【Posting Closed】 Food Development ExecutiveID:47034
This position is no longer available.
4,000 MYR ~ 6,000 MYRKota Damansara/Petaling JayaOver 3 months agoOverview
Salary
4,000 MYR ~ 6,000 MYR
Industry
Retail, Other
Job Description
Report to Operation Manager
【Job description】
- Develop new food menu twice a year
- Create seasonal menu
- Training cook in outlet staff
Qualifications
Requirement
Report to Operation Manager
【Job description】
- Develop new food menu twice a year
- Create seasonal menu
- Training cook in outlet staffEnglish Level
-
Other Language
English
Additional Information
Benefit
- Employee discount
- BonusWorking Hour
9:00 ~ 18:00
Holiday
- Sunday
- Saturday
- National HolidayJob Function
Related Jobs
Store Manager (Retail)ID:58354
6,000 MYR ~ 8,000 MYRSeputeh, USJ/Subang Jaya, Kota Damansara/Petaling JayaJob Function
Store development(Retail), Store/Branch Management, Inventory management, Retail sales, Other(Retail), Buyer/Merchandiser
Job Description
1. Store Operations· Ensure smooth day-to-day store operations in compliance with company SOPs.· Maintain store cleanliness, display standards, and visual merchandising according to brand guidelines.· To report to and assist the Area Manager in managing day-to-day retail operation of the assigned branches.· To ensure proper maintenance of account, cash flow and sales records by cashier.· To enforce the internal control procedure in order to reduce stock / monetary leakage from the operating retail outlet.· To improve and enforce the SOPs in order to have a tighter, more effective and profitable operation· To ensure and guide all branch staff to carry out their duties and responsibilities as detailed in the branch operation.· To undertake other responsibilities assigned by the branch management from time to time.2. Team Management· Recruit, train, and develop store staff to enhance product knowledge and selling skills.· Conduct regular performance evaluations, monitor staff working performance and provide coaching.· To provide leadership and direction for the respective retail outlet.· To create, motivate and encourage a "teamwork" culture within the retail outlet and the organization as a whole and to instill a sense of commitment and ownership in the team.· To provide guidance and training to retail outlet on retail outlet processes, procedures and business activities according to Standard Operations Procedures (SOPs) and job responsibilities and to achieve set objectives.· To plan and manage day-to-day operations of the retail outlet, such as preparing monthly duty roster and daily work schedule including effective management of leave application of the retail outlet.· To identify and follow up on the problems encountered by staff.· To ensure staff fulfill their job responsibilities and adhere to the Company's policies and procedures.3. Financial Management/Sales Strategies· To ensure sales turnover and gross profit margin meets or exceeds the Company's objectives.· To assist the superior in setting annual and monthly sales targets for the respective retail outlet.· To manage expenses of the respective retail outlet within the budget that has been allocated by the Company.· To keep note of monthly inventory value according to the assigned value.· To expedite all the necessary monthly Branch Report for submission to the superior.4. Customer Service· To solve customers' complaints quickly and efficiently in accordance to the Company's policies and procedures and ensure the same complaints will not repeat in the future.· To ensure that staff provide excellent customer service to all customers and employees at all levels.· To improve merchandise, window display, retail outlet and service facilities based on customers' constructive suggestions.
Benefit
Basic: ~RM6,000 - RM8,000
• Commission-based
<Others>
• AL
• SL
• Annual bonus
• Annual increment
• Medical insurance
• Dental claim/medical checkupRestaurant Assistant Manager/ManagerID:57643
4,500 MYR ~ 6,000 MYRKota Damansara/Petaling JayaJob Function
Chief Cook, Other(Restaurant)
Job Description
【Job Purpose】- Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. - Ensure excellent customer service.【Task Allocation】25% - Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. - Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. - Schedule and direct staff in their work assignments. 25% - Interact positively with customers promoting hotel facilities and services. - Resolve problems to the satisfaction of involved parties. - Answer telephones in a clear voice, coordinate and document reservations. - Organize special events in the restaurant such as receptions. - Maintain communication with all departments to ensure customer service needs are met. 20% - Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. - Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. - Give guidance toward improvement and make necessary adjustments for consistency. 15% - Maintain profitability of outlet to support overall hotel operation. - Control payroll and equipment costs (minimizing loss and misuse). - Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. - Evaluate cost effectiveness of all aspects of operation. - Develop and implement cost saving and profit enhancing measures. 15% - Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
Benefit
Will be disclosed during interview