Job Description

The Role
You'll be responsible for the day-to-day running of the outlet, from managing the team and guest experience to controlling costs and driving sales.

Key Responsibilities

• Oversee daily front-of-house operations and ensure smooth service during peak hours
• Lead, train, schedule, and motivate the outlet team, building a positive and accountable culture
• Deliver consistently high standards of service, food quality, and cleanliness
• Handle guest feedback and complaints professionally, turning issues into return visits
• Drive sales and achieve outlet targets through upselling, promotions, and local marketing
• Control costs, including labour, wastage, and inventory, and monitor outlet P&L
• Manage stock ordering, supplier coordination, and stock counts
• Ensure cash handling, POS closing, and daily sales reports are accurate
• Maintain compliance with food safety, hygiene, and local authority requirements
• Work closely with the kitchen team to ensure seamless coordination between FOH and BOH
• Report outlet performance to management and propose improvements

Job Requirements

Requirements

• Minimum [3] years of experience as Restaurant Manager or Assistant Manager in F&B
• Proven ability to lead a team and manage a busy outlet
• Strong understanding of restaurant operations, cost control, and basic P&L
• Customer-focused, with a calm and solution-oriented approach under pressure
• Good communication skills in English and Bahasa Malaysia
• Familiar with POS systems and basic Excel
• Willing to work shifts, weekends, and public holidays
• Diploma or Degree in Hospitality/F&B Management is an advantage

Skills