Key Job Responsibilities

• Operational Management: Supervising daily operations, opening/closing procedures, and ensuring the kitchen and front-of-house (FOH) run efficiently.
• Customer Service Excellence: Handling customer complaints, ensuring a positive dining experience, and improving service quality.
• Staff Management: Recruiting, training, scheduling, and mentoring team members to achieve high service standards.
• Inventory & Cost Control: Managing inventory levels, ordering stock, handling supplier relationships, and controlling waste to maximize profitability.
• Safety & Hygiene: Ensuring strict adherence to Malaysian food safety, health, and hygiene standards.

Requirements

• Experience: Proven experience as a restaurant manager or assistant manager, preferably in a fast-paced or casual dining environment.
• Leadership Skills: Ability to lead, motivate, and manage a diverse team.
• Communication: Proficiency in English and Mandarin is often required for Chinese-style dining in Malaysia, with Malay as an advantage.
• Operational Knowledge: Strong understanding of F&B inventory management, POS systems, and food safety regulations.
• Problem-Solving: Ability to remain calm and resolve issues in a high-pressure, fast-paced environment.