Posted 10 days ago • Closing 16 Jan 2025
1.Education & Experience:Diploma or degree in Hospitality Management, Business Administration, or related field.
Minimum 2 years of experience in F&B operations or similar roles.
Fresh graduates are encouraged to apply.
2.Skills:Strong understanding of F&B operations, including kitchen and front-of-house processes.
Excellent organizational and multitasking skills to manage daily operations effectively.
Leadership skills to supervise and motivate staff.
Proficiency in inventory management and cost control.
Ability to analyze sales data and operational performance.
Strong problem-solving and decision-making skills.
Basic knowledge of food safety and hygiene standards.
3.Communication:Strong interpersonal and communication skills to liaise with staff, suppliers, and customers.
Proficiency in English and local language (additional languages are a plus).
4.Customer Service:Ability to ensure excellent customer service and resolve customer complaints professionally.
Passion for providing a high-quality dining experience.
5.Technical Skills:Familiarity with POS systems and F&B software.
Basic knowledge of financial reporting and budgeting.
6.Availability:Willingness to work flexible hours, including evenings, weekends, and public holidays.
7.Teamwork:Ability to work collaboratively with the management team to achieve business goals.
Open to feedback and continuous improvement.
8.Additional Preferences:Experience in staff training and performance management.
Knowledge of marketing strategies to promote F&B offerings.
Responsibilities:1.Daily Operations ManagementOversee day-to-day operations of the F&B outlet to ensure smooth workflow and efficient service delivery.
Supervise staff performance, including kitchen and service teams, to maintain operational standards.
2.Inventory and Stock ControlMonitor and manage inventory levels, ensuring sufficient stock of ingredients, supplies, and equipment.
Coordinate with suppliers for timely delivery and cost-effective purchasing.
3.Staff Training and DevelopmentTrain and mentor new and existing staff on operational procedures and customer service standards.
Schedule and manage staff shifts to ensure optimal workforce allocation.
4.Quality and Hygiene StandardsEnforce compliance with food safety, hygiene, and cleanliness standards in the outlet.
Conduct regular inspections to ensure adherence to SOPs.
5.Sales and Revenue OptimizationMonitor sales performance and recommend strategies to increase revenue.
Implement promotional activities and upselling techniques to boost sales.
6.Cost Control and BudgetingManage operational costs by monitoring expenses and minimizing wastage.
Assist in preparing budgets and ensuring financial goals are met.
7.Performance Analysis and ReportingAnalyze operational data, including sales reports, customer feedback, and staff performance metrics.
Prepare and present operational performance reports to management.
8.Problem-Solving and Decision-MakingIdentify and resolve operational challenges to maintain smooth functioning.
Ensure quick decision-making during peak hours or unforeseen issues.
9.Collaborating with ManagementWork closely with the management team to align operations with business goals.
Assist in implementing new processes, menus, or initiatives to improve overall efficiency.
Benefits:Annual leave and sick leave
Bonus
EPF and SOCSO
Medical & Insurance Coverage
Yearly Increments to upgrade your basic salary yearly & improve your lifestyle.
Career Progression opportunities - you may be able to get promotion easily.
Additional Benefits:Accommodation Provided
Staff Meal
Allowance Provided
Training Provided
Staff Activities
EPF / SOCSO / PCB
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