Outlet Manager

JLG NEO EATS SDN BHD; Malaysia; On-site; MYR 50,000 - 70,000; Full time

Job summary

JLG NEO EATS SDN BHD is seeking an operational manager for their catering outlet in Malaysia. The role encompasses overseeing daily operations, ensuring high customer satisfaction, and maintaining food safety standards.

The ideal candidate will lead the staff, manage inventory and finances, and implement sales strategies to enhance business performance. This position requires strong leadership skills and a commitment to service excellence, making sure compliance with company standards is upheld.

Responsibilities

• Supervise daily operations of the catering outlet, including food preparation, service delivery, and inventory management.
• Monitor outlet performance, ensuring adherence to company standards and operational guidelines.
• Optimize resource allocation, including labor and materials, to improve efficiency.
• Ensure consistent delivery of excellent customer service.
• Address customer complaints and feedback effectively to maintain satisfaction and loyalty.
• Promote a positive dining experience by managing service quality and ambiance.
• Lead, train, and motivate the outlet staff to deliver top-notch service.
• Conduct regular team meetings to address operational updates and challenges.
• Manage staff schedules and performance evaluations, ensuring a productive workforce.
• Implement promotional activities to boost sales and increase customer footfall.
• Collaborate with the marketing team to execute outlet-level campaigns and branding.
• Monitor sales performance and identify opportunities for revenue growth.
• Oversee stock levels, place orders, and minimize waste through effective inventory management.
• Monitor outlet budgets, control costs, and meet financial targets.
• Prepare financial reports and analyze data to make informed decisions.
• Ensure compliance with food safety standards and health regulations.
• Conduct regular inspections to maintain cleanliness and hygiene standards.

Job description

Operational Management

• Supervise daily operations of the catering outlet, including food preparation, service delivery, and inventory management.
• Monitor outlet performance, ensuring adherence to company standards and operational guidelines.
• Optimize resource allocation, including labor and materials, to improve efficiency.

Customer Service and Satisfaction

• Ensure consistent delivery of excellent customer service.
• Address customer complaints and feedback effectively to maintain satisfaction and loyalty.
• Promote a positive dining experience by managing service quality and ambiance.

Staff Supervision and Development

• Lead, train, and motivate the outlet staff to deliver top‑notch service.
• Conduct regular team meetings to address operational updates and challenges.
• Manage staff schedules and performance evaluations, ensuring a productive workforce.

Sales and Marketing

• Implement promotional activities to boost sales and increase customer footfall.
• Collaborate with the marketing team to execute outlet‑level campaigns and branding.
• Monitor sales performance and identify opportunities for revenue growth.

Inventory and Financial Control

• Oversee stock levels, place orders, and minimize waste through effective inventory management.
• Monitor outlet budgets, control costs, and meet financial targets.
• Prepare financial reports and analyze data to make informed decisions.

Food Safety and Hygiene

• Ensure compliance with food safety standards and health regulations.
• Conduct regular inspections to maintain cleanliness and hygiene standards.