F&B Operation Manager (Non-Halal Restaurant)

SIONG TONG GAI (M) Sdn Bhd; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading restaurant management firm in Kuala Lumpur is seeking an experienced F&B Operation Manager to oversee restaurant operations and deliver exceptional dining experiences. The successful candidate will lead the operations team, ensure compliance with food safety standards, and monitor financial performance. A diploma in Hospitality Management and at least 5 years of F&B industry experience, with 2 years in a managerial role, are required. Competitive salary and benefits are offered.

Benefits

Staff meals provided

Medical coverage

EPF, SOCSO & EIS contributions

Career progression opportunities

Qualifications

• Minimum 5 years of experience in F&B industry, 2 years in managerial role.
• Strong knowledge of restaurant operations and cost control.
• Familiar with food safety and hygiene standards.

Responsibilities

• Oversee restaurant operations ensuring efficiency and guest satisfaction.
• Lead and motivate the operations team to maintain service standards.
• Monitor financial performance including sales and budgeting.
• Implement company SOPs for service excellence and consistency.

Skills

Leadership

Problem-solving

Financial analysis

Team management

Education

Diploma in Hospitality Management or Business Administration

Job description

We are seeking an experienced F&B Operation Manager to oversee and lead the daily operations of our restaurant. The role requires strong leadership, problem‑solving skills, and a passion for delivering excellent dining experiences. You will be responsible for managing staff, ensuring food quality and service standards, optimizing operational efficiency, and driving overall business performance.

Job Responsibilities

Oversee and manage the overall restaurant operations to ensure efficiency, consistency, and guest satisfaction.

Lead, coach, and motivate the operations team to maintain high performance and professional service standards.

Ensure strict compliance with food safety, hygiene, and occupational health regulations.

Develop and manage staff schedules to optimize manpower allocation.

Monitor financial performance, including sales, cost control, and budgeting, to achieve business targets.

Supervise procurement, stock control, and inventory management to ensure the availability of operating supplies.

Implement and uphold company SOPs, ensuring service excellence and operational consistency.

Address and resolve customer feedback or service issues promptly and professionally.

Collaborate with management to plan and execute marketing initiatives, promotions, and strategic improvements.

Maintain accurate operational records and ensure timely reporting to management.

Job Requirements

Diploma in Hospitality Management, Business Administration, or related field.

Minimum 5 years of F&B industry experience, with at least 2 years in a managerial role.

Strong leadership and people management skills with the ability to motivate and develop teams.

Solid knowledge of restaurant operations, cost control, and inventory management.

Familiarity with food safety, hygiene, and quality assurance standards.

Good financial and analytical skills to monitor performance and achieve business targets.

Excellent communication, problem‑solving, and decision‑making abilities.

Flexible to work on weekends, public holidays, and shift hours as required.

Ability to work in a fast‑paced, customer‑focused environment.

Competitive salary & performance bonus

Staff meals & uniforms provided

Medical coverage

EPF, SOCSO & EIS contributions

Annual Leave & public holiday entitlement

Career progression & training opportunities