3K Fine Food Hiring! Full Time Cafe/Restaurant Supervisor in Johor, Earn up to MYR 3,000 - Ricebowl

Main Responsibilities

1. Daily Outlet Operations

• Supervise daily cafe / restaurant operations to ensure smooth opening, service, and closing.

• Ensure all staff follow the company’s SOP, service standards, and hygiene requirements.

• Check outlet cleanliness, dining area setup, product display, cashier counter, and overall outlet presentation.

• Monitor peak-hour service flow and arrange staff duties accordingly.

• Ensure all equipment, POS system, coffee machine, display chiller, and other outlet tools are functioning properly.

2. Customer Service

• Ensure customers receive friendly, professional, and efficient service.

• Handle customer complaints or feedback in a calm and responsible manner.

• Escalate serious customer issues to the Outlet Manager / Management when needed.

• Train staff to improve service attitude, product knowledge, and upselling skills.

• Maintain a welcoming and presentable outlet environment.

3. Staff Supervision

• Assign daily duties to service crew, cashier, barista, kitchen support, and part-time staff.

• Monitor staff attendance, punctuality, grooming, discipline, and work performance.

• Guide new staff during training and ensure they understand daily SOP.

• Motivate the team to achieve daily sales and service targets.

• Report staff issues or manpower concerns to the manager.

4. Sales & Promotion Support

• Monitor daily sales performance and update the manager on sales trends.

• Ensure ongoing promotions are clearly communicated to staff and customers.

• Encourage staff to upsell cakes, beverages, desserts, set meals, or promotional items.

• Check product display and ensure best-selling or promoted items are arranged attractively.

• Give feedback on slow-moving products, customer demand, and promotion response.

5. Stock & Product Control

• Check daily product availability, especially cakes, pastries, beverages, packaging, and key ingredients.

• Coordinate with kitchen / production / warehouse for stock replenishment.

• Record wastage, expired items, damaged products, or wrong deliveries.

• Ensure FIFO / FEFO is followed, especially for chilled and frozen products.

• Prevent stock shortage, overstock, and unnecessary wastage.

6. Cashier & POS Control

• Ensure cashier procedures are followed correctly.

• Check daily opening float and closing cash.

• Verify daily sales report, cash, card, e-wallet, Grab / delivery platform sales, and other payment records.

• Report any cash discrepancy immediately.

• Ensure discounts, promotions, refunds, and voids are properly approved and recorded.

7. Food Safety, Hygiene & Quality

• Ensure all staff follow food safety, cleanliness, and personal hygiene standards.

• Check product quality before serving or displaying.

• Monitor temperature control for chilled / frozen items.

• Ensure cleaning schedules are completed properly.

• Report maintenance, pest control, equipment, or hygiene issues quickly.

8. Reporting & Communication

• Submit daily operation updates to the manager.

• Report sales, wastage, stock shortage, customer complaints, staff issues, and maintenance problems.

• Communicate clearly between outlet team, kitchen, warehouse, admin, and management.

• Follow up on pending tasks and ensure issues are solved within the given timeline.

1. Overall Outlet Management

• Oversee the full daily operation of the cafe / restaurant.

• Ensure smooth opening, peak-hour service, and closing procedures.

• Make sure all departments and staff follow company SOP and service standards.

• Maintain a clean, organized, and presentable outlet environment.

• Ensure all outlet equipment, POS system, coffee machine, display chiller, and operation tools are properly maintained.

• Identify operation problems and take action to improve efficiency.

2. Sales & Business Performance

• Responsible for achieving daily, weekly, and monthly sales targets.

• Monitor outlet sales performance and compare against target.

• Review sales by product category, promotion, peak hour, weekday, weekend, and customer traffic.

• Identify slow-moving items and propose actions to improve sales.

• Work with the marketing team to support campaigns, promotions, and product launches.

• Encourage upselling and cross-selling among staff.

• Provide feedback to management on customer demand, product performance, and sales opportunities.

3. Cost Control & Profit Management

• Monitor outlet controllable costs, including wastage, manpower, packaging, utilities, and general expenses.

