Apparel FZCO jobs

<h3 data-section-id="164ueu3" data-start="433" data-end="457">Key Responsibilities</h3><ul data-start="459" data-end="3444"><li data-section-id="1qxrux9" data-start="459" data-end="563">Supervise the daily operations of the Japanese kitchen and ensure smooth workflow across all sections.</li><li data-section-id="a9zj1k" data-start="564" data-end="673">Allocate duties and monitor the performance of Chefs, Sushi Chefs, Commis, Prep Cooks, and kitchen helpers.</li><li data-section-id="1t6e6zy" data-start="674" data-end="802">Ensure all Japanese dishes are prepared according to standardized recipes, quality specifications, and presentation standards.</li><li data-section-id="5lwugc" data-start="803" data-end="945">Monitor the preparation of sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes as applicable to the menu.</li><li data-section-id="siw0g8" data-start="946" data-end="1013">Ensure proper <strong data-start="962" data-end="979">mise en place</strong> is completed before each service.</li><li data-section-id="1qz0htf" data-start="1014" data-end="1135">Monitor the quality, freshness, and proper handling of fish, seafood, meat, vegetables, rice, and Japanese ingredients.</li><li data-section-id="1l8z0c7" data-start="1136" data-end="1260">Ensure correct preparation and seasoning of <strong data-start="1182" data-end="1259">sushi rice, sauces, stocks, marinades, and other key Japanese ingredients</strong>.</li><li data-section-id="1dnvj7k" data-start="1261" data-end="1342">Monitor portion control, food presentation, consistency, and plating standards.</li><li data-section-id="wb2y7" data-start="1343" data-end="1429">Ensure proper knife handling and safe food preparation practices across the kitchen.</li><li data-section-id="1tgfkax" data-start="1430" data-end="1545">Maintain strict food safety, hygiene, and sanitation standards in accordance with HACCP and company requirements.</li><li data-section-id="3tmeo6" data-start="1546" data-end="1643">Ensure proper storage, labeling, dating, temperature control, and FIFO procedures are followed.</li><li data-section-id="1chqlja" data-start="1644" data-end="1750">Conduct regular checks of refrigerators, freezers, dry stores, preparation areas, and kitchen equipment.</li><li data-section-id="15sbyex" data-start="1751" data-end="1848">Monitor food wastage and implement effective measures to minimize waste and control food costs.</li><li data-section-id="ssxzx4" data-start="1849" data-end="1941">Check stock levels and communicate ingredient requirements to the Chef or Kitchen Manager.</li><li data-section-id="5ytyrw" data-start="1942" data-end="2051">Ensure Japanese specialty ingredients are properly stored and maintained to preserve quality and freshness.</li><li data-section-id="zr1sta" data-start="2052" data-end="2172">Coordinate with the Front of House team to ensure orders are prepared accurately and served within required timelines.</li><li data-section-id="1salgo1" data-start="2173" data-end="2259">Monitor kitchen ticket times and take corrective action during busy service periods.</li><li data-section-id="1pcad78" data-start="2260" data-end="2354">Assist the Head Chef/Executive Chef with daily production planning and kitchen organization.</li><li data-section-id="pg8o1u" data-start="2355" data-end="2455">Support the implementation of new Japanese dishes, seasonal menus, promotions, and recipe changes.</li><li data-section-id="12zee6x" data-start="2456" data-end="2571">Train and coach kitchen staff on Japanese food preparation, hygiene, safety, presentation, and company standards.</li><li data-section-id="1c4b2be" data-start="2572" data-end="2658">Monitor staff attendance, grooming, discipline, and adherence to kitchen procedures.</li><li data-section-id="1b4vdnm" data-start="2659" data-end="2746">Ensure opening, closing, cleaning, and sanitation checklists are completed correctly.</li><li data-section-id="1cf80it" data-start="2747" data-end="2837">Monitor kitchen equipment and immediately report breakdowns or maintenance requirements.</li><li data-section-id="1omsi09" data-start="2838" data-end="2966">Ensure all kitchen utensils, knives, sushi equipment, workstations, and cooking equipment are cleaned and properly maintained.</li><li data-section-id="t2esr" data-start="2967" data-end="3098">Assist the Chef in maintaining recipe cards, preparation standards, temperature logs, wastage reports, and other kitchen records.</li><li data-section-id="10mcpu1" data-start="3099" data-end="3206">Handle operational issues during service and escalate major concerns to the Head Chef or Kitchen Manager.</li><li data-section-id="1vvlj6k" data-start="3207" data-end="3274">Maintain a safe, organized, and professional working environment.