F&B Operations Lead: Elevate Service & Profit

FOOD & BEVERAGE RESOURCES PG SDN BHD; Penang; On-site; MYR 28,000 - 50,000; Full time

Job summary

Food & Beverage Resources PG Sdn Bhd is a fast growing F&B management and catering provider serving multiple outlets in the Northern region. This role focuses on planning, coordinating and leading the operation team to ensure sales and service excellence.

You will monitor food quality, maintain standards, manage scheduling and inventory, and work with the planning team on menu improvements to stay competitive.

Responsibilities

• Plan, coordinate and manage staff and services to ensure efficient F&B operations and sales performance.
• Guide and motivate the operation team to meet KPIs and maintain team spirit.
• Enforce procedures and policies through team development and training.
• Ensure food quality and standards are controlled.
• Review operating results with the team and identify improvement opportunities.
• Monitor staff scheduling, training, stock-taking, inventory, cash management and POS efficiency.
• Collaborate with product planning for menu upgrades to stay competitive.
• Prioritize work, monitor standards and conduct quality audits.
• Comply with Health, Safety and Food Safety legislation.
• Be polite, professional and friendly with customers, clients and colleagues.
• Demonstrate a can-do attitude to meet customer requests and exceed expectations.
• Allocate duties, supervise and assist the team.
• Coach team to take corrective action and ensure follow-through.
• Provide training for all team members.
• Highlight customer complaints to management for future improvements.
• Control cafeteria P&L by monitoring sales, food cost, labour cost, wastage and expenses to stay profitable.

Job description

Food & Beverage Resources PG Sdn Bhd is a fast growing F&B management and catering provider serving multiple outlets in the Northern region. This role focuses on planning, coordinating and leading the operation team to ensure sales and service excellence.

You will monitor food quality, maintain standards, manage scheduling and inventory, and work with the planning team on menu improvements to stay competitive.