Job Description

Welcome — a role that matters

Ready to lead a table-to-table experience that people remember? Working with us at La Spiga Group Sdn Bhd means joining a hands-on hospitality team that runs neighbourhood restaurants with heart and consistent quality. We focus on honest food, warm service, and building regulars who treat our space like a second home.

Role purpose

As the Builder for our restaurant operations, you will design and scale smooth systems for service, staffing, and operations. You will set standards that level up guest experience, optimise costs, and help the team grow their skills so our outlets run reliably and profitably.

Your Growth & Impact

• Lead career progression by organising on-floor training and coaching that prepares you for multi-outlet leadership roles.
• Expand your operations skill set through daily budgeting, inventory planning, and working with suppliers.
• Develop measurable performance metrics that showcase improvements in guest satisfaction and food cost control.

Job Requirements

Responsibilities

Operations & Service Excellence

• Oversee daily floor operations to ensure consistent service and timely food delivery, keeping guest satisfaction high.
• Manage opening and closing checklists, health and safety compliance, and daily cleanliness standards.
• Coordinate with the kitchen to balance covers, tempo, and menu execution during peak periods.
• Monitor guest feedback and implement practical service fixes within 48 hours.

People & Team Leadership

• Recruit, train, and schedule front-of-house staff to match demand while keeping labour cost targets in check.
• Coach team members using short coaching cycles and regular feedback so performance improves steadily.
• Run briefings and debriefs to keep communication clear and action items tracked.
• Maintain a positive, people-oriented culture that prioritises staff wellbeing and retention.

Financial & Inventory Management

• Own weekly stock control, ordering, and rotation to reduce waste and meet food cost targets.
• Prepare basic financial reports using Microsoft Excel to track sales, labour, and food costs.
• Work with suppliers to negotiate pricing and ensure timely deliveries that match service demand.
• Implement simple cost-saving initiatives and monitor their impact on margins.

Requirements

Qualifications & Experience

• Minimum 5 years of experience managing a full-service restaurant or similar hospitality outlet, with at least 2 years supervising supervisors or managers.
• Proven background in Food Services or Hospitality, ideally within busy casual dining or multi-outlet operations.
• Relevant hospitality certification or diploma preferred but not mandatory if experience is strong.
• Comfortable working shift patterns including nights and weekends.

Hard Skills & Knowledge

• Practical knowledge of Food Safety And Sanitation standards and hands-on experience maintaining compliance.
• Proficient with Microsoft Excel for daily sales reports, basic budgeting, and inventory sheets.
• Familiarity with POS systems and stock management tools used in on-ground restaurant operations.
• Strong understanding of cost control, stock rotation, and supplier management.

Soft Skills & Qualities

• People Management skills with a people-oriented attitude that values coaching over blame.
• Clear communicator who keeps teams aligned and guests informed during service pressure.
• Problem solver who stays calm under pressure and prioritises quick, practical fixes.
• Organised planner who values checklists, handovers, and measurable improvement.

Skills