</li><li data-section-id="11lv3qm" data-start="3275" data-end="3354">Support other kitchen sections when required during peak operational periods.</li><li data-section-id="176yyel" data-start="3355" data-end="3444">Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Manager.</li></ul><h3 data-section-id="14esvje" data-start="3446" data-end="3462">Requirements</h3><ul data-start="3464" data-end="4545" data-is-last-node="" data-is-only-node=""><li data-section-id="jgjvhh" data-start="3464" data-end="3590">Minimum <strong data-start="3474" data-end="3501">2–4 years of experience</strong> in a Japanese restaurant, sushi restaurant, hotel, or similar food & beverage operation.</li><li data-section-id="q6zu9i" data-start="3591" data-end="3697">Previous experience as a <strong data-start="3618" data-end="3683">Kitchen Supervisor, Sous Chef, Chef de Partie, or Senior Chef</strong> is preferred.</li><li data-section-id="15m3724" data-start="3698" data-end="3760">Strong knowledge of Japanese cuisine and kitchen operations.</li><li data-section-id="gjtx9w" data-start="3761" data-end="3886">Good understanding of sushi, sashimi, Japanese sauces, rice preparation, seafood handling, and Japanese cooking techniques.</li><li data-section-id="1jv1hvr" data-start="3887" data-end="3973">Strong knowledge of food safety, hygiene, HACCP, and temperature-control procedures.</li><li data-section-id="m7ei5y" data-start="3974" data-end="4019">Good leadership and team-management skills.</li><li data-section-id="sfg4pz" data-start="4020" data-end="4074">Strong organizational and time-management abilities.</li><li data-section-id="ert2il" data-start="4075" data-end="4157">Ability to work effectively in a high-volume and fast-paced kitchen environment.</li><li data-section-id="ljzhhh" data-start="4158" data-end="4244">Excellent attention to detail, particularly regarding food quality and presentation.</li><li data-section-id="1tgvbr7" data-start="4245" data-end="4290">Good communication and coordination skills.</li><li data-section-id="14fy7h4" data-start="4291" data-end="4350">Ability to train and develop junior kitchen team members.</li><li data-section-id="l4fuqp" data-start="4351" data-end="4434">Culinary qualification or professional Japanese cuisine training is an advantage.</li><li data-section-id="av2em5" data-start="4435" data-end="4545" data-is-last-node="">Experience in <strong data-start="4451" data-end="4531">premium, casual dining, hotel, or high-volume Japanese restaurant operations</strong> is preferred.</li></ul>

POSITION OBJECTIVE The Shift Supervisor position is operational in nature and involves the supervision of team member activities on shift to ensure that standards around people, product, cleanliness, and Exceptional Guest Experience are fulfilled. <br/><br/>Key Responsibilities <br/>People Management <br/>- Leads by example and demonstrates the importance of treating every team member and guest with respect <br/>- Reacts immediately to issues requiring attention during the shift <br/>- Provides ongoing, specific direction to team members <br/>- Encourages an exciting and fun work environment while motivating team members to meet goals <br/>- Trains, orientates and monitors new team members <br/>- Reports to Store Manager on team member performance (positive or negative) <br/>- Assists in ensuring optimal team member coverage at all times and works various positions during busy periods to maintain optimal service levels through demonstrated floor leadership Hospitality Management <br/>- Leads by example to demonstrate that the guest is top priority and reinforces positive hospitality behaviors with team members <br/>- Responds to guest in a friendly manner while maintaining an appropriate sense of urgency <br/>- Responds to guest service complaints in a timely manner, resolving problems and turning potentially negative situations into positive situations Operations Management <br/>- Complies with and enforces all Tim Hortons operating standards <br/>- Ensures that all product and packaging is properly merchandised and stocked <br/>- Responsible for shift cash procedures <br/>- Maintains operational efficiency through use of the work schedule <br/>- Supervises team members to ensure primary and secondary duties are completed <br/>- Ensures all store policies are followed during the shift (e.g. cash policies, meal and break policies, food safety policies) <br/>- Keeps current on all new information (i.e., new product launched, promos and discount schemes) <br/>- Assists the Store Manager in driving sales and transactions during their shift <br/>- Completes all required shift documentation (e.g. records waste, mgr. walk thru, store checklist etc.) <br/>- Escalates to immediate superior any issues and or problems Health & Safety &nbsp; <br/>- Knows, understands and follows safe work practices and procedures <br/>- Uses or wears personal protective equipment or clothing as required <br/>- Reports all injuries/illness, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Store Manager or Area Manager <br/>- Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone <br/>- Ensures health and safety policies are followed during the shift including documentation and reporting of any work related injuries or accidents Cashiering <br/>- Supervises and ensures that technical equipment in the stores are in working condition. <br/>- Count money in the cash till at the beginning of the shifts to ensure that amount is correct and there is adequate change. <br/>- Receives payment by cash, credit cards, vouchers or automatic debits whenever required <br/>- Issues receipts, refunds, or change to the customers correctly whenever required <br/>- Maintains clean & orderly checkout areas <br/>

<h3 class="PDq2pG_selectionAnchorContainer" data-section-id="164ueu3" data-start="339" data-end="363">Key Responsibilities</h3><ul data-start="365" data-end="2721"><li data-section-id="l7m4ma" data-start="365" data-end="478">Prepare a variety of sushi items including <strong data-start="410" data-end="477">sushi rolls, maki, nigiri, sashimi, temaki, and specialty sushi</strong>.</li><li data-section-id="6x7zsl" data-start="479" data-end="563">Prepare and season sushi rice to the required consistency, temperature, and taste.</li><li data-section-id="kipawf" data-start="564" data-end="661">Select, clean, cut, fillet, and portion fresh fish and seafood according to required standards.</li><li data-section-id="kmqb02" data-start="662" data-end="753">Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.</li><li data-section-id="1xhd9ej" data-start="754" data-end="859">Prepare vegetables, garnishes, sauces, marinades, and other ingredients required for sushi preparation.</li><li data-section-id="w23wor" data-start="860" data-end="946">Complete daily <strong data-start="877" data-end="894">mise en place</strong> before service to ensure all ingredients are ready.</li><li data-section-id="l4vkm0" data-start="947" data-end="1042">Ensure sushi items are prepared according to standardized recipes and portion specifications.</li><li data-section-id="2zpkor" data-start="1043" data-end="1118">Maintain high standards of food presentation, plating, and visual appeal.</li><li data-section-id="1lhrghz" data-start="1119" data-end="1213">Monitor the freshness, quality, and condition of fish, seafood, rice, and other ingredients.</li><li data-section-id="ht0gsf" data-start="1214" data-end="1305">Follow proper seafood handling, storage, temperature-control, and food safety procedures.</li><li data-section-id="1trhrzw" data-start="1306" data-end="1413">Ensure all ingredients are properly labeled, dated, stored, and handled according to <strong data-start="1393" data-end="1401">FIFO</strong> procedures.</li><li data-section-id="wwpftq" data-start="1414" data-end="1495">Maintain strict hygiene and sanitation standards in the sushi preparation area.</li><li data-section-id="emrn1b" data-start="1496" data-end="1606">Keep sushi counters, preparation areas, knives, cutting boards, utensils, and equipment clean and sanitized.</li><li data-section-id="78ymf4" data-start="1607" data-end="1698">Minimize food waste through proper cutting, trimming, portioning, and storage techniques.</li><li data-section-id="1rv581r" data-start="1699" data-end="1798">Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.</li><li data-section-id="yj8bz8" data-start="1799" data-end="1904">Coordinate with the Kitchen Supervisor, Head Chef, and other kitchen sections to ensure smooth service.</li><li data-section-id="1tcs5qr" data-start="1905" data-end="1988">Ensure sushi orders are prepared accurately and within the required service time.</li><li data-section-id="1e1txca" data-start="1989" data-end="2083">Maintain consistency in taste, portion size, quality, and presentation during every service.</li><li data-section-id="1qo8fxi" data-start="2084" data-end="2187">Assist with developing and testing new sushi items, seasonal dishes, and menu specials when required.</li><li data-section-id="1x3mc6a" data-start="2188" data-end="2261">Follow HACCP, food safety, health, and safety regulations at all times.</li><li data-section-id="tlzqes" data-start="2262" data-end="2383">Train and guide Junior Sushi Chefs, Commis Chefs, and kitchen assistants on sushi preparation techniques when required.</li><li data-section-id="1xde287" data-start="2384" data-end="2450">Assist with opening and closing procedures of the sushi station.</li><li data-section-id="5lns8q" data-start="2451" data-end="2560">Report equipment problems, quality issues, and food safety concerns to the Kitchen Supervisor or Head Chef.