Job Description

• Manage the overall daily restaurant operations and outlet performance.
• Lead and manage both Front of House (FOH) and Back of House (BOH) teams.
• Plan manpower requirements, staff schedules and daily duty arrangements.
• Monitor staff attendance, performance, discipline and productivity.
• Train, coach and develop Assistant Managers, Supervisors and Service Crew.
• Maintain excellent customer service and handle customer complaints professionally.
• Ensure food quality, hygiene, cleanliness and food safety standards are consistently maintained.
• Control food costs, manpower costs, wastage and overall operating expenses.
• Manage stock ordering, stock levels and inventory control.
• Monitor daily sales, cashier operations and outlet sales targets.
• Ensure strict compliance with company policies and SOPs.
• Monitor outlet performance and report operational issues to management.
• Ensure the restaurant operates smoothly, efficiently and according to company standards.

Job Requirements

• Minimum 5 years of F&B / restaurant management experience.
• Proven experience in managing restaurant operations and leading a sizeable team.
• Strong leadership, communication and people management skills.
• Good problem-solving and decision-making abilities.
• Strong understanding of food cost, manpower cost and inventory control.
• Responsible, proactive and able to work independently.
• Able to work in a fast-paced restaurant environment.
• Willing to work shifts, weekends and public holidays.
• Must be able to work until 2:00 AM when required.
• Good command of English and Bahasa Malaysia. Mandarin/Cantonese is an added advantage.

Skills