Fast Food Restaurant Manager

UCSI University; Kuala Lumpur; On-site; MYR 50,000 - 70,000; Full time

Job summary

A prominent educational institution in Kuala Lumpur is seeking a Kitchen Operations Manager to oversee food preparation, manage staff training, and ensure compliance with food safety regulations. The ideal candidate will have over 3 years of experience in restaurant management, including kitchen management, and possess strong leadership and communication skills. This role involves maintaining operational efficiency and a positive work environment while managing costs effectively.

Qualifications

• 3+ years of experience in restaurant management, with at least 1 year in kitchen management.
• Strong knowledge of kitchen operations and sanitation standards.
• Ability to manage food and labor costs effectively.

Responsibilities

• Oversee food preparation to ensure quality and presentation.
• Train kitchen staff on food safety and preparation techniques.
• Manage inventory for kitchen supplies and ingredients.

Skills

Leadership

Communication

Problem-solving

Food safety knowledge

Education

High school diploma or equivalent

Culinary or hospitality degree

Tools

POS systems

Inventory management software

Job description

Kitchen Operations

• Food Preparation & Quality Control: Oversee food preparation to ensure all menu items meet quality, portion, and presentation standards.
• Ensure proper food storage, handling, and sanitation procedures are followed.
• Monitor kitchen equipment and ensure maintenance and cleaning protocols are followed.

Staff Training and Supervision

• Train kitchen staff on food safety, preparation techniques, and restaurant procedures.
• Conduct performance evaluations for kitchen staff, providing constructive feedback to enhance team efficiency and food quality.
• Ensure kitchen staff maintains a high level of hygiene and cleanliness.

Inventory & Ordering

• Manage inventory for kitchen supplies, ingredients, and equipment.
• Forecast inventory needs based on sales trends and adjust orders accordingly.
• Maintain strict inventory control to reduce waste and prevent stockouts.

Health and Safety Compliance

• Enforce food safety regulations, including temperature control, food storage, and handling procedures.
• Conduct regular health and safety audits to ensure compliance with local regulations.
• Ensure that all kitchen staff adhere to safety standards and follow hygiene protocols.

Customer Service Excellence

• Ensure customer service standards are met by both kitchen and front‑line staff.
• Resolve customer complaints or concerns in a professional, timely manner to maintain satisfaction.
• Foster a positive, energetic environment for both customers and team members.

Operational Efficiency

• Manage the day-to‑day operations, ensuring smooth and efficient workflow between the kitchen and the front‑of‑house team.
• Implement systems for efficient order‑taking, cooking, and delivery to customers.
• Coordinate with front‑of‑house staff to maintain an organized and clean dining area.

Financial and Administrative Responsibilities

• Cost Control: Monitor and manage food costs, labor costs, and overall operational budgets.
• Track inventory levels and reduce waste through effective ordering and portion control.
• Prepare reports on daily/weekly sales, labor, and inventory for management.
• Employee Scheduling: Create staff schedules that ensure the kitchen and front‑of‑house are adequately staffed during peak times.
• Oversee timekeeping and attendance, ensuring that labor costs align with budgetary expectations.

Leadership & Team Management

• Staff Development: Lead, motivate, and develop a high‑performing team by providing ongoing training and guidance.
• Conduct regular team meetings to ensure open communication, resolve issues, and foster a positive work environment.
• Lead by example in maintaining a strong work ethic and commitment to excellence.

Collaboration & Communication

• Maintain open communication with the Line Manager to ensure operational goals are met.
• Work closely with the front‑of‑house team to create a collaborative and productive atmosphere.

Requirements

• High school diploma or equivalent required; culinary or hospitality degree is a plus.
• 3+ years of experience in a fast‑food or quick‑service restaurant management position, with at least 1 year of kitchen management experience.
• Strong knowledge of kitchen operations, food safety, and sanitation standards.
• Excellent leadership and communication skills, with the ability to manage and motivate a diverse team.
• Ability to manage multiple tasks and solve problems efficiently in a fast‑paced environment.
• Proven ability to manage food and labor costs, and maintain budgetary control.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Experience with POS systems, inventory management software, and kitchen equipment.