</li><li data-section-id="1dvp5f8" data-start="2561" data-end="2628">Support other kitchen sections during busy periods when required.</li><li data-section-id="1jezzu6" data-start="2629" data-end="2721">Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Supervisor.</li></ul><h3 data-section-id="14esvje" data-start="2723" data-end="2739">Requirements</h3><ul data-start="2741" data-end="3668" data-is-last-node="" data-is-only-node=""><li data-section-id="1vwzx3l" data-start="2741" data-end="2848">Previous experience as a <strong data-start="2768" data-end="2782">Sushi Chef</strong> in a Japanese restaurant, hotel, or similar professional kitchen.</li><li data-section-id="1kphlam" data-start="2849" data-end="2925">Strong knowledge of <strong data-start="2871" data-end="2924">Japanese cuisine and sushi preparation techniques</strong>.</li><li data-section-id="zqf9qh" data-start="2926" data-end="2977">Excellent knife-handling and fish-cutting skills.</li><li data-section-id="ezjwd0" data-start="2978" data-end="3046">Good knowledge of sushi rice preparation and Japanese ingredients.</li><li data-section-id="1rmltqv" data-start="3047" data-end="3092">Experience handling fresh fish and seafood.</li><li data-section-id="jrb00f" data-start="3093" data-end="3166">Strong understanding of food hygiene, HACCP, and food safety standards.</li><li data-section-id="1imkqjk" data-start="3167" data-end="3231">Good knowledge of portion control and food wastage management.</li><li data-section-id="1tew9tr" data-start="3232" data-end="3292">Strong attention to detail, cleanliness, and presentation.</li><li data-section-id="1yqezk9" data-start="3293" data-end="3359">Ability to work efficiently in a fast-paced kitchen environment.</li><li data-section-id="v29pg0" data-start="3360" data-end="3401">Good teamwork and communication skills.</li><li data-section-id="i39w66" data-start="3402" data-end="3470">Ability to maintain consistent quality during high-volume service.</li><li data-section-id="1ezh6uy" data-start="3471" data-end="3560">Culinary qualification or professional Japanese cuisine/sushi training is an advantage.</li><li data-section-id="h8fspn" data-start="3561" data-end="3668" data-is-last-node="">Experience in <strong data-start="3577" data-end="3654">premium dining, hotel, high-volume, or international Japanese restaurants</strong> is preferred.</li></ul>

<div> POSITION OBJECTIVE </div> <div> A restaurant manager’s primary role is to manage and control the day to day restaurant operations </div><br/>Key Responsibilities<br/>- Ensure that FOH and BOH staffs are familiar with the day’s requirement.<br/>- Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards.<br/>- Responsible for coordination with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of entire aspects of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations.<br/>- Ensure that all staff is treated fairly and with commonly accepted courtesy.<br/>- Ensure that time tables, leave roasters and attendance registers are up-to-date.<br/>- Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list.<br/>- Ensure that all communications between restaurant and kitchen run smoothly.<br/>- Ensure that all purchased order have been delivered and stored.<br/>- Responsible for the Profit and loss statement of the restaurant.<br/>- Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors.<br/>- Managing the prompt efficient and courteous serving of food and beverage in the restaurant.<br/>- Schedules working hours of all Service staff, taking into consideration volume of expected business (Reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR.<br/>- Ensure that all staffs are under control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.<br/>- Ordering supplies and to ensure that all stocks are ordered to the correct quantities, quality and price.<br/>- Managing all administration procedure and ensure that all documents are sent to the appropriate accounts department immediately for processing.<br/>- Ensure that expenses are within budget limits.<br/>- Managing the Tips division.<br/>- Control and manage the monthly inventory.<br/>- Managing the day to day function of all restaurant employees, facilities, daily stock checks/stock takes and sales.<br/>- Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored<br/>- Managing the daily briefing with the staff to ensure smooth running of the service sequences<br/>- Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated.<br/>- Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant.<br/>- Generate weekly, monthly and quarterly reports on all aspects of the restaurant operations, including but not limited to budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc) Health, Safety and Security<br/>- Maintain the required standard of operational hygiene according to cleaning rotas at all times.<br/>- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.<br/>- Familiarize with emergency exits and evacuation procedures. Financial Management<br/>- To achieve the budget by monitoring and controlling&nbsp;the departmental&nbsp;operations, considering restaurant and expenditure.<br/>- On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementing corrective&nbsp;measures&nbsp;where necessary to produce positive business results. <br/>General:<br/>- Comply with the company's corporate code of conduct.<br/>- Familiarize yourself with the company values and model desired behaviors.<br/>- Perform tasks as directed by the Management in pursuit of the achievement of business goals.<br/>

