Key Responsibilities
* Take full ownership of end-to-end café operations, staffing, cost control, and performance metrics
* Lead, train, and discipline a team of service and kitchen staff to uphold high standards at all times
* Maintain strict adherence to hygiene, food safety, and workplace safety requirements
* Drive sales, manage food cost, labour cost, and negotiate with suppliers to ensure operational efficiency and profitability
* Implement SOPs and uphold service consistency across shifts and outlets
* Handle all customer feedback professionally and resolve any service recovery issues swiftly
* Monitor inventory closely and ensure timely ordering and stock accuracy
* Prepare and submit daily/weekly sales and operations reports to management
* Be on the ground during peak hours, including weekends and public holidays
* Take initiative to improve café systems, workflow, and staff productivity
* Handle any emergency, staff shortage, or unexpected operational challenge promptly
Requirements
* Minimum 2 years of hands‑on management experience in a fast‑paced F&B or café environment
* Proven track record in team leadership, operational efficiency, and crisis handling
* Strong people management and communication skills
* Willing to lead by example and work frontline when required
* High level of discipline, accountability, and resilience under pressure
* Able to commit to peak periods, long hours, weekends, and public holidays without issue
* Passion for food, service excellence, and team development
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