Restaurant Supervisor / Operations

Key Roles & Responsibilities
1. Create an Exceptional Guest Experience
- Be the welcoming face of the restaurant, engaging with guests to build strong, lasting relationships.
- Handle inquiries, feedback, and complaints with warmth and professionalism.
- Ensure high service standards are consistently maintained across all touchpoints.
- Personalize experiences by recognizing regular patrons and catering to their preferences.
- Recommend food, wine pairings, and in-house services (diving, tours, accommodation).
2. Lead Daily Floor Operations
- Maintain a strong leadership presence on the floor to ensure smooth, high-energy daily operations.
- Supervise and support the front-of-house team, encouraging enthusiasm, precision, and teamwork.
- Coordinate with kitchen and bar teams to ensure timely, accurate service.
- Monitor cleanliness, safety, and service quality throughout all shifts.
- Conduct team briefings and manage shift handovers to ensure seamless transitions.
3. Staff Training & Leadership
- Motivate and guide a diverse team, fostering a culture of professionalism and accountability.
- Lead recruitment, onboarding, and ongoing training initiatives.
- Conduct performance reviews, deliver constructive feedback, and encourage growth.
- Promote positive team morale, communication, and collaboration.
4. Event & Entertainment Coordination
- Plan and manage in-house events, including special nights, group bookings, and collaborations.
- Coordinate with DJs, artists, and entertainment providers to deliver brand-aligned experiences.
- Oversee music curation and ambiance, ensuring alignment with the venue?s identity.
- Handle tour group agreements, customizing programs and managing logistics and invoices.
5. Organizational & Administrative Management
- Create and manage staff schedules, tip distribution, and part-time staff payments.
- Respond to online orders and messages via social platforms and email.
- Update blackboards and POS with current promotions, kitchen hours, and events.
- Handle cash registers, payments, and weekly financial reconciliations.
- Identify operational improvements and lead problem-solving with a proactive mindset.
6. Inventory, Cost & Compliance Oversight
- Maintain accurate inventory records, control costs, and reduce losses.
- Liaise with suppliers for quality ingredients and cost efficiency.
- Ensure compliance with local health, safety, and licensing regulations.
- Uphold brand standards in service, cleanliness, and presentation at all times.

As the Restaurant Supervisor / Operations Lead, you will play a key role in ensuring smooth daily operations, delivering exceptional guest experiences, supporting staff performance, and contributing to both the administrative and creative aspects of the business. This role combines hands-on customer service with strategic oversight and team coordination.

Employee Benefits
Meal & Beverage Allowance

- Employees are entitled to 2 meals per working day.
- Employees may enjoy 2 non-alcoholic beverages per working day, including smoothies, juices, coffee, or soft drinks.
- A 25% staff discount applies to all additional food and beverage purchases.
- Yearly Bonus, employees become eligible for a yearly performance bonus after completing one full year of continuous service.
Bonus amounts are based on both individual performance and overall company performance. Yearly bonuses are paid out within the first week of January each year following the employee?s anniversary.
Incentive Bonus. Employees may be awarded an incentive bonus for meeting specific performance targets. Bonus amounts and payout schedules are at the discretion of the employer and will be communicated accordingly.
Discounted Access to Partner Activities

Employees receive exclusive discounts on all associated business activities, including those offered by New Heaven and Baan Talay.