Original
Simplified
- Dynamic Staff Training Program: Design and conduct comprehensive training sessions, focusing on advanced customer service skills, detailed product knowledge, and effective communication strategies. Encourage interactive learning through workshops and role-plays.
- Quality Assurance Initiatives: Regularly conduct service quality audits, analyze customer feedback, and hold feedback sessions to continuously refine service standards. Use these insights to update training materials a in service protocols.
- Inspiring Team Leadership: Foster a supportive and empowering work environment. Encourage team members to contribute ideas, recognize their achievements, and provide a platform for growth and development.
- Operational Oversight: Ensure smooth daily operations, maintaining high standards in service areas and compliance with health regulations. Manage resources efficiently, especially during peak hours.
- Innovative Service Development: Keep abreast of industry trends to introduce new service methods or technologies. Collaborate with your team and other departments for fresh ideas to enhance the guest experience.
- Effective Customer Relations Management: Develop a structured approach to handle customer feedback and complaints. Train staff in empathetic and efficient customer engagement to transform challenges into opportunities for service excellence.
- Cross-Departmental Synergy: Coordinate with the kitchen, marketing, and other relevant departments to ensure a unified approach in operations and service. Regular meetings and joint projects can help in aligning overall goals.
- Brand Advocacy: Lead by example in upholding the café's values and mission. Your conduct should exemplify the highest standards of service, setting a benchmark for the entire team.
Education and Experience
Education
- Language required: Mandarin, English and Bahasa Malaysia.
- Diploma or Degree in Hospitality Management, Business Administration, or a related field (preferred).
Experience
- Minimum of 3–5 years of experience in the hospitality or F&B industry.
- Proven track record in a managerial or supervisory role, preferably in a café or casual dining environment.
- Experience in customer service and handling guest complaints effectively.
Skills and Competencies
Operational Skills
- Strong knowledge of food and beverage operations, including inventory management, procurement, and menu planning.
- Familiarity with food safety standards and hygiene regulations.
Leadership and Management Skills
- Ability to lead and motivate a team to achieve sales targets and ensure smooth daily operations.
- Proven conflict resolution and problem-solving skills.
- Effective decision-making under pressure.
Customer Service Skills
- Excellent communication and interpersonal skills to foster positive customer relations.
- Ability to create and maintain a welcoming and hospitable environment.
Business Acumen
- Understanding of financial management, including budgeting, cost control, and profit margins.
- Familiarity with marketing strategies to attract and retain customers.
Technology Proficiency
- Proficient in using Point-of-Sale (POS) systems and basic software (Microsoft Office, inventory software).
- Experience with online reservation or delivery platforms is a plus.
- EPF, SOCSO, EIS.
- Public Holiday.
- Annual Leave.
- Annual Promote and Increment Opportunity.
- Training.
- Travel Allowance.
- MC Leave.
- Medical Allowance.
- Accommodation Allowance.
Similar Jobs
