F-B MANAGER

Mercato 1 Mont Kiara; Kuala Lumpur; On-site; MYR 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Maternity leave

Parental leave

Opportunities for promotion

Job summary

GCH Retail Malaysia Sdn. Bhd. is seeking an experienced F&B Manager to oversee the overall Food & Beverage operations within our retail environment in Kuala Lumpur.

The role drives performance across Sushi, Ready-to-Eat (RTE) and Mercato Café, demanding hands‑on leadership, strong operational controls, food safety and customer service excellence.

You will lead operations, monitor quality and costs, coach teams and collaborate with store management to deliver premium dining experiences.

Responsibilities

• Oversee the daily operations of Sushi, Ready-to-Eat (RTE), and Mercato Café departments, ensuring efficiency and adherence to SOPs.
• Maintain high standards of food quality, safety, hygiene, and presentation.
• Lead, coach and develop the F&B team, plan manpower and rosters, and drive staff performance.
• Monitor stock levels, costs, wastage and supplier relations to optimise profitability.
• Deliver consistently high customer service across all F&B sections and handle feedback.

Job description

Jora Malaysia will close on 16th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

GCH Retail Malaysia Sdn. Bhd. is seeking an experienced and results-driven F&B Manager to oversee the overall Food & Beverage operations within our retail environment.

The successful candidate will be responsible for managing and driving the performance of three key F&B sections: Sushi, Ready-to-Eat (RTE), and Mercato Café. This role requires a hands‑on leader with strong operational, commercial and people‑management skills, together with a strong commitment to food quality, food safety and customer service excellence.

Key Responsibilities

F&B Operations

• Oversee the daily operations of the Sushi, Ready-to-Eat (RTE), and Mercato Café departments.
• Ensure all departments operate efficiently and consistently in accordance with company SOPs and operational standards.
• Monitor daily operations, product availability, service standards, food quality and presentation.
• Ensure smooth coordination between F&B operations, store management, suppliers and other supporting departments.
• Identify operational issues and implement timely corrective and preventive actions.
• Drive sales and profitability across all F&B sections.
• Monitor departmental sales performance and identify opportunities for business growth.
• Develop and implement appropriate sales strategies, promotions, product offerings and merchandising initiatives.
• Monitor food costs, labour costs, wastage and other operational expenses.
• Analyse sales and operational reports and implement action plans to achieve departmental targets.

Food Quality & Safety

• Ensure all food preparation, handling, storage and serving practices comply with company standards and applicable food safety requirements.
• Maintain high standards of hygiene, cleanliness, sanitation and food presentation.
• Ensure proper stock rotation, temperature control, product labelling and food storage practices.
• Conduct regular inspections and follow up on food safety and quality issues.
• Ensure appropriate action is taken in response to customer feedback, food quality concerns and audit findings.

People Management

• Lead, supervise, coach and develop the F&B team, including Team Leaders and Team Members.
• Plan manpower requirements and ensure effective deployment according to business needs.
• Prepare and monitor staff rosters, attendance and productivity.
• Conduct on-the-job training and ensure team members are properly trained in operational and food safety procedures.
• Monitor employee performance and provide appropriate coaching and feedback.
• Build a positive, accountable and customer-focused team culture.

Inventory & Cost Control

• Monitor stock levels and ensure appropriate ordering and replenishment.
• Ensure inventory accuracy and minimise product shortages, overstocking and wastage.
• Monitor food wastage and implement measures to improve cost efficiency.
• Work closely with suppliers to maintain product quality, availability and consistency.

Customer Experience

• Ensure customers receive a consistently high standard of service across all F&B sections.
• Handle customer feedback and complaints professionally and ensure appropriate follow-up.
• Maintain a premium and welcoming F&B environment aligned with the company's retail standards.

Departments Under Management

The F&B Manager will oversee:

• Sushi
• Ready-to-Eat (RTE)
• Health insurance
• Maternity leave
• Opportunities for promotion
• Parental leave

Ability to commute/relocate:

• Mont Kiara: Reliably commute or planning to relocate before starting work (Preferred)