Kerja Sepenuh Masa OPERATION MANAGER, Gaji tinggi MYR 3,500 di Sri Ananda Bahwan Group Of Companies Pulau Pinang - Maukerja

The Operation Manager is responsible for overseeing the daily operations of the restaurant and catering business, ensuring smooth workflow, high-quality customer service, food safety compliance, staff performance, cost control, and profitability. The Operation Manager will lead branch managers and department heads to achieve the Company's operational goals while maintaining excellent service standards.

Key Responsibilities1. Operations Management

• Oversee the daily operations of all restaurant outlets and catering services.
• Ensure smooth and efficient operations across all departments.
• Monitor service quality, food quality, cleanliness, and customer satisfaction.
• Conduct regular operational inspections and audits.
• Ensure compliance with company Standard Operating Procedures (SOPs).

2. Staff Management

• Supervise Branch Managers, Supervisors, and operational staff.
• Plan manpower requirements and work schedules.
• Coach, mentor, and develop employees.
• Conduct performance evaluations.
• Address staff disciplinary matters together with the HR Department.
• Ensure all employees comply with grooming, hygiene, and uniform standards.

3. Customer Service

• Ensure excellent customer service at all times.
• Handle customer complaints professionally and promptly.
• Build and maintain strong relationships with customers and corporate clients.
• Improve customer satisfaction and retention.

4. Food Safety & Hygiene

• Ensure strict compliance with:
• Food Safety requirements
• HACCP procedures (where applicable)
• Halal requirements
• Ministry of Health regulations
• Company hygiene standards
• Monitor cleanliness of kitchens, dining areas, and storage facilities.

5. Financial & Cost Control

• Monitor daily sales performance.
• Control food cost, labour cost, and operational expenses.
• Review wastage and implement cost-saving initiatives.
• Ensure proper stock control and inventory management.
• Verify outlet cash handling procedures and compliance.

6. Inventory & Procurement

• Monitor stock levels and purchasing requirements.
• Ensure proper receiving, storage, and stock rotation (FIFO).
• Prevent stock losses and wastage.
• Coordinate with Purchasing and Warehouse departments.

7. Catering Operations

• Oversee planning and execution of catering events.
• Ensure manpower, equipment, and transportation are properly arranged.
• Monitor event setup and customer satisfaction.
• Coordinate with customers regarding event requirements.

8. Compliance & Safety

• Ensure compliance with:
• Employment Act
• Company Policies
• Occupational Safety and Health requirements
• Fire Safety regulations
• Halal certification requirements
• Ensure all required licences and permits remain valid.

9. Reporting

• Prepare and submit:
• Daily operational reports
• Weekly performance reports
• Monthly KPI reports
• Sales analysis
• Labour cost reports
• Food cost reports
• Incident reports
• Present operational improvement plans to Management.

10. Continuous Improvement

• Identify operational issues and implement corrective actions.
• Improve productivity and efficiency.
• Recommend new systems and procedures.
• Lead continuous improvement initiatives across all outlets.

Key Performance Indicators (KPIs)

• Sales growth
• Customer satisfaction
• Food cost percentage
• Labour cost percentage
• Inventory variance
• Food wastage reduction
• Customer complaint resolution
• Staff turnover rate
• SOP compliance
• Hygiene audit score
• Catering event performance
• Profitability of assigned outlets

Qualifications

• Diploma or Bachelor's Degree in Business Administration, Hospitality Management, Hotel Management, or a related field.
• Minimum 5 years' experience in restaurant or food & beverage operations.
• At least 2 years in a managerial position.
• Experience managing multiple restaurant outlets is preferred.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Good financial and business acumen.
• Ability to work under pressure and meet deadlines.
• Proficient in Microsoft Office and restaurant POS systems.
• Strong planning and organizational skills.
• Knowledge of food safety, Halal compliance, and restaurant operations.

Working Conditions

• Required to work weekends, public holidays, and shifts as required.
• Willing to travel between restaurant outlets and catering locations.
• Available to respond to operational emergencies outside normal working hours when necessary.

Pay: RM2,000.00 - RM3,500.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Parental leave

Work Location: In person