Restaurant Manager

The Outlet In-Charge is responsible for the overall operational success of a specific restaurant location. This role requires strong leadership, management, and customer service skills to ensure consistent sales, high-quality products, efficient service, effective staff management, and strict cost control. The Outlet In-Charge will directly impact the profitability and reputation of the assigned outlet.

Key Responsibilities:

I. Sales and Revenue:

• Achieve and exceed sales targets set by management.
• Analyze sales data to identify trends and opportunities for growth.
• Implement strategies to increase sales and profitability, including promotions, marketing initiatives, and customer loyalty programs.
• Monitor competitor activity and adapt strategies accordingly.
• Manage daily cash handling procedures and ensure accurate reporting.

II. Product Quality and Consistency:

• Ensure that all food products meet the company's high standards for quality, taste, and presentation.
• Implement and maintain strict quality control procedures throughout the food preparation process.
• Regularly taste-test products to ensure consistency and identify any issues.
• Maintain a clean and organized kitchen environment, adhering to all food safety regulations.
• Manage inventory levels of food and beverage supplies, minimizing waste and spoilage.

III. Speed and Efficiency of Service:

• Optimize kitchen operations to ensure efficient order fulfillment and timely delivery.
• Manage staff to ensure smooth and efficient service during peak hours.
• Implement strategies to reduce wait times and improve customer satisfaction.
• Monitor order accuracy and address any issues promptly.
• Manage the flow of customers in the restaurant, ensuring a pleasant dining experience.

IV. Staff Management:

• Recruit, train, and supervise restaurant staff, including cooks, servers, and cashiers.
• Create a positive and motivating work environment.
• Provide ongoing training and development opportunities to enhance staff skills and knowledge.
• Manage staff schedules and ensure adequate staffing levels during peak hours.
• Address staff concerns and resolve any conflicts promptly and fairly.
• Conduct performance appraisals and provide constructive feedback.
• Ensure compliance with all company policies and procedures.

V. Cost Control:

• Manage food and beverage costs effectively, minimizing waste and maximizing profitability.
• Monitor expenses and identify opportunities for cost savings.
• Implement strategies to reduce operational costs without compromising quality or service.
• Manage inventory levels to minimize spoilage and waste.
• Control labor costs by optimizing staff scheduling and productivity.

VI. Customer Service:

• Ensure that all customers receive excellent service, creating a positive and memorable dining experience.
• Address customer complaints promptly and effectively, resolving issues to the customer's satisfaction.
• Build strong relationships with regular customers.
• Maintain a clean and welcoming restaurant environment.

Qualifications:

• High school diploma or equivalent; culinary training or relevant experience is a plus.
• 2-3 years of experience in a supervisory or management role in the food service industry.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management skills.
• Ability to work independently and as part of a team.
• Proficient in cash handling and POS systems.
• Knowledge of food safety regulations and procedures.
• Ability to work flexible hours, including evenings and weekends.

Job Type: Full-time

Pay: RM2, RM3,500.00 per month

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Restaurant Management: 1 year (Required)

Work Location: In person