6,688 Supervisor jobs in Singapore

Reporting to the Operations Manager, the incumbents will be responsible for the daily warehouse and administration operations. Main duties and responsibilities will be as follows:-

• Supervise & lead a team of warehouse operators on receiving, pick & pack and cross dock activities.
• Supervise all movements of cargoes in/out of the warehouse.
• Liaise with customers via e-mail & telephone for all documentation and administration matters.
• Ensure Key Performance Indexes are met for relevant activities of the account/s.
• Follow up closely with customers on operations issues, discrepancies and damages.
• Oversee all aspects of inventory control efforts and inventory personnel for the warehouse including daily cycle count and housekeeping of inventory.
• Supervise and ensure export shipments/local orders, including documentation are delivered accurately and on time.
• Monitor warehouse productivities and drive cost control initiatives.
• Identify areas of improvement and establish innovative or adjust existing work procedures and practices.
• Responsible for the inspection and routine maintenance of associated machines and equipment.
• Utilize the Warehouse Management System (SCE) to accurately initiate and complete inbound Advance Shipping Notices (ASN) and outbound orders, while ensuring effective inventory control.
• Lead the Quality Control (QC) and Value-Added Services (VAS) teams to ensure all orders are fulfilled accurately and batch-released in compliance with client specifications and order requirements.
• Manage inventory processes, including stock transfers for repackaging, conducting cycle counts and stocktakes, and overseeing consumables inventory to maintain stock accuracy.
• Drive the smooth implementation of new operational processes and improvements to enhance efficiency and compliance across warehouse functions.
• Oversee the onboarding and training of new Operations staff to ensure proper integration, understanding of processes, and performance consistency.
• Ensure general housekeeping & cleanliness.
• Any other duties as assigned by the superior from time to time.

Requirements:

• Diploma/Degree in Logistics/Warehouse Management and/or Industrial Engineering
• 2 years of relevant working experience in warehouse/logistics.
• Fast Learner with good supervisory skill
• Ability to work in fast pace and dynamic environment
• Service oriented and a team player
• Competent in MS Word and Excel

Responsibilities:

• Supervise and support the daily restaurant operations, ensuring smooth and efficient service
• Motivate front-of-house staff to deliver outstanding customer service
• Ensure smooth day-to-day restaurant operations
• Ensure high standards of customer service are consistently met
• Handle customer complaints or concerns and resolve issues in a professional and timely manner
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Conduct opening and closing procedures, including cash handling and shift reports
• Report daily operational or staffing issues to management
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience as a Supervisor or in a similar F&B leadership role
• Strong knowledge of restaurant operations and service standards
• Excellent customer service and communication skills
• Service oriented and passionate working in F&B industry
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

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Supervisor duties and responsibilities:

• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling, sautéing, roasting, frying, and boiling ingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily, holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Responsibilities:

• Coordinating daily management operations

• Delivering superior food and beverage service and maximizing customer satisfaction

• Responding efficiently and accurately to restaurant customer complaints

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Able to work night shift

Requirements:

• Able to work in a fast-paced Chinese Mala restaurant

• Able to work night shift

• Proven work experience or similar role

• Proven customer service experience as a supervisor

* * Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Strong leadership, motivational and people skills

• Acute financial management skills

• Daily Operations Management : The supervisor oversees the daily running of the restaurant, ensuring that everything operates smoothly. This includes managing the dining area, kitchen activities, and overall service quality. 2

• Staff Management : Supervisors are responsible for hiring, training, and scheduling restaurant staff. They ensure that employees are well-trained and adhere to service standards, which is essential for maintaining a high level of customer satisfaction. 2

• Customer Service : Ensuring excellent customer service is a primary duty. Supervisors handle customer inquiries, complaints, and special requests, striving to create a pleasant dining experience for all guests. 2

• Quality Control : Supervisors monitor food preparation and presentation to ensure that all dishes meet the restaurant's quality standards. They conduct regular inspections of the kitchen and dining areas to maintain cleanliness and compliance with health regulations. 2

• Inventory Management : Keeping track of inventory levels is crucial. Supervisors order supplies as needed, monitor stock levels, and ensure that food and beverages are available without overstocking. 2

• Health and Safety Compliance : Supervisors ensure that the restaurant adheres to health and safety regulations. This includes conducting regular inspections and enforcing hygiene standards to prevent violations. 2

• Financial Management : Basic financial duties may include managing the cash register, processing payments, and maintaining accurate records of daily transactions. Supervisors may also assist in budgeting and cost control to maximize profitability. 1

1. Formulate and implement the company's strategic development plan: As a supervisor, you need to have a comprehensive understanding of the company's operating conditions and formulate a practical strategic plan based on market trends.

2. Supervise daily operations: Ensure that various tasks within the department are effectively executed, evaluate the work performance of team members, and adjust the work direction in a timely manner.

3. Build and maintain a team: Build and manage an efficient team, provide training and development opportunities, and stimulate the enthusiasm and creativity of team members.

4. Communication and coordination: Maintain effective communication with superiors, peers and subordinates to ensure smooth information transmission and timely resolution of various problems.

5. Performance evaluation: Regularly evaluate the performance of team members, provide promotion opportunities for outstanding ones, and provide guidance and assistance to those with poor performance.

6. Maintain customer relationships: Responsible for maintaining good relationships with customers, striving for business opportunities, and promoting the company's business development.

