Supervisor Floor (SPV Restoran)

About the role

Supervise the operational flow of the front of house dining area during operational hours, lead the team, and ensure service standards are maintained according to SOP.

Key responsibilities

• Oversee the operational flow of the floor/dining area (Front of House) during operational hours

• Lead pre-service briefing to the server team

• Ensure service standards and presentation procedures comply with SOP

• Organize task distribution and work areas for servers

• Act as a liaison between the Outlet Manager and the server team

• Handle first-level customer complaints before escalation to the Outlet Manager

• Monitor cleanliness and tidiness of the dining area

• Assist the Outlet Manager in evaluating server team performance

Requirement

• Minimum SMA/SMK or equivalent; D3 Hospitality preferred

• Minimum 1-2 years experience as Supervisor/Captain in a restaurant or cafe

• Strong leadership qualities

• Physically fit and able to stand/move for extended periods

• Communicative and neat appearance

• Willing to work shifts, including weekends and public holidays

• Added value: experience in Japanese/Asian casual dining concepts with set menu systems (not just la carte)