<div> POSITION OBJECTIVE <br/> </div> <div> - The position is responsible to develop, deliver and communicate visual concepts and promote the brand, products and services in-store <br/> </div> <div> - Train and coach the store team to perform merchant based VP and manage the daily, weekly and seasonal VP tasks </div><br/>Key Responsibilities <br/>Brand Image - Ensure that the brand identity and presentation standards in both windows and in-store are achieved consistently by creating eye catching displays whilst incorporating commercial sales opportunities <br/>- Implements the brand specific visual merchandising standards <br/>- Coordinating store display in line with brand guidelines and strategy <br/>- Developing floor plans and maximize visual impact <br/>- Arranges merchandise, signage, fixtures and in-store layout guide <br/>- Taking Photograph in every changes done in the merchandise display <br/>- Make use of creative lighting for windows <br/>- Maximizing placement of new lines, re-merchandising the store when new trends build <br/>- Creates layout of the store according to its categories <br/>- Ensures proper merchandising of the items <br/>- Collect review and feedback of the merchandise Other Responsibilities <br/>- Working closely with the operations and brand management team to increase sales <br/>- Working with VM Manager and sales team to achieve commercial goals <br/>- Involve in Pre-Opening of the stores and timely visit to ensure that brand’s standard are properly implemented and followed <br/>- Conduct research of the current market trends and lifestyle <br/>

<p><strong>Objective:</strong></p><p>The position is responsible for assisting in category planning, vendor coordination, and inventory monitoring to help achieve gross margin goals and maintain a healthy sell-through rate of 60Percent or above.</p><p><strong>Key Responsibilities:</strong></p><p>Product Range Support:</p><ul><li>Assist in the development of brand strategy through research and analysis of target customers and market positioning.</li><li>Support category planning activities by analyzing performance, trends, and sales potential.</li><li>Contribute to the seasonal purchase strategy by leveraging reports and historical data shared by the planning/merchandising teams.</li><li>Participate in store grading to align product assortments across diverse store types (e.g., premium vs. value-focused).</li><li>Assist in developing procurement strategies for seasonal sales using historical product performance.</li><li>Support pricing decisions through competitive benchmarking and market intelligence.</li><li>Coordinate with principals and suppliers for procurement under the guidance of the Buyer.</li></ul><p>Order Management:</p><ul><li>Prepare and track procurement orders to ensure timely delivery in line with service level agreements and purchase plans.</li><li>Monitor in-transit inventory to ensure smooth stock movement from supplier to warehouse.</li></ul><p>Vendor Coordination:</p><ul><li>Support the Buyer in maintaining strong supplier relationships to ensure timely, cost-effective, and compliant deliveries.</li><li>Follow up on supplier performance, delivery timelines, and contractual adherence.</li></ul><p>Store & Visual Merchandising:</p><ul><li>Conduct store visits to monitor product displays and gather insights on product performance.</li><li>Visit competitor stores for benchmarking and trend inspiration.</li><li>Track stock levels and weeks of cover, raising alerts when stock adjustments are needed.</li><li>Collaborate with store staff to collect feedback on customer preferences and product performance.</li></ul><p>Market & Competition Awareness:</p><ul><li>Stay updated on fashion trends and evolving customer preferences in local and international markets.</li><li>Track competitor activities, product offerings, and pricing strategies to support informed buying decisions.</li></ul><p><strong>Desired Experience:</strong></p><ul><li>Minimum 2 years of experience in retail or merchandising, preferably within a fashion or lifestyle brand.</li><li>Proficient in MS Excel, PowerPoint, and basic ERP systems.</li><li>Understanding of product strategy, vendor coordination, range planning, and trend analysis.</li><li>Familiarity with market research, sales data interpretation, and forecasting techniques.</li><li>Bachelor’s degree in Fashion, Retail Management, or a related field from a recognized institution.</li></ul>

