Accomplishes business development activities by researching and developing marketing opportunities and plans; implementing sales plans; managing staff & sales network. Prepare and complete action plans Meet marketing and sales objectives Provides information by collecting, analyzing, and summarizing data and trends Monitor expenditures related to S&M department Initiate and implement marketing activities, conduct activities fulfillment study and analysis, and to contribute towards better-informed decision-making and evaluation of campaign activities; Successful execution of Advertising and Promotion campaigns, launching and marketing activities to achieve target set in annual plan; Provide detailed analysis on customer insights and competitor behaviors and develop actionable business information and understand opportunities and threats by products, geography locations and segments; Initiate, develop and manage strategic plan Other duty will assigned by top management.
1. Quality Assurance and Control Conduct regular audits on product quality, food preparation, presentation, freshness, and portion standards. Ensure compliance with SOPs, food safety regulations, and company quality standards. Monitor product handling, storage conditions, expiry dates, and stock rotation practices. Identify quality issues and implement corrective actions immediately. 2. Service Standards Evaluate customer service performance and staff professionalism. Ensure team members follow company service procedures and greeting standards. Observe customer interactions and provide coaching to improve service quality. Support store teams in achieving excellent customer satisfaction. 3. Cleanliness & Hygiene Inspect outlet cleanliness including dining area, kitchen, bakery area, equipment, and staff hygiene. Ensure compliance with sanitation, safety, and hygiene standards. Monitor pest control, waste management, and cleaning schedules. Report and follow up on cleanliness issues for immediate improvement. 4. Audit & Compliance Conduct scheduled and surprise outlet audits. Prepare detailed audit reports with scoring, findings, and action plans. Track corrective actions and ensure timely follow-up. Support management in maintaining operational excellence across all outlets. 5. Training & Coaching and Improvement Provide on-site training and coaching when issues or non-compliance are identified. Retrain staff on SOPs, QSC standards, food safety, and customer service practices. Work closely with outlet managers to improve staff performance and operational consistency. Assist in developing training materials and operational guidelines. Analyze recurring operational issues and recommend improvement solutions. Support new outlet opening audits and operational readiness checks. Promote a culture of quality, accountability, and continuous improvement.
Responsibilities: Leads operations team and oversees all BreadTalk outlets Responsible for the delivery and compliance of QSC, Systems Maintenance and Safety and Security standards for all outlets Develops business and cost management strategy Planning, rolling out and communicating approved sales and marketing plan Analyses sales performance, market condition and competition Forecasting, setting and communicating monthly sales target for all outlets Responsible for customer satisfaction and service excellence Managing and meeting all committed budgets for sales and operations excellence Maintains close working relationship with brand principal Provides timely sales and operations report for the management and brand principal Maintaining record of all necessary reports related to the sales, production, operations, etc. Manages career and training development for all team members Carry out additional duties and achieve desirable results assigned by Supervisor Accountabilities: Meeting the Profit and Loss of all outlets collectively Achieving operations and training excellence of Operations Department and meeting Brand delivery standards Data integrity and sales leakages Career development of all personnel within the department Additional Quality Traits: Excellent leadership and coaching skills with the ability to motivate people Be a self-starter with high initiative to manage operations issues, processes and people
- To support the Head Cake Chef in ensuring the highest standard of cake quality, creativity, and consistency. - Responsible for leading the daily cake production, supervising decoration quality, and training team members in professional cake-making and decorating techniques. Responsibilities: - Supervise daily cake production, from sponge preparation to finishing and decoration. - Execute and ensure the consistency of cake taste, texture, visual appeal, and portion size. - Lead the decoration process, ensuring all cakes meet brand standards and presentation guidelines. - Apply and train staff on advanced cake decoration techniques, including fondant, sugar art, piping, chocolate work, sculpted cakes, and themed celebration cakes. - Support the Head Cake Chef in developing new cake designs, seasonal products, and decoration ideas. - Check freshness and preparation quality of all ingredients, sponges, and decorative items - Prepare and organize mise en place for the following day’s production. - Control ingredient usage, manage stock rotation, and minimize wastage. - Conduct regular training for junior cake staff and trainees to enhance skills and efficiency. - Maintain hygiene, cleanliness, and safety standards in all cake production areas. - Perform daily, weekly, and monthly ordering of ingredients and packaging within assigned scope. - Evaluate subordinate performance and report feedback to the Head Cake Chef. - Ensure no expired or spoiled materials are used at any stage of cake production. - Coordinate with the warehouse and purchasing department for material and ingredient needs. - Maintain good teamwork and discipline among cake team members.
