- 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.

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.

We are currently seeking experienced and qualified candidates for the position of Maintenance Manager. Position summary: The Maintenance Manager [MM] is responsible for maintaining and repairing all The Shop’s facilities [all buildings inside and outside, equipment inside] and ensures they are kept in a safe and efficient operating condition at all times. The MM is helped by the Maintenance Assistants [MA]. Job description (not limited to) • The Maintenance Manager is in charge the update of: (i) Inventory List of Equipment, (ii) Inventory List of Available Tools, (iii) Maintenance Record and Plan (iv) Track record of maintenance to important equipment (v) Weekly report of maintenance expenses • Identifies areas of improvement and additional work in all branches. Complete the Maintenance Record and Plan. • Carries out the works according to the Maintenance Record and Plan. ( If necessary external help can be requested ) • Organize schedule for preventive and predictive maintenance tasks, including inspections; • Effectively communicate with the assistant maintenance, all branches managers and GM; • Manage maintenance activities to ensure contractual guarantees are met; • Assist in keeping consumption costs (lights, electricity, gas, etc.) to a minimum. Prepare a plan to make this happen and discuss with GM • Provides a detailed Weekly Maintenance report to the GM; • Ensure all work is completed promptly, efficiently and safely and in compliance with The Shop’s standards. • Follow safety rules and ensure all workers follow all applicable procedures, policies and regulatory requirements. • Investigate and follow-up on safety incidents including employee accidents and near misses. • Does Research for new equipment; • Train the Maintenance Assistant; • Complete other tasks as requested by the direction.

Big Apple Donuts & Coffee was established in 2007 and is one of the leading and fastest growing retail chain of premium quality donuts in Asia. With more than 60 outlets in Malaysia and Thailand, Cambodia finally will have to experience the unique concept with wide range of freshly baked donuts and beverages. We are looking for dynamic and dedicated individuals to join us.

ក្រុមហ៊ុនយើងខ្ញុំកំពុងត្រូវការបុគ្គលិកជាច្រើននាក់ សម្រាប់ព័ត៌មានបន្ថែមសូមទំនាក់ទំនងមកកាន់ទូរស័ព្ទលេខ៖ ​093​98​0555 ឬ 093​357​555

• 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.

Main Duties and Responsibilities: • Coordinate, lead and monitor all procedures for food safety, general hygiene and service quality of Phnom Penh and Siem Reap facility. • Responsible for regular communication to GM and periodic reporting to Gate Gourmet Regional Quality Manager (RQM) as per separate instruction given by the RQM. • Reporting of possible threats (food poisoning) to GM. • Ownership and analysis of all relevant QA Key Performance Indicator’s and drive improvements across the business. • Provide monthly audit report of unit to General Manager • Be an Advisory service for QA and hygiene questions (Advise, promote and instruct relevant personnel at units of practical implementation of Gate Gourmet Global Food Safety & Quality standards, policies and procedure, including monitoring routines) • Coordinate/perform training activities in units to ensure compliance with Gate Gourmet Standards (i.e. in food safety, general hygiene and service quality); Maintain up-to-date hygiene guidelines and procedures and provide training to staff. • Manage all QA communication, testing activities (external lab & in-house lab) and record keeping systems (for example: contact to local Health authorities and Micro lab, coordinate food sampling and dispatch as well as result and feedback to lab) • Regular Hygiene inspection of unit according to Gate Gourmet’s Audit Procedures. • Coordinate outsourced services such as all pest control measures and general cleaning questions (outside cleaners, internal) • Responsible for QA department budget • Audit external suppliers if necessary • Leading customer complaint investigations and implementing new processes if required • Participate in Safety Committee and a certified First Aider • Engage with all colleagues to drive improvements across the business (lead by example) • Implement hygiene improvement projects; Participate in ad-hoc special projects as assigned by the General Manager

