 Welcome the customers  Recommend product to customer  Provide service and get order from customer  Keep order and sanitation in the restaurant  Calculate and issue receipt to customer  Other task assigned by manager

- Take care of office and make sure there are cleaned and comfortable - Prepare cleaning materials and keep them safe - Other tasks assign be Manager

- Assist Chinese manager in communication (both oral and written) - Interpret from Chinese to Khmer or From Khmer to Chinese - Understanding related Chinese documents - Make reports and document creation - Document translation Interpreter for Manager - Other tasks assigned by the management

• Perform maintenance tasks as assigned and reports the progress to the Maintenance Supervisor; • Perform manual repairs when necessary (fixing locks, door, etc.); • Maintain operational equipment to make sure they are functional and cleaned according to standard requirement; • Install and modify the new and existing equipment; • Prepare maintenance report and submit to Supervisor; • Do the monthly check on the office and operational equipment; • Other tasks as assigned by Maintenance Supervisor.

- Training and development all crew member - Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times - Inventory management (Monthly and daily stock record and counting) - Sales forecasting with manager - Conduct and monitor of food safety and security for all employee - Maintain company’s policies and standard - Coaching, support and motivate crew member - Planning, Organizing, Controlling and managing to improve restaurant process and better performance - Oversee and ensure that crew member provide great service, great product quality and clean restaurant - Work with restaurant manager to find strategies to increase daily sales and staff performance - Other tasks assign by restaurant manager and operation manager.

Reports to - The HR Officer reports directly to the owner of TS Concept (CAMBODIA) Co., ltd. Main duties * Employee - Update job requirements and job descriptions for all positions. - Assist department managers with interviewing candidates, recruitment process and performance monitoring. - Assist department managers and supervisors with monthly staff schedules. - Assist department managers with the development of training programs. - Manage staff payroll and other staff payment. - Maintain individual personnel files (including job descriptions, performance, salary reviews, disciplinary notices, and other pertinent information) - Report all employee inquiries to the Company. - Make monthly time clock system report, assess daily attendance. - Maintain individual employee records for sick – personal and annual leave. - Support department managers with scheduling annual leave. - Process official HR letters, certificates, staff awards, warning letters, termination and other letters requested by Ministry in Khmer and English. - Organize team building and sport activities, staff party, staff birthday and other activities. - Manage staff uniform, including quotation and quality issues. - Maintain management guidelines by preparing, updating, and recommending human resource policies and procedures. * Compliance - Work with Ministry of Labour and Vocational Training for staff movement report and any update required by Ministry. - Work with Ministry of Interior, Security and safety related to Guard training and any update required by Ministry. - Work closely with all department managers for any issue by Sangkat to find solution in priority period. - National Social Security Fund, included monthly Payment, Reporting, and any claim back for employee. * Packaging stock - Prepare weekly packaging requirements for The Shop branches. - Work with Finance department to survey for new supplier with competition quotation. - Make monthly packaging report and reorder to fill the stock levels. - Maintain Office supply. - Maintain first Aid supply.

Restaurant Level Operations, Customer Service and Food Safety •Be responsible for overall store operations •Oversees staffing of kitchen, counter and dining area •Interact with internal and external custoemrs to build positive relationship •Maintain excellent level of QSC at any given period of time •Maintain health, safety procedures and sanitation levels at any given period of time •Monitor procedures of food preparations and presentations •Increase customer visits by consistently providing excellent QSC •Problem handling and coping with unexpected daily tasks •Investigate and resolve complaints regarding food quality, service and cleanliness •Work long hours that usually include evenings, holidays and weekdays Restaurant Sales Achievement •Achieve sales target •Prepare in-store action plan for achieving sales target •Effectively implement plans on ways how to improve sales performance •Conduct local store marketing to achieve sales target. People •Lead, manage, develop and motivate restaurant team members to achieve sales •Motivate staffs by recognizing good performance within the team •Retain people and minimize turnover by addressing immediate concerns •Effectively communicate and disseminate information to restaurant team member •Train, coach and monitor team member to achieve good performance •Supervise workers and plans staffs schedules and special holiday requests •Direct staffs training programs, resolve problem •Evaluate employees’ performance, keep good performers and improve challenge staffs •Conduct performance of all managers. Store Controllable/Finance Management •Prepare daily/weekly and monthly reports •Check and monitor the standard procedures in the store especially in the kitchen area •Conduct spot checking on wastage logging and spoilage •Spot checking of cashier standards •Count and manage stocks properly •Monitor working hours of staffs and keep track of overtime hours •Double check security procedures both front and back of the house.

- o Responsible for daily sales activities o Promote the products and after sales services o Prepare the products display, included pricing, packaging and stock o Prepare daily and weekly sales report to sales manager regarding sales problems, and customer complaints o Survey customer’s behaviors and satisfaction to sales team o Follow up customer’s need, deliver product to customers and confirm them on payment o Perform other activities and tasks assigned by the Supervisor or Head department o Strong communication, negotiation and interpersonal skills.

• Train new and existing staffs about all beverage products and recipes; • Exceptionally follow the correct skills in making coffee and other drinks; • Demonstrate the use of all equipment/machine to staffs; • Lead and set as a good model to all TLJ team members, especially the barista in each store; • Provide consistent coaching to barista to continuously improve coffee and beverage quality; • Consistently check the quality of coffee and the speed in making coffee; • Be able to develop and identify expert Barista for each store, for each shift; • Improve customer service of all the stores, through quality coffee/beverages; • Make sure that staffs/barista are well groomed and presentable at all times; • Work with management team in achieving sales target through quality coffee at all times; • Help to implement suggestive selling of coffee/beverages through the barista's expertise in order to increase TLJ store’s beverage sales; • Support in implementing promotional activities in effective suggestive selling(drinks); • Create new drink recipes on a quarterly basis; • Support on store openings; • Support other team member in doing tasks, if there is an urgent need; • Record and compile customer comments and suggestions with regards to coffee/drinks quality; • Analyze, prepare action plans and implement; • Prepare monthly report on the training and coaching sessions provided; • Prepare monthly schedule of task and activities; • Other tasks as assigned by Head of Operations.

