• Supervise daily front-of-house (FOH) operations to ensure smooth service flow.
• Lead, train, and motivate service crew to deliver excellent customer service.
• Ensure compliance with company SOPs, hygiene, and safety standards in the dining area.
• Monitor customer satisfaction and handle complaints in a professional manner.
• Coordinate with the kitchen team to ensure timely and accurate order delivery.
• Assist in staff scheduling, attendance monitoring, and performance evaluation.
• Oversee cash handling, POS operations, and daily sales reconciliation when required.
• Maintain cleanliness, ambiance, and readiness of the dining area at all times.
• Support outlet manager in inventory control for FOH supplies (linen, cutlery, condiments, etc.).
• Prepare daily reports and update management on service performance and issues.

Requirements

• Education: SPM or equivalent (Diploma in Hospitality/F&B is an advantage).
• Experience: Minimum 1–2 years in F&B service, with at least 1 year in a supervisory role preferred.
• Skills & Competencies:
• Strong customer service and communication skills.
• Leadership and team management abilities.
• Knowledge of POS systems, basic cash handling, and service standards.
• Qualities & Traits:
• Professional, approachable, and service-oriented.
• Ability to handle pressure and resolve conflicts calmly.
• Detail-oriented with strong organizational skills.
• Working Conditions:
• Fast-paced dining environment with long standing hours.
• Flexible to work shifts, weekends, and public holidays.