Restaurant Supervisor

**Reports to: ** Director of Operations (DOO) or designated personnel **Key Responsibilities: ** - **Operational Coordination: ** Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores. - **Telephone Etiquette: ** Adhere to the standard operating procedures (SOP) established by management. - **Quality Control: ** Maintain product quality and presentation consistency as dictated by company standards and management guidelines. - **Sales Targets: ** Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction. - **Regulatory Compliance: ** Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries. - **Strategic Support: ** Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's business objectives. - **Inventory Management: ** Oversee inventory processes, including ordering, receiving, and stocktaking, ensuring daily completion of Food Safety Management System (FSMS) monitoring forms. - **Food Safety Standards: ** Implement and uphold proper food handling, sanitation, and infection control protocols at all times. - **Brand Commitment: ** Deliver on the company brand promise by providing exceptional customer service consistently. - **Menu Knowledge: ** Possess a strong understanding of the restaurant and bar menu, including recipes. - **Additional Responsibilities: ** Perform other duties as assigned by the General Manager (GGM), Director, or designated personnel. Requirements: *Committed to delivering high levels of customer service and providing go-the extra-mile service. *Ability to work under pressure in a fast-face environment For a career pathway chat, please call 97333729 Send your CV to: myfuture@dhm.com.sg