As Executive Chef, you are fully responsible for the production of excellent quality food throughout the production units, and the guidance of a high quality kitchen, pastry and bakery team. Based in Tuol Kork, Phnom Penh, he/she will oversee the operational management of the production and give guidance to a team of 30+ staff in 3 The Shop branches. He/she is supported by a head chef and supervisors, and reports to the general manager. Specifically, the Executive Chef will perform the following tasks to the highest standards: 1. Production, Product Development and Product Quality • Together with head, sous-chef and kitchen supervisors, coordinate and supervise all production of high quality food in all branches and production units • Together with the hygiene supervisor, maintain the highest standards of food safety and hygiene • Develop new products and create menus that fit well with The Shop’s identity and operations • Establish presentation technique and quality standards • Update our standardized production recipes where and when necessary • Oversee special catering events 2. Planning, Admin, Organisation • Plan and organize teams, manage HR schedules • Manage operations and waste management • Control costs without compromising standards, improving financial targets • Forecast food consumption and manage stock (min/max levels) • Manage the purchasing Master list and negotiate prices with (new) suppliers 3. HR management and staff development • Recruit, manage, train and develop the production team • Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events • Manage staff performance issues in compliance with company policies and procedure • Maintain positive teamwork and motivate staff • Resolve any issues that may arise in the production among team members • Daily supervision of kitchen/bakery/pastry personnel 4. Customer and supplier relations • Develop positive customer relations through proactive interaction with guests • Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner • Maintain and develop good relationships with suppliers

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

បើកបរឡានដឹកទំនិញប្រភេទ មួយតោនកន្លះ

- 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.

• ធ្វើការផលិតអាហារទៅតាមស្តង់ដារ មូលដ្ឋាន និង ទទួលបានការបណ្តុះបណ្តាលលើជំនាញបច្ចេកទេស ផ្សេងៗដូចជាការរៀបចំគ្រឿងផ្សំ (Mis-en-Place) ការរៀនពីរបៀបចិតបន្លែ។ល។ • ប្រកាន់ខ្ជាប់ទៅតាមស្តង់ដារអនាម័យ សុវត្ថិភាពស្របតាមស្តង់ដារកំណត់ • ធានាថាសំភារៈ ឧបករណ៍ប្រើប្រាស់ក្នុងផ្ទះបាយមានអនាម័យ ដោយត្រូវធ្វើការជួយសំអាតជារៀងរាល់ថ្ងៃ និងធ្វើការរៀបចំទុកដាក់អោយបានត្រឹមត្រូវ • ចូលរួមជួយសំអាត និងថែរក្សាអនាម័យនៅក្នុងបរិវេណកាងារ បន្ទប់ត្រជាក់ បន្ទប់កក ទូរទឹកកក និង ទូរបង្កក • ធ្វើការរៀបចំស្តុកអោយបានត្រឹមត្រូវតាមការណែនាំរបស់ប្រធាន • គោរពទៅតាមគោលនយោបាយ នីតិវិធីផ្សេងៗទាំងនៅក្នុងផ្នែកផ្ទះបាយកណ្តាល និងក្នុងក្រុមហ៊ុន • ទំនួលខុសត្រូវផ្សេងៗទៀតដែលបានរៀបចំដោយប្រធានគ្រប់គ្រងផ្ទាល់។

• Responsible to ensure the organization has optimal levels of stock by monitor the reorder points and initiates action to replenish stock and to avoid overstocks items. • Receive the request (mark and check date in and expire of product, by using FIFO method) and confirm receiving to airlines. • Perform regularly check physical count of inventory, reconciles actual stock count to Computer-generated reports and ability to resolve any discrepancies. • Provide and submit inventory reports to senior management. • Receive order from site, place order to store keeper • Ensure orders are timely processed and delivered to site/clients • Prepare monthly Inventory report detailing inventory optimal stock level, Inventory volume, action plans, discrepancies, etc for submission to Superior & Management • Assist to do daily beverage report. • Fulfill any other duties as and when assigned by the superior/Management

• Be responsible for the proper costing of all F&B items of the company and suppliers; • Record daily transfer in/out, spoilage, etc. into the system; • Monthly calculate the costing; • Analyze any decrease or increase of cost comparing to previous month and standard; • Prepare PO in system; • Prepare shipment in system; • Check SMR report from warehouse and production place; • Update price while having new item purchased from supplier or new menu; • Maintain and update price of all recipes & menus (keep it update every 3 months); • Observe stock/inventory on a monthly basis; • Consolidate transaction of inventory item and close inventory report; • Close costing report transaction; • Reconcile and close P&L; • Review cost of sales report submitted by all stores; • Other tasks as assigned by Accounting Supervisor.

HR Intern will support on administrative tasks, project coordination, data preparation, and other relevant tasks of HR team.