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Reporting to the Area Manager, this role is a key position to lead and to manage the day-to-day
F&B operations in a cafe environment. The key responsibilities are general outlet management,
driving sales revenue, managing operating cost, ensuring outlet QSC, performing customer
service and cashier duties, scheduling of staff roaster, training of staff, handling of prescribed
food & beverage systems and others.
KEY RESPONSIBILITIES
Supervision Duty:
Manage staff scheduling on a monthly or bi-weekly basis
Organize daily preparation work to ensure efficient workflow
Lead by example, demonstrating positive work ethics and professionalism
Generate sales reports based on POS data
Foster positive working relationships with team members, HQ staff, and suppliers
Enforce food safety and workplace safety guidelines
Ensure proper adherence to food storage guidelines
Supervise and monitor staff performance, providing coaching and feedback as needed
Maintaining Cleanliness and Hygiene:
Maintain a clean and hygienic work environment in compliance with food safety
regulations.
Clean tables, counters, work station, equipment, and utensils throughout service
periods.
Adhere to personal hygiene and grooming standards (e.g., clean uniform, short nails,
tied-up hair)
Follow all food safety protocols, including wearing appropriate personal protective
equipment (PPE) such as gloves, masks, hairnets, and safety footwear
JOB REQUIREMENTS
Professional Requirements:
Possess Basic Food Safety & Hygiene Certification
Work in F&B operations for at least 5-years
Previous relevant Supervisory role or experience in a F&B operating environment
Other Preferred Competencies:
Possess initiative
Supervisory know-how
Customer-centric work attitude
Energetic and high level of integrity
F&B operations in a cafe environment. The key responsibilities are general outlet management,
driving sales revenue, managing operating cost, ensuring outlet QSC, performing customer
service and cashier duties, scheduling of staff roaster, training of staff, handling of prescribed
food & beverage systems and others.
KEY RESPONSIBILITIES
Supervision Duty:
Manage staff scheduling on a monthly or bi-weekly basis
Organize daily preparation work to ensure efficient workflow
Lead by example, demonstrating positive work ethics and professionalism
Generate sales reports based on POS data
Foster positive working relationships with team members, HQ staff, and suppliers
Enforce food safety and workplace safety guidelines
Ensure proper adherence to food storage guidelines
Supervise and monitor staff performance, providing coaching and feedback as needed
Maintaining Cleanliness and Hygiene:
Maintain a clean and hygienic work environment in compliance with food safety
regulations.
Clean tables, counters, work station, equipment, and utensils throughout service
periods.
Adhere to personal hygiene and grooming standards (e.g., clean uniform, short nails,
tied-up hair)
Follow all food safety protocols, including wearing appropriate personal protective
equipment (PPE) such as gloves, masks, hairnets, and safety footwear
JOB REQUIREMENTS
Professional Requirements:
Possess Basic Food Safety & Hygiene Certification
Work in F&B operations for at least 5-years
Previous relevant Supervisory role or experience in a F&B operating environment
Other Preferred Competencies:
Possess initiative
Supervisory know-how
Customer-centric work attitude
Energetic and high level of integrity
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