II. Job Content

1. Daily work

(1) Check the progress of the department's work, understand the work status of team members, and solve problems in a timely manner.

(2) Follow up on important customers and businesses to ensure that customer needs are met.

(3) Report to superiors on the department's work status and issues that need to be resolved.

(4) Coordinate with other departments to ensure smooth progress of work.

(5) Complete other tasks assigned by the leader.

1. Weekly work plan

(1) Organize department meetings to discuss and determine the work priorities and plans for the next week.

(2) Provide training and guidance to team members to improve work efficiency.

(3) Evaluate the work performance of team members and make recommendations on rewards and punishments.

(4) Follow up on customer orders to ensure on-time delivery.

(5) Coordinate collaborative meetings with other departments to ensure seamless work.

1. Monthly

(1) Analyze department performance data and summarize work highlights and shortcomings.

(2) Work with team members to develop improvement measures and optimize work processes.

(3) Report to superiors on the department's work status and make suggestions and opinions.

(4) Arrange team members to participate in industry exchanges and training activities to improve their overall quality.

1. Cross-departmental collaboration: Maintain good relations with other departments of the company, actively communicate and collaborate, and jointly achieve company goals.

2. Team building: Pay attention to the development needs of team members, provide training and promotion opportunities, and stimulate the enthusiasm and creativity of team members.

3. Customer relationship maintenance: Maintain good relations with customers, understand customer needs, and strive for more business opportunities.

4. Risk management: Pay attention to market changes and policy adjustments, formulate countermeasures in advance, and reduce the impact of risks.

5. Document management: Responsible for the management of department documents, contracts, materials, etc., to ensure that documents are accurately and timely communicated.

6. Reasonable allocation of resources: According to the work needs of the department, reasonably allocate personnel, time, materials and other resources to improve work efficiency.

In summary, as a supervisor, you need to fully understand the company's operating conditions, formulate feasible strategic plans, manage efficient teams, maintain effective communication with all parties, evaluate performance and make recommendations for rewards and punishments. At the same time, you also need to pay attention to market changes and policy adjustments, maintain customer relationships, strengthen cross-departmental collaboration, and reasonably allocate resources to ensure the smooth progress of department work. At work, you also need to continue learning and improving your management skills and professional qualities in order to better perform your supervisory duties.

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.

2. Preserve excellent levels of internal and external customer service.

3. Design exceptional menus, purchase goods and continuously make necessary improvements.

4. Identify customers' needs and respond proactively to all of their concerns.

5. Lead F&B team by attracting, recruiting, training and appraising talented personnel.

6. Establish targets, KPI's, schedules, policies and procedures.

7. Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.

8. Comply with all health and safety regulations.

9. Report on management regarding sales results and productivity.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. Might Require to work NIGHT SHIFT

4. Must be able to work on weekends and public holidays.

5. Staff Meal will be provided

requirements

1. Assist the project manager in continuously improving and perfecting work standards and service procedures, and supervise their implementation.

2. Hold a pre shift meeting to be responsible for assigning work tasks to the team's servers and checking the team's customer service situation.

3. Responsible for providing feedback to the manager and head chef on customer feedback regarding food Service related information.

4. Pay attention to important guests, handle problems and customer complaints that occur in the restaurant, and report to the restaurant manager in a timely manner.

5. Regular inspections Count Keep the equipment of the restaurant safe Tableware Responsible for signing equipment maintenance for items such as linen Report form for item requisition, etc.

6. Supervise employees to ensure the safety and cleanliness of the restaurant, and check the table layout before starting meals sanitary. The condition of restaurant supplies and facilities and equipment in good condition.

7. Assist the manager in conducting training for all employees and evaluating their performance.

8. Responsible for the allocation of restaurant staff Shift scheduling and employee attendance Assess and ensure that there are positions available at all service points during the designated business hours Someone There is service available.

9. Adhere to the service tenet of fully satisfying customers, strengthen on-site service management, inspect and supervise the job training of restaurant employees.

10. During peak hours of customer flow, cooperate with the restaurant manager to flexibly supplement the required positions.

58 RECRUITMENT PTE. LTD. 19C

• Project Oversight: Supervise all daily operations and activities at the construction site.
• Team Leadership: Hire, train, and manage construction workers and subcontractors to ensure teamwork and quality work.
• Safety and Quality Control: Enforce health and safety regulations, conduct site inspections, and perform quality checks to ensure work meets project standards and specifications.
• Schedule and Budget Management: Monitor project progress, manage the timely delivery of materials and equipment, and ensure the project stays within budget.
• Stakeholder Communication: Coordinate with architects, engineers, clients, and other professionals to provide project updates and address any issues.
• Documentation: Maintain accurate project records and manage project documentation.

Specific Tasks

• Planning: Develop project plans, budgets, and schedules.
• Permitting: Obtain necessary permits and licenses for construction work.
• Inspections: Inspect construction work to ensure it adheres to drawings, specifications, and regulations.
• Material Management: Inspect materials for quality and ensure timely procurement and availability on-site.
• Issue Resolution: Identify potential issues or safety hazards and implement corrective actions.

Key Skills and Qualifications

• Good team management and decision-making skills.
• Strong communication and coordination abilities.
• Ability to work in various weather conditions.
• Solid understanding of construction processes and equipment.
• Adherence to safety protocols, including wearing appropriate personal protective equipment (PPE).