Manager

Requirements
-Minimum 3 years of experience in the F&B industry or kitchen operations is an advantage.
-A degree or diploma in Culinary Arts, Food Processing, or any related field is a plus.
-Malaysian citizen
-Responsible, able to lead, and work well in a team.
-Good communication skills and able to give clear instructions to the crew.

Responsibilities
-Responsible for developing and managing the branch according to company objectives.
-Manage stock in and out to ensure sufficient supply at all times.
-Update daily sales reports and cash flow.
-Prepare weekly and monthly reports on sales, staff overtime, staff issues, and food wastage.
-Supervise daily operations and ensure staff follow their assigned duties.
-Ensure the outlet and workstations are clean, tidy, and well-maintained.
-Monitor and motivate staff to improve productivity.
-Reward good performance through performance allowance as approved by management.
-Take disciplinary action against staff who breach work schedules or perform duties unfairly.
-Plan and implement strategies to meet customer demands and improve operations.
-Collect customer feedback to identify areas for improvement.
-Ensure overall outlet cleanliness and hygiene.
-Keep tables clean, neat, and well-arranged at all times.
-Ensure dining essentials (tissues, plates, cutlery) are clean and sufficient.
-Monitor and ensure sufficient stock for daily operations.
-Follow dress code and maintain a clean, professional appearance.
-Greet customers warmly upon arrival.
-Provide friendly and welcoming service with a smile.
-Assist at the counter or kitchen when extra support is needed.
-Communicate politely and effectively with customers and colleagues.
-Handle customer feedback or complaints calmly and professionally.
-Respond promptly to customer calls and requests.
-Monitor the cooking station to ensure cleanliness and order.
-Ensure food preparation follows the required standards.