Outlet Incharge

Job Description – In-Charge, Kona Café
Position Title: In-Charge, Kona Café
Position Overview
The In-Charge, Kona Café is responsible for overseeing the daily operations of the café, ensuring smooth service delivery, maintaining high product quality, and delivering exceptional guest experiences. This role requires strong leadership, attention to detail, and the ability to manage staff, inventory, and customer satisfaction while upholding the standards of the hospitality industry.
Key Responsibilities
Guest Service & Experience
- Ensure every guest receives prompt, professional, and friendly service.
- Handle guest inquiries, special requests, and complaints effectively.
- Maintain a welcoming ambiance in the café at all times.
Operational Management
- Oversee day-to-day café operations, ensuring proper service flow and cleanliness.
- Monitor table setup, hygiene standards, and café presentation.
- Ensure compliance with food safety and sanitation guidelines.
- Coordinate with kitchen and service teams for order accuracy and timely delivery.
Staff Supervision & Training
- Lead, supervise, and motivate café staff to deliver high-quality service.
- Assign daily tasks and duty rosters.
- Conduct on-the-job training for new team members.
- Monitor staff grooming and adherence to service standards.
Inventory & Cost Control
- Manage stock levels of beverages, bakery items, and café supplies.
- Conduct daily/weekly stock checks and place requisitions as needed.
- Minimize wastage through proper portion control and handling procedures.
- Support the F&B Manager in controlling operational costs.
Sales & Revenue Management
- Promote café specials, seasonal items, and ongoing promotions.
- Ensure accurate billing and cash handling.
- Monitor sales performance and provide feedback for improvement.
Coordination & Reporting
- Work closely with the F&B and kitchen teams to maintain smooth operations.
- Prepare daily sales reports, staff attendance, and inventory updates.
Qualifications & Requirements
- Bachelor’s degree in Hospitality Management or related field preferred.
- Minimum 2–3 years’ experience in café or restaurant operations, including supervisory roles.
- Strong leadership, communication, and interpersonal skills.
- Excellent knowledge of café products, coffee brewing, and service standards.
- Ability to work in a fast-paced environment and handle pressure.
- Proficiency in POS systems and basic computer applications.