Assistant Manager Outlet

Amari Kuala Lumpur; Kuala Lumpur; On-site; MYR 45,000 - 78,000; Full time

Job summary

Amari Kuala Lumpur is seeking a capable Outlet Supervisor to assist in the overall management and daily operations of the assigned F&B outlet, ensuring guest service excellence, efficient operations, and strict adherence to hotel standards.

You will support the Outlet Manager by guiding the team, conducting daily briefings, coaching staff, and maintaining presentation, cleanliness, and food safety across shifts.

Qualifications

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field.
• 2–3 years of relevant F&B experience, preferably in hotels or upscale venues.
• Previous supervisory or leadership experience in an F&B outlet is preferred.
• Strong knowledge of restaurant operations, service standards, and guest service.

Responsibilities

• Assist the Outlet Manager in daily operations of the outlet.
• Supervise and motivate F&B team to deliver high service standards.
• Conduct daily briefings and communicate updates, promotions, and expectations.
• Ensure cleanliness, hygiene, and food safety across shifts.

Skills

Leadership

Communication

Guest service

Team management

English

Bahasa Malaysia

Education

Diploma or Degree in Hospitality Management or F&B Management

Job description

Reports To: Outlet Manager / F&B Manager

Position Summary

Responsible for assisting in the overall management and daily operations of the assigned outlet, ensuring excellent guest service, efficient operations, and compliance with hotel standards. The position supports the Outlet Manager in leading the team, maintaining service quality, achieving operational targets, and ensuring a positive guest experience.

Key Responsibilities

• Assist the Outlet Manager in managing the daily operations of the assigned outlet.
• Ensure the outlet operates efficiently and consistently in accordance with hotel standards and procedures.
• Supervise, lead, and motivate F&B team members to deliver high standards of service.
• Conduct daily briefings and communicate operational updates, promotions, and service expectations to the team.
• Monitor guest satisfaction and handle guest feedback, requests, and complaints professionally.
• Ensure proper mise en place, cleanliness, hygiene, grooming, and presentation standards are maintained at all times.
• Monitor food and beverage quality, service standards, and product presentation.
• Assist in monitoring outlet sales, revenue, costs, and operational expenses.
• Support the implementation of promotional activities and initiatives to maximize outlet revenue.
• Monitor stock levels and ensure proper handling and storage of food, beverages, equipment, and operating supplies.
• Ensure compliance with food safety, hygiene, health and safety, and hotel policies.
• Assist with staff scheduling, attendance monitoring, leave planning, and manpower allocation.
• Coach and train team members to improve their product knowledge, service skills, and overall performance.
• Conduct regular floor checks and ensure smooth coordination between the front and back of house.
• Coordinate with Kitchen, Housekeeping, Engineering, Front Office, and other departments to ensure smooth operations.
• Assist with inventory counts, stock-taking, and control of operating equipment.
• Prepare and complete operational reports and documentation as required.
• Assist the Outlet Manager with departmental meetings, training, events, and special functions.
• Take charge of the outlet in the absence of the Outlet Manager.
• Perform any other duties and responsibilities assigned by the Outlet Manager or F&B Management.

Qualifications & Requirements

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 2–3 years of relevant Food & Beverage experience, preferably in a hotel or upscale restaurant environment.
• Previous supervisory or leadership experience in an F&B outlet is preferred.
• Strong knowledge of restaurant and beverage operations and service standards.
• Excellent communication and interpersonal skills.
• Strong leadership and team management abilities.
• Good guest service and problem-solving skills.
• Able to work in a fast-paced environment and handle operational pressure effectively.
• Good knowledge of food safety and hygiene practices.
• Good command of English and Bahasa Malaysia; additional languages are an advantage.
• Willing to work shifts, weekends, and public holidays.