Total 369 logistic supervisor job vacancies in F&B / Tourism / Hospitality category in Singapore

Non-Halal Restaurant

Responsibility:

-Oversee day-to-day restaurant operations, including opening and closing procedures.

-Ensure cleanliness, food quality, and service standards are consistently maintained.

-Handle customer feedback and resolve complaints promptly.

-Hire, train, schedule, and supervise restaurant staff.

-Monitor staff performance and provide coaching or disciplinary action as needed.

Requirements:

-Strong leadership quality with excellent communication interpersonal skills

-Good problem-solving and communication skills.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Personal leave

Restoran Bukan Halal

Tanggungjawab:

-Memantau operasi restoran harian, termasuk prosedur pembukaan dan penutupan.

-Memastikan kebersihan, kualiti makanan dan piawaian perkhidmatan sentiasa dikekalkan.

-Mengendalikan maklum balas pelanggan dan menyelesaikan aduan dengan segera.

-Menggaji, melatih, menjadualkan dan menyelia kakitangan restoran.

-Memantau prestasi kakitangan dan menyediakan bimbingan atau tindakan tatatertib mengikut keperluan.

Keperluan:

-Kualiti kepimpinan yang kukuh dengan kemahiran komunikasi interpersonal yang cemerlang

-Kemahiran menyelesaikan masalah dan komunikasi yang baik.

Faedah & Kebaikan

• Elaun (upah perjalanan, pengangkutan, dll.)
• Cuti peribadi

非清真餐廳

責任：

-監督餐廳的日常運營，包括開業和關店流程。

-確保清潔度、食品品質和服務標準始終保持良好水準。

-及時處理客戶回饋並解決投訴。

-招募、培訓、安排和監督餐廳員工。

-監督員工績效，並根據需要提供指導或採取紀律處分。

要求：

- 具備較強的領導能力及優秀的溝通人際溝通能力

-良好的問題解決能力和溝通能力。

福利待遇

• 津貼（旅費、交通費等）
• 個人休假

KITCHEN SUPERVISOR

Salary: SGD 3,000 – 3,500

Location: Near Clementi MRT Station (EW23), Singapore

Working Hours:
• Monday to Saturday: 8:00 AM – 4:00 PM

Days Off:
• 4 days per month

Job Description:
We are seeking an experienced Kitchen Supervisor to join a company specializing in fermented rice dessert products. The successful candidate will oversee daily kitchen operations and ensure efficient production processes while maintaining high standards of food quality and hygiene.

Job Responsibilities:
• Supervise and coordinate daily central kitchen operations.
• Plan and monitor production activities to ensure smooth workflow.
• Manage and guide kitchen staff to achieve operational targets.
• Ensure food quality, consistency, and compliance with hygiene and safety standards.
• Monitor inventory usage and support efficient kitchen operations.
• Maintain cleanliness and proper food handling practices within the workplace.

Requirements:
• Minimum 1–2 years of central kitchen management experience.
• Strong leadership and team management skills.
• Able to coordinate production schedules and kitchen operations effectively.
• Knowledge of food safety, hygiene, and quality control standards.
• Responsible, organized, and able to work in a fast-paced environment.

Benefits:
• Annual Leave and Sick Leave according to MOM regulations.
• Replacement day off provided if required to work on a public holiday.
• Performance bonus based on company profitability and individual performance.

Interview Method:
• Video Interview or In-Person Interview

Interested applicants are welcome to apply.

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

Position: Kitchen Supervisor

Salary: SGD 3,000 – SGD 3,500

Work Location:
Clementi (Near EW23 Clementi MRT Station, Green Line)

Working Hours:
Monday to Saturday
8:00 AM – 4:00 PM

Monthly Rest Days:
4 days per month

Job Description:
We are a company specializing in wine and sugar-based beverages, seeking an experienced Kitchen Supervisor to oversee daily operations in our central kitchen.

Key Responsibilities:
• Supervise and manage daily central kitchen operations.
• Ensure food preparation processes meet company standards and hygiene requirements.
• Coordinate kitchen workflow and staff scheduling.
• Monitor inventory, stock control, and kitchen cleanliness.
• Ensure compliance with food safety and workplace safety regulations.
• Assist management in maintaining operational efficiency and product quality.

Requirements:
• Minimum 1–2 years of experience in central kitchen management or kitchen supervisory roles.
• Good leadership and team management skills.
• Familiar with food hygiene and kitchen operational procedures.
• Responsible, organized, and able to work independently.

Employee Benefits:
• Annual Leave and Sick Leave in accordance with Singapore Ministry of Manpower (MOM) regulations.
• Additional leave will be provided when required to work on public holidays.
• Performance bonus based on company performance.

Interview Method:
• Video Interview or Face-to-Face Interview

Interested applicants are welcome to apply. Shortlisted candidates will be contacted for an interview.

Job Description

• Supervise daily restaurant operations and service staff.
• Ensure high standards of customer service and dining experience.
• Handle customer enquiries and feedback professionally.
• Coordinate staff schedules and monitor work performance.
• Maintain cleanliness, food safety and workplace hygiene standards.
• Assist with inventory control and stock replenishment.
• Support restaurant opening and closing duties.
• Perform other duties assigned by management.

Requirements

• Able to work shifts, weekends and public holidays.
• Strong communication and customer service skills.
• Able to work in a fast-paced environment.
• Leadership experience in restaurant operations preferred.

