SHAHRUL YAZID MOHD ZAIBIDIN

Operations Management

• Supervise and work with ground team to prepare each day activity and ensure that pre-prepped back-up supplies are always readily available
• Implement strategies (advertising, promotions, reward system, suggestive selling) to meet or improve financial performance
• Drive targets for Sales Revenue, Cost Management initiatives and monitors closely whether these targets are met
• Analyze past financial, sales profit to spot trends and threats
• Prepare monthly budgets for costs of food, staff, operations based on past data
• Identify operational bottlenecks and suggest solutions for improvement
• Enforce proper cashier and administrative systems which include daily cashiering, petty cash systems, staff working hours/payroll processing, filing of invoices, delivery notes and daily taking
• Deal with customers’ complaints
• Create reports for Senior Management
• Any other tasks as and when assigned by Senior Management

Manage Budget, Profit & Loss Accountability

• Maximise cost-efficiencies and optimising profits in P&L Line items (especially related to Food & Paper Costs, Labour, Occupancy, Repair & Maintenance Costs)
• Commit to attaining Area / Store Operating Profit Margin
• Contribute to the planning and monitoring of the Area/ Store’s Operating budget

Maintain Health & Safety Standards

• Maintain high standard of hygiene and cleanliness on both personal and operational level
• Ensure the staff always follow workplace safety regulations
• Compliance to the hygiene, health and food safety standards as expected and directed by the Company

Human Capital Management

• Provide emotional and technical support to outlet supervisor / staff in order to build up motivation and morale
• Responsible for the Area��s service staff and implement service standards and workflow procedures
• Retain good staff count allocated to the specific store
• Adopt and inculcate the Customer First mindset in all staff

Purpose of Job

Provide procurement and administrative support to the unit through close liaison with operations team, contracted suppliers/vendors and key stakeholders engaged by YRI.

Major Duties and Responsibilities

- Support Manager, Kitchen/Bakery Administration in ensuring the efficient management of Kitchen/Bakery enterprise system. This includes timely and accurate indentation and receiving of supplies in the system for daily meals production.

- Responsible for all Kitchen/Bakery administration matters including timely submission of documents to Finance for monthly billing, facilitate annual licensing for Kitchens and Bakery, coordinate key meetings with stakeholders and other related scope of work.

- Responsible for purchasing various office supplies and making over all arrangements for the effective running of the Kitchen/Bakery unit.

- Ensure NETS transaction in Cluster Cafeteria are accounted for.

- Track and gather specification from Ops unit for all ration/supplies tenders. Support procurement process and ensure tender processes are reviewed and renewed in a timely manner.

- Support effective contract management through monitoring, evaluating and improving supplier performance. This includes ensuring timely submission of security clearance for all suppliers/vendors.

- Conduct mitigation measures with suppliers for non-compliance or breach of contract. Assess suppliers' performance for contract extension.

- Undertake projects as part of requirements or process improvement for Kitchen/Bakery unit.

- On-Site Vendor Visit for surprise audit.

Market sensing across abroad to Malaysia (Johor Bahru) for Operation requirement such as bread spread and packaging (bread and cookies).

Other Duties

- Perform any other duties assigned by Manager, Kitchen/Bakery Administration.

• Responsible for staff discipline and operational efficiency of day-to-day meal supply to Patient ward
• Project the sales and labor for each events
• Develops, implements and encourages the behavioural based safety culture in the organization through safe job observations and client's inspections
• Record QHSE key performance indicators on a monthly basis and issue reports as necessary
• Develops, facilitates and reviews QHSE risk assessments for routine and non-routine activities in consultation with the operations team and HQ Quality Assurance Manager
• To monitor and provide constructive feedback on the quality and consistency of food product
• Conducts annual performance evaluations of staff
• Plans and oversees services for special events and banquets
• Exercises administrative control and coordination of all operations including staffing, training, scheduling, ordering, inventory control, equipment, facility maintenance and cleaning.

• Handling events and pleasant dining experience
• Ensure smooth operation
• Project the sales and labor for each events.

• Handling restaurant profit and loss
• Managing staff training and promotion
• Provide exceptional delivery experience.

• Lead the concession team to achieve financial, operational, customer and people targets hereby building SATs Delaware's brand reputation
• Ensure training and development of the team is delivered in line with company standards, while maintaining a safe and respectful working environment
• Ensure the concessions operation adhere to all legislative regulations, standards and codes of practice and SATs Delaware North processes and policies are communicated, understood and implemented
• Been deployed as QA at SFI for SAF during covic period.

• Ensure quality and safe food been packed for Patient Meal
• Oversee In-house functions
• Oversee food servers schedule and operation
• Assist In-house QHSE officer, during audit
• Ensuring all staffs follow Food Hygiene Standard(FSMS)
• Ensure submission of monthly billings on time
• Liaison Halal Officer for Healthcare
• Been Assigned as Sing Health Cross Institution Infection Control(CIIC) Audit Group.

• Responsible for the catering of food for Prison Staffs and Inmates
• Responsible for the safe custody and discipline of all Inmates employed in the Cluster Kitchen
• Review of the Profit and Loss
• (PNL)
• Involve in the Work Health Safety Committee
• Leading the team towards HACCP
• Liaison Halal Officer for Cluster B kitchen
• Oversee the work flow of the operation of food for the consumption of the Prison staffs and Inmates.

• Overall In-charge of the branch
• Oversee a few restaurants
• Planning and Organizing for the store sales target
• Acting Area Manager when the Area Coach away
• Assessing performance of staffs
• Train new Trainee Mgr
• In-house Trainer ( ACTA).