Restaurant Supervisor

Requirements

Possess a Secondary/SPM/'O' Level certification.
Minimum of 2 years of relevant experience in the food and beverage industry, with a focus on restaurant operations.
Demonstrated proficiency in customer service, ensuring a positive and efficient dining experience for all guests.
Proven ability to lead and motivate a team, fostering a collaborative and productive work environment.
Strong knowledge of food and beverage operations, including menu items, preparation methods, and service standards.
Experience in inventory management, including ordering, receiving, and stock control, to minimize waste and maximize profitability.
Excellent communication skills in both English and Bahasa Malaysia, enabling effective interaction with staff and customers.
Ability to handle customer complaints and resolve issues promptly and professionally.
Ensure compliance with health and safety regulations, maintaining a clean and safe working environment.
Proficient in using restaurant management software and point-of-sale (POS) systems.
Responsibilities

Coordinate with guests, servers, and kitchen staff to ensure quality service and timely delivery of food and beverages.
Supervise serving staff and maintain a high level of professionalism, ensuring adherence to service standards and policies.
Keep track of inventory, conduct regular stock checks, and make orders for supplies and equipment as needed.
Manage reservations, seating arrangements, and table assignments to optimize table turnover and maximize revenue.
Resolve customer complaints and issues with ease, demonstrating excellent communication and problem-solving skills.
Train and motivate team members to perform to the best of their abilities, offering coaching and constructive feedback where necessary.
Ensure compliance with health and safety regulations and maintain a clean and tidy environment in dining areas and prep zones.
Collaborate with kitchen staff to ensure food is prepared and served to customers' satisfaction, and make recommendations for new menu items and specials.
Monitor financial records and keep track of sales and expenses, reporting to senior management when necessary.
Assist with operating transactions at the point-of-sale (POS) system.
Benefits

EPF/SOCSO.
Annual leave.
Medical leave.
Staff meal provided.
Annual performance bonus.
Training provided.