Supervisor

Cheras, Kuala Lumpur - Selangor, Malaysia

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Store Management: Overseeing the overall operations of the restaurant, ensuring smooth day-to-day functioning of both the front and back of house.
Staff Management: Recruiting, training, and managing employees, creating work schedules, and ensuring efficient team performance.
Ingredient Procurement and Inventory Management: Responsible for sourcing fresh ingredients and managing inventory to ensure an adequate supply for sushi preparation.
Quality Control: Ensuring that sushi meets quality standards, overseeing the kitchen team to maintain high-quality food preparation.
Customer Service: Providing excellent customer service, addressing customer inquiries, complaints, and ensuring overall customer satisfaction.
Budgeting and Financial Management: Creating budgets, monitoring expenses, and managing revenues to ensure profitability while controlling costs.
Marketing and Promotion: Developing marketing strategies, organizing promotional events, attracting new customers, and retaining existing ones.
Hygiene and Safety Compliance: Ensuring the restaurant meets health and safety standards, adhering to food safety regulations.

Benefits

Ricebowl

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