Part 1 –Primary roles of the job which are measurable and may be used as part of KPIs
1. Responsible in preparation of food from raw materials, to pre-mixed items, and final products.
2. Responsible in inventory counting and to supervise the entire outlet operation.
3. Assist on Kitchen paperwork if necessary.
4. Prepare and produce relevant paperwork for monthly reporting to the management.
5. Planning and ordering on stock for minimal wastage.
6. Planning and schedule for maximum labor cost efficiency.
7. Hiring of all FOH service staff.
8. Responsible in maintaining the cleanliness of the outlet environment.
9. Ensure all SOP is executed.
10. Contribute to outlet marketing ideas to help the brand and the restaurant.
11. Enforce and uphold Service and Product Quality.
12. Reporting of maintenance issue to related personnel.
13. Work closely with the Head Chef and team to ensure positive mindset and teamwork to achieve outlet goals.
14. Handle and maintain high standards of quality product and customer service experience.
15. Ensure self-competency, and enough training to meet customer expectation and quality products.
16. Perform audits and checks on to ensure company and outlet standards are met.
17. Maintain good relationships with suppliers.
18. Changing and improving the beverage menu and alcohol selections.
Part 2 – Secondary roles which supports the primary roles above
1. Creativity and Cost Efficiency of Menu development.
2. Punctuality.
3. Honest and responsible in every job position you were assigned to.
4. Ensure service to customers are made with passion and have the highest quality standards.
5. Comply with food grade and food safety standards.
6. Flexibility to work in any position on the front of house.
7. Supervise the entire Outlet Operation at all time.
8. Able to lead and teach with SOPs, information, company policies or sharing best practices.
9. Participate in staff meetings or trainings where applicable.
10. Always maintain a positive mindset and teamwork spirit.
11. Take the extra mile to engage customers.
JOB AUTHORITIES:
- Hiring for all FOH staff.
- Give proper guide and new training for new staffs.
- Enhance and improve workflow and recipe.
- Training on leadership skills to lead the team.
- To plan on the schedule for better labor efficiency.
- Responsible for Menu Development
JOB COMPETENCIES / REQUIREMENTS:
On The Job Requirements:
· Taken typhoid injection
· Taken health and food safety certification provided by the government
· Fully vaccinated (Passed 14 days cooling period)
Experiences & Qualification:
· Possess SPM or equivalent F&B Certification
· At least 3 years of working experience as outlet supervisor and above in F&B industry.
· At least 1 year working experience as a supervisor in a fine dining, casual dining or hotel restaurant.
· Able to have creativity and passionate on menu development.
· Excel in food cost controlling.
· Internal promotion is applicable.
· Experience in teaching and guiding new staff.
Skills & Knowledge
· Ability to provide accurate information and knowledge, using the correct methods/tools to teach.
· Ability to spot and resolve problems proactively and efficiently.
· Strong communicator with excellent verbal and written skills
· Strong influencing skills
· Passionate in F&B services
· Passionate about customer service
· Adaptable to change
· High standards of personal presentation
· Friendly and outgoing
· Team player
· Knowledge with Wine and Beverage
Job Type: Full-time
Pay: RM4,000.00 - RM5,000.00 per month
Benefits:
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Evening shift
- Night shift
Supplemental Pay:
- Tips
Ability to commute/relocate:
- Petaling Jaya: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- What is your current salary and expected salary?
- Do you have Wine knowledge?
Education:
- Diploma/Advanced Diploma (Preferred)
Experience:
- Restaurant Management: 3 years (Preferred)
Work Location: In person