Supervisor (Foh)

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Supervisor. If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

1) Service Excellence & Brand Culture

- Greet and assist customers with warmth and professionalism, ensuring a welcoming atmosphere and providing timely service.

- Present menus, make recommendations, take orders, and serve food and beverages, ensuring a high-quality dining experience.

- Address customer concerns and complaints with a positive attitude, ensuring guest satisfaction.

- Lead the FOH team to promote organic, heartfelt hospitality in line with Mashi’s core values.

- Ensure the “Itterasshai” greeting is delivered consistently and sincerely at every table - this is core of Mashi’s DNA and guest experience.

- Maintain uniform standards and FOH grooming - proper attire and appearance must be upheld at all times to present a professional and consistent brand image.

- Assist with food preparation and multitask effectively during busy periods.

2) Roster Management (FOH & BOH)

- Oversee weekly and monthly planning of staff rosters across Front of House and Back of House.

- Submit weekly roster and timesheets for all casual and permanent part-timers to HR.

- Submit month-end documentation to HR, including:

- Final amended roster.

- Shift allowance report for eligible staff.

- Timesheets for all part-time employees.

- Scanned and properly archived records.

3) Inventory Tracking & Controls

- Conduct monthly kitchen inventory, documented via Google Sheets for traceability and ease of access.

- Perform weekly bar inventory reconciliations against POS sales data and update stock sheets accordingly.

- Oversee bar month-end inventory, also tracked via Google Sheets.

4) Operational Maintenance & Supplies

- Establish and maintain a comprehensive checklist for daily, weekly, fortnightly, and monthly maintenance audits across the restaurant.

- Ensure all supply storage cabinets are regularly reviewed, cleaned, and restocked to par levels. Supplies include:

- Chopsticks, sleeves, takeaway wares, napkins.

- Wagyusco, stationeries, gloves, masks, cleaning tools.

5) POS & Delivery Merchant Oversight

- Regularly review and clean up the POS system to ensure all items are accurate and current.

- Ensure product images are uploaded for every POS item (applicable to kiosk and QR online ordering).

- Standardize item listings and pricing across all delivery platforms, ensuring consistency and accuracy.

6) Any other duties as and when assigned by the management.