Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
Oversee service staff, assign duties and arrange work schedules.
Monitor staff attendance, performance and work discipline.
Ensure high standards of customer service and handle customer feedback or complaints.
Monitor food and beverage service quality and ensure customer satisfaction.
Ensure compliance with food hygiene, workplace safety and cleanliness standards.
Monitor inventory, stock levels and assist with ordering food and beverage supplies.
Monitor daily sales, cash handling and payment transactions.
Assist in controlling operational costs and minimising wastage.
Train, guide and supervise new and existing employees.
Coordinate with kitchen staff to ensure timely and accurate food orders.
Conduct regular checks on dining areas, service stations and restaurant facilities.
Prepare daily sales and operational reports for management.
Assist the Restaurant Manager in implementing operational policies and procedures.
Perform other duties as assigned by Management.
Source: MyCareersFuture — Workforce Singapore · Retrieved 2026-11-10 · Not affiliated with or endorsed by Workforce Singapore or MyCareersFuture