Key Responsibilities1 Operational Management
- Supervise daily outlet operations to ensure smooth service
- Ensure compliance with company SOPs and service standards
- Monitor food quality, presentation, and service timing
- Handle opening and closing procedures (cash handling, reporting)
- Coordinate with kitchen and service team for efficient workflow
- Ensure compliance with food safety and hygiene regulations (KKM standards)
2 Staff Supervision & Leadership
- Lead, coach, and motivate service staff
- Prepare duty rosters and manage attendance
- Conduct daily briefings before service
- Train new employees on service standards and procedures
- Monitor staff performance and provide feedback
- Assist in resolving staff conflicts and report issues to management
3 Customer Service
- Ensure excellent customer experience
- Handle customer complaints professionally and promptly
- Engage with guests and build positive relationships
- Monitor customer feedback and suggest improvements
4 Inventory & Cost Control
- Monitor stock levels and coordinate ordering with management
- Reduce wastage and control operational costs
- Check inventory records and stock usage
- Support monthly stock take and reporting
5 Sales & Reporting
- Support the achievement of monthly sales targets
- Promote new menu items and ongoing promotions
- Monitor daily sales performance
- Prepare basic reports for management review
Requirements
- Minimum SPM; Diploma in Hospitality or related field is an advantage
- 1–3 years experience in F&B industry (supervisory role preferred)
- Strong leadership and team management skills
- Good communication skills (English & Bahasa Malaysia; other languages are a plus)
- Basic knowledge of POS systems and cash handling
- Ability to work shifts, weekends, and public holidays
- Good problem-solving skills
Job Type: Full-time
Pay: RM1,900.00 - RM2,200.00 per month
Work Location: In person