Assistant Supervisor/ Supervisor

Core Competencies:

• Customers and Service Oriented
• Good People Skills and Communication Skills (Written & Oral)
• Well Groomed Appearance, Pleasant, Courteous and Friendly
• Good Discipline, Planning, Organizing, Monitoring, and controlling Skills
• Leadership Skills – Supervising & Ability to Train and Monitor Progress
• Great Responsibilities
• Good Judgment and Decision Making Ability
• Innovative, Creative, and Energetic Drive
• Responsibility for Resources – Time Management, Physical Asset, People & Finance
• Generating Teamwork and Lead by Example Through Effective Management Skills
• SPM / DIPLOMA

Major Areas of Responsibilities/Job Description:

• The main responsibility is to ensure outstanding customer service in terms of speed, service, sequence, etiquette, food quality and exceed customers’ satisfaction consistently
• Providing leadership and guidance to the team to ensure daily café’s operation are managed effectively and customers’ satisfaction achieved consistently
• Work with manager and the team closely to maintain QSC compliance. Thus making sure all corrective actions are completed within the set dateline. Consult the AM when assistance is required
• Paying serious attention to customer service by making sure all customers are satisfied with our service
• Making sure all crew demonstrate friendliness, interest and care towards all customers equally and consistently
• To ensure all staff greet customers with smiles, perform suggestive & up selling at all time and follow by complementary closing as per SOP
• Attend and follow up to all customers’ request or order promptly
• Making sure that all food and beverage orders are served on time as stated in the SOP
• Responsible for table visitation to check on customers’ satisfaction in a very personalized and professional manner consistently
• Be responsible, handle / resolve customers’ complaint promptly and courteously without being defensive
• Responsible for making sure all complaints and feedback are reported to CM or AM in charge immediately for further action and log onto the log book provided for reference
• In the absent of café manager, you are required to provide a written explanation on customers’ complaint in detail of what happen and action taken to resolve the problem.
• Giving written feedback on operational issues arise and ensure that corrective actions are completed by active communication and follow ups
• Identify the critical training needs, inclusive of refresher course and work closely with café’s
• manage and consult the training department for advice and support.
• Be responsible and provide on job training and monitoring to all new and existing staff consistently during the absent of manager
• Responsible for scheduling and staffing in the absent of manager
• Be responsible for staff welfare in the absent of manager
• Read, check and log the log book for any updates and follow up
• Organizing and supervising (Briefing) to all staff prior to work on daily basis
• Ensure all mise-en-place for all sections are ready prior to opening
• Be responsible and making sure that no grouping and staff remain at their station or section assigned at all time during peak period. (Refer to DOs & DONTs in the SOP)
• Make sure all staff are well groomed base of SOP consistently
• Consistently making sure all food and beverage quality are as per SOP
• Strictly adhere and be compliance to the financial control procedures, daily check on cash register, management, safety, accuracy of cash transactions and movement, handling over procedure is practiced consistently, bank-in slip are submitted promptly, and the various critical paperwork identified with managing the outlet effectively like; time sheet, leave application, effective rostering meet the submission datelines.
• Close supervision on effective inventory management to ensure the stock and stock level have a check and balance, and work closely with the factory to follow up on order placed to ensure timely deliveries
• Work closely with the café manager to lead the team to achieve sales target, cost and wastage reduction guidelines, quality of food and service at zero tolerance on variance and pilferage
• Effective management of the team to ensure an acceptable standards of staff discipline and professionalism is achieved
• Maintain a high standard of housekeeping in the outlet for QSC at all time
• Assist manager to monitor and minimize wastages, breakages, pilferage, food quality and variance
• In the absent of manager, making sure all administrative / paper work are completed on time and compliance to company’s regulation and guidelines.
• Responsible for all SOP, DOs & DONTs, Standards, and Policies are adhere consistently
• Take responsibility on any duties as assigned by the management from time to time
• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• Medical Insurance
• Allowance Provided
• Training Provided
• Annual Bonus