Manager Operasional Restoran

Key Responsibilities

1. Daily Store & Kitchen Operations: Supervise and ensure all front services and kitchen production operations run smoothly and in full compliance with hygiene and standard operating procedures (SOP).
2. Team Leadership: Lead, direct, and foster a warm, welcoming, and supportive work environment while maintaining discipline and professional standards.
3. Quality Control (QC): Oversee product quality to ensure consistency in taste, presentation, neatness, and freshness across all donuts and beverage/menu items before serving to customers.
4. Customer Flow: Manage queue flow and customer service to maintain a comfortable store atmosphere.
5. Escalated Complaint Handling: Directly address and resolve severe or sensitive on-site customer complaints calmly, empathetically, and constructively.
6. Stock Management & Forecasting: Monitor and control ingredients and packaging inventory to prevent stock-outs during busy periods while minimizing food waste.
7. Strategy & Growth Planning: Proactively develop local store marketing initiatives, display enhancements, and daily upselling strategies to boost offline sales.

Requirements

• Minimum 2 years of experience as a Store Manager or Assistant Manager in F&B retail (preferably bakery/cafe).
• Strong leadership skills with a warm, communicative, and approachable personality.
• Quick and calm in handling daily store problems and customer complaints.
• Solid understanding of F&B operations (QC, team management, stock management).
• Strong problem-solving, decision-making, and crisis management skills.

Skills: Pastry, Restaurant Management, Operations Management