Job Description

Key Responsibilities

Supervise and coordinate all restaurant activities, including both front-of-house and back-of-house functions. Guide, inspire, and support staff to deliver outstanding service and operational performance. Organize staff schedules, shift rosters, and daily task assignments. Track sales results, manage expenses, and optimize overall profitability. Ensure consistent adherence to food quality, hygiene, and safety standards. Address customer inquiries, feedback, and complaints in a professional and timely manner. Oversee inventory levels, place stock orders, and manage cost control measures. Conduct routine team meetings, training sessions, and performance assessments. Ensure compliance with health, safety, and employment regulations. Assist in marketing efforts and promotional activities to increase sales and enhance customer engagement.

Job Requirements

Diploma or Degree in Hospitality, Business Administration, or a related discipline. At least 3-5 years of experience in F&B or restaurant leadership roles. Strong leadership abilities and experience in managing teams. Excellent communication and interpersonal skills. Solid knowledge of restaurant operations, budgeting, and cost-management practices. Able to work well under pressure and manage multiple responsibilities effectively. Customer-focused attitude with strong problem-solving skills. Proficiency in POS systems and basic computer software (e.g., MS Office). Willing to work shifts, weekends, and public holidays. High level of responsibility, discipline, and dedication.
Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM3,800.00 per month

Work Location: In person