to oversee all aspects of our dining operations. The successful candidate will ensure exceptional customer service, efficient operations, and profitability across the restaurant, bar, and banquet areas.
Key Responsibilities:
Plan, organize, and oversee daily F&B operations.
Develop menus and pricing strategies in collaboration with the Head Chef.
Monitor service quality and ensure compliance with food safety regulations.
Manage budgets, cost control, and supplier relationships.
Recruit, train, and motivate F&B team members.
Handle guest feedback and resolve service issues promptly.
Requirements:
Diploma or Degree in Hospitality or F&B Management.
Minimum 3-5 years of F&B leadership experience.
Excellent communication, leadership, and organizational skills.
Strong understanding of food hygiene and service standards.
Job Types: Full-time, Permanent
Pay: RM5,000.00 per month
Benefits:
Opportunities for promotion
Professional development
Work Location: In person
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