Job Description

: Operation Training Coordinator

Company:

Sang Gerai (F&B Group)

Location:

Johor Bahru& Klang Valley (Requiring travel to all Outlet locations)

Reports To:

Operations Manager / Training & Development Manager

Summary

The Operation Training Coordinator is responsible for supporting the Operations and Training Management in the development, implementation, and maintenance of Standard Operating Procedures (SOPs) and training programs across all

Sang Gerai

outlets, including the kitchen (Back-of-House) and service floor (Front-of-House). This role is key to ensuring consistent food quality, excellent service standards, and operational efficiency across all locations.

Key Responsibilities
A. Training & Development Support
Training Delivery: Assist in the preparation, scheduling, and delivery of training sessions for all restaurant staff, including kitchen chefs and floor service teams.
Onboarding: Support the Manager in executing the induction and onboarding program for new hires, ensuring they are proficient in their roles and understand company SOPs from day one.
Knowledge Transfer: Serve as a subject matter expert for SOPs, providing on-the-spot coaching and clarification to staff regarding service procedures and kitchen preparation standards.

B. Operations & SOP Management (Kitchen/Back-of-House)
Kitchen SOP Compliance: Monitor and audit kitchen activities to ensure strict adherence to Menu Preparation SOPs and Kitchen Preparation checklists (e.g., proper portioning, cooking methods, food safety standards).
Wastage Reporting: Oversee the daily process of tracking, recording, and reporting food wastage, ensuring accuracy and helping to identify areas for cost reduction and process improvement.
Reporting: Assist the Manager in compiling and analyzing reports related to kitchen inventory, production efficiency, and wastage data.
Chef Training Support: Directly assist in training Chef Restaurant Incharges on proper cooking techniques, consistent SOP execution, and accurate operational reporting.

C. Operations & SOP Management (Service Floor/Front-of-House)
Service Standards: Monitor the dining area to ensure staff consistently follow Customer Service SOPs (e.g., greeting, order taking, table service, complaint handling).
Cash Handling & POS: Verify and audit adherence to the Cash Handling SOPs, including proper transaction procedures, float management, and end-of-day reconciliation.
Floor Audits: Conduct regular spot checks and audits on the service floor to evaluate compliance with cleanliness, uniform, and service standards.

D. Documentation & Process Improvement
SOP Updates: Assist the Manager in reviewing, drafting, and updating all operational SOP documents (Kitchen, Service, Cash) based on feedback and operational changes.
Training Materials: Help maintain and organize the library of training materials, videos, and reference guides used for staff development.

Qualifications & Requirements
1. Proven experience (1-2 years) in a coordinator, supervisory, or senior staff role within the Food & Beverage or Hospitality industry.
2. Strong knowledge of both Back-of-House (Kitchen) and Front-of-House (Service Floor) operations.
3. Excellent communication, presentation, and interpersonal skills, with the ability to train and motivate staff effectively.
4. Proficiency in reporting and administrative tasks (e.g., Microsoft Excel or similar software).
5. Ability to travel regularly to various company restaurant locations for training and audit purposes.
6. A keen eye for detail and a commitment to maintaining high operational standards and compliance.

Job Type: Full-time

Pay: From RM2,600.00 per month

Benefits:

Free parking Meal allowance Meal provided Opportunities for promotion Professional development
Work Location: In person