Job Description

The Restaurant Manager is responsible for overseeing daily restaurant operations to ensure smooth, efficient, and profitable performance. This includes managing staff, maintaining high standards of food quality and customer service, and achieving operational and financial targets. The manager must lead by example, inspire the team, and ensure compliance with company policies and regulatory requirements.

Key Responsibilities

Direct and manage all restaurant operations, including front-of-house and back-of-house activities. Lead, motivate, and develop staff to deliver excellent customer service and operational excellence. Plan and organize work schedules, staff rotations, and task assignments. Monitor sales performance, control costs, and maximize profitability. Ensure food quality, hygiene, and safety standards are consistently maintained. Handle customer feedback and resolve issues professionally and promptly. Manage inventory, stock ordering, and cost control. Conduct regular team briefings, training, and performance evaluations. Maintain compliance with health, safety, and labor regulations. Support marketing and promotional activities to boost sales and customer engagement.

Job Requirements

Diploma or Degree in Hospitality, Business Management, or related field. Minimum 3-5 years of experience in F&B or restaurant management. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Sound understanding of restaurant operations, budgeting, and cost control. Ability to work under pressure and handle multiple tasks efficiently. Customer-oriented mindset with problem-solving capabilities. Proficient in POS systems and basic computer applications (MS Office). Willing to work on shifts, weekends, and public holidays. Strong sense of responsibility, discipline, and commitment.
Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM3,700.00 per month

Work Location: In person