Job Description

 Job Summary
The Outlet Supervisor is responsible for overseeing the daily operations of the outlet, ensuring excellent customer service, maintaining food quality and cleanliness standards, supervising staff, and achieving sales and operational targets. The role requires strong leadership, problem-solving skills, and the ability to manage outlet performance efficiently. 

Key Responsibilities

1. Outlet Operations

• Supervise the day-to-day operations of the outlet. 
• Ensure smooth opening, shift operations, and closing procedures. 
• Monitor food and beverage quality, presentation, and service standards. 
• Ensure compliance with company SOPs, food safety, and hygiene regulations. 
• Handle customer complaints professionally and resolve issues promptly. 

2. Staff Management

• Supervise, coach, and motivate outlet employees. 
• Prepare staff duty rosters and manage attendance. 
• Conduct daily briefings before each shift. 
• Train new employees on SOPs, customer service, and food safety. 
• Monitor staff performance and recommend disciplinary or recognition actions when necessary. 

3. Customer Service

• Deliver excellent customer service at all times. 
• Build positive relationships with customers. 
• Ensure customer feedback is addressed promptly. 
• Maintain a welcoming and professional dining environment. 

4. Inventory & Stock Control

• Monitor daily inventory levels. 
• Perform stock receiving and verification. 
• Reduce wastage and prevent stock losses. 
• Conduct regular stock counts and submit inventory reports. 
• Ensure proper storage following FIFO (First-In, First-Out) principles. 

5. Sales & Financial Control

• Monitor daily sales performance and achieve outlet sales targets. 
• Ensure accurate cash handling and daily cash reconciliation. 
• Minimize operational costs while maintaining service quality. 
• Prepare daily sales and operational reports. 

6. Hygiene & Safety

• Ensure the outlet complies with Malaysian food hygiene regulations. 
• Maintain cleanliness of dining, kitchen, and storage areas. 
• Ensure staff follow food safety and personal hygiene practices. 
• Report maintenance issues immediately and follow up until resolved. 

7. Administrative Duties

• Complete daily operational reports. 
• Monitor staff leave, attendance, and overtime. 
• Coordinate with headquarters on purchasing, maintenance, and operational matters. 
• Assist during audits and inspections.

Job Requirements

Requirements

• SPM/Diploma or equivalent qualification preferred. 
• Minimum 1–3 years of supervisory experience in restaurants, cafés, kopitiams, or other F&B outlets. 
• Strong leadership and team management skills. 
• Good communication and interpersonal skills. 
• Basic computer knowledge (Microsoft Office and POS systems). 
• Able to work shifts, weekends, and public holidays. 
• Ability to work under pressure in a fast-paced environment. 

Preferred Skills

• Leadership and coaching. 
• Customer service excellence. 
• Problem-solving and decision-making. 
• Inventory and cost control. 
• Cash handling and reporting. 
• Time management. 
• Conflict resolution. 

Key Performance Indicators (KPIs)

• Achievement of monthly sales targets. 
• Customer satisfaction scores. 
• Food quality and service consistency. 
• Staff attendance and productivity. 
• Inventory variance and wastage control. 
• Compliance with SOP, hygiene, and safety standards. 
• Successful completion of outlet audits. 

Working Conditions

• Shift-based work, including weekends and public holidays. 
• Standing for extended periods. 
• Fast-paced restaurant environment.

Skills