Assistant Restaurant Manager (Johor Bahru)

Bottega Mediterranea Sdn Bhd; Johor Bahru; On-site; MYR 50,000 - 78,000; Full time

Benefits offered by this job

Annual leave and statutory benefits

Competitive salary

Job summary

Bottega Mediterranea Sdn Bhd in Johor Bahru is seeking an Assistant Restaurant Manager to oversee daily operations and help drive excellent guest experiences in a fast-paced F&B environment.

You will assist the Restaurant Manager, supervise and coach staff, coordinate with Kitchen and Beverage teams, and ensure compliance with hygiene, safety, and company policies. The role requires 3–5 years in restaurant operations and flexibility to work weekends and holidays.

Qualifications

• Minimum 3–5 years in restaurant/F&B operations with supervisory experience.
• Strong understanding of daily restaurant operations.
• Responsible, organized, and able to handle guest concerns professionally.
• Hands-on and able to work in a fast-paced environment.
• Available to work shifts, weekends and public holidays.

Responsibilities

• Assist the Restaurant Manager in daily operations and ensure smooth service.
• Deliver excellent guest service and handle inquiries and complaints professionally.
• Supervise, coach and develop team members with daily briefings.
• Support sales targets, productivity, cost control, inventory management and cash handling.
• Maintain outlet cleanliness, organization and consistent service standards.
• Coordinate with Kitchen and Beverage teams for smooth communication.
• Ensure compliance with hygiene, health and safety policies.

Skills

Restaurant operations

Guest service

Team supervision

Cost control

Communication

Problem solving

Job description

Assistant Restaurant Manager (Johor Bahru)

Key Responsibilities

• Operations– Support the Restaurant Manager in managing daily operations and ensuring smooth and efficient service.
• Guest Experience– Deliver excellent guest service and handle customer enquiries, feedback and complaints professionally.
• Team Supervision– Supervise, schedule, coach and develop team members while conducting daily team briefings.
• Sales & Cost Control– Support sales targets, productivity, cost control, inventory management and daily cash-handling procedures.
• Service Standards– Maintain outlet cleanliness, organisation and consistent service standards throughout daily operations.
• Team Coordination– Work closely with Kitchen and Beverage teams to ensure smooth communication and service.
• Compliance & Safety– Ensure compliance with company policies, hygiene, health and safety requirements.

Requirements

• Minimum 3–5 years of experience in restaurant/F&B operations, including at least 1–2 years in a supervisory or team-leading role.
• Good understanding of daily restaurant and operations.
• Responsible, organised and able to handle guest concerns professionally.
• Hands-on and comfortable working in a fast-paced environment.
• Able to work shifts, weekends and public holidays.

Company Benefits

• Competitive salary based on experience
• Annual leave & statutory benefits
• Other employee benefits in accordance with company policy