Develop and implement training programs and curriculum Review and compile product specifications and quality standards Conduct Audits on outlets to ascertain cleanliness and production capacities Conduct remedial training for bakers Conduct training on current and new products for Bakers to support product launch Ensure high standards of hygiene are achieved in the kitchen and maintained at all times Ensure that the kitchen is left clean, tidy and secure at the end of each working day and that this is duly recorded in the ‘End of Day' HACCP log Rotate outlet to support Bakers' skills and solve the problems. Responsible for investigating, analyzing and correcting problem in quality, production and control stock (Ensure no run out or excessive stocks and good procedure). Organize the kitchen area, floor and preparation areas are neat, ensure equipment are in good working condition. Planning of product schedule to ensure hot bread at all times and no excess products being held or run out To schedule the manpower arrangement to achieve operation effectiveness. Conduct assessment bakers as well as production teams to identify area for improvement. Must be able to design, propose and execute developmental training in productions. Demonstrates good people handling skills, able to motivate others to achieve shift objective Control expiry date of finished products, semi-finished products, and raw material to avoid using expired items in production, no wastage by ordering and storage process (FIFO). Any concern related to technical skills, s/he must discuss with CPH. Willing to build and maintain a strong and efficient team Respond to assist in enforcing house rule and conduct himself/herself in such manner so as to encourage follow employees to do likewise. Coach and provide feedback to bakers on product Quality Understand and make use of hourly sales and 2x report for production planning Willing to travel across different areas/outlets.
To control wastage Flexible to help and coordinate all production activities to all bakers and trainees To check on freshness and preparation of stock, dough, filling, topping items and daily usage materials To perform monthly, weekly, and daily ordering of ingredients and packaging in individual section To execute all bread production To prepare miser-en-place for the following day To maintain cleanliness in production area at all times Respond to directly train to all staff in each station of production so as to provide constant consistency in bread preparation, taste, texture, temperature, visual appeal and potion To follow up all any bread production staff regarding the skill, machinery use, equipment use, and material using by focusing on SOP To exercise care in preventing the use of spoilt or contaminated products in any phase of bread preparation To coordinate the receiving of material order from warehouse. To prepare the monthly, weekly, and daily report of production section.
Position Summary The Procurement Officer is responsible for sourcing, purchasing, and ensuring the timely delivery of goods and services required for day-to-day operations. This role ensures that suppliers meet quality, price, and delivery standards. The Procurement Officer maintains vendor relationships, negotiates contracts, monitors inventory levels, and supports budget control through effective procurement strategies. Key Responsibilities 1. Purchasing & Sourcing Source and purchase food, beverages, equipment, packaging, and other operational supplies. Identify reliable vendors and request price quotations to ensure competitive pricing. Issue Purchase Orders (POs) and ensure timely delivery of ordered items. Maintain a database of approved vendors and suppliers with updated terms and pricing. 2. Supplier Management Build and maintain strong relationships with suppliers to ensure service quality and issue resolution. Evaluate supplier performance regularly, including quality, cost, and delivery reliability. Coordinate with vendors on changes in order quantity, product specifications, or delivery schedules. 3. Cost Control & Negotiation Negotiate pricing, discounts, and payment terms with suppliers to ensure cost efficiency. Analyze purchasing trends to identify cost-saving opportunities. Support budget planning by forecasting procurement needs and controlling overspending. 4. Inventory Coordination Collaborate with warehouse/store/kitchen staff to monitor stock levels and avoid overstock or shortages. Review consumption rates and usage patterns to schedule timely procurement. Ensure all purchased items meet required specifications, shelf-life standards, and regulatory requirements. 5. Documentation & Reporting Maintain accurate procurement records including invoices, delivery notes, and contracts. Prepare procurement reports for management, including cost analysis and vendor performance. Ensure compliance with internal purchasing policies and audit standards. 6. Cross-Department Collaboration Work closely with Finance, Kitchen, Store, and Operations teams to align procurement with actual demand. Attend departmental meetings to plan for upcoming purchasing needs based on business activities. Address any discrepancies between orders, deliveries, and invoices by coordinating with stakeholders.
Participating in developing strategies for staff development with soft skill. Doing Training needs Analysis (TNA) Assisting & developing internal training course and action plan. Research and develop on complementary courses with soft skill. Develop and arrange training schedule for new staff. To participate and contribute knowledge and experience to build team capacity. Design Training Need Assessment for all staffs. Design and develop training programs based on both the company’s and the individual’s needs. Succession and talent planning project or talent spotting. Consider expenses of planned programs and keep within budget. Work with the different teams to produce programs that are satisfactory to all relevant parties in the company (i.e. department managers and the general manager) Assists with ensuring all safety and security policies (e.g., property removal, lost and found items, blood borne pathogens, accident reporting,and hygiene) are communicated to employees on a regular basis through orientation, etc.
ជួយដល់បុគ្គលិកធ្វើនំជាន់ខ្ពស់ក្នុងដំណើរការប្រតិបត្តិការផ្នែកនំប៉័ង កូរម្សៅ កាត់ តុបតែងនំ និងរៀបចំរក្សាទុកផលិតផលទៅតាមកន្លែង រៀបចំ និងបំពេញការងារប្រចាំថ្ងៃ និងអនុវត្តនៅការរក្សាទុកផលិតផលតាមស្ដង់ដាររបស់ក្រុមហ៊ុន សម្អាតទីកន្លែងធ្វើការឲ្យស្របតាមស្ដង់ដារអនាម័យ និងសុវត្ថភាពចំណីរអាហារ ថែរក្សាទំនាក់ទំនងល្អជាមួយក្រុមការងារ និងជាមួយនាយកដ្ឋានផ្សេងៗ ដើម្បីធ្វើឲ្យចង្វាក់ផលិតកម្មមានដំណើរការទៅបានដោយរលូន