POSITION OBJECTIVE <br/>- The position is responsible in ensuring that all new employees are appraised during their first five months of probation (self-appraisals, reporting managers assessment endorsement on Appraisal form). <br/>- The position is responsible to ensure Job Scorecards are prepared and dispersed. <br/>- The position is responsible to provide assistance in induction of new joiners. <br/>- The position is responsible for follow up calls/e-mails to new joiners and implementation of a Buddy Program. <br/>Key Responsibilities Probation and Confirmation of new employees: <br/>- Monthly monitoring of employees based on the joining date and end of probation period. <br/>- Develop and maintain a probation confirmation list. <br/>- Ensure that the increment of all employees (subject to approval) after probation will take effect on his/her 6th month. <br/>- Ensure that the line managers e-mail the Performance Appraisal form to the employee for self appraisal and thereafter attend an arranged meeting with the employee and his/her reporting manager for the appraisal. <br/>Job Scorecards: <br/>- Ensure that all employees' Job Description is aligned with their respective Position or Job Title by ensuring that the Job Scorecard is prepared to define the position's role, accountability and KPIs. <br/>Induction Process: <br/>- Assist in induction of new employees and conduct joining formalities such as biometric registration, bank account forms, employee contracts and locations. <br/>Buddy Program: <br/>- Follow up calls/e-mails to new joiners within their first 6 months. <br/>- Implementation of a Buddy Program to assist new joiners within their first 3 months. <br/><br/>

<div> POSITION OBJECTIVE <br/> </div> <div> - The position is responsible to develop, deliver and communicate visual concepts and promote the brand, products and services in-store <br/> </div> <div> - Train and coach the store team to perform merchant based VP and manage the daily, weekly and seasonal VP tasks </div><br/>Key Responsibilities <br/>Brand Image - Ensure that the brand identity and presentation standards in both windows and in-store are achieved consistently by creating eye catching displays whilst incorporating commercial sales opportunities <br/>- Implements the brand specific visual merchandising standards <br/>- Coordinating store display in line with brand guidelines and strategy <br/>- Developing floor plans and maximize visual impact <br/>- Arranges merchandise, signage, fixtures and in-store layout guide <br/>- Taking Photograph in every changes done in the merchandise display <br/>- Make use of creative lighting for windows <br/>- Maximizing placement of new lines, re-merchandising the store when new trends build <br/>- Creates layout of the store according to its categories <br/>- Ensures proper merchandising of the items <br/>- Collect review and feedback of the merchandise Other Responsibilities <br/>- Working closely with the operations and brand management team to increase sales <br/>- Working with VM Manager and sales team to achieve commercial goals <br/>- Involve in Pre-Opening of the stores and timely visit to ensure that brand’s standard are properly implemented and followed <br/>- Conduct research of the current market trends and lifestyle <br/>

<p><strong>Position Objective:</strong></p><p><span Arial",sans-serif;font-size:10.0pt;">The Department Manager is responsible for overseeing the day-to-day operations of <strong>one department within a Big-Box format store</strong> that houses multiple departments. This role involves ensuring the smooth functioning of the department, driving sales, and maintaining key performance indicators (KPIs) aligned with the overall store objectives. The Department Manager also plays a crucial role in mentoring the team, ensuring high levels of customer satisfaction, and optimizing departmental performance through tracking and continuous improvement.</span></p><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Key Responsibility:</strong></span></p><p><span ><strong>Department Oversight & Operations</strong></span></p><ul><li><span >Oversee the overall performance of the assigned department within a large-format store, ensuring operational excellence.</span></li><li><span >Manage daily operations, ensuring adherence to company policies and standards across stock management, sales, and customer service.