greet and seat guests courteously; take and serve orders promptly.

Recommend menu and beverage items and attend to guest requests.

Serve food and beverages accurately and efficiently.

Maintain professional appearance and uphold service quality.

Requirements

Excellent learning and working attitude

Excellent communication and customer service attitude.

Experience in café/bar service preferred but not required. Presentable, interactive, and adaptable under themed service expectations.

Performance training and Valid WSQ Food Safety Course Level 1 Certification preferred.

Responsible for outlet operations, both in the service and kitchen systems.

manage restaurant P&L to optimize man profit , monitor and control operational costs, cost of goods, labor and other controllable expenses.

Ensure maximum customer satisfaction and handle all staffing related matters and issues, eg. appraisal, hiring and promotion etc.

May also be involved in planning market strategies with the relevant parties.

Requirements

- Willing to learn kitchen and able to handle pork products.

-Results and customer-oriented, shared team focus.

-Possess good supervisory skills such as accountabiliy, organizing and planning skills

-Able to control costs & use given resources efficiently and productively.

-Open to changes and ideas.

- Able to train, manage, motivate and inspire your team.

- Good leadership , communication skills and influence.

- Korean Speaker have advantage