Restaurant Manager

As an Unit Manager, your primary responsibility is to take ownership of the business unit, cultivate and sustain strong relationships with clients. You will be tasked with ensuring client satisfaction, managing the business unit effectively, and working towards achieving business objectives to establish and nurture long-term partnerships.

Responsibility and Accountability:

Regulatory Compliance and Quality Assurance:

• Ensure strict adherence to regulatory requirements governing the unit's operations.
• Implement and enforce quality standards, Standard Operating Procedures (SOPs), Key Performance Indicators (KPIs), and Service Level Agreements (SLAs).

Procurement Compliance and Accountability:

• Ensure all purchases for the units are carried out in accordance with the Client's SOP, including but not limited to purchase request approval, price comparison, submission to Finance, and preparation for back charge, etc.
• Maintain audit readiness by ensuring proper documentation, approvals, and traceability for all purchase requests and orders.
• Coordinate closely with HQ Finance and Cost Control to ensure transparency, accountability, and accuracy in all procurement transactions.
• Responsible for receiving raw materials in the presence of one chef to verify quantity, quality, and specifications before acceptance.

Manpower Management:

• Oversee the staffing of the unit, ensuring adequate and well-trained personnel.
• Conduct training, retraining, and continuous supervision and evaluation of staff performance.
• Effectively manage manpower resources to optimize productivity.

Front-of-House Operations:

• Take responsibility for day-to-day front-of-house operations to achieve and maintain excellent service standards.
• Lead by example in promoting a positive customer experience and addressing customer needs.

VIP Service:

• Provide professional table service and ensure high standards for VIP dining.
• Coordinate with kitchen and operations team for VIP and client events.
• Maintain strong relationships with key users and clients.

Equipment and Facility Maintenance:

• Ensure that all equipment is properly maintained, and maintenance records are accurately documented as per SOP.
• Implement preventive maintenance measures to ensure the longevity and functionality of equipment.

Reporting and Documentation:

• Fulfill responsibilities for compliance by ensuring accurate and timely submission of all required reports to clients and management.
• Maintain comprehensive records to facilitate audits and assessments.

Customer Service Excellence:

• Lead the team in delivering excellent customer service.
• Handle customer inquiries, feedback, and complaints professionally and in a timely manner.

Administrative Duties:

• Oversee administrative tasks related to unit operations, including record-keeping, scheduling, and documentation.
• Ensure compliance with administrative procedures and policies.

Replacement Backup:

• Act as a replacement backup in the absence of the Unit Manager, Supervisor, or Storekeeper (e.g., during annual or medical leave).

Ad-Hoc Responsibilities:

• Perform any additional duties assigned by the Executive Chef, Head Chef, management, and the client.
• Adapt to various tasks and challenges as they arise in the front-of-house.
• Perform other ad-hoc duties as required to support the operations, which may include front-of-house operation of the unit and operations in other business units of The House of Taste Sdn Bhd.

Requirements

• Diploma in Hospitality, Business Admin, or related field.
• At least 5 years of working experience in a 4-star hotel, 4 star-hotel restaurants, or fine dining restaurants.
• Proficiency in written and spoken English and Chinese is compulsory.
• Proficient in Microsoft Office, Canva and digital platforms (WeChat, OneBox, SharePoint).
• Organized, detail-oriented, and able to multitask.
• Must be fast and efficient in completing tasks.
• Strong communication and interpersonal skills are important.

Skills and Experience:

• Proven experience in managerial roles, preferably in a service-oriented industry.
• Strong leadership and team management skills.
• Excellent organizational, communication, and interpersonal skills.
• Knowledge of regulatory requirements and quality management.
• Customer-centric mindset with a commitment to excellence.

Job Type: Full-time

Pay: RM5, RM7,300.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Application Question(s):

• How long is your notice period?
• What is your expected salary?

Experience:

• Hospitality: 5 years (Required)

Language:

• Mandarin (Required)

Work Location: In person