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Staff Restaurant Supervisor
- Flacq
- Not disclosed
- Posted Jul 13, 2026
- Closing 12/08/2026
- Food / Beverages / Catering
- Supervisor
- Canteen
- Staff Canteen
- Hospitality
Job Description
As a Staff Restaurant Supervisor, we rely on you to:
- Take full responsibility for the daily operations and overall management of the staff canteen.
- Prepare and manage duty rosters for Canteen Attendants to ensure adequate staffing and smooth operations.
- Supervise and train Canteen Attendants to maintain high standards of service, hygiene and operational efficiency.
- Support Canteen Attendants in completing mandatory training programmes through Shangri-La learning platform and monitor their training progress.
- Monitor food service standards and ensure compliance with all food safety, hygiene and sanitation regulations.
- Manage canteen requisitions and coordinate the procurement of required supplies and liaise with Purchasing and Receiving department as and when needed.
- Collaborate with the team in the inventory control of food, beverages, glassware, chinaware, cutlery and other canteen assets.
- Ensure proper handling, storage, and maintenance of all canteen equipment and service items.
- Liaise with the Human Resources Department and the Food Preparation team to plan and coordinate staff menus.
- Provide regular updates to the Human Resources Department.
- Handle colleagues' complaints and suggestion as a mean of improvement by attending Canteen Committee.
- Collaborate closely with the HR team on employee welfare initiatives and actively participate in the Welfare Committee.
- Identify opportunities to improve canteen services, operational efficiency and employee satisfaction.
- Ensure a clean, safe and well-maintained canteen environment at all times in regulation with Shangri-La Food Safety and High-Risk and abide by HACCP regulations.
- Proven experience in supervising or managing a staff restaurant, canteen, or food service operation.
- Sound knowledge of food safety and hygiene regulations.
- Experience in inventory management, stock control, and requisition processes.
- Good understanding of food service equipment, including glassware, chinaware, and service utensils.
- Strong computer literacy with proficiency in Microsoft Office and the ability to use digital learning platforms.
- Experience in coaching, training, and developing team members.
- Excellent organizational, communication, and interpersonal skills.
- Ability to work collaboratively with multiple departments and lead a small team effectively.
- Strong problem-solving skills with a hands-on approach to operations.