CAFE SUPERVISOR

GOODCOCO SDN BHD; West Coast Division; Sur place; MYR 28 000 - 42 000; Plein temps

Résumé du poste

GOODCOCO SDN BHD is seeking a diligent Cafe Supervisor to bridge management and cafe staff, overseeing daily operations, ensuring service standards and food safety. You will supervise teams, manage stock, assist with purchasing, and maintain hygiene, cleanliness, and documentation.

The role requires at least 3 years in F&B, strong communication and leadership, and the ability to work flexible hours in a fast-paced cafe environment.

Qualifications

• Minimum SPM, STPM or equivalent.
• Diploma in Hospitality Management or related field is an added advantage.
• Minimum 3 years of experience in the F&B industry, preferably in a supervisory role.
• Knowledge of food safety, hygiene and health standards.
• Good communication, teamwork and leadership skills.
• Able to manage multiple tasks in a fast-paced environment.
• Responsible, punctual, disciplined and reliable.
• Strong attention to detail and time management skills.
• Able to take initiative and solve operational issues effectively.
• Willing to learn, adapt and work flexible hours when required.
• Able to work independently with minimal supervision as well as part of a team.

Responsabilités

• Oversee daily cafe operations and ensure the cafe is clean, organized and ready for business.
• Monitor daily workflow and ensure smooth coordination between cafe, kitchen and other relevant teams.
• Ensure staff follow company SOPs, service standards and operational procedures.
• Monitor wastage and take appropriate action to minimize unnecessary losses.
• Assist during busy periods and support daily operations when required.
• Supervise, guide and motivate cafe staff during daily operations.
• Ensure effective communication between staff and Management.
• Monitor staff performance and highlight performance or operational issues to Management.
• Train new staff on cafe procedures, cleanliness, service standards and basic operational requirements.
• Prepare staff schedules and assist with manpower planning.
• Monitor stock levels and ensure adequate supplies are available for daily operations.
• Assist with ordering and purchasing of cafe supplies.
• Assist in checking and receiving bakery and other cafe supplies.
• Monitor product usage and wastage to support effective cost control.
• Report stock shortages, discrepancies or damaged items to Management.
• Monitor food and beverage presentation and service quality.
• Ensure proper food handling, storage and hygiene practices are followed.
• Conduct regular checks on the cleanliness of indoor and outdoor areas, equipment and staff areas.
• Ensure staff comply with personal hygiene and food safety requirements.
• Report food quality, safety or equipment issues to Management promptly.
• Assist with daily operational reports, checklists and records.
• Record and report incidents, customer complaints, wastage, stock issues and other operational concerns.
• Maintain records of daily production usage, wastage and product output.
• Report defective or malfunctioning equipment promptly.
• Support cafe events, promotions and other operational activities when required.

Connaissances

Communication skills

Teamwork

Leadership

Formation

SPM/STPM or equivalent

Diploma in Hospitality Management

Description du poste

The Cafe Supervisor acts as a link between Management and cafe staff, overseeing daily operations, supervising the team and ensuring efficient service. The role is responsible for maintaining service standards, food safety, cleanliness, stock control and smooth cafe operations.

Duties & Responsibilities

A. Daily Cafe Operations

• Oversee daily cafe operations and ensure the cafe is clean, organized and ready for business.
• Monitor daily workflow and ensure smooth coordination between cafe, kitchen and other relevant teams.
• Ensure staff follow company SOPs, service standards and operational procedures.
• Monitor wastage and take appropriate action to minimize unnecessary losses.
• Assist during busy periods and support daily operations when required.

B. Team Supervision

• Supervise, guide and motivate cafe staff during daily operations.
• Ensure effective communication between staff and Management.
• Monitor staff performance and highlight performance or operational issues to Management.
• Train new staff on cafe procedures, cleanliness, service standards and basic operational requirements.
• Prepare staff schedules and assist with manpower planning.

C. Stock & Purchasing

• Monitor stock levels and ensure adequate supplies are available for daily operations.
• Assist with ordering and purchasing of cafe supplies.
• Assist in checking and receiving bakery and other cafe supplies.
• Monitor product usage and wastage to support effective cost control.
• Report stock shortages, discrepancies or damaged items to Management.

D. Food Quality & Hygiene

• Monitor food and beverage presentation and service quality.
• Ensure proper food handling, storage and hygiene practices are followed.
• Conduct regular checks on the cleanliness of indoor and outdoor areas, equipment and staff areas.
• Ensure staff comply with personal hygiene and food safety requirements.
• Report food quality, safety or equipment issues to Management promptly.

E. Documentation & Reporting

• Assist with daily operational reports, checklists and records.
• Record and report incidents, customer complaints, wastage, stock issues and other operational concerns.
• Maintain records of daily production usage, wastage and product output.
• Report defective or malfunctioning equipment promptly.
• Support cafe events, promotions and other operational activities when required.

F. Coordination & Teamwork

• Work closely with pastry teams, kitchen teams and cafe staff to ensure efficient workflow.
• Communicate operational issues and customer feedback promptly to Management.
• Assist other team members during peak hours or when additional support is required.
• Perform other reasonable duties and tasks assigned by Management.

Requirements

• Minimum SPM, STPM or equivalent.
• Diploma in Hospitality Management or related field is an added advantage.
• Minimum 3 years of experience in the F&B industry, preferably in a supervisory role.
• Knowledge of food safety, hygiene and health standards.
• Good communication, teamwork and leadership skills.
• Able to manage multiple tasks in a fast-paced environment.
• Responsible, punctual, disciplined and reliable.
• Strong attention to detail and time management skills.
• Able to take initiative and solve operational issues effectively.
• Willing to learn, adapt and work flexible hours when required.
• Able to work independently with minimal supervision as well as part of a team.