Employee Dining Supervisor

Key Responsibilities: • Supervise the day-to-day operations of the Employee Dining Restaurant, ensuring smooth, efficient, and professional service • Lead, coach, and motivate the Employee Dining team to deliver a positive and welcoming dining experience for all Heartists • Monitor food presentation, quality, freshness, and portion control to ensure consistency and adherence to brand standards • Coordinate closely with the Culinary team to ensure timely replenishment of food items and effective menu execution • Ensure the dining area, buffet stations, service areas, and equipment are maintained in a clean, organized, and hygienic condition at all times • Enforce compliance with HACCP, food safety, sanitation, and health and safety regulations • Conduct regular inspections to ensure operational standards and cleanliness are consistently maintained • Prepare duty rosters, manage daily staffing requirements, and monitor attendance to ensure adequate coverage • Train, mentor, and evaluate team members, supporting their development through ongoing coaching and performance feedback • Monitor inventory of operating supplies, equipment, and disposables, and coordinate replenishment as required • Assist in controlling departmental costs by minimizing waste and promoting efficient use of resources • Address Heartist feedback, requests, and concerns promptly and professionally to enhance colleague satisfaction • Maintain accurate operational records, including temperature logs, cleaning schedules, and other compliance documentation • Support the planning and execution of themed dining events, seasonal promotions, and colleague engagement activities • Collaborate with the People & Culture, Culinary, and Engineering teams to ensure the Heartist Dining Restaurant operates efficiently and provides an exceptional colleague experience • Perform any other duties assigned by management in support of departmental and hotel operations • Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field preferred • Minimum of 2 3 years of supervisory experience in Food & Beverage operations, preferably in employee dining, staff cafeteria, or restaurant operations within a luxury hotel • Strong leadership and team management skills with the ability to motivate and develop colleagues • Sound knowledge of food safety, HACCP, hygiene, and sanitation standards • Excellent organizational and time management skills with the ability to manage multiple priorities • Strong communication and interpersonal skills with a guest- and colleague-focused approach • Proficient in Microsoft Office applications and familiar with point-of-sale (POS) systems • Ability to work flexible shifts, including weekends and public holidays, as required • Strong problem-solving skills with the ability to make sound operational decisions • Fluency in English is required; additional languages are an asset • Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions. • Foster an inclusive environment where every individual feels valued and respected • Create an environment where colleagues are empowered, supported and recognized