Job Description

1. Responsible in managing multiple outlets operations
2. Ensuring that stocks of all materials are sufficiently stocked and stored under the correct conditions.
3. Ensuring all costs are kept under control and suggest ways to improve profitability.
4. Ensuring that all food leaving the kitchen is of Company Standards.
5. Oversee kitchen operations to ensure food quality, consistency, and adherence to health and safety standards.
6. Lead front-of-house operations, including staff training, customer engagement and service quality.
7. Lead outlet service crews to achieve Company’s monthly sales target.
8. Implement policies and protocols that will maintain future restaurant operations
9. To ensure day-to-day operations are in line with the direction set out by the management team
10. Recruit, organizing and executing trainings for staffs.
11. Prepare staff schedules.
12. Ensuring attendance of the staff is kept tight and disciplined daily, reporting any absenteeism to management immediately.
13. Having a constant awareness of the staff’s morale and motivating the team.
14. Ensuring attendance of the staff is kept tight and disciplined daily, reporting any absenteeism to management immediately.
15. Perform any other tasks as assigned

Job Requirements

1.  Diploma / Degree in related field - F&B, Retail Management, Business Management, Hospitality and etc. is highly encouraged with at least 2 Years of working experience in F&B kitchen related field
2. Good command of Bahasa Malaysia and English
3. Able to work on weekends and public holidays
4. Able to work under pressure in a fast-paced environment
5. Able to regularly commute and working outstation. 

Skills