Job Description

• Minimum 3+ years of hands-on work experience as a Bar/Restaurant Chain Manager, Hospitality Manager, or similar role, with handling 5-10 outlets together at the same time.
• Strong leadership and management skills, with the ability to motivate and develop a team.
• Diploma or degree in Business Administration or hospitality management.
• Proficiency in Microsoft Office and POS systems.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Ability to attend to customer inquiries, and complaints and answer all questions regarding the Restaurant\'s food, beverage, facilities, and services.
• Organize and supervise shifts.
• Estimate future needs for goods, kitchen utensils, and cleaning products.
• Control operational costs and create measures to cut waste.
• Always ensure food quality is as per restaurant\'s standard.
• Accountable for the sales performance of the restaurant(s).
• Train new and current F&B staff on proper customer service practices.
• Ensures compliance with food safety, hygiene, and sanitation standards according to statutory guidelines.
• Ensure compliance with all licensing requirements.
• Work closely and constantly communicate effectively with all relevant departments to ensure the smooth running of the outlet operations.
• Perform other duties as assigned by the superior and Group Managing Director.

Benefits

• 6 days work.
• EPF/SOCSO/PCB
• Annual Leave

• Allowance Provided

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