Counter Staff / Counter Sales / Team Member – Front Staff & Kitchen Staff

1. Operations Management

• Oversee day-to-day functioning of food & beverage outlets.
• Ensure compliance with health, hygiene, and safety standards.
• Manage inventory, order supplies, and maintain cleanliness.

2. Staff Management

• Recruit, train, and supervise outlet staff.
• Schedule shifts and allocate responsibilities.
• Conduct performance evaluations and provide feedback.
• Foster teamwork and a positive work environment.

3. Customer Service

• Deliver high-quality customer service at all times.
• Handle complaints and resolve issues promptly.
• Train staff in excellent customer service practices.
• Monitor feedback and implement improvements.

4. Sales & Revenue

• Set and achieve outlet revenue targets.
• Implement promotions and sales initiatives.
• Analyze sales data to identify opportunities for growth.

5. Quality Control

• Maintain high standards of food & beverage quality.
• Conduct regular inspections and address product issues.

6. Financial Management

• Prepare and manage outlet budget.
• Monitor expenses and implement cost controls.
• Generate financial reports for management.