Total 5 job vacancies by Al-jilani Restaurant Pte. Ltd.

Job Summary

A manager leads a team or department to ensure efficient operations and achievement of business goals. They connect leadership with frontline employees by managing resources, guiding performance, resolving conflicts, and communicating company priorities clearly.

Responsibilities

• Lead and coordinate team activities to achieve operational efficiency and meet business objectives
• Develop and implement strategic plans to align team efforts with company goals
• Manage resources effectively to optimize productivity and support team needs
• Conduct performance evaluations to provide constructive feedback and foster employee growth
• Resolve conflicts within the team to maintain a positive and collaborative work environment
• Communicate company-wide priorities clearly to ensure team alignment and focus

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

A waiter supervisor bridges the gap between management and waitstaff. They ensure dining operations run smoothly by training staff, coordinating shifts, maintaining health and safety standards, and stepping in to resolve customer complaints or expedite service during peak hours.

A Waiter Supervisor

manages daily front-of-house operations, ensuring high-quality service, staff efficiency, and customer satisfaction

. Key responsibilities include training, scheduling, and mentoring waitstaff, handling customer complaints, managing inventory, and ensuring compliance with safety and hygiene standards. They act as a liaison between kitchen and service staff, often handling administrative tasks like cash reconciliation.

A Senior Cook

leads kitchen station operations, ensuring high-quality, consistent food preparation and plating while supervising junior staff

. They are responsible for managing inventory, maintaining strict food safety/hygiene standards (HACCP), training team members, and supporting menu development to ensure smooth, efficient, and profitable kitchen operations