Wallace Burger & Chicken Hiring! Full Time Store Manager in Selangor, Earn up to MYR 3,000 - Ricebowl

Job Summary

The Store Manager is responsible for the overall daily operation, sales performance, staff management, food quality, cleanliness, inventory control, and customer service of the assigned Wallace Chicken & Burger outlet.

The Store Manager must ensure the outlet operates according to Wallace standards, company SOPs, food safety requirements, and business targets.

Key Responsibilities

1. Daily Store Operations

• Manage daily opening and closing operations.
• Ensure all store SOPs and operational procedures are followed.
• Monitor counter, kitchen, delivery orders, and dine-in operations.
• Ensure sufficient manpower and proper staff deployment during peak hours.
• Monitor equipment condition and report breakdowns promptly.

2. Sales & Business Performance

• Monitor daily sales and sales targets.
• Analyze dine-in, takeaway, and delivery performance.
• Take initiatives to increase store sales and customer traffic.
• Promote ongoing company campaigns, Member’s Day, vouchers, and other promotions.
• Monitor customer feedback and Google/social-media reviews.
• Support corporate or large-order opportunities when applicable.

3. Staff & Manpower Management

• Prepare staff schedules according to business needs.
• Monitor attendance, punctuality, and staff discipline.
• Train new employees and conduct on-the-job training.
• Ensure staff are properly trained in all required workstations.
• Monitor staff performance and provide coaching when necessary.
• Maintain good teamwork and communication among employees.

4. Food Quality & QSC

• Ensure food is prepared according to Wallace recipes and standards.
• Monitor chicken marination, preparation, cooking, holding time, and product quality.
• Conduct regular checks on shelf-life labels and FIFO practices.
• Minimize food wastage and prevent expired products from being used.
• Maintain required Quality, Service and Cleanliness (QSC) standards.
• Take immediate corrective action when operational or food-quality issues are identified.

5. Inventory & Stock Control

• Conduct daily/weekly stock checks as required.
• Monitor stock usage and minimize variance and wastage.
• Prepare and submit supplier orders accurately.
• Verify incoming goods against delivery quantities.
• Ensure proper storage of frozen, chilled, dry, and packaging items.
• Maintain proper stock rotation and storage conditions.

6. Cash & Financial Control

• Monitor daily cash sales and payment transactions.
• Ensure cash handling procedures are strictly followed.
• Verify sales reports and cash collection.
• Ensure cash deposits are completed according to company requirements.
• Report any cash shortages, discrepancies, or irregularities immediately.

7. Cleanliness & Maintenance

• Ensure the entire outlet is maintained in a clean and hygienic condition.
• Assign cleaning duties and monitor completion.
• Ensure kitchen equipment, chiller, freezer, grease trap, exhaust hood, dining area, toilets, and storage areas are properly maintained.
• Follow up on pest-control and maintenance issues.
• Report repair and maintenance requirements to management.

8. Customer Service

• Ensure customers receive fast, friendly, and professional service.
• Handle customer complaints professionally and promptly.
• Investigate food-quality or service complaints and implement corrective action.
• Maintain a positive customer experience across dine-in, takeaway, and delivery channels.

9. Documentation & Reporting

• Complete daily operational reports accurately.
• Monitor sales, stock, labor efficiency, wastage, and other required reports.
• Maintain attendance, cleaning, oil-changing, transfer, and food-safety records.
• Submit required reports to the Area Manager / Operations Manager on time.

Key Performance Indicators (KPIs)

• Achievement of monthly sales target
• Labor cost / labor efficiency
• Food cost and stock variance
• Food wastage
• QSC / food-safety compliance
• Customer complaints and service quality
• Staff attendance and productivity
• Store cleanliness
• Cash handling accuracy
• Delivery platform performance
• Completion and accuracy of operational reports

Requirements

• Minimum 2–3 years of experience in restaurant, F&B, retail, or store operations.
• Previous supervisory or store-management experience preferred.
• Strong leadership and communication skills.
• Able to manage staff and work under pressure.
• Good understanding of food safety, inventory, sales, and manpower management.
• Basic computer skills and ability to prepare operational reports.
• Willing to work shifts, weekends, and public holidays.
• Strong sense of responsibility, discipline, and customer service.

Working Conditions

• Full-time position.
• Shift-based working schedule.
• Required to work weekends and public holidays according to outlet requirements.
• Responsible for the overall performance and operational condition of the assigned outlet.

Pay: RM3,000.00 per month

Benefits:

• Flexible schedule
• Meal allowance
• Professional development

Work Location: In person