Job Description:
 

- Daily Operations Management: Overseeing the cleanliness and quality of the showroom and kitchen, and implementing strict food safety standards (HACCP).

- Sales and Cashier Monitoring: Achieving sales targets, reviewing daily closing reports, and reconciling physical inventory with the electronic system (POS).

- Minimizing waste and spoilage: Monitoring the shelf life of confectionery and sensitive raw materials, and implementing strict policies to reduce both actual and visual waste.

- Inventory and Procurement Management: Requesting raw materials from central warehouses or suppliers based on order volume, and conducting periodic weekly and monthly inventory counts.

- Team Organization and Training: Scheduling staff shifts (chefs, cashiers, and waitstaff) and training them on service quality and adherence to the uniform policy.

- Season and Occasion Management: Operational and marketing preparation for peak seasons (such as Ramadan, Eid, and New Year’s) to ensure the capacity to handle high workloads.

Job Requirements:

 

- Educational Qualification: A suitable higher education qualification, preferably in Hotel and Hospitality Management or Business Administration.

- Practical Experience: At least 3 to 5 years of experience in a managerial role within the Food & Beverage (F&B) sector; preference is given to candidates with prior experience combining both restaurants and confectionery/dessert shops.

- Leadership Skills: Strong ability to manage and direct the team (chefs, waitstaff, and cashiers) and to resolve problems and conflicts under pressure.

- Technical and Supervisory Knowledge: Comprehensive knowledge of food safety and quality standards (HACCP), and an understanding of the lifecycle of sensitive products as well as storage methods for confectionery and food items.

- Financial and technical skills: Proficiency in operating cashier and Point of Sale (POS) systems, as well as Excel software for reviewing accounts, profit reports, and waste ratios.

- Full readiness to work variable shifts, including weekends, peak seasons, and public holidays (such as the busy periods for confectionery and restaurants).