</span></li><li><span >Ensure the department consistently achieves key store KPIs, such as sales targets, conversion rates, customer satisfaction scores, and stock loss prevention.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Collaborate with other department managers and the Store Manager to ensure alignment with store-wide objectives.</span></li></ul><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Tracking & Reporting of KPIs</strong></span></p><ul><li><span Arial",sans-serif;font-size:10.0pt;">Track key KPIs for the department, regularly analyzing sales, stock levels, and staff productivity to ensure alignment with targets.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Provide regular reports on department performance to the Store Manager, highlighting areas of success and identifying opportunities for improvement.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Implement necessary adjustments to department processes based on KPI analysis to drive improvements and meet overall store objectives.</span></li></ul><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Visual Merchandising & Customer Experience</strong></span></p><ul><li><span Arial",sans-serif;font-size:10.0pt;">Ensure the department maintains <strong>high visual merchandising standards</strong>, creating an inviting shopping experience for customers.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Work closely with the visual merchandising team to adapt displays according to seasonal changes, promotions, and product launches.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Monitor customer interactions within the department, ensuring that the team delivers excellent service, responds to customer needs, and promotes loyalty programs.</span></li></ul><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Operational Efficiency & Inventory Management</strong></span></p><ul><li><span Arial",sans-serif;font-size:10.0pt;">Manage department inventory levels, ensuring product availability while minimizing stock losses and overstocking.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Regularly audit stock and coordinate with the store’s replenishment team to ensure timely refills and product rotation.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Handle department-specific operational tasks such as rostering, scheduling, and handling customer inquiries or grievances.</span></li></ul><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Security & Safety Compliance</strong></span></p><ul><li><span Arial",sans-serif;font-size:10.0pt;">Maintain a strong awareness of security within the department, taking proactive measures to minimize stock loss through theft or damage.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Ensure adherence to all store safety protocols, creating a secure environment for both staff and customers.</span></li></ul><p><span ><strong>Team Mentorship & Development</strong></span></p><ul><li><span >Lead, mentor, and develop the department team, ensuring they are equipped with the skills and support necessary to achieve their goals.</span></li><li><span >Conduct regular coaching and training sessions to improve team performance, focusing on customer service excellence, product knowledge, and operational efficiency.</span></li><li><span Arial",sans-serif;font-size:10.0pt;">Foster a positive team culture that encourages growth, collaboration, and high productivity within the department.</span></li></ul><p><span Arial",sans-serif;font-size:10.0pt;"><strong>Desired Experience:</strong></span></p><p><span Arial",sans-serif;font-size:10.0pt;">The ideal candidate should have <strong>3-4 years of experience</strong> in a retail environment, preferably in a <strong>big-box or large-format store</strong>. Strong leadership abilities, proven success in managing KPIs, and a talent for mentoring and developing teams are essential. Experience in inventory management and visual merchandising is highly desirable.</span></p>

<body> <table> <tbody> <tr> <td>POSITION OBJECTIVE <br />Represent the company’s high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking. <br />Key Responsibilities: <br />- To ensure the mise en place of the section is performed to the high standard required at all times <br />- To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs <br />- To maintain the highest standard of cleanliness and up-keep of equipment <br />- Confidently be able to run at least two sections in the kitchen <br />- Maintain good working relationships with your colleagues and all departments <br />- Fully understand opening and closing process and how to write and follow a prep list <br />- Complete understanding and demonstration of spec knowledge and portion control <br />- Cordinate and work with Chef de Partie and Commis Chef in every day operations.<span>&nbsp;</span></td> </tr> </tbody> </table> </body>