Operational Management

Overseeing the daily operations of the cafeteria, including event execution, ensuring that all services run smoothly and efficiently.
Coordinating with kitchen staff, front-of-house personnel, and other departments to ensure seamless service delivery and identify opportunities to improve performance.
Monitoring the workflow and making adjustments as necessary to improve efficiency and service quality.
Implement and maintain standard operating procedures (SOPs) across kitchen and service teams.

Staff Management

Recruiting, hiring, and training staff, including kitchen personnel, front-of-house personnel, and steward.
Guide and motivate the entire operation team in sales, meeting KPIs and uphold team spirits among the staffs.
Scheduling shifts and managing staff attendance to ensure adequate coverage during all operational hours.
Conducting performance evaluations and providing feedback and training to improve staff skills and performance.

Quality Control

Ensuring that all food and beverages served meet the company’s quality standards, food presentation, and portion control are maintained at all times.
Conducting regular inspections of food preparation areas, equipment, and service areas to maintain high standards of cleanliness and organization.
Addressing customer complaints and resolving issues related to food quality or service promptly.

Food & Beverage Resources PG Sdn Bhd