- River Valley Central Region (Singapore) Singapore
Full Time RESTAURANT TEAM LEADER (*** 5 Days - Central Location***) Jobs, Salary up to SGD 4,000 in ONE HR PTE. LTD. Central Region (Singapore) - Maukerja
RESTAURANT TEAM LEADER (*** 5 Days - Central Location***)
ONE HR PTE. LTD.
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Job Description
Responsibilities
Job Description
Manage daily restaurant operations, including
floor service and coordination with back-of-house
, to ensure smooth and efficient service.
Assist the Restaurant Manager in overseeing floor operations, including guest seating, order taking, food and beverage service, table turnover and overall customer experience.
Lead and coordinate the service team during daily operations and peak service periods.
Plan staff schedules and manpower deployment for full-time, part-time and third-party personnel.
Monitor staff attendance, leave and manpower requirements to maintain adequate operational coverage.
Train and guide new and junior service staff on service standards, operational procedures and customer engagement.
Attend to customer requests, feedback and service issues promptly and professionally.
Oversee stock levels, inventory control and replenishment to support daily operations.
Maintain restaurant cleanliness, hygiene, service and operational standards.
Be hands-on and support floor service and restaurant operations whenever required.
Perform other operational duties as assigned.
Key Requirements
Relevant experience in restaurant, F&B or hospitality operations.
Experience in supervising or leading a service team is preferred.
Good understanding of restaurant floor service and customer service operations.
Good communication, interpersonal and team coordination skills.
Customer-focused, responsible and able to handle service issues professionally.
Able to work effectively in a fast-paced restaurant environment.
Able to work shifts, weekends and public holidays according to operational requirements.
Manage daily restaurant operations, including
floor service and coordination with back-of-house
, to ensure smooth and efficient service.
Assist the Restaurant Manager in overseeing floor operations, including guest seating, order taking, food and beverage service, table turnover and overall customer experience.
Lead and coordinate the service team during daily operations and peak service periods.
Plan staff schedules and manpower deployment for full-time, part-time and third-party personnel.
Monitor staff attendance, leave and manpower requirements to maintain adequate operational coverage.
Train and guide new and junior service staff on service standards, operational procedures and customer engagement.
Attend to customer requests, feedback and service issues promptly and professionally.
Oversee stock levels, inventory control and replenishment to support daily operations.
Maintain restaurant cleanliness, hygiene, service and operational standards.
Be hands-on and support floor service and restaurant operations whenever required.
Perform other operational duties as assigned.
Key Requirements
Relevant experience in restaurant, F&B or hospitality operations.
Experience in supervising or leading a service team is preferred.
Good understanding of restaurant floor service and customer service operations.
Good communication, interpersonal and team coordination skills.
Customer-focused, responsible and able to handle service issues professionally.
Able to work effectively in a fast-paced restaurant environment.
Able to work shifts, weekends and public holidays according to operational requirements.
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