Total 4 logistic supervisor job vacancies in F&B / Tourism / Hospitality category

Non-Halal Restaurant

Responsibility:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure cleanliness, food quality, and service standards are consistently maintained.
• Handle customer feedback and resolve complaints promptly.
• Hire, train, schedule, and supervise restaurant staff.
• Monitor staff performance and provide coaching or disciplinary action as needed.
• Requirements:
• Strong leadership quality with excellent communication interpersonal skills
• Good problem-solving and communication skills.

Perks & Benefits

• Nearby public transport
• Casual Dress Code
• Medical Insurance
• Annual leave after confirmation

Restoran Bukan Halal

Tanggungjawab:

• Mengawasi operasi restoran harian, termasuk prosedur pembukaan dan penutupan.
• Memastikan kebersihan, kualiti makanan dan piawaian perkhidmatan sentiasa dikekalkan.
• Mengendalikan maklum balas pelanggan dan menyelesaikan aduan dengan segera.
• Upah, latih, jadualkan dan selia kakitangan restoran.
• Memantau prestasi kakitangan dan menyediakan bimbingan atau tindakan tatatertib mengikut keperluan.
• Keperluan:
• Kualiti kepimpinan yang kukuh dengan kemahiran komunikasi interpersonal yang cemerlang
• Kemahiran menyelesaikan masalah dan komunikasi yang baik.

Faedah & Kebaikan

• Pengangkutan awam berdekatan
• Kod Pakaian Kasual
• Insurans Perubatan
• Cuti tahunan selepas pengesahan

非清真餐廳

責任：

• 負責餐廳日常運營，包括開幕和關店流程。
• 確保始終保持清潔衛生、食品品質和服務標準。
• 及時處理客戶回饋和投訴。
• 招募、培訓、安排和監督餐廳員工。
• 監督員工績效，並根據需要提供指導或採取紀律處分。
• 要求：
• 具備卓越的領導能力和優秀的溝通人際交往能力
• 良好的問題解決能力和溝通能力。

福利待遇

• 附近公共交通
• 休閒著裝要求
• 醫療保險
• 確認後可休年假

Assistant Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the inventory par stocks for all operating equipment. 
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
• To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

Food & Beverage Product:

• To assist in planning the food & beverage lists and to assist with advertising and promotions.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To explain the discrepancies in the potential food & beverage cost satisfactorily.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
• To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
• To continuously learn on customer service, changing menu item, specials and prices.
• To be fluent in operation of MICROS POS system.
• To handle money and guest charges accurately.