F&B Supervisor

Job Summary

The F&B Supervisor is responsible for supervising the day-to-day operations of a Chinese restaurant specialising in dim sum, traditional Chinese cuisine and zi char dishes. The role involves supervising service staff, coordinating closely with the kitchen and dim sum teams, maintaining high standards of customer service, handling customer feedback, monitoring restaurant cleanliness and hygiene, and supporting management in ensuring efficient restaurant operations.

Responsibilities

• Supervise daily restaurant operations to ensure smooth and efficient service throughout operating hours
• Lead, guide, and motivate service crew, waiters/waitresses, food runners, and frontline employees to deliver excellent customer service
• Allocate daily duties, sections, and workstations based on manpower and operational needs
• Conduct pre-shift briefings covering reservations, menu availability, daily specials, promotions, and operational updates
• Greet, seat, and serve customers promptly and professionally to enhance dining experience
• Assist customers with menu selections and provide informed recommendations on dim sum, Chinese dishes, zi char specialties, beverages, and promotions
• Accurately take customer orders and communicate them effectively to the kitchen team
• Coordinate with dim sum, kitchen, and service teams to ensure timely and accurate preparation and serving of dishes
• Manage the serving sequence of dim sum, soups, seafood, meat, vegetable, rice, noodle, and other zi char dishes to ensure smooth dining flow
• Monitor food presentation, portioning, and service standards before dishes reach customers
• Manage table allocation, reservations, customer queues, and table turnover, especially during peak lunch and dinner periods
• Handle customer enquiries, special requests, dietary requirements, feedback, and complaints professionally and promptly
• Resolve service-related issues efficiently and escalate serious matters to the Restaurant Manager as needed
• Monitor cleanliness and presentation of dining areas, tables, service stations, and customer facilities to maintain hygiene standards
• Ensure staff compliance with food hygiene, sanitation, workplace safety, and restaurant operating procedures
• Monitor stock levels of beverages, condiments, sauces, tea, takeaway packaging, and other restaurant supplies
• Coordinate with kitchen and purchasing personnel to address stock shortages and replenishment needs
• Train new employees on restaurant procedures, menu knowledge, order-taking, customer service, and hygiene standards
• Monitor employee attendance, punctuality, grooming, discipline, and work performance to maintain team effectiveness
• Assist management with duty rosters, shift planning, and manpower deployment for optimal staffing
• Supervise opening and closing procedures, ensuring all operational checks are completed accurately
• Handle or supervise POS transactions, cashiering, and bill settlement when required
• Support takeaway, delivery, and online orders by ensuring correct packing and timely dispatch
• Promote recommended dishes, seasonal items, set menus, and restaurant promotions to boost sales
• Coordinate arrangements for large groups, family gatherings, corporate meals, and special dining requests
• Monitor customer waiting times and deploy staff effectively during peak periods to maintain service quality
• Report equipment faults, maintenance issues, stock shortages, and other operational problems to management
• Assist in controlling operating costs by minimising food, beverage, and supply wastage
• Support the Restaurant Manager in implementing measures to improve service quality, productivity, and customer satisfaction
• Perform other F&B operational and supervisory duties as assigned by management

Preferred competencies and qualifications

• Relevant working experience in the F&B or restaurant industry
• Previous supervisory or team-leading experience
• Knowledge of Chinese restaurant service procedures and dining operations
• Familiarity with dim sum, traditional Chinese cuisine, and zi char dishes
• Leadership, staff supervision, and problem-solving skills
• Strong customer service and interpersonal skills
• Ability to handle customer complaints and operational issues professionally
• Effective coordination skills between service and kitchen teams
• Ability to work efficiently in a fast-paced, high-volume restaurant environment
• Understanding of food hygiene and workplace safety practices
• Willingness to work shifts, weekends, and public holidays according to operational requirements