Supervisor

• Key Responsibilities
• Supervise daily café and bakery operations to ensure smooth and efficient service.
• Lead, train, and motivate front-of-house and kitchen staff to maintain high performance standards.
• Ensure excellent customer service and handle customer inquiries or complaints professionally.
• Monitor staff scheduling, attendance, and productivity during shifts.
• Oversee food and beverage quality, presentation, cleanliness, and compliance with hygiene and safety standards.
• Manage inventory levels, stock ordering, receiving, and storage procedures.
• Coordinate with the Operations Manager to implement operational improvements and company policies.
• Monitor sales performance, operational costs, and waste control.
• Assist in opening and closing procedures, cash handling, and daily operational reporting.
• Support marketing campaigns, special events, workshops, and customer engagement activities when required.

Requirements

• Minimum 1–2 years of experience in a supervisory role within a cafe, bakery, restaurant, or hospitality environment.
• Strong leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Good understanding of food safety, sanitation, and operational standards.
• Flexible to work weekends, public holidays, and rotating shifts.
• Proficient in basic computer applications and point-of-sale (POS) systems.
• A positive attitude, attention to detail, and a passion for hospitality and customer service.