PURPOSE / OBJECTIVE (OF THIS POSITION):
To handle daily kitchen operations, and to work together with the team to achieve company goals with providing exceptional customer service experience and product quality.
1. Bear the responsibility of a Bar Supervisor, performing daily operation.
2. Responsible for handling the bar’s day to day operations and management.
3. Reporting outlet issues to Floor Manager and Restaurant Manager.
4. Responsible for the training and supervising ALL Baristas and Bartenders.
Part 1 –Primary roles of the job which are measurable and may be used as part of KPIs
1. To Perform daily tasks of a bar supervisor.
2. Staff management, to assist Floor Manager and above on planning of schedule, and continuous improving service skills to the rest of the team.
3. Stock Management (Stock counting) of assigned outlets and to report to respective Floor Manager.
4. Ensure all SOPs are executed.
5. Enforce and uphold Service and Product Quality
6. Reporting of maintenance issue to Manager and above.
7. Responsible in maintaining the cleanliness of the outlet environment.
8. Work closely with the team to ensure positive mindset and teamwork to achieve KPI goals.
9. Handle and maintain high standards of quality product and customer service experience.
10. Ensure self-competency, and sufficient training to meet customer expectation and quality products.
11. To maintain regular updates with beverage menu and SOP.
Part 2 – Secondary roles which supports the primary roles above
1. Punctuality.
2. Honest and responsible in every job position you were assigned to.
3. Ensure service to customers are made with passion and have the highest quality standards.
4. Comply with food grade and food safety standards.
5. Flexibility to work in any position on the front of house.
6. Supervise outlet operations in the absence of the shift supervisor/floor manager, and report to your superior immediately of the happenings or issues.
7. Able to lead and teach new staffs with the correct SOPs, information, company policies or sharing best practices.
8. Participate in staff meetings or trainings where applicable.
9. Always maintain a positive mindset and teamwork spirit.
10. Take the extra mile to engage customers.
JOB AUTHORITIES:
- Assign buddy to guide each other as well as new staffs.
- Act as a team leader to assist on operation issues.
- Enhance and improve workflow and recipe.
- Training on leadership skills to lead the team.
- Fully understand the outlet operation and able to assist others when needed.
- To plan on the schedule for better labor efficiency.
- Assisting Floor Manager when required.
JOB COMPETENCIES / REQUIREMENTS:
On The Job Requirements:
- Taken typhoid injection
- Taken health and food safety certification provided by the government
Experiences & Qualification:
- Possess SPM or equivalent F&B Certification
- At least 3 years of working experience in the service F&B industry.
- At least 1year experience as a bartender and/or barista in a café/restaurant.
- Experience in leading a team or as supervisor is a plus.
- 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
- Basic knowledge on wine and beverage
Job Type: Full-time
Pay: RM3,000.00 - RM3,500.00 per month
Benefits:
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Evening shift
- Night shift
Supplemental Pay:
- Tips
Work Location: In person
