Outlet Supervisor

JWC ACADEMY SDN. BHD.; Johor; On-site; MYR 45,000 - 71,000; Full time

Job summary

JWC ACADEMY SDN. BHD. is seeking an Outlet Supervisor to lead the service crew, ensuring smooth daily operations, high service standards, and effective coordination between departments in a fast-paced hospitality outlet.

The role requires coaching staff, managing schedules and attendance, and acting as the main point of contact for customer complaints while maintaining hygiene and safety standards.

Qualifications

• Experience leading a service team in a fast-paced environment.
• Strong customer service mindset and ability to coach staff.
• Proven track record of managing daily operations and performance metrics.

Responsibilities

• Lead and manage the service crew team, ensuring smooth daily operations.
• Coach and train staff, conducting refresher courses for customer service and operational efficiency.
• Oversee team performance, monitoring punctuality, service standards, and productivity.
• Handle staff scheduling, shift planning, and attendance management.
• Act as a primary problem solver for customer complaints and service disruptions.
• Enforce restaurant policies, hygiene, and safety standards.
• Manage cash handling procedures, ensuring proper POS and card terminal reconciliation.
• Ensure efficient stock management, conducting weekly stock checks and coordinating with suppliers.
• Conduct team briefings before shifts, setting targets and aligning staff on special promotions or new menu items.
• Supervise restaurant cleanliness, table setup, and overall service flow.

Skills

Leadership

Staff coaching

Customer service

Operations management

Attendance management

Tools

POS systems

Card terminals

Job description

An outlet supervisor takes on a leadership role to oversee daily operations and ensure smooth coordination between departments.

Key responsibilities

Lead and manage the service crew team, ensuring smooth daily operations.

Coach and train staff, conducting refresher courses for customer service and operational efficiency.

Oversee team performance, monitoring punctuality, service standards, and productivity.

Handle staff scheduling, shift planning, and attendance management.

Act as a primary problem solver for customer complaints and service disruptions.

Enforce restaurant policies, hygiene, and safety standards.

Manage cash handling procedures, ensuring proper POS and card terminal reconciliation.

Ensure efficient stock management, conducting weekly stock checks and coordinating with suppliers.

Conduct team briefings before shifts, setting targets and aligning staff on special promotions or new menu items.

Supervise restaurant cleanliness, table setup, and overall service flow.