Operation Executive
5 hours ago
**Requirements**:
- At least 1 Year of working experience in the related field
- Experience in management, operations, and leadership.
- Ability to build consensus and relationships among managers, partners, and employees
- Excellent communication skills.
**Responsibilities**:
- Provide overall management for key food services.
- Plan, organize, and supervise the work at the Central Kitchen and Kiosk.
- Observes the quality of food service and gives instructions to maintain high standards.
- Reviewing inventory and demand as well as purchasing food supplies as needed; make a special purchase directly.
- Ensure that the services provided achieve customer satisfaction.
- Provide training to employees related to operations.
- Provide an effective work schedule and monitor kiosk opening and closing hours on a daily basis.
- Monitor the production performance of Central Kitchen and daily sales at kiosks.
- Evaluate employee performance and ensure employees achieve the KPIs.
- Ensure Central Kitchen and Kiosk crews comply with the set SOPs.
- Prepare weekly and monthly reports of the operating division.
- Understand and implement the Food Quality Management System.
- Understand and implement the Occupational Safety and Health Act 1994.
- Monitor and control staff movements and overtime claims.
- Ensure the tidiness and cleanliness of the workplace.
- Ensure the availability of equipment and raw materials for cooking preparation.
- Ensure the temperature is recorded in the HACCP Temperature Log Book for Central Kitchen and kiosks.
- Attend daily briefings and ensure staff are kept informed of changes and developments.
- Any other duties as directed by superiors from time to time
**Benefits**:
- EPF/SOCSO provided
- Annual Leave
- Allowances
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