Total 4,077 restaurant supervisor job vacancies

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.
• Work towards achieving Sales targets with the team
• Keeping track on the daily sales collection and ensure it is being bank-in accordingly
• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.
• Conduct daily staff briefing and share information.
• Coach and motivate the team to maintain high morale.
• Maintians staff motivation levels
• Take an active role in the day-to-day training and development of the team
• Plan weekly duty roster and assign staff for daily operations.
• Check tasks assigned are completed as per standards.
• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up
• Check to confirm daily tasks are completed
• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
• Check all equipment are maintained and in good working order.
• Oversee the smooth running of the operations to ensuring operation efficiency
• Ensure all areas of the restaurant remain clean and free of clutter.
• Coordinate with purchaser for orderings such as beverages, and-stock.
• To order and maintain stock levels to avoid stock outages.
• Coordinate with Chef on group booking.
• Prepare all reports required including but not limited to:
• Sales Reports & Tracking
• Duty Roster and Attendance records
• Part time and OT records, Inventory reports, All other related reports
• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
• Maintain a constant focus on providing excellent, memorable guest experiences.
• Compiled feedback lists and follow through
• Monitor and report on all feedback including online channels
• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team
• Practice sales selling techniques to increase revenue.
• Courteous and patient
• A team player and works well with people
• Able to work under pressure
• Mature pleasant personality and can make sound decisions.
• Ability to work in a fast-paced environment

REQUIREMENT

• Candidate must possess at least 5 Year(s) of working experience in the related field
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Candidate will act as a Management for this job position.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

• Greeting and welcoming guests when they enter
• Thanking guests and conveying gratitude while they are exiting
• Explaining different menu items and offering recommendations
• Answering any questions about the ingredients of a dish on the menu
• Serving food and beverages to guests, if required
• Presenting the final bill to guests for payment
• Timing different dishes effectively to maximise the dining experience
• Addressing any guests complaints or requests

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Director of Food and Beverage, your job responsibilities include, but not limited to:-

Responsibilities

• Responsible for the management of all financial and operational aspects of the restaurant in accordance with hotel standards.
• Review the work of subordinates to ensure that established procedures and policies are followed.
• Inspect the service area daily to ensure the hygiene of these areas.
• Communicate effectively with the kitchen and other key departments.
• Review, coach and evaluate staff performance and periodically.
• Compile the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Prepare monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Anticipate guests’ needs, responds promptly and acknowledges all guests at all times.
• Conduct orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Perform any other duties as may be assigned from time to time by the Management.

Requirements

• Minimum a Diploma level qualification or equivalent.
• 3 years of F&B experience, preferably in a Restaurant / Cafe setting.
• Able to work shifts on weekends & public holidays

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

• Oversee and manage the designated Coffeeshop or Food Court and its operational and manpower planning

• Monitor and be responsible for sales performance of respective outlets

• Responsible for ordering of goods and supplies, receiving and checking on inventory of goods and supplies

• Ensure food safety regulations are followed as according to SFA’s policy

• Involve in investigation of issues relating to customer complain (Service and Product Quality)

• Attending to customers’ needs, complaints and enquiries

• Recruit, train, supervise and develop staff

• Perform related duties/tasks as required

Job Requirements

• With passion in working in F&B industry and its operational processes.

• Able to work on weekends and public holidays, 6-day work week.

• Adaptive to fast paced environment, resilient to changes and willing to accept new challenges.

• Able to work independently and in a team.

• Excellent interpersonal skills with the ability to communicate with all level of employees.

• Good communication and interpersonal skills

• High initiative and positive attitude

we are looking for The Restaurant Supervisor to overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high food and service standards, supervising staff, and achieving business objectives. The role requires strong leadership, operational management, and problem-solving skills to ensure the smooth and efficient running of the restaurant.

Key Responsibilities

Staff Management

• Supervise and coordinate the daily activities of restaurant staff.

• Delegate responsibilities and ensure all duties are completed efficiently.

• Schedule employee shifts and maintain adequate staffing levels.

• Monitor staff attendance, punctuality, grooming, and performance.

• Foster teamwork and maintain a positive working environment.

Customer Service

• Ensure all customers receive attentive, professional, and efficient service.

• Resolve customer complaints promptly and professionally.

• Handle difficult customer situations while maintaining customer satisfaction.

• Monitor customer feedback and implement service improvements.

Operations Management

• Oversee the daily operation of the restaurant to ensure smooth workflow.

• Ensure proper opening and closing procedures are followed.

• Monitor inventory levels and coordinate stock replenishment.

• Ensure equipment and facilities are properly maintained.

• Maintain proper food safety, hygiene, and sanitation standards.

• Ensure compliance with all health, safety, and government regulations.

Administrative Duties

• Prepare daily, weekly, and monthly operational reports.

• Maintain accurate records of inventory, staff attendance, and sales.

• Report operational issues and business performance to senior management.

• Ensure all company documentation and records are properly maintained.