•Assist the Chef de Parties in preparing, cooking all kinds of food; •Ensure the food prepared are cooked following the correct standard and recipe; •Supervise and train all staffs to provide high quality of food to meet the brand standard; •Ensure all staffs have high standards of food hygiene and follow the rules of health and safety; •Always keep the kitchen area clean and tidy at all times; •Other tasks as assigned by Manager.

•​ណែនាំបញ្ជីមុខម្ហូបជូនភ្ញៀវ និងឆ្លើយសំនួរដែលទាក់ទងនឹងមុខម្ហូប ភេសជ្ជៈ ធ្វើការណែនាំមុខម្ហូបនៅពេលដែលភ្ញៀវត្រូវការ •ទទួលរាល់ការកម្មង់របស់ភ្ញៀវ វាយបញ្ជូនចូលទៅអោយចុងភៅ និងទទួលប្រាក់ពីភ្ញៀវ •តាមដានភ្ញៀវដើម្បីធានាឲ្យបានថា ភ្ញៀវបានពិសារអាហារដោយសេចក្ដីរីករាយ និងចាត់វិធានការដើម្បីកែសម្រួលកំហុសប្រសិនបើមានកើតឡើង •សំអាតតុបន្ទាប់ពីភ្ញៀវបានបរិភោគរួចរាល់

• Be responsible for setting up and implement company’s policy and procedure, rule and regulations; • Keep track and monitoring of all HR programs that have been implemented; • Manage recruitment, training and compensations & benefits team; • Assist in recruitment of all back office staffs and store management team; • Create, maintain and update HR control record methods; • Work in collaboration with all department heads for staff requirement forecast and succession planning; • Conduct wage surveys within labor market to determine competitive wage rate; • Develop employer-employee relationship and team building; • Assist HRM in preparing HR strategies and budget plan; • Assist in conducting yearly performance appraisals; • Manage global HR issues; • Advice management on the current development of Cambodian Labor Law and any changes that may affect human resources’ operations; • Prepare weekly and monthly report for Manager; • Other tasks as assigned by HRM.

1. Manage daily retail operations and store related matters such as product knowledge, sales and service management, staff supervision and motivation, hiring and retention of staffs, and monitor completion of daily task list. 2. Leading the retail team in developing and executing strategic and tactical plans to achieve established goals. 3. Responsible for the budget and P&L of the retail outlets business, increase sales and profitability across all the assigned outlets, analyzing sales figures, interpret and maintaining awareness of market trends in the retail industry and forecasting future sales and inventory levels to maximize profit and minimizes cost. 4. Liaise with Marketing Department in planning and implementing promotions and events in retail outlets. 5. Plan and organize the opening of potential new outlets. 6. Optimize the assortment of product merchandising and display in all outlets. 7. Monitoring performance against agreed Key Performance Indicators (KPIs). 8. Counseling, guiding and motivating teams in SOPs and improving team members’ competencies in relation to their roles and responsibilities. 9. Maintains the stability and reputation of the store by complying with legal requirements. 10. Maintain inventory by implementing purchasing plans and staying in contact with vendors. 11. Manage all controllable costs to keep operations profitable. 12. Responsible for routine stock maintenance tasks, to manage and monitor physical stock quantity are matching. 13. Perform any other duties assigned by the superior.

Responsibilities: Combining the creation of great food with planning and day-to-day management, the role is both creative and challenging. The chef ensures that the kitchen operates efficiently while maintaining highest standards and consistency for every plate that is served. The chef proposes specials, lunches and other culinary initiatives. He is responsible for the performance, quality standards and health and safety of the kitchen and the food it produces. He also ensures the efficient and profitable use of staff and resources and ensures, together with his team, that Hops Craft Beer Garden’s food is some of the best in town. In particular, the chef is required to • Create, plan and co-ordinate dishes and menus • Constantly improve the taste and quality of all food served • Ensure consistency • Set operating goals and objectives and increase staff performance • Prepare and implement standard operating procedures • Organize and monitor staff schedules and update employee records • Monitor adherence to health, safety and hygiene standards in kitchen • Oversee preparation, quantities and presentation of all food items • Acquire and negotiate with suppliers • Determine and execute operating improvements • General quality control in the kitchen • Manage food preparation for events and caterings • Ensure correct and hygienic storage of supplies • Keep current with modern trends in the international restaurant industry You are competent in • Decision-making • Problem analysis and problem-solving • Planning and organizing • Resource management • Communication • Quality control and hygiene • Teamwork and team leadership • Stress tolerance, calm and the understanding of local sensibilities • Experimenting with new culinary ideas

- ត្រូវចេះមើលថែ និងចាត់ចែងឡានអោយមានរបៀបរាបរយ - ជូនមេទៅតាមកន្លែងដែលបានដាក់ចុះ(ក្នុងម៉ោងធ្វើការ) - សម្អាត និងធានាអោយបានថា ឡានមានអនាម័យ និងមានខ្លិនល្អជានិច្ច - មានភាពឆ្លាតវៃក្នុងការបើកបរ ដើម្បីអោយទាន់ពេលវេលា