Job Description

Key Responsibilities

Supervise and coordinate activities of service staff during shifts. Ensure high-quality customer service and respond to guest inquiries or complaints. Monitor dining area operations to maintain cleanliness, order, and service efficiency. Assist in staff training, coaching, and performance monitoring. Ensure compliance with food safety, hygiene standards, and service protocols. Support daily restaurant functions such as opening and closing procedures. Assist in inventory checks, stock management, and placing supply requests. Handle cashier duties, POS operations, and daily sales recording when required. Communicate effectively with the kitchen team to ensure timely and accurate order delivery. Help maintain team morale and foster a positive work environment.

Job Requirements

Diploma or Certificate in Hospitality, F&B Services, or related field (preferred but not mandatory). 1-3 years of experience in restaurant or hospitality operations. Previous supervisory experience is an advantage. Strong leadership and team coordination skills. Good communication and interpersonal abilities. Customer-focused mindset with a passion for service excellence. Ability to manage fast-paced, high-pressure environments. Basic knowledge of POS systems and restaurant operations. Understanding of food safety, hygiene regulations, and service standards.
Job Types: Full-time, Permanent

Pay: RM2,300.00 - RM2,500.00 per month

Work Location: In person