Job Description

Key Responsibilities:

Operational Management

Oversee daily restaurant operations to ensure smooth service flow. Maintain high standards of food quality, hygiene, and safety. Monitor inventory levels, manage ordering, receiving, and stock control. Ensure compliance with SOPs, HACCP/food safety guidelines, and company policies.

People & Team Leadership

Lead, train, schedule, and motivate front-of-house and back-of-house teams. Conduct staff performance reviews and support staff development. Foster a positive, health-conscious, and teamwork-driven culture.

Customer Experience

Ensure excellent customer service and quick issue resolution. Build strong relationships with regular guests and promote brand loyalty. Handle customer feedback professionally and implement improvements.

Business & Financial Performance

Assist in achieving sales targets and operational KPIs. Monitor cost control including labour, wastage, and food cost percentages. Support marketing initiatives, seasonal promotions, and product launches.

Brand & Facility Management

Ensure the restaurant environment is clean, welcoming, and aligned with healthy lifestyle branding. Coordinate with suppliers and vendors for sustainable and high-quality ingredients. Report maintenance needs and ensure smooth facility upkeep.

Knowledge and Skill Requirements:

At least 2-4 years of experience in restaurant/F&B management (healthy food concept is an advantage).

Strong leadership, communication, and problem-solving skills.

Passion for healthy living, nutrition, and customer service.

Ability to work on shifts, weekends, and public holidays.

Knowledge in POS systems, inventory management, and basic sales reporting.

Job Type: Full-time

Pay: RM4,000.00 - RM4,500.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person