Operation Executive

Baiwei Minibowl Hiring! Full Time Operation Executive in WP Kuala Lumpur, Earn up to MYR 4,500 - Ricebowl

Posted 8 hours ago • Closing 29 Mar 2025

Educational Background & Experience

• Degree: Bachelor’s Degree in Hospitality Management, Business Administration, or a related field.
• Experience: 3-5 years (or more, depending on the organization) in the food & beverage or hospitality industry, with prior exposure to operational management roles.
• Language: English, Bahasa Malaysia and Mandarin.

Core Skills & Competencies

• Leadership: Proven ability to lead, train, and motivate teams.
• Operational Management: Hands-on experience in managing day-to-day F&B operations, including staffing, scheduling, and inventory control.
• Customer Service: Strong focus on delivering exceptional service and handling customer issues effectively.
• Financial Acumen: Competence in budgeting, cost control, and financial reporting.
• Regulatory Knowledge: Familiarity with health, safety, and hygiene standards, as well as local food and beverage regulations.
• Technical Proficiency: Experience with POS systems and other F&B management software.
• Communication: Excellent verbal and written communication skills, with the ability to collaborate across departments.
• Problem-Solving: Ability to quickly identify issues and implement effective solutions in a fast-paced environment.

Additional Qualities

• Attention to Detail: Ensuring high quality and compliance in service and operations.
• Flexibility: Adaptability to changing market trends and customer expectations.
• Strategic Thinking: Ability to contribute to long-term planning and development of the F&B department.

Operational Excellence

• Oversee daily F&B operations, ensuring smooth execution of services in all outlets.
• Implement and monitor Standard Operating Procedures (SOPs) to maintain consistent service and food quality standards.
• Conduct regular quality checks on food, beverages, and service to ensure compliance with company standards.
• Monitor and optimize staff deployment to ensure efficient operations during peak and non-peak hours.
• Coordinate with the kitchen and service teams to resolve operational issues promptly.

Customer Service Management

• Ensure outstanding customer service by training and guiding staff to engage with customers effectively.
• Implement strategies to enhance the guest experience and build customer loyalty.
• Collect and analyze customer feedback to identify areas of improvement.
• Assist in achieving sales targets and profitability goals for the F&B department.
• Monitor and manage operational costs, including food costs, labor costs, and wastage.
• Conduct inventory management to control stock levels and minimize losses.
• Analyze revenue reports and identify opportunities for upselling and improving sales performance.

Team Management and Training

• Supervise and motivate front-line F&B staff to maintain high productivity and morale.
• Develop staff skills through regular coaching, feedback, and performance evaluations.

Compliance and Safety

• Ensure adherence to health, safety, and hygiene standards (e.g., food safety, sanitation, and equipment maintenance).
• Maintain compliance with local food regulations, company policies, and licensing requirements.
• Conduct regular safety audits and ensure corrective actions are implemented.

Process Improvement

• Identify operational inefficiencies and implement Lean practices to improve workflows.
• Optimize processes to reduce waste, increase efficiency, and enhance customer satisfaction.
• Collaborate with other departments (e.g., kitchen, procurement, HR) to streamline operations.

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