KEY RESPONSIBILITIES:
1. Operations Management
- Managing day-to-day restaurant operations (front and back of house)
- Ensure smooth service during peak and off-peak hours
- Monitor food quality, presentation, and service standards
2. Staff Supervision
- Supervise, train, and motivate service crew and kitchen staff
- Prepare a staff scheduling, attendance, and performance evaluation
- Ensure employees follow company policies and hygiene standards
3. Customer Service
- Handle customer inquiries, complaints, and feedback professionally
- Maintain a high level of customer satisfaction and dining experience
- Step in during busy periods to support service staff
4. Inventory & Cost Control
- Monitor stock levels and coordinate ordering of supplies
- Minimize wastage and control food and labor costs
- Assist in stock audits and inventory management
5. Hygiene & Compliance
- Ensure compliance with food safety and sanitation regulations
- Maintain cleanliness of the outlet according to SOPs
- Follow local health authority guidelines
6. Sales & Performance
- Support initiatives to meet sales targets and improve revenue
- Assist in implementing promotions and marketing campaigns
- Track daily sales and prepare basic reports
REQUIREMENTS:
- Diploma or Degree in Hospitality, Business, or related field (preferred)
- 1–3 years of experience in F&B or restaurant operations
- Strong leadership and communication skills
- Ability to work shifts, weekends, and public holidays
- Good problem-solving and multitasking abilities
KEY SKILLS:
- Team leadership
- Customer service excellence
- Operations coordination
- Time management
- Conflict resolution
WORK ENVIRONTMENT
- Fast-paced café/restaurant setting
- Requires standing for long hours
- Shift-based schedule (including weekends and holidays)
Pay: RM2,500.00 - RM2,800.00 per month
Benefits:
- Flexible schedule
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
Work Location: In person