Floor Supervisor

Job Title: Floor Supervisor Reports to: Operations Specialist Role Overview The Floor Supervisor is responsible for overseeing the day-to-day operations of the dining hall floor, ensuring that service standards, operational procedures, cleanliness, and guest satisfaction are consistently maintained. The role supports the concept Senior Manager & Operations Assistant Managers in coordinating staff, supervising service operations, and ensuring smooth daily operations. The Floor Supervisor plays a key role in maintaining service excellence, staff productivity, and operational efficiency. In the absence of the Concept Senior Manager or Operations Assistant Managers, the Floor Supervisor assumes responsibility for supervising the dining hall operations and ensuring all company policies and procedures are followed. Role Responssibilities • Ensure all operations are conducted in accordance with the Foodhall Operations Manual and company standards. • Ensure that all policies, procedures, service sequences, and operational standards are consistently followed by the team. • Support the implementation of guest satisfaction initiatives and service quality standards. • Maintain high standards of cleanliness, sanitation, and organization across the dining hall. • Oversee and verify the completion of opening checklists and operational readiness. • Monitor and verify the completion of closing procedures and operational checklists. • Ensure all guests are welcomed in a friendly, professional, and enthusiastic manner. • Maintain high levels of guest service standards and customer satisfaction throughout service periods. • Prepare staff schedules and submit them for approval by the line manager at least 48 hours in advance. • Train and develop team members including floor organizers, and other service staff. • Ensure staff are knowledgeable about menu items and able to guide guests appropriately. • Provide feedback to the line manager regarding staff performance. • Lead the team by example, promoting professionalism, teamwork, and operational discipline. • Maintain effective communication with management, colleagues, and team members. Role Requirements • Minimum 5 years of experience in the food and beverage industry. • At least 2 years of experience in a supervisory or leadership position. • Experience in high-volume dining environments, restaurants, or food halls is preferred. • Strong knowledge of food and beverage operations and service standards. • Ability to analyze operational and financial reports, including budgets, P&L statements, and cost control reports. • Good computer skills including Microsoft Windows, Word, Excel, Outlook, and POS systems. • Strong leadership and team management abilities. • Professional and confident leader with strong communication skills. • Ability to work effectively in fast-paced hospitality environments. Show more Show less

Minimum 5 years of experience in the food and beverage industry. At least 2 years of experience in a supervisory or leadership position. Experience in high-volume dining environments, restaurants, or food halls is preferred. Strong knowledge of food and beverage operations and service standards. Ability to analyze operational and financial reports, including budgets, P&L statements, and cost control reports. Good computer skills including Microsoft Windows, Word, Excel, Outlook, and POS systems. Strong leadership and team management abilities. Professional and confident leader with strong communication skills. Ability to work effectively in fast-paced hospitality environments.

Ensure all operations are conducted in accordance with the Foodhall Operations Manual and company standards. Ensure that all policies, procedures, service sequences, and operational standards are consistently followed by the team. Support the implementation of guest satisfaction initiatives and service quality standards. Maintain high standards of cleanliness, sanitation, and organization across the dining hall. Oversee and verify the completion of opening checklists and operational readiness. Monitor and verify the completion of closing procedures and operational checklists. Ensure all guests are welcomed in a friendly, professional, and enthusiastic manner. Maintain high levels of guest service standards and customer satisfaction throughout service periods. Prepare staff schedules and submit them for approval by the line manager at least 48 hours in advance. Train and develop team members including floor organizers, and other service staff. Ensure staff are knowledgeable about menu items and able to guide guests appropriately. Provide feedback to the line manager regarding staff performance. Lead the team by example, promoting professionalism, teamwork, and operational discipline. Maintain effective communication with management, colleagues, and team members.