Job Description & Requirements

1. Assist the restaurant manager to oversee the operations of the restaurant and perform opening and closing duties.

2. Carrying out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

3. Provide excellent customer service at all time and ability to handle feedback. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4. Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5. Monitor inventory to ensure that resources are used effectively and minimizing wastage

6. Maintain a high standard of personal hygiene and appearance at all time

7. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9. Any other ad hoc duties as assigned by the Company

Requirements:

1.Minimum Diploma in Relevant field

2.Minimum 2 years of working experience in F&B industry

3.Able to work split shift, weekends and public holidays

4.Customer oriented, service focus, responsible and positive working attitude

Interested application please Whatsapp 9137 2746, Thank you.

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant，Perform opening and closing duties

2.Carry out maintenance on all restaurant equipments and records，Perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages

3.Provide excellent customer service at all time and ability to handle feedbacks. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company.

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

1.Assist the restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties

2.Carry out maintenance on all restaurant equipments and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages

3.Provide excellent customer service at all time and ability to handle feedbacks. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company

Requirements:

1.Minimum Diploma in Food and Beverage Management

2.Minimum 2 years of working experience in F&B industry

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5.Customer oriented, service focus, responsible and positive working attitude

Interested applicants please Whatsapp 9137 2746. Thank you

Restaurant Supervisor at the Coriander Leaf Singapore Polo Club needs to be able to take charge of an exciting team in order to groom and personally grow along with it. Supervisor responsibilities include:

Responsibilities

• Provide and supervise prompt, efficient, courteous service to all guests per the established service standards / guidelines.
• Resolving guest complaints in a timely and professional manner.
• Accurate and timely recording of all F&B sales.
• Accurate settlement of all checks to the appropriate accounting head. Identification and resolution of all discrepancies on a daily basis.
• Monitor and drive sales incentive / upselling programs, with appropriate recommendations to the Manger.
• Inspection of all operational mise-en-place prior to commencement of service.
• Attend daily briefings, recognise moments of exceptional guest service.
• Managing restaurant staff's work schedules.

· Ensure all staff are following security procedures for cash, guest confidentiality, stock control, lost property and pilferage.

• Cordial transparent working relations with all operational and support functions.
• Monitor inventory and ensure that all inventory supplies and other restaurant essentials are adequately stocked.

· Conduct periodic inventory and identify reasons for variances to the Manager.

· Regular reporting of maintenance requirements and scheduling repairs at appropriate times to keep all areas looking and functioning optimally.

Requirements

• A well-presented, expressive professional, comfortable in building cordial acquaintances with guests, colleagues and co-workers.
• Ability to converse well and grasp the essence of menu knowledge.
• Energetic and hardworking with a positive attitude.
• Good team player and strong sense of ownership.
• Service-oriented and excellent customer service.
• Minimum 2 years of relevant experience required.
• Seniors are welcome.
• Strong working knowledge of food and wines with a desire to learn more.

Key Responsibilities:

• Supervise daily kitchen operations and ensure smooth workflow
• Monitor food preparation and presentation to ensure consistency and quality
• Enforce food safety, sanitation, and hygiene standards in compliance with local regulations
• Train, schedule, and supervise kitchen staff, including cooks and assistants
• Assist in inventory management and ordering of kitchen supplies
• Ensure equipment is maintained and any maintenance issues are reported and resolved
• Monitor portion control and minimize food wastage
• Ensure compliance with workplace safety procedures and kitchen cleanliness
• Handle any kitchen-related issues or staff conflicts professionally

Job Description & Requirements

1.Assist the restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties.

2.Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.

3.Provide excellent customer service at all time and ability to handle feedback. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.

4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation

5.Monitor inventory to ensure that resources are used effectively and minimizing wastage

6.Maintain a high standard of personal hygiene and appearance at all time

7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas

8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.

9.Any other ad hoc duties as assigned by the Company

Requirements:

1.Minimum 2 years of working experience in F&B industry

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

4.Customer oriented, service focus, responsible and positive working attitude

Interested application please Whatsapp 9137 2746, Thank you.

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Key Responsibilities:

* Supervise and coordinate daily service operations to ensure efficiency and quality standards are met.

* Monitor operational performance and implement process improvements where necessary.

* Lead, coach, and support operational staff to achieve service and productivity targets.

* Develop work schedules and oversee manpower allocation.

* Ensure compliance with company policies, workplace safety requirements, and service standards.

* Handle operational issues and customer escalations professionally and effectively.

* Prepare operational reports, performance summaries, and management updates.

* Maintain accurate records, documentation, and administrative files.

* Coordinate with vendors, suppliers, and external stakeholders regarding operational requirements.

* Support budgeting, procurement, inventory tracking, and cost-control initiatives.

* Assist management in developing and implementing operational policies and procedures.

* Monitor administrative processes to ensure timely completion and compliance.

Requirements:

* Minimum 7 years of experience in operations, service management, administration, or a related environment.

* At least 2 years of supervisory or team leadership experience.

* Strong administrative, organizational, and multitasking skills.

* Experience preparing reports and managing operational documentation.

* Excellent communication and interpersonal skills.

* Proficient in Microsoft Office applications, including Excel, Word, and PowerPoint.

* Ability to work independently and manage multiple priorities.