Job Description

Key Responsibilities

Supervise, train, and schedule restaurant staff (service crew, supervisors, kitchen teams). Ensure excellent customer service and handle guest concerns promptly. Monitor daily operations, including dining room service, food preparation, and cleanliness. Maintain high standards of food quality, hygiene, and safety in compliance with regulations. Manage inventory, stock ordering, and supplier relationships. Oversee cash handling, POS operations, and daily sales reconciliation. Assist in planning and executing marketing or promotional activities. Analyze financial reports and work on cost control, budgeting, and revenue targets. Ensure adherence to company policies, SOPs, and operational guidelines. Maintain a positive work environment and motivate team members.

Job RequirementsEducation & Experience

Diploma or Degree in Hospitality, Business Management, or related field (preferred). Minimum 2-5 years of experience in F&B or restaurant operations. Previous supervisory or managerial experience in the food service industry is an advantage. Strong leadership and team-management abilities. Excellent communication and interpersonal skills. Good problem-solving and decision-making capabilities. Customer-focused mindset with strong service orientation. Ability to handle fast-paced environments and multitask effectively. Proficiency with POS systems and basic computer applications. Knowledge of food safety, hygiene standards, and local regulations.
Job Types: Full-time, Permanent

Pay: RM3,500.00 - RM4,000.00 per month

Work Location: In person