Restaurant Supervisor

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Location:
King Albert Park MRT, Bukit Timah
Chip Bee Bistro, 44 Jalan Merah Saga, Singapore
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Job Types: Full Time
Timing/Shifts: 5 Day Week

S$2600 - 3500 / month

Restaurant Supervisor: High Note Hospitality Group

You spend a lot of time with the people you work with. So it helps if you like the team and feel proud of what you’re building together.

That’s what we’re working towards at HNHG. Good people, shared standards, no drama, and hospitality that feels warm and human. We want our guests and team to feel seen, heard, valued and at ease.

We’re looking for a Restaurant Supervisor who can help make that happen every service.

The role

You’ll be a key presence on the floor, supporting our Restaurant Managers, guiding the team and keeping service running smoothly.

What you’ll do

Support daily front-of-house operations
Lead and motivate the team during service
Keep service warm, consistent and organised
Maintain presentation, cleanliness and food safety standards
Handle guest feedback with care and good judgement
Help train and develop junior team members
Work closely with the kitchen and bar

What we’re looking for

Around 2 years’ supervisory experience in F&B
Warm, confident and comfortable leading a team
Calm and organised under pressure
Strong communication and good judgement
Low ego, no drama, happy to pitch in
Genuine care for guests and colleagues

About us

HNHG is behind Chip Bee Bistro in Holland Village and a new concept opening in the Singapore Botanic Gardens. Our style is relaxed but considered, with care for the details without becoming stiff or scripted.

What we offer

Five-day work week
Staff meals and late-night transport
Medical and hospitalisation coverage
Staff discounts
Training and development
Opportunities to grow across HNHG
Performance-based bonus

If you enjoy leading people and care about good hospitality, we’d like to hear from you.

One last thing: if you’ve read this far, you may have the eye for detail we’re looking for. At the top of your CV, include “Good hospitality starts with noticing.”