Restaurant Manager

2 days ago

Kuala Lumpur, Kuala Lumpur, Malaysia SOI 55 THAI KITCHEN (Klang) Full time 19,200 - 38,400 per year

JOB DESCRIPTION – RESTAURANT OUTLET MANAGER

Position Title: Restaurant Outlet Manager

Department: Operations / Food & Beverage

Reports To: Area Manager / Operations Manager

1. JOB PURPOSE

The Restaurant Outlet Manager is responsible for overseeing daily operations of the restaurant, ensuring high service quality, maximizing sales performance, managing staff, and maintaining operational standards to achieve company targets.

2. KEY RESPONSIBILITIES

A. Operational Management

  • Ensure smooth daily operations of the restaurant.
  • Maintain cleanliness, hygiene, and safety compliance according to HACCP and company standards.
  • Monitor food quality, portion control, and freshness of ingredients.
  • Manage opening and closing procedures.
  • Oversee inventory control, stock ordering, receiving, and wastage management.

B. Staff Management

  • Supervise, train, schedule, and motivate staff to achieve performance goals.
  • Conduct staff briefing, training, and performance evaluations.
  • Ensure staff follow grooming standards, SOP, and service etiquette.
  • Handle staff attendance, discipline, and productivity.

C. Customer Service

  • Ensure excellent customer service and resolve customer complaints effectively.
  • Monitor service speed, table turnover, and customer satisfaction.
  • Build good relationships with customers, including regulars.

D. Financial & Sales Responsibilities

  • Monitor daily sales, prepare sales reports, and meet revenue targets.
  • Manage cash handling, cash float, and ensure accurate POS transactions.
  • Implement upselling strategies and promotions to increase sales.
  • Control costs including labor, food cost, and utilities.

E. Compliance & Standards

  • Ensure all staff comply with company SOPs, food hygiene, halal requirements (if applicable), and safety regulations.
  • Conduct regular inspections for equipment, kitchen cleanliness, and staff hygiene practices.
  • Coordinate with headquarters regarding audits and inspections.

3. QUALIFICATIONS & REQUIREMENTS

  • Minimum 1 years of experience in F&B operations, with at least 1 year in a supervisory/managerial role.
  • Strong leadership, communication, and problem-solving skills.
  • Knowledge of food safety, restaurant operations, and inventory control.
  • Ability to work under pressure, multitask, and handle fast-paced environments.
  • Proficient in POS systems, basic computer skills, and reporting.
  • Willing to work in shifts, weekends, and public holidays.

4. CORE COMPETENCIES

  • Leadership & Team Management
  • Customer Service Excellence
  • Operational Efficiency
  • Financial & Cost Control
  • Communication Skills
  • Problem Solving & Decision Making
  • Time Management
  • Attention to Detail

5. KEY PERFORMANCE INDICATORS (KPIs)

  • Sales growth & achievement of monthly targets
  • Customer satisfaction rating
  • Staff turnover & staff performance
  • Food cost & wastage control
  • Cleanliness & audit scores
  • Service speed & complaint resolution

Job Type: Full-time

Pay: RM2, RM3,200.00 per month

Benefits:

  • Meal allowance
  • Opportunities for promotion
  • Professional development

Application Question(s):

  • Are you Malaysian people?
  • Do you have own transportation?

Work Location: In person

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