Lead the customer service function within a food establishment, ensuring seamless operations, positive guest experiences, and cohesive coordination between front‑of‑house and kitchen teams.

• Develop and uphold customer‑service standards, policies, and SOPs (e.g., handling feedback, complaints, service recovery).
• Oversee daily service operations, including shift coordination, issue escalation, resource allocation.
• Take ownership of escalated customer issues and drive resolution; monitor follow‑through.
• Collaborate with kitchen and operations to ensure product availability, quality, and adherence to food safety protocols.
• Analyze service metrics and compile reports to improve customer satisfaction and operational efficiency.
• Coordinate with marketing, vendors, and logistics to support promotions, events, and supply needs.

• At least vocational graduate.
• With experience as a Dining Supervisor.
• With pleasing personality.
• Leadership & coaching: capable of building team culture and resolving conflict.
• Excellent communication and interpersonal skills to engage with staff, customers, and vendors
• Strong customer‑service orientation with problem‑solving aptitude.
• Organizational skills and adaptability to handle multiple priorities during peak hours.
• Attention to detail, stamina, and composure in fast‑paced settings