F&B Outlet Supervisor

Key ResponsibilitiesSupervise daily outlet operations and ensure smooth and efficient service throughout each shift.Lead and support the service team, ensuring proper task allocation, communication, and teamwork.Conduct pre-shift briefings and communicate daily targets, promotions, operational updates, and priorities.Monitor guest service and ensure complaints or concerns are handled professionally and resolved promptly.Ensure consistent implementation of company SOPs, service standards, grooming requirements, and brand guidelines.Monitor food and beverage quality, presentation, order accuracy, and speed of service.Support sales performance through upselling, suggestive selling, and active monitoring of daily targets.Monitor staff attendance, punctuality, scheduling, break allocation, and overall shift performance.Train, coach, and provide ongoing feedback to team members to improve service and operational performance.Monitor stock availability, wastage, inventory movement, and proper storage procedures.Ensure cash handling, POS transactions, opening and closing procedures, and shift handovers are completed accurately.Maintain outlet cleanliness, hygiene, food safety, and health and safety standards at all times.Conduct regular operational checks and immediately address any service, maintenance, cleanliness, or compliance gaps.Coordinate with the Restaurant Manager and relevant departments regarding staffing, maintenance, stock, guest feedback, and other operational requirements.Take responsibility for outlet operations in the absence of the Restaurant Manager and escalate significant concerns when required.Skills & QualificationsMinimum 2–3 years of F&B experience, with previous supervisory or team-leading experience preferred.Strong knowledge of restaurant operations and guest service standards.Strong leadership and team management skills.Good understanding of sales, upselling, inventory, wastage, and basic operational KPIs.Experience with POS systems, cash handling, and shift procedures.Strong communication and interpersonal skills.Ability to train, coach, and motivate team members.Strong problem-solving skills and ability to handle guest complaints professionally.Good understanding of food safety, hygiene, and HACCP requirements.