Restaurant Supervisor

 Job Summary

• Core Objective: Oversee daily dining floor operations, lead the service team, maintain strict Halal and hygiene standards, and drive personal sales while actively developing personal leadership skills for career advancement within the company.

Key Responsibilities

• Drive Personal Sales Targets: Executing daily and monthly sales strategies to consistently meet outlet revenue targets.
• Personal & Leadership Development: Actively engage in management training and self-development.
• Training & Development : Train, coach, and motivate service staff to work up to Sang Gerai standards operation.
• Daily Floor Operations: Supervise dining area activities from opening to closing to ensure smooth, efficient, and standardized service flow.
• Service Quality Control: Ensure accurate order-taking, prompt food delivery, and immediate on-the-spot resolution of customer feedback or complaints.
• Pre-Shift Briefings: Conduct daily team briefings to communicate shift targets, daily specials, promotional updates, and individual duty assignments.
• Daily Sales Reporting: Record and report daily sales performance, cash register balances, and POS system transactions accurately to management.
• Stock & Inventory Ordering: Manage and place weekly and monthly orders for operational supplies and raw ingredients to prevent stockouts and minimize wastage.
• Staff Scheduling: Draft weekly and monthly work rosters based on anticipated customer traffic to ensure adequate floor coverage while optimizing labor costs.
• Halal Integrity: Enforce strict adherence to Malaysia Halal standards across all food handling, storage, equipment usage, and service procedures.
• Outlet Sanitation: Maintain top-tier cleanliness and food safety standards across the dining area, service counters, and storage spaces.
• Equipment Maintenance: Routinely inspect outlet equipment and furniture, reporting any maintenance or repair needs promptly.

Requirements

Job Requirements

• Immediate Join October
• Experience: Minimum 1–2 years of experience as a Shift Manager, Supervisor in the F&B industry.
• Leadership & Mindset: Possess a growth mindset, strong sense of responsibility, and the ability to mentor and guide team members effectively.
• Communication Skills: Good command of spoken and written English and Bahasa Melayu.
• Operational Readiness: Able to work shifts, weekends, and public holidays in a fast-paced dining environment.
• Integrity: Highly honest and trustworthy in handling daily sales cash, stock control, and operational reporting.

Skills

Cash Handling, Upselling, Point Of Sale, Stocks (Inventory), Microsoft Office, Staff Management, On-The-Job Training, Standard Operating Procedure, Restaurant Operation, Chain Restaurants