ASSISTANT RESTAURANT MANAGER

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 78,000 - 112,000; Full time

Job summary

InterContinental Hotels Group is seeking an Operations Manager in Kuala Lumpur to oversee day-to-day hotel dining operations, including breakfast and à la carte service, while ensuring brand standards and guest satisfaction.

You will supervise staff, coordinate with the kitchen, manage costs, and support promotions and menu knowledge. Strong communication, multitasking, and hospitality expertise are essential.

Qualifications

• Minimum 2–4 years in Food & Beverage operations, preferably in a hotel all-day dining environment.
• Supervisory experience in a high-volume restaurant is an advantage.
• Strong communication and interpersonal skills.
• Basic proficiency in restaurant POS systems and Microsoft Office.
• Ability to multitask and perform under pressure in a fast-paced environment.
• Knowledge of food safety and hygiene practices.

Responsibilities

• Assist in managing day-to-day operations of WokStar during high-volume breakfast service, à la carte dining, and promotions.
• Ensure service standards and procedures are consistently followed.
• Monitor service flow and support floor operations for peak periods.
• Coordinate with kitchen team to ensure timely, quality food delivery.
• Help with inventory, costs, and wastage control.
• Provide training and coaching on service standards and upselling.

Skills

Service leadership

Customer service

Multitasking

Interpersonal skills

Food safety knowledge

Education

Diploma/Degree in Hospitality Management

Tools

POS systems

Microsoft Office

Job description

Operational Management

1. Assist in managing the day-to-day operations of WokStar, including high-volume breakfast service, à la carte dining, and special promotions.
2. Ensure all operational procedures and service standards are consistently followed.
3. Monitor service flow and support floor operations to ensure efficiency during peak periods.
4. Assist in managing costs, stock levels, and minimizing wastage.
5. Coordinate closely with the kitchen team to ensure timely and quality food delivery.

Guest Experience

1. Ensure a consistently high level of guest satisfaction through attentive and personalized service.
2. Actively engage with guests during service, especially during breakfast peak hours.
3. Handle guest feedback and complaints promptly, escalating when necessary.
4. Maintain a warm, welcoming, and vibrant dining environment aligned with Hotel Indigo brand experience.

Staff Management

1. Supervise and lead the service team during shifts to ensure smooth operations.
2. Assist in training and coaching colleagues on service standards, product knowledge, and upselling techniques.
3. Support roster planning to ensure adequate coverage for all meal periods.
4. Monitor staff performance and provide constructive feedback.
5. Promote teamwork and maintain high morale within the team.

Menu & Beverage Coordination

1. Ensure the team has strong knowledge of menus, promotions, and daily specials.
2. Support menu implementation in collaboration with the culinary team.
3. Monitor food quality, presentation, and consistency.
4. Assist in inventory control and ensure proper handling of food and beverage items.
5. Ensure full compliance with food safety, hygiene, and sanitation standards.

Marketing & Promotions

1. Support execution of seasonal promotions, buffet themes, and in-house campaigns.
2. Encourage upselling strategies to maximize average check and revenue.
3. Provide insights on guest preferences, trends, and competitor activities.

Administrative Duties

1. Assist in preparing daily operational reports (sales, covers, guest feedback).
2. Ensure proper recording of staff attendance and shift documentation.
3. Support compliance with company policies, audit requirements, and local regulations.

Qualifications

1. Minimum 2–4 years of experience in Food & Beverage operations, preferably in a hotel all-day dining environment.
2. Supervisory experience in a high-volume restaurant is an advantage.
3. Strong communication and interpersonal skills.
4. Basic proficiency in restaurant POS systems and Microsoft Office.
5. Ability to multitask and perform under pressure in a fast-paced environment.
6. Knowledge of food safety and hygiene practices.
7. Diploma/Degree in Hospitality Management or related field preferred.