Job Description

The Outlet In-Charge is responsible for the overall operational success of a specific restaurant location. This role requires strong leadership, management, and customer service skills to ensure consistent sales, high-quality products, efficient service, effective staff management, and strict cost control. The Outlet In-Charge will directly impact the profitability and reputation of the assigned outlet.

Key Responsibilities:

I. Sales and Revenue:

Achieve and exceed sales targets set by management. Analyze sales data to identify trends and opportunities for growth. Implement strategies to increase sales and profitability, including promotions, marketing initiatives, and customer loyalty programs. Monitor competitor activity and adapt strategies accordingly. Manage daily cash handling procedures and ensure accurate reporting.

II. Product Quality and Consistency:

Ensure that all food products meet the company's high standards for quality, taste, and presentation. Implement and maintain strict quality control procedures throughout the food preparation process. Regularly taste-test products to ensure consistency and identify any issues. Maintain a clean and organized kitchen environment, adhering to all food safety regulations. Manage inventory levels of food and beverage supplies, minimizing waste and spoilage.

III. Speed and Efficiency of Service:

Optimize kitchen operations to ensure efficient order fulfillment and timely delivery. Manage staff to ensure smooth and efficient service during peak hours. Implement strategies to reduce wait times and improve customer satisfaction. Monitor order accuracy and address any issues promptly. Manage the flow of customers in the restaurant, ensuring a pleasant dining experience.

IV. Staff Management:

Recruit, train, and supervise restaurant staff, including cooks, servers, and cashiers. Create a positive and motivating work environment. Provide ongoing training and development opportunities to enhance staff skills and knowledge. Manage staff schedules and ensure adequate staffing levels during peak hours. Address staff concerns and resolve any conflicts promptly and fairly. Conduct performance appraisals and provide constructive feedback. Ensure compliance with all company policies and procedures.

V. Cost Control:

Manage food and beverage costs effectively, minimizing waste and maximizing profitability. Monitor expenses and identify opportunities for cost savings. Implement strategies to reduce operational costs without compromising quality or service. Manage inventory levels to minimize spoilage and waste. Control labor costs by optimizing staff scheduling and productivity.

VI. Customer Service:

Ensure that all customers receive excellent service, creating a positive and memorable dining experience. Address customer complaints promptly and effectively, resolving issues to the customer's satisfaction. Build strong relationships with regular customers. Maintain a clean and welcoming restaurant environment.

Qualifications:

High school diploma or equivalent; culinary training or relevant experience is a plus. 2-3 years of experience in a supervisory or management role in the food service industry. Strong leadership, communication, and interpersonal skills. Excellent organizational and time management skills. Ability to work independently and as part of a team. Proficient in cash handling and POS systems. Knowledge of food safety regulations and procedures. Ability to work flexible hours, including evenings and weekends.

Untuk memohon:

Hubungi / WhatsApp di 016-3485788 (HR)

Job Type: Full-time

Pay: RM2,500.00 - RM3,500.00 per month

Application Question(s):

What your expected salary ? Notice Period?
Education:

Diploma/Advanced Diploma (Preferred)
Experience:

Restaurant Management: 1 year (Required)
Work Location: In person