Responsibilities:

Operational Excellence & Food Safety:

Supervise the daily preparation of juices, salads, and parfaits to ensure consistency in taste, portioning, and presentation.
Enforce strict hygiene and food safety protocols (HACCP) across the kitchen and front-of-house.
Conduct daily opening and closing checklists to ensure the branch is audit-ready at all times.

Inventory & Stock Control:

Monitor stock levels of highly perishable ingredients (fruits, vegetables, dairy) and place orders to prevent stockouts or excessive waste.
Implement the FEFO (First-Expired, First-Out) method for all inventory.
Perform weekly stock counts and reconcile physical stock with POS records to identify and minimize shrinkage.

Team Leadership & Performance:

Directly supervise Sales Representatives and Kitchen Assistants, ensuring they adhere to their shift schedules and duty rosters.
Monitor staff performance and provide real-time coaching on customer service and technical tasks.
Assist the HR Officer in conducting performance appraisals and identifying training needs for the team.

Customer Experience & Sales:

Act as a brand ambassador, educating customers on the nutritional benefits of the menu items.
Handle customer complaints or inquiries professionally, ensuring a "wellness-first" approach to service.
Drive sales targets through effective upselling and ensuring the store display is visually appealing.

Administration & Reporting:

Generate concise daily sales and operational reports for Management.
Ensure the POS system is used correctly for all transactions and troubleshoot minor technical issues as they arise.
Supervise security protocols, ensuring staff compliance with resumption and closing checks.

Requirements: