General Manager (Charity Business)
Michael Page
Date: 8 hours ago
City: Johor Bahru
Contract type: Full time
- Creating meaningful impact beyond business results
- Join a mission-led organisation with broad executive exposure.
Our client is a purpose-oriented charitable organisation that has been making a meaningful difference in the lives of elderly, underprivileged and vulnerable communities in Johor.
Job Description
- Develop and implement strategic plans to achieve organisational goals within the healthcare department.
- Oversee daily operations and ensure efficient resource allocation.
- Build and maintain strong relationships with stakeholders, clients, and partners.
- Monitor financial performance and ensure profitability targets are met.
- Guide, mentor, and manage a team to achieve departmental goals.
- Ensure compliance with industry standards and regulatory requirements.
- Identify and explore new business opportunities to drive growth.
- Prepare and present performance reports to senior management.
- Proven experience in operations, general management, healthcare, social services, non-profit organisations, or related sectors
- Strong financial and business management capabilities
- Experience managing diverse teams and multiple stakeholders
- Excellent relationship-building and communication skills
- Passion for community service and social impact
- Fluency in Mandarin is mandatory
- Annual salary up to RM220,000
- High visibility to the business
- Based in Johor
Contact
Quote job ref: JN-072026-7065695
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Additional Information
Job Number26074609
Job CategoryFood and Beverage & Culinary
Location05-01A Menara SKS Jalan Storey, Johor Bahru, Malaysia, Malaysia, 80300
ScheduleFull Time
Located Remotely?N
Position Type Management
職位概述
入門級管理職位，專注於成功實現廚房日常目標。協助領導工作人員，同時親自協助廚房的所有環節，包括食品製作、採購和廚房衛生。該職位有助於確保客人和員工的滿意度，同時維持經營預算。
求職者個人資料
教育和經驗要求
高中文憑或高中同等學歷 (GED)；4 年廚房、餐飲或相關專業領域工作經驗。
或者
在經認可的大學取得烹飪術、酒店和餐廳管理或相關專業的兩年制學位；2 年廚房、餐飲或相關專業領域工作經驗。
核心工作活動
確保滿足烹飪標準和責任
維護食品處理和衛生標準。
在高峰時段履行烹飪和廚房相關員工的所有職責。
監督烹飪食品的製作和準備。
確保員工保持工作區域清潔衛生。
與餐廳和宴會部門合作，協調事件和膳食的服務及時間安排。
遵守防損政策和程序。
努力改善服務表現。
向員工傳達需要關注的方面，並跟進以確保理解。
領導輪班，同時根據要求的規格親自製作食品並執行請求。
定期準備和烹飪或為特殊客人或場合準備和烹飪各種類型的食品。
監督和協調備餐廚師和工作人員的活動。
檢查生熟食品的品質，確保符合標準。
協助確定應如何呈現菜肴，並進行裝飾性美食展示。
支持烹飪團隊的活動
監督日常輪班運作。
確保所有員工擁有適當的用品、設備和制服。
監督人員編制，確保賓客服務、運營需求和財務目標均得以滿足。
確保完成分配的職責。
參與員工績效評估流程，並根據需要給予回饋。
處理員工問題和疑慮。
根據每個職位的工作描述，傳達績效預期。...
