Job Description

The F&B Supervisor oversees day-to-day outlet operations, ensuring high standards of customer service, food quality, cleanliness, staff performance and operational efficiency. Leads the service team during assigned shifts and supports management in achieving outlet sales and operational objectives.

Job Requirements

Responsibilities:

• Supervise daily outlet operations and ensure smooth and efficient service, including opening and closing procedures, readiness of outlet (cleanliness, staffing, equipment, stock, cash float).
• Lead, guide, and supervise Service Crew; assign duties and workstations; conduct pre-shift briefings; monitor attendance, punctuality, grooming and performance; provide on-the-job coaching and training.
• Ensure excellent customer service; engage with customers; respond to enquiries and feedback; handle complaints and escalate unresolved matters to Management.
• Supervise cashiering activities; verify cash float, cash collection and end-of-shift reconciliation; investigate and report cash or transaction discrepancies; ensure POS procedures comply with Company policies.
• Monitor stock levels; assist with stock ordering, receiving, storage and inventory control; conduct regular stock counts; ensure FIFO/FEFO practices and report damaged or low-stock items.
• Ensure compliance with food safety, hygiene, sanitation and workplace safety; monitor cleanliness of dining and back-of-house areas and ensure proper food-handling procedures.
• Support Management in achieving sales targets; encourage upselling and promotion of menu items; assist in controlling operating costs and reducing wastage.
• Prepare or assist with daily operational reports, sales reports and stock records; maintain accurate records of incidents, customer complaints and operational matters; communicate shift information to next Supervisor or Manager.

Qualifications:

• Minimum SPM, Diploma or equivalent qualification.
• Preferably 1–2 years of working experience in the F&B, café, restaurant or hospitality industry; previous supervisory or team-leader experience is an advantage.
• Strong customer-service and people-management skills; good communication, leadership and problem-solving abilities.
• Basic knowledge of POS systems, cash handling, inventory control and outlet operations.
• Good understanding of food hygiene and safety practices; willing to work shifts, weekends and public holidays.
• Responsible, hands-on, disciplined and able to work under pressure.

Skills