Location In charge for Operation Department
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Key skills for this role
About the Role
F&B FOR RESTAURANT MANAGEMENT seeks a Location In Charge to oversee daily operations of an assigned branch, ensuring excellent customer service, compliance, and achievement of sales targets.
Key Skills for This Role
Responsibilities
- Manage and supervise daily branch operations
- Ensure all operational procedures and company standards are followed
- Monitor productivity, efficiency, and service quality
- Maintain cleanliness, safety, and operational readiness of the location
- Supervise, motivate, and support staff members
- Prepare staff schedules and manage attendance
- Conduct on the job training and coaching
- Address employee concerns and escalate issues when necessary
- Ensure customers receive excellent service at all times
- Handle customer complaints and resolve issues professionally
- Monitor customer feedback and implement improvements
- Monitor stock levels and ensure proper inventory management
Requirements
- Bachelor's degree or Diploma in Business Administration, Operations Management, or related field
- Minimum 2 5 years of experience in operations, retail, hospitality, or food & beverage management
- Previous supervisory or team leadership experience preferred
- Strong leadership and people management skills
- Proficiency in Microsoft Office (Excel, Word, Outlook)
- Ability to work under pressure and manage multiple priorities
Full Job Posting
Job Summary
- The Location In Charge is responsible for overseeing the daily operations of the assigned branch/location, ensuring smooth business operations, excellent customer service, compliance with company policies, and achievement of sales and operational targets.
Operations Management
- Manage and supervise daily branch operations.
- Ensure all operational procedures and company standards are followed.
- Monitor productivity, efficiency, and service quality.
- Maintain cleanliness, safety, and operational readiness of the location.
Team Management
- Supervise, motivate, and support staff members.
- Prepare staff schedules and manage attendance.
- Conduct on the job training and coaching.
- Address employee concerns and escalate issues when necessary.
Customer Service
- Ensure customers receive excellent service at all times.
- Handle customer complaints and resolve issues professionally.
- Monitor customer feedback and implement improvements.
Inventory & Asset Control
- Monitor stock levels and ensure proper inventory management.
- Conduct regular stock counts and reconcile variances.
- Ensure proper handling and maintenance of company assets and equipment.
Financial Control
- Monitor daily sales and cash handling procedures.
- Prepare and submit operational reports.
- Control operational expenses and minimize wastage.
- Support the achievement of sales and profitability targets.
Compliance & Safety
- Ensure compliance with company policies, labor regulations, and health and safety requirements.
- Maintain all required operational records and documentation.
- Ensure staff follow hygiene and food safety standards (if applicable).
Qualifications
- Bachelor's degree or Diploma in Business Administration, Operations Management, or a related field.
- Minimum 2–5 years of experience in operations, retail, hospitality, or food & beverage management.
- Previous supervisory or team leadership experience preferred.
Skills & Competencies
- Strong leadership and people management skills.
- Excellent communication and interpersonal abilities.
- Problem solving and decision making skills.
- Good organizational and time management skills.
- Proficiency in Microsoft Office (Excel, Word, Outlook).
- Ability to work under pressure and manage multiple priorities.
KPIs
- Sales performance and target achievement.
- Customer satisfaction scores.
- Staff productivity and attendance.
- Inventory accuracy and stock loss control.
- Compliance with operational standards.
- Cost control and profitability.
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