Job Description

Key Responsibilities:

Oversee overall store operations to ensure high-quality dining service and achieve monthly sales targets. Take full responsibility for the outlet's performance, ensuring the attainment of sales and profit goals, while leading the team to complete daily operations and business objectives. Manage the personnel, finances, and assets of the outlet; strictly implement company regulations and develop detailed work procedures suited to store conditions. Enforce financial policies, monitor and control operating costs and expenses, and maintain strict oversight of purchasing, product output, and inventory management. Supervise the daily work of the Front Hall Manager and Head Chef, promptly resolving operational issues to uphold food, soup base, and service quality. Implement marketing plans from the company's marketing department and provide operational feedback to ensure revenue goals are achieved. Conduct public relations and customer engagement, expanding the customer base, retaining loyal patrons, and maintaining customer records with regular follow-ups. Provide special attention to VIP and banquet guests to strengthen the company's image. Establish and maintain equipment, utensil, and warehouse management systems, ensuring compliance to prevent asset loss. Handle customer complaints effectively, collect feedback proactively, and drive improvements to uphold brand reputation. Oversee staff training to ensure employees possess strong professional skills, service knowledge, and a positive work attitude. Build and strengthen team cohesion, manage staff scheduling, performance appraisals, and implement reward and disciplinary systems; review attendance and work performance regularly. Review daily sales reports, purchasing reimbursements, and related financial documents to ensure compliance with company financial policies.

Knowledge and Skill Requirements:

Proven experience as a Restaurant Manager or in a related leadership role, preferably within Chinese-style hot pot operations. Strong capability in restaurant management and operations, with the ability to handle end-to-end store management independently. Proficient in cost control, financial systems, and data analysis related to store operations. Demonstrated leadership and team management skills, with the ability to motivate and guide staff toward achieving performance goals. Excellent communication, coordination, and problem-solving abilities; capable of addressing issues swiftly and effectively. Customer-focused mindset with strong service orientation and relationship management abilities. Knowledge of industry regulations, food safety, and hygiene standards. High level of professionalism, responsibility, and ability to perform well under pressure. Strong market awareness, with the ability to execute marketing initiatives and provide actionable feedback. Proficient in office software and restaurant management systems.
Job Type: Full-time

Pay: RM6,000.00 - RM7,500.00 per month

Benefits:

Opportunities for promotion Professional development
Work Location: In person