JOB REQUIREMENTS:

• At least 2–3 years of relevant experience in the F&B industry, with minimum 1 year in a supervisory role preferred.
• Strong knowledge of F&B service operations, with good leadership and communication skills.
• Ability to manage a team and resolve problems effectively.
• Able to work in a fast-paced environment with a strong customer service mindset.
• Willing to work shifts, weekends, and public holidays.

• Supervise daily restaurant/café operations to ensure smooth and efficient service.
• Manage the service team, assign tasks, and maintain company service standards.
• Train and guide staff to improve service quality and customer satisfaction.
• Handle customer complaints and feedback promptly with effective solutions.
• Ensure food hygiene, safety, and cleanliness comply with NEA/other relevant regulations.
• Assist in inventory control, ordering, and cost management to minimize wastage.
• Coordinate between front-of-house and kitchen teams to ensure timely food service.
• Report operational issues to the Manager and suggest improvements.