Company
Pak Mat Western Sdn Bhd (1265085-D) (PMW) adalah sebuah syarikat sendirian berhad 100% milik Bumiptera yang menjalankan aktiviti pengilangan produk sejuk beku dan perniagaan restoran serta rangkaian kedai serbaneka yang membekalkan produk makanan siap dan sejuk beku dari.
Syarikat mula beroperasi dari tahun 2013.
Job Responsibilities:
Operational Management:
Daily Operations:
Supervise shift operations to ensure smooth and efficient outlet functioning.
Manage operations overall shift if needed.
Food Quality:
Ensure all food products meet the company's quality standards and are prepared and presented correctly.
Monitor food quality by tasting and updating in the checklist.
Safety Compliance:
Implement and monitor adherence to health and safety regulations, including food handling, sanitation, and cleanliness.
Ensure staff have typhoid vaccine and food handling certificate, monitor cleanliness of outlet and staff during shift.
Equipment Maintenance:
Oversee the maintenance and repair of outlet equipment, ensuring it is in good working condition.
Identify conditions of every equipment, prepare report and request letter for maintenance.
Staff Management:
Recruitment:
Ensure the number of staff is sufficient and appropriate to the rate of operations.
Analyze the conditions of the shift and discuss with staff manager for recruitment.
Scheduling:
Ensure operation balanced based on the situation.
Create and manage staff schedule to ensure adequate coverage during shift operating hours.
Performance Management:
Conduct regular performance reviews, provide constructive feedback, and set performance goals.
Implement Key Performance Indicator (KPI) for the staff.
Conflict Resolution:
Ensure a harmonious atmosphere for all staff.
Address and resolve any staff issues or conflicts promptly and professionally.
Customer Service:
Service Excellence:
Ensure the best service is given to customers.
Monitor service levels to ensure that all customers receive prompt, courteous, and efficient service.
Complaint Handling:
Address customer complaints and concerns effectively, implementing solutions to improve service.
Handle and solve the complaint in the best way possible.
Customer Feedback:
Ensure outlet receives positive feedback from customers.
Collect and analyze customer feedback to identify areas for improvement.
Financial Management:
Budgeting:
Control the budget and expenses to ensure it balances with sales.
Develop and manage the outlet's budget, including controlling labour costs and operational expenses.
Sales Analysis:
Understand and strategize the flow of sales.
Analyze sales data and financial reports to identify trends, track performance, and adjust strategies as needed.
Profitability:
Implement strategies to increase sales, boost profitability, and achieve financial targets.
Create planning to achieve targets.
Marketing and Promotion:
Promotional Activities:
Attract and retain customers.
Plan and execute local marketing and promotional activities.
Advertising:
Ensure customers are introduced to the restaurant, menu, and promotions.
Coordinate with marketing teams to design and distribute advertisements, specials, and promotions.
Inventory Management:
Stock Control:
Monitor inventory levels, place orders, and manage stock to prevent shortages or overstock.
Ensure the usage of stock is suitable with sales, ensure stock is enough before handover to next shift manager.
Administrative Duties:
Reporting:
Ensure the outlet's progress is kept up to date.
Prepare and submit reports on operational performance, sales, and other key metrics.
Record Keeping:
Maintain accurate records of financial transactions, inventory, and employee data.
Check and keep all necessary records of the outlet.
Compliance:
Ensure all company policies and procedures are followed, including those related to health and safety.
Monitor work areas to run as the procedures and policies set up.
Training and Development:
Employee Training:
Ensure staff receive proper training to achieve company standards.
Cooperate with other managers to conduct ongoing training sessions for staff on customer service, food safety, and operational procedures.
Skill Development:
Provide opportunities for staff growth and advancement.
Analyze the potential of staff and prepare for rotation to ensure staff get the best position and shift to work on.
Health and Safety Compliance:
Inspection:
Ensure outlet compliance with local health and safety regulations.
Conduct regular inspections for all aspects including work areas and staff.
Corrective Actions:
Address any safety or health concerns.
Implement corrective measures as needed.
Qualifications:
Education:
A diploma or degree in hospitality management, business administration, or related field.
Certificates in food safety and hygiene.
Experience:
Previous experience in restaurant management or supervisory role.
Familiarity with western cuisine and dining service.
Skills:
Leadership:
Strong ability to lead, motivate, and develop a team.
Excellent conflict resolution skills to manage staff dynamics.
Communication:
Clear verbal and written communication for effective interaction with staff, customers, and suppliers.
Customer Service:
A strong focus on enhancing the customer experience and handling complaints effectively.
Financial Management:
Knowledge of budgeting, forecasting, and cost control specific to western food and beverage operations.
Inventory Management:
Skills in managing stock levels, ordering supplies, and minimizing waste.
Menu Development:
Understanding of menu planning and design, including seasonal and cost-effective options.
Marketing and Sales:
Ability to promote and implement strategies to boost sales.
Food and Beverage Knowledge:
Extensive knowledge of food preparation, menu pairings, and current trends in western food industry in Malaysia.
Problem-Solving:
Ability to think on your feet and resolve issues quickly, especially during peak service times.
Creativity in addressing operational challenges.
Organizational Skills:
Strong planning abilities to manage events, staff, and operations efficiently.
Ability to manage multiple tasks and prioritize effectively.
Strong time management skills.
Technology Proficiency:
Familiarity with restaurant management software, POS systems, and inventory management tools.
Knowledge of Regulations:
Understanding of local food safety regulations and labor laws.#J-18808-Ljbffr