• Control product wastage, expired items, damaged items, and unnecessary stock holding.

• Review staff scheduling to ensure manpower cost is reasonable against sales volume.

• Monitor Grab / delivery platform commission impact if applicable.

• Ensure promotions are executed properly without unnecessary margin loss.

• Report abnormal cost increases or profit-related issues to management.

4. Staff Management & Leadership

• Lead, supervise, and motivate the outlet team.

• Plan staff duty roster and ensure enough manpower for daily operation.

• Monitor staff attendance, punctuality, grooming, discipline, attitude, and work performance.

• Train supervisors, service crew, baristas, cashier, and kitchen support staff.

• Ensure new staff understand company SOP, product knowledge, service standards, and hygiene requirements.

• Conduct staff briefing and follow up on daily / weekly tasks.

• Handle staff issues professionally and escalate serious cases to management.

5. Customer Service & Experience

• Ensure customers receive friendly, fast, and professional service.

• Handle customer complaints, feedback, refunds, and service recovery.

• Ensure the outlet environment gives customers a good dining / takeaway experience.

• Monitor customer waiting time, service flow, product display, and staff service attitude.

• Collect customer feedback and propose improvement actions.

• Build good customer relationships and encourage repeat visits.

6. Product Display & Quality Control

• Ensure cakes, beverages, desserts, food, and retail items are displayed attractively.

• Check product quality before selling or serving to customers.

• Ensure product labels, cake tags, prices, and promotion displays are correct and presentable.

• Monitor product shelf life, expiry date, storage condition, and FEFO / FIFO practice.

• Report product quality issues to kitchen / production / warehouse immediately.

• Ensure the outlet does not sell expired, damaged, or poor-quality products.

7. Stock, Inventory & Ordering Control

• Monitor daily stock availability for cakes, pastries, beverages, packaging, ingredients, and other outlet supplies.

• Ensure proper stock ordering and replenishment to prevent shortage or overstock.

• Check stock receiving accuracy and report wrong delivery, damage, or missing items.

• Ensure stock movement, wastage, and transfer records are properly updated.

• Conduct regular stock checks or cycle counts.

• Coordinate with warehouse, production, admin, and suppliers when needed.

8. Cashier, POS & Payment Control

• Ensure cashier operation is accurate and follows company procedure.

• Check daily opening float, closing cash, and sales settlement.

• Verify cash, card, e-wallet, Grab / delivery platform, voucher, and other payment records.

• Review daily POS sales report and report discrepancies immediately.

• Ensure voids, refunds, discounts, and staff meals are properly approved and recorded.

• Submit daily sales and closing report to management on time.

9. Food Safety, Hygiene & Compliance

• Ensure all staff follow food safety, hygiene, and cleanliness standards.

• Monitor outlet cleaning schedule and ensure it is completed daily.

• Check temperature control for chiller, freezer, cake showcase, and other storage areas.

• Ensure pest control, equipment maintenance, and safety issues are reported and followed up.

• Maintain good personal hygiene, grooming, and uniform standards among staff.

• Ensure the outlet complies with company policies and local authority requirements.

10. Marketing & Promotion Execution

• Ensure all approved promotions are properly communicated to staff.

• Make sure posters, cake tags, menu boards, online updates, and promotional materials are displayed correctly.

• Brief staff on promotion mechanics, upselling points, and product information.

• Monitor customer response to promotions and provide feedback to marketing / management.

• Support festive campaigns, product launches, corporate orders, and event sales when needed.

• Ensure marketing activities are executed properly at outlet level.

11. Reporting & Management Communication

• Prepare and submit daily, weekly, and monthly outlet reports.

• Report sales performance, customer feedback, stock issues, wastage, staff issues, and operation problems.

• Use the format: Problem → Reason → Impact → Action → PIC → Deadline.

• Communicate clearly with management, kitchen, warehouse, admin, marketing, and other departments.

• Follow up on pending issues until they are solved.

• Escalate major problems to management on time.

• Annual Leave
• Overtime (OT)
• Staff Meal
• Petrol Allowance
• Career Development & Promotion Opportunities