Job Description

Job Summary

The Restaurant Manager oversees the total outlet performance of Kay’s Steak & Lobster, ensuring

world-class dining experiences, operational excellence, and sustainable profitability. This includes

managing day-to-day service standards, ensuring smooth front-of-house (FOH) and

back-of-house (BOH) coordination, driving sales and profitability, and fostering a culture of

excellence, teamwork, and hospitality. The role requires strong leadership, attention to detail, and

the ability to deliver a premium dining experience that aligns with the Kay’s brand standards

Key Responsibilities

Operational Management

• Supervise end-to-end restaurant operations (opening / closing, reservation, service flow).
• Enforce hygiene, Halal, and safety standards in compliance with JAKIM & local authorities.
• Manage cash control, POS reconciliation, and daily P&L tracking.
• Coordinate inventory and liaise with Central Kitchen / Procurement for cost-efficient supply.

Customer Experience

• Uphold Kay’s service philosophy — prompt, polished, and personal.
• Resolve guest feedback tactfully and institute service-recovery procedures.
• Monitor NPS / review scores and implement continuous improvement programs.

Team Leadership & Staff Development

• Recruit, train, and retain service talents aligned with Kay’s culture.
• Conduct daily briefings, coaching, and monthly performance reviews.
• Plan duty rosters and optimize manpower cost vs. service quality.

Sales & Business Performance

• Execute upselling, pairing, and promotional initiatives to lift check average.
• Track food / labor cost % and implement corrective actions to meet targets.
• Partner Marketing for outlet events and community collaborations.

Reporting & Compliance

• Submit weekly reports on timely manner.
• Maintain accurate HR records (attendance, OT, leave, appraisal).
• Ensure adherence to SOPs & audit readiness at all times.

Job Requirements

Experienced Required

1. Bachelor’s degree/diploma in Hospitality, F&B Management, or related field.
2. Minimum 5 years’ experience in restaurant management (preferably fine dining/premium casual dining).
3. Strong leadership, communication, and interpersonal skills.
4. Knowledge of POS systems, reservation platforms, and inventory management.
5. Excellent problem-solving and conflict resolution abilities.
6. Passion for hospitality and guest-centric service.

Skills