Waiter and waitress

Roles & Responsibilities

JOB DESCRIPTIONS & JOB SCOPE

1. WAITER SUPERVISOR / CASHIER SUPERVISOR

Position Summary
Responsible for supervising the front-of-house team, managing customer service, cashiering operations, table service and ensuring the restaurant operates smoothly and professionally.

Key Responsibilities

A. Front-of-House Operations

• Supervise daily operations of the dining area.
• Ensure tables, dining areas and service stations are clean and properly maintained.
• Coordinate seating and customer flow during peak periods.
• Ensure food and beverages are served accurately and promptly.
• Monitor customer satisfaction and handle customer feedback professionally.
• Assist with opening and closing duties.

B. Cashier & Payment Operations

• Operate the POS/cashier system accurately.
• Handle cash, card, QR and other approved payment methods.
• Perform opening and closing cash counts.
• Ensure all sales transactions are properly recorded.
• Reconcile daily sales and cashier reports.
• Report any discrepancies to the restaurant manager.
• Ensure refunds, voids and discounts are properly authorised.

C. Staff Supervision

• Supervise waiters, waitresses and other front-of-house staff.
• Allocate duties and workstations according to operational requirements.
• Brief staff before each shift.
• Monitor staff attendance, grooming, punctuality and performance.
• Train new employees on customer service, POS and restaurant procedures.
• Ensure staff follow restaurant SOPs.

D. Food & Service Coordination

• Coordinate with kitchen staff to ensure orders are served correctly.
• Monitor waiting times and communicate delays to customers.
• Check that takeaway and dine-in orders are accurate before serving.
• Assist the kitchen/service team during busy periods where required.

E. Hygiene & Safety

• Ensure compliance with food hygiene and workplace safety requirements.
• Maintain cleanliness of dining areas, service counters and cashier stations.
• Ensure staff follow proper hygiene and grooming standards.
• Report maintenance, safety or operational issues to management.

F. Other Duties

• Assist management with stock checks and daily operational requirements.
• Support promotions and special events.
• Assist with staff scheduling where required.
• Perform other duties reasonably assigned by management.

Preferred Requirements

• Minimum 2–3 years' experience in restaurant/F&B operations.
• Cashier/POS experience preferred.
• Previous supervisory experience preferred.
• Good customer service and communication skills.
• Able to work shifts, weekends and public holidays.
• Able to work in a fast-paced restaurant environment.

Tell employers what skills you have

Customer Retention
Holidays
Waitressing
Microsoft Excel
Staff Scheduling
Event Promotion
shifts schedules
Active Listening
Cashiering
Customer Oriented
Customer Satisfaction
Assist Management
Customer Service
Work in A Fast Paced Environment
Supervisory Experience
Restaurant Operation
Food Service
Management