Fast-Food Restaurant Manager: Lead Ops & Guest Experience

Inter Island Group Pte Ltd.; Johor Bahru; On-site; MYR 67,000 - 100,000; Full time

Job summary

Inter Island Group Pte Ltd. seeks an experienced Fast-Food Restaurant Manager to oversee daily operations, lead a diverse team, and ensure fast, safe, and friendly service in our Johor outlet. You will balance customer satisfaction with cost controls and drive performance through effective supervision.

The role requires hands-on leadership, scheduling, budgeting basics, and a commitment to food safety and quality standards in a fast-paced environment.

Qualifications

• Education: SPM or equivalent; a diploma in hospitality or business is a plus.
• 1 to 3 years of food service or fast-paced supervisory experience.
• Strong leadership, budgeting math, communication, and problem-solving skills.
• Ability to stand for long hours and work varied shifts, including weekends and public holidays.

Responsibilities

• Daily Operations: Manage opening and closing duties, kitchen flow, counter service, and speed of delivery.
• Staff Management: Hire, train, schedule shifts, and motivate crew members to maintain high performance.
• Financial Control: Track sales targets, manage labor costs, reduce food waste, and handle basic budgeting.
• Quality & Safety: Enforce food safety, hygiene rules, and local health regulations at all times.
• Inventory: Count stock, order ingredients or packaging supplies, and coordinate with vendors.
• Customer Service: Resolve guest complaints quickly and keep satisfaction levels high.

Skills

Leadership

Budgeting basics

Clear communication

Problem solving

Education

SPM or equivalent

Diploma in hospitality or business

Job description

Inter Island Group Pte Ltd. seeks an experienced Fast-Food Restaurant Manager to oversee daily operations, lead a diverse team, and ensure fast, safe, and friendly service in our Johor outlet. You will balance customer satisfaction with cost controls and drive performance through effective supervision.

The role requires hands-on leadership, scheduling, budgeting basics, and a commitment to food safety and quality standards in a fast-paced environment.