Position Summary:
Supervise daily operations of the restaurant and outlet (front‐and‐back of house), managing teams (service crew, kitchen helpers), ensuring service & product standards, controlling merchandise/stock, coordinating with management for promotional activities.
Key Responsibilities:
- Oversee daily restaurant and merchandise outlet operations during shifts, including staff allocation, service quality, and guest satisfaction
- Supervise and train service and kitchen staff to ensure compliance with SOPs
- Monitor merchandise and retail stock, manage shrinkage, reorder supplies, and maintain display standards
- Manage customer feedback, resolve complaints, and ensure a high standard of service
- Ensure outlet cleanliness, hygiene, food safety, and proper merchandising presentation
- Involve in staff scheduling, rostering, stock ordering, inventory control, and promotional activities
- Possess good knowledge of the brand and work closely with management to lead the team, effectively communicating company goals and directives
- Develop and update SOPs, ensuring the team operates in line with the company’s objectives
Requirements:
- Diploma or Degree in Hospitality, Business, or related field preferred, or proven supervisory experience in F&B/retail
- Minimum 1-2 years of experience supervising F&B or retail teams, with a strong understanding of service standards and merchandising principles
- Strong leadership, communication, and multitasking skills
- Good numerical and stock-control ability, with the capacity to analyse sales and inventory figures
- Flexible to work shifts, weekends, and public holidays
Pay: RM3,000.00 - RM4,000.00 per month
Benefits:
- Additional leave
- Flexible schedule
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person