Overview
Duties and Responsibilities
Plan and set up a café outlet
Develop, execute and review the work processes and procedure
In charge of cafe’s overall quality and service standards
Oversee the café outlet’s daily operations, plan and execute promotion initiative(s)
Manage the café outlet’s cost and revenue, prepare sales report for the Management’s review
Plan and manage the manpower resources (e.g. staff roster, recruitment, training etc.)
Liaise with supplier on goods purchase, delivery and inventory audit
Direct Point of Contact (POC) and manage day-to-day operations
Managing staff performance and review when necessary
Work with team closely to reach expected targets
Handling customer’s feedback and enquiries
Conduct training for newcomers for staff
Ensure standardised and quality food service
Handle all problems calmly and systematically
Ensure Standardised Operating Procedures (SOP) is closely adhered to
Enthusiastic and friendly to assist all customers and staff
Determined and high sense of responsibility
Any other duties as required by Senior Management
Job Specifications
ITE / Diploma with at least 2 years of supervisory experience in Hospitality or F&B industry.
Sound knowledge of food establishment related license(s), the regulatory requirement(s) and guideline(s)
A start-up mindset with passion for gluten free cuisine
Effective communication skills as well as leadership skills
Hands-on experience in handling coffee machines and kitchen equipment.
Able to work on weekends, public holidays and irregular working hours
Bilingual in English and Mandarin to manage English and Mandarin speaking customers
Preferably with food handler license, Food Safety certificate or other equivalent certification