Kerja Sepenuh Masa Crew Leader, Gaji tinggi MYR 2,400 di Wallace Burger & Chicken Selangor - Maukerja

Job Summary

The Crew Leader is responsible for leading the restaurant crew during assigned shifts and ensuring smooth daily operations. The position focuses on staff coordination, food quality, customer service, cleanliness, stock control, and compliance with Wallace SOPs.

The Crew Leader acts as the person in charge of the shift when the Store Manager or Shift Manager is not present.

Key Responsibilities

1. Shift Operations

• Lead and coordinate crew members during assigned shifts.
• Ensure the outlet is properly prepared before opening and properly closed after operations.
• Assign staff to workstations according to manpower and business volume.
• Monitor kitchen, counter, dine-in, takeaway, and delivery operations.
• Ensure smooth operations during peak hours.
• Escalate operational problems to the Store Manager promptly.

2. Staff Supervision & Training

• Guide and supervise crew members during daily operations.
• Train new staff according to Wallace SOPs and workstation requirements.
• Ensure staff follow proper work procedures and hygiene standards.
• Monitor staff attendance, punctuality, discipline, and work performance.
• Coach staff when mistakes or operational issues occur.
• Maintain good teamwork and communication within the shift.

3. Food Quality & QSC

• Ensure all food is prepared according to Wallace recipes and standards.
• Monitor chicken marination, cooking, preparation, holding time, and product quality.
• Check shelf-life labels and ensure FIFO is followed.
• Prevent expired or improperly stored ingredients from being used.
• Maintain Quality, Service and Cleanliness (QSC) standards throughout the shift.
• Take immediate corrective action when quality or hygiene issues are identified.

4. Customer Service

• Ensure customers receive friendly, accurate, and efficient service.
• Monitor order accuracy and preparation time.
• Handle minor customer complaints professionally.
• Escalate serious complaints to the Store Manager.
• Monitor dine-in, takeaway, and delivery orders during busy periods.

5. Cashier & Sales Control

• Monitor cashier operations and payment procedures.
• Ensure correct handling of cash and payment transactions.
• Check order accuracy and minimize cancelled or incorrect orders.
• Monitor shift sales performance.
• Support promotional campaigns and company sales activities.

6. Stock & Inventory

• Monitor stock levels during the shift.
• Ensure proper storage and stock rotation.
• Check incoming goods when assigned.
• Report low stock, damaged goods, expired products, or stock discrepancies.
• Minimize food wastage and unnecessary product usage.

7. Cleaning & Hygiene

• Assign and monitor cleaning tasks for crew members.
• Ensure kitchen, counter, dining area, toilet, storage area, equipment, and surrounding areas remain clean.
• Ensure grease trap, fryer area, chiller/freezer, exhaust hood, and other required areas are maintained according to the cleaning schedule.
• Ensure proper personal hygiene and uniform standards among staff.

8. Equipment & Maintenance

• Monitor the condition of kitchen and store equipment.
• Report equipment breakdowns or safety issues immediately.
• Ensure equipment is used according to SOP.
• Prevent equipment damage caused by improper operation.

9. Opening & Closing

• Complete opening and closing checklists.
• Check stock, equipment, cleanliness, cash, and store condition.
• Ensure all required closing procedures are completed.
• Ensure the store is secured properly after closing.

10. Reporting

• Complete required shift records and checklists.
• Report sales, stock, wastage, maintenance, customer complaints, and operational issues to the Store Manager.
• Assist the Store Manager with stock counts, inventory reports, labor efficiency, and other operational reports when required.

Key Performance Indicators (KPIs)

• QSC compliance
• Food quality and food-safety compliance
• Customer service and order accuracy
• Shift sales performance
• Food wastage control
• Stock accuracy
• Staff productivity
• Cleaning standards
• SOP compliance
• Attendance and punctuality
• Opening/closing checklist completion

Requirements

• Minimum 1–2 years of F&B, restaurant, or retail experience.
• Previous team-leader or supervisory experience preferred.
• Able to lead and motivate a small team.
• Good communication and problem-solving skills.
• Able to work during busy periods and under pressure.
• Basic understanding of food safety and hygiene.
• Basic computer and reporting skills.
• Willing to work shifts, weekends, and public holidays.
• Responsible, disciplined, punctual, and customer-oriented.

Pay: RM2,400.00 per month

Benefits:

• Flexible schedule
• Meal allowance
• Professional development

Work Location: In person