Job Description

Overall Function(s)

To oversee and control daily F&B operations by supervising staff, enforcing operational standards, and ensuring consistent service quality, operational efficiency, and customer satisfaction in line with business objectives.

Main Responsibilities

Oversee daily F&B outlet operations to ensure smooth, efficient, and compliant workflow. Supervise, coach, and motivate staff to achieve operational standards and high performance. Ensure adherence to SOPs, food safety, hygiene, and service quality standards. Manage staff scheduling, attendance, and shift allocations to optimize manpower. Monitor food quality, portion control, service speed, and customer satisfaction. Coordinate between kitchen and service teams to resolve operational issues promptly. Assist in inventory management, stock control, and basic operational reporting. Identify operational inefficiencies and implement improvements. Handle customer feedback and complaints professionally and efficiently. Support the Operations Manager in implementing business strategies and achieving outlet goals.

Operational Reporting Responsibilities

Prepare daily, weekly, and monthly reports on sales, manpower, inventory, and outlet performance. Monitor and report on key operational metrics such as service speed, food quality, and customer satisfaction. Identify operational issues or deviations from SOP and escalate to the Operations Manager with recommendations. Maintain accurate records of staff attendance, shift performance, and operational incidents. Provide insights and data to support decision-making for business improvements and operational planning.

Work Experience Requirements (Minimum Competencies)

Minimum 2-3 years of experience in F&B operations, preferably in a supervisory role Strong knowledge of F&B operational procedures, SOPs, hygiene, and food safety standards Basic understanding of manpower planning, shift scheduling, and inventory control Good leadership and people management skills with the ability to supervise and motivate staff Effective communication and problem-solving skills Ability to work under pressure in a fast-paced environment Hands-on, disciplined, and detail-oriented with a strong sense of responsibility Willing to work shifts, weekends, and public holidays

Qualification Requirements (Minimum Qualification)

Diploma or Degree in Hospitality, Food & Beverage Management, Business, or a related field Minimum 2-3 years of relevant experience in F&B operations or supervisory roles Knowledge of food safety, hygiene, and basic occupational safety standards (e.g. food handling certification preferred) Basic computer skills for reporting, scheduling, and communication Proven ability to supervise staff and manage daily operations effectively

Working conditions

Required to work on rotating shifts, including evenings, weekends, and public holidays Fast-paced F&B environment requiring prolonged standing and active movement Exposure to kitchen operations, heat, and food preparation areas Direct interaction with customers and frontline staff May be required to respond to operational issues outside normal working hours

Physical requirements

Physically fit to handle daily operational tasks in F&B environment Comfortable working in kitchen, dining, and service areas for extended periods
Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM2,700.00 per month

Benefits:

Cell phone reimbursement Health insurance Maternity leave Opportunities for promotion Parental leave
Education:

Diploma/Advanced Diploma (Required)
Experience:

F&B Operation: 2 years (Preferred)
Work Location: In person