SUPERVISOR

The Supervisor is responsible for overseeing daily operations and supervising frontline staff to ensure smooth, efficient, and effective business operations. The role involves managing staff performance, coordinating daily activities, maintaining service and food quality standards, ensuring compliance with food safety and hygiene requirements, and delivering excellent customer service.

Key Roles and Responsibilities

1. Daily Operations Management

• Oversee and coordinate daily operational activities to ensure smooth business operations.

• Ensure all operational tasks are completed efficiently and according to company procedures.

• Monitor daily workflow and ensure adequate manpower coverage.

• Ensure the outlet is properly prepared before opening and maintained throughout operating hours.

• Report operational issues and provide recommendations for improvement.

2. Staff Supervision and Management

• Supervise, guide, and motivate staff to achieve operational targets.

• Assign daily duties and work schedules to team members.

• Monitor staff attendance, punctuality, discipline, and work performance.

• Train new employees on operational procedures and service standards.

• Conduct on-the-job coaching to improve staff productivity and performance.

• Assist management in evaluating staff performance.

3. Customer Service Management

• Ensure customers receive professional, friendly, and efficient service.

• Handle customer enquiries, feedback, and complaints promptly.

• Resolve service-related issues professionally.

• Monitor customer satisfaction and identify areas for service improvement.

• Maintain a positive customer experience and uphold the company's reputation.

4. Food Quality and Safety Management

• Ensure food and beverage products meet company quality and presentation standards.

• Monitor food preparation, storage, and handling procedures.

• Ensure compliance with food safety, hygiene, and sanitation requirements.

• Conduct regular cleanliness and hygiene checks.

• Ensure staff follow proper food handling procedures and prevent cross-contamination.

5. Inventory and Stock Control

• Monitor daily stock levels and ensure sufficient supplies are available.

• Conduct stock checks and report shortages or discrepancies.

• Coordinate ordering and replenishment of food, beverages, and operational supplies.

• Monitor stock usage and minimise wastage.

• Ensure proper storage and stock rotation using FIFO (First In, First Out).

6. Cash Handling and Sales Monitoring

• Monitor daily sales transactions and cash-handling procedures.

• Ensure accurate billing, payment collection, and cashier operations.

• Assist in preparing daily sales reports and cash reconciliation.

• Monitor sales performance and support promotional activities.

• Identify opportunities to increase sales and improve operational performance.

7. Workplace Safety and Cleanliness

• Ensure the outlet and workplace are clean, organised, and well maintained.

• Ensure employees comply with workplace safety procedures.

• Monitor the condition of equipment, tools, and facilities.

• Report equipment breakdowns, maintenance issues, and potential safety hazards.

• Ensure proper waste disposal and housekeeping practices.

8. Reporting and Coordination

• Prepare daily operational reports and update management on business performance.

• Report staff issues, customer complaints, stock shortages, and operational challenges.

• Coordinate with management and other departments to resolve operational matters.