Head Store  

1. Ensure store operations run in accordance with SOPs and company regulations.
2. Understand all work rules, regulations, procedures, standards, specifications and training programs for store employees
3. Ensure all products are continuously prepared and served according to the store's standard recipes, in portions and serving sizes.
4. Ensuring the quality of service, appearance of facilities, sanitation and cleanliness of the store, creating a positive image and creating a productive work environment.
5. Carry out the function of controlling cashier/financial reports and raw material receipt procedures.
6. Ensure 100% customer satisfaction.
7. Conduct SOP reviews to develop crew capabilities.
8. Make a schedule at the beginning of the period and report attendance every week if someone is absent due to illness/permission/alpha, and report attendance every month according to the payroll period
9. Ensure that all work equipment is kept clean and in ready-to-use condition, carrying out regular inspections and implementing a store equipment maintenance program.
10. Supervise the performance of Head Topping, Head Drought and the team below so that they are always consistent in carrying out their duties and responsibilities in the store.
11. Ensuring the implementation of programs from management that have been socialized to the store and must be able to run well, must always check and recheck the extent to which a program is implemented.
12. Bringing together the perceptions and perspectives of the Head Topping, Head Drought, and the team below regarding technical and non-technical matters of work on all decisions or policies taken

Qualification

1. Minimum education D3 Management, Pastry/catering/culinary/hospitality or similar Maximum age 35 years
2. Minimum experience in the position of Head Store Min 2 years
3. Have the willingness and ability to learn quickly and be able to work "multi-task"
4. Able to adapt and work with a team Able to adapt and work with the kitchen system Donat Bahagia