MANAGER

1. Oversee daily operations of the seafood business, including inventory management, stock handling, quality control of seafood products and order fulfilment.

2. Manage and supervise team members, conduct on‑the‑job training, monitor work performance and resolve staff‑related matters.

3. Ensure compliance with food safety, cold‑chain storage and hygiene regulations. Carry out regular checks on product freshness and warehouse conditions.

4. Liaise with suppliers, handle purchase orders, monitor stock levels and control product cost to minimise wastage.

5. Communicate with customers, process customer enquiries, handle complaints and maintain good customer relationships.

6. Coordinate order processing, delivery arrangement and documentation for seafood sales and distribution.

7. Prepare operational reports, track sales performance and support business planning.

Requirements

1. Minimum 2‑3 years of relevant working experience in seafood / food trading or operations management.

2. Good knowledge of food safety, cold‑chain storage and seafood product handling.

3. Strong team management, communication and problem‑solving skills.

4. Able to work rotating shifts including weekends and public holidays.

5. Proficient in spoken and written English, with basic computer skills.

6. Customer‑oriented, responsible and able to work under pressure.