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Outlet and Cafe Manager

RM 3,000 - RM 5,000 / Per Mon

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1. Operations Management

  • Oversee the daily operations of all bakery retail outlets and cafés.
  • Ensure compliance with standard operating procedures (SOPs) for food preparation, display, and service.
  • Monitor inventory levels and coordinate with suppliers to ensure consistent stock availability.
  • Implement and maintain high standards of cleanliness, safety, and hygiene across all outlets.

    2. Sales and Business Performance

    • Develop and execute strategies to achieve sales targets and maximize profitability.
    • Monitor sales performance and generate regular reports for senior management.
    • Analyze customer feedback and market trends to identify opportunities for improvement.
    • Plan and execute marketing campaigns and promotions to attract and retain customers.

      3. Staff Management and Training

      • Recruit, train, and mentor staff, including bakers, baristas, and service personnel.
      • Prepare and manage staff schedules to ensure optimal coverage and minimize labor costs.
      • Conduct performance evaluations and provide constructive feedback to improve team performance.
      • Foster a positive work environment and encourage teamwork and collaboration.

        4. Customer Service Excellence

        • Ensure all outlets deliver exceptional customer service and uphold the brand's reputation.
        • Address and resolve customer complaints promptly and professionally.
        • Train staff to enhance their customer service skills and product knowledge.

          5. Product Quality and Innovation

          • Collaborate with bakers and chefs to maintain consistent product quality.
          • Assist in the development of new menu items and seasonal offerings.
          • Ensure that products meet quality and presentation standards before serving to customers.

            6. Financial Management

            • Handle cash flow, including daily sales reconciliation and banking.
            • Monitor and reduce wastage to improve cost efficiency.

              7. Compliance and Legal

              • Ensure all outlets comply with local food safety and health regulations.
              • Manage licenses, permits, and other legal requirements for operations.
              • Conduct regular audits to identify and resolve any non-compliance issues.

  • Experience: Minimum 3-5 years in retail or F&B management, preferably in a bakery or café setting.
  • Skills: Strong leadership, problem-solving, and communication skills.
  • Knowledge: Familiarity with bakery products, café operations, and food safety standards.
  • Flexibility: Willingness to work on weekends, public holidays, and during peak hours
  • EPF, SOCSO, EIS.
  • Public Holiday.
  • Annual Leave.
  • Annual Promote and Increment Opportunity.
  • Training.
  • Travel Allowance.
  • MC Leave.
  • Medical Allowance.