F&B Operation Executive

1. Daily Operations Management

• Oversee day-to-day operations of the F&B outlet to ensure smooth workflow and efficient service delivery.

• Supervise staff performance, including kitchen and service teams, to maintain operational standards.

2. Inventory and Stock Control

• Monitor and manage inventory levels, ensuring sufficient stock of ingredients, supplies, and equipment.

• Coordinate with suppliers for timely delivery and cost-effective purchasing.

3. Customer Service Excellence

• Ensure high-quality customer service by addressing complaints and resolving issues promptly.

• Monitor customer feedback and implement improvements to enhance the dining experience.

4. Staff Training and Development

• Train and mentor new and existing staff on operational procedures and customer service standards.

• Schedule and manage staff shifts to ensure optimal workforce allocation.

5. Quality and Hygiene Standards

• Enforce compliance with food safety, hygiene, and cleanliness standards in the outlet.

• Conduct regular inspections to ensure adherence to SOPs.

6. Sales and Revenue Optimization

• Monitor sales performance and recommend strategies to increase revenue.

• Implement promotional activities and upselling techniques to boost sales.

7. Cost Control and Budgeting

• Manage operational costs by monitoring expenses and minimizing wastage.

• Assist in preparing budgets and ensuring financial goals are met.

8. Performance Analysis and Reporting

• Analyze operational data, including sales reports, customer feedback, and staff performance metrics.

• Prepare and present operational performance reports to management.

9. Problem-Solving and Decision-Making

• Identify and resolve operational challenges to maintain smooth functioning.

• Ensure quick decision-making during peak hours or unforeseen issues.

10. Collaborating with Management

• Work closely with the management team to align operations with business goals.

• Assist in implementing new processes, menus, or initiatives to improve overall efficiency.

1. Education & Experience:

• Diploma or degree in Hospitality Management, Business Administration, or related field.

• Minimum 2 years of experience in F&B operations or similar roles.

• Fresh graduates are encouraged to apply.

• Language required:English, Bahasa Malaysia, Mandarin.

2. Skills:

• Strong understanding of F&B operations, including kitchen and front-of-house processes.

• Excellent organizational and multitasking skills to manage daily operations effectively.

• Leadership skills to supervise and motivate staff.

• Proficiency in inventory management and cost control.

• Ability to analyze sales data and operational performance.

• Strong problem-solving and decision-making skills.

• Basic knowledge of food safety and hygiene standards.

3. Communication:

• Strong interpersonal and communication skills to liaise with staff, suppliers, and customers.

• Proficiency in English and local language (additional languages are a plus).

4. Customer Service:

• Ability to ensure excellent customer service and resolve customer complaints professionally.

• Passion for providing a high-quality dining experience.

5. Technical Skills:

• Familiarity with POS systems and F&B software.

• Basic knowledge of financial reporting and budgeting.

6. Availability:

• Willingness to work flexible hours, including evenings, weekends, and public holidays.

7. Teamwork:

• Ability to work collaboratively with the management team to achieve business goals.

• Open to feedback and continuous improvement.

8. Additional Preferences:

• Experience in staff training and performance management.

• Knowledge of marketing strategies to promote F&B offerings.

• Annual leave and sick leave
• Bonus
• EPF and SOCSO
• Medical & Insurance Coverage
• Yearly Increments to upgrade your basic salary yearly & improve your lifestyle.
• Career Progression opportunities - you maybe able to get promotion easily.