JOB RESPONSIBILITIES:

• Online Quality Checking (Metal Detector, Cooker, Pasteurizer, Steamer)
• Online Finished Product Testing
• Monthly Verification of CCP (Critical Control Point)
• Online Verification Sampling for Microbial Analysis
• Internal Calibration of Weighing Scales
• Verification on goods return
• Handle Customers’ Complaint
• Conduct routine physical, chemical, sensory and other analyses accordingly.
• Take appropriate decisions for rework of material based on historical trend and in consultation with seniors
• Raise non-conformation for quality deviations of Raw Material/Finished Goods and follow up with proper closure of corrective and preventive action
• Initiate actions to investigate customer complaint in consultation with relevant team members
• Collect comprehensive evidence/crucial data, provide sound reasoning and propose possible root cause for customer complaints and internal rejection
• Maintain up-to-date quality control programs, policies, process workflows, procedures and work instructions

JOB REQUIREMENTS:

• Diploma / Degree in Food Science preferred
• At least 2 years of relevant experience for Senior position
• Experienced and passionate in Continuous Improvement
• Exceptional problem-solving skills
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Strong ability to work well in a team and independently
• Excellent IT skills, particularly in MS Excel, PowerPoint, Word, Access
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Days Work Week + 1 Saturday per month
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

Job Description

• Confident in interaction with customers, colleagues, and other departments where appropriate.
• Inspect and ensure good overall cleanliness
• Give training to staff where necessary
• Understand and complies with the company’s policies and procedures
• Handle customer complaints and feedback

Requirement

• Service-Oriented & Excellent service attitude
• Good communication and strong interpersonal skill
• Good team player
• Thrives working in a fast-paced environment as part of a team
• A fast learner and able to think quickly on one’s feet
• Work with passion, zest, energy and professionalism
• Need to working in Public Holiday

Job Description

We are seeking an experienced Supervisor to oversee daily operational activities, supervise staff, coordinate workflow, and ensure efficient execution of company operations while maintaining safety and quality standards.

Responsibilities

• Supervise daily operations and allocate work to operational staff.
• Monitor work progress and ensure tasks are completed on schedule.
• Coordinate with customers, suppliers and internal departments.
• Prepare operational reports and maintain accurate records.
• Ensure compliance with workplace safety regulations and company procedures.
• Monitor inventory, equipment and operational resources.
• Train, guide and evaluate team members.
• Perform other duties assigned by the management.

Requirements

• Experience supervising operations in the engineering, machinery or industrial equipment industry.
• Strong leadership, communication and problem-solving skills.
• Able to work independently under pressure.
• Proficient in Microsoft Office applications.
• Willing to work overtime when operationally required.

·        Proven experience as supervisor or relevant role

·        Familiarity with company policies and legal guidelines of the field

·        Ability to learn a variety of job descriptions

·        Excellent communication and interpersonal skills

·        Outstanding organizational and leadership skills

·        Good knowledge of MS Office

·       Supervise employees to help ensureefficiency and productivity.

·       Perform administrative tasks under theguidance of the supervisor, such as documenting procedures and creatingguidelines.

·       Assist the supervisor in hiring newpersonnel by reviewing applications and performing initial meetings withcandidates.

·       Participate in company trainingseminars in order to help the company move forward.

·       Train new hires on the job oncethey’ve completed initial training with the supervisor.

·       Bring any employee concerns to thesupervisor in order to ensure company morale.

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

Responsibilities:

• Reporting to Production Manager
• Daily production planning
• Supervise a team of leaders/workers to achieve quality product and high productivity
• Check and countersign process records and production forms to ensure conformance to quality standards
• Oversee day-to-day operation and rectify non-conformances through coordination with relevant departments
• Handle minor machinery problems
• Perform other activities assigned by immediate superior

Requirement:

• Min 'O' level or Diploma
• Min 2-3 years of relevant working experience with proven leadership skills
• Excellent communication skills, able to communicate effectively at all levels
• The proficiency in Mandarin & English language is required as the position involves communicating with workers/vendors/suppliers
• Excellent Microsoft office skills
• Able to provide high level of production management
• Possesses relevant supervisory experience in food manufacturing industry
• 5.5 days work week
• Working location: 22 Senoko Way
• Salary package commensurate with experience

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 description (Restaurant manager)

Responsibilities

1. Operational Management

• Opening and closing the stall, ensuring everything is set up properly for operations.
• Monitoring stock levels and managing inventory, ensuring sufficient supplies.
• Supervising food preparation and presentation (for food stalls) to maintain quality and consistency.
• Managing the cleanliness and organization of the stall, ensuring hygiene standards are met.

2. Staff Supervision

• Hiring, training, and supervising staff to maintain operational standards.
• Assigning tasks and scheduling shifts to ensure adequate coverage.
• Monitoring staff performance and providing feedback or corrective actions when needed.

3. Customer Service

• Addressing customer inquiries, complaints, and feedback to maintain satisfaction.
• Ensuring customers have a pleasant experience at the stall.
• Managing wait times and resolving issues related to service.

4. Financial Management

• Handling daily cash flow, sales records, and preparing end-of-day reports.
• Monitoring sales targets and strategizing to increase revenue.
• Ensuring accurate handling of money, including cash and digital payments.

5. Compliance and Safety

• Ensuring compliance with local health, safety, and licensing regulations.
• Conducting routine checks to prevent safety hazards or hygiene issues.
• Maintaining records of inspections and certifications, where applicable.

6. Marketing and Promotion

• Implementing marketing strategies to attract customers (e.g., discounts, promotions, or events).
• Maintaining the stall's visual appeal and signage for branding purposes.
• Engaging with customers to promote new products or services.

7. Problem-Solving

• Addressing operational challenges, such as equipment breakdowns or staff shortages.
• Handling emergency situations efficiently and calmly.
• Identifying and implementing process improvements for smoother operations.

Job Description & Requirements

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.