F&B Trainer Coordinator

SANG F&B SDN. BHD.; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A food and beverage company in Johor Bahru is seeking a Training & Operations Coordinator to support training programs across restaurant operations. The role involves training delivery, monitoring SOP compliance, and documentation management. Qualified candidates should have experience in the F&B industry or relevant education. Excellent communication skills and attention to detail are essential. This position requires traveling to various company restaurant locations for training purposes.

Qualifications

• Minimum 1 year experience in Food & Beverage or Hospitality industry or Fresh Graduated.
• Strong knowledge of kitchen and service floor operations.
• Ability to train and motivate staff effectively.

Responsibilities

• Assist in the delivery of training sessions for all restaurant staff.
• Monitor kitchen activities for SOP compliance.
• Conduct regular audits on service standards.

Skills

Communication Skills

Interpersonal Skills

Attention to Detail

Education

Diploma/Degree in Food & Beverage Management/Culinary Arts/Hospitality Management

Tools

Microsoft Excel

Job description

Industry (Chain- Restaurant Operations)

The F&B Training & Operations Coordinator supports the Training & Development Manager in implementing and maintaining Standard Operating Procedures (SOPs) and training programs across all restaurant operations, including the kitchen (Back-of-House) and service floor (Front-of-House). This role is crucial for ensuring consistency, quality, and compliance in menu preparation, customer service, and operational reporting.

Key Responsibilities

• Training & Development Support
  • Training Delivery: Assist in the preparation, scheduling, and delivery of training sessions for all restaurant staff, including kitchen chefs and floor service teams.
  • Onboarding: Support the Manager in executing the induction and onboarding program for new hires, ensuring they are proficient in their roles and understand company SOPs from day one.
  • Knowledge Transfer: Serve as a subject matter expert for SOPs, providing on-the-spot coaching and clarification to staff regarding service procedures and kitchen preparation standards.
• Operations & SOP Management (Kitchen/Back-of-House)
  • Kitchen SOP Compliance: Monitor and audit kitchen activities to ensure strict adherence to Menu Preparation SOPs and Kitchen Preparation checklists (e.g., proper portioning, cooking methods, food safety standards).
  • Wastage Reporting: Oversee the daily process of tracking, recording, and reporting food wastage, ensuring accuracy and helping to identify areas for cost reduction and process improvement.
  • Reporting: Assist the Manager in compiling and analyzing reports related to kitchen inventory, production efficiency, and wastage data.
  • Chef Training Support: Directly assist in training Chef Restaurant Incharges on proper cooking techniques, consistent SOP execution, and accurate operational reporting.
• Operations & SOP Management (Service Floor/Front-of-House)
  • Service Standards: Monitor the dining area to ensure staff consistently follow Customer Service SOPs (e.g., greeting, order taking, table service, complaint handling).
  • Cash Handling & POS: Verify and audit adherence to the Cash Handling SOPs, including proper transaction procedures, float management, and end-of-day reconciliation.
  • Floor Audits: Conduct regular spot checks and audits on the service floor to evaluate compliance with cleanliness, uniform, and service standards.
• Documentation & Process Improvement
  • SOP Updates: Assist the Manager in reviewing, drafting, and updating all operational SOP documents (Kitchen, Service, Cash) based on feedback and operational changes.
  • Training Materials: Help maintain and organize the library of training materials, videos, and reference guides used for staff development.

Qualifications & Requirements

• Proven experience (minimum 1 year) in Food & Beverage or Hospitality industry or Fresh Graduated Major in Diploma/ Degree in Food & Beverage Management/ Culinary Arts/ Hospitality Management.
• Strong knowledge of both Back-of-House (Kitchen) and Front-of-House (Service Floor) operations.
• Excellent communication, presentation, and interpersonal skills, with the ability to train and motivate staff effectively.
• Proficiency in reporting and administrative tasks (e.g., Microsoft Excel or similar software).
• Ability to travel regularly to various company restaurant locations for training and audit purposes.
• A keen eye for detail and a commitment to maintaining high operational standards and compliance.

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