Assistant Restaurant Manager — Lead Operations & Guest Experience

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

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.