- Clementi West Region (Singapore) Singapore
ANS FRESH & FROZEN PTE. LTD. Hiring! Full Time Supervisor in West Region (Singapore), Earn up to SGD 5,000 - Ricebowl
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Job Description
Responsibilities
Daily Operations Management
– Supervise daily food and beverage operations to ensure smooth and efficient service.
Team Supervision
– Lead, supervise, and coordinate F&B staff during daily operations.
Customer Service
– Ensure customers receive friendly, professional, and timely service.
Staff Scheduling
– Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours.
Opening & Closing Procedures
– Ensure proper completion of opening, closing, cleaning, cash, and security procedures.
Food & Beverage Quality
– Monitor food and beverage quality, presentation, portion control, and service standards.
Food Safety & Hygiene
– Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures.
Inventory Control
– Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items.
Wastage Control
– Monitor food and beverage wastage and implement measures to reduce unnecessary losses.
Sales & Revenue Support
– Support the team in achieving daily and monthly sales and revenue targets.
Cash & Payment Handling
– Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation.
Customer Complaints
– Handle customer complaints professionally and take appropriate corrective action.
Staff Training
– Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures.
Product Knowledge
– Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications.
Supplier & Delivery Coordination
– Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements.
Equipment & Maintenance
– Monitor F&B equipment and report breakdowns or maintenance requirements promptly.
Cleanliness & Workplace Standards
– Ensure dining, kitchen, storage, service, and working areas remain clean and organized.
Daily Reporting
– Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities.
Compliance
– Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations.
Management Support
– Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability
– Supervise daily food and beverage operations to ensure smooth and efficient service.
Team Supervision
– Lead, supervise, and coordinate F&B staff during daily operations.
Customer Service
– Ensure customers receive friendly, professional, and timely service.
Staff Scheduling
– Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours.
Opening & Closing Procedures
– Ensure proper completion of opening, closing, cleaning, cash, and security procedures.
Food & Beverage Quality
– Monitor food and beverage quality, presentation, portion control, and service standards.
Food Safety & Hygiene
– Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures.
Inventory Control
– Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items.
Wastage Control
– Monitor food and beverage wastage and implement measures to reduce unnecessary losses.
Sales & Revenue Support
– Support the team in achieving daily and monthly sales and revenue targets.
Cash & Payment Handling
– Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation.
Customer Complaints
– Handle customer complaints professionally and take appropriate corrective action.
Staff Training
– Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures.
Product Knowledge
– Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications.
Supplier & Delivery Coordination
– Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements.
Equipment & Maintenance
– Monitor F&B equipment and report breakdowns or maintenance requirements promptly.
Cleanliness & Workplace Standards
– Ensure dining, kitchen, storage, service, and working areas remain clean and organized.
Daily Reporting
– Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities.
Compliance
– Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations.
Management Support
– Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability
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