Supervisor Outlet

About the role

Lead and manage restaurant operations for a Chinese or Thai food establishment, overseeing kitchen and floor service teams to ensure smooth daily operations, maintain food and service quality, and deliver excellent customer experiences.

Key responsibilities

• Lead restaurant team including head chef and floor captains (levels 1 & 2)

• Arrange work schedules and ensure smooth restaurant operations

• Maintain food quality and service standards

• Handle customer complaints and ensure customer satisfaction

• Provide friendly and professional service

• Control stock and manage restaurant inventory

• Ensure availability of raw materials and arrange urgent supplies

• Prepare daily, weekly, or monthly operational reports

• Train and develop restaurant team members

• Coordinate with central management, suppliers, and relevant parties

• Evaluate employee performance and provide feedback

About you

• Maximum age 30 years (24-30 years preferred)

• Minimum Diploma qualification (Bachelor's degree preferred)

• Minimum 2 years experience in Chinese Food or Thai Food restaurants

• Leadership skills including team management, providing direction and motivation

• Communication skills with customers, employees and management

• Understanding of restaurant operations (SOP, regulations, and service standards)

• Ability to analyse problems, find solutions, and make decisions