Health Operation Manager

Reveillon Group Sdn Bhd; Kuala Lumpur; On-site; MYR 89,000 - 201,000; Full time

Benefits offered by this job

Annual Leave

EPF

SOCSO

EIS

Medical and Hospitalisation Leave

Job summary

Reveillon Group Sdn Bhd in Kuala Lumpur is seeking an experienced F&B Operations Manager to oversee a network of multi-outlet restaurants. The role focuses on strategic planning, pre-opening readiness, and smooth daily operations.

You will manage P&L, monitor costs, lead Outlet Managers and kitchen teams, and strive for sales growth while upholding brand standards. Proficiency in English and Bahasa Malaysia is required, Mandarin an advantage.

Qualifications

• Minimum 3 years of F&B management experience.
• Strong understanding of restaurant systems, POS, inventory management.
• Excellent communication, leadership, and problem-solving skills.
• Ability to work on-site at outlets and travel between locations as required.

Responsibilities

• Strategic Planning & Execution: Support pre-opening activities for new outlets, including setup, hiring, training, and operational readiness.
• Operational Management: Oversee daily F&B operations across all outlets, ensuring quality, service, hygiene, and SOP compliance.
• Financial & Performance Management: Manage outlet P&L, sales targets, and operating costs.
• Team Leadership & Development: Lead, train, and mentor outlet management and kitchen teams.
• Quality, Compliance & Documentation: Ensure compliance with food safety, hygiene, licenses, and permits; drive continuous improvement.

Skills

F&B management

Restaurant operations

Leadership

Communication

Education

Bachelor’s Degree / Diploma in Hospitality Management or related field

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.

Prefer Bachelor’s Degree / Diploma in Hospitality Management, Business Administration, or related field.

Minimum 3 years of F&B management experience, preferably in multi-outlet or chain restaurant operations.

Strong understanding of restaurant systems, POS, inventory management.

Excellent communication, leadership, and problem-solving skills.

Ability to work on-site at outlets and travel between locations as required.

Proficient in English and Bahasa Malaysia; Mandarin proficiency is an advantage.

Willingness to work flexible hours, including weekends and public holidays when necessary.

Requirement

• Prefer Bachelor’s Degree / Diploma in Hospitality Management, Business Administration, or related field.




• Minimum 3 years of F&B management experience, preferably in multi-outlet or chain restaurant operations.




• Strong understanding of restaurant systems, POS, inventory management.




• Excellent communication, leadership, and problem-solving skills.




• Ability to work on-site at outlets and travel between locations as required.




• Proficient in English and Bahasa Malaysia; Mandarin proficiency is an advantage.




• Willingness to work flexible hours, including weekends and public holidays when necessary.

Responsibility

1. Strategic Planning & Execution

• Support pre-opening activities for new outlets, including setup, hiring, training, and operational readiness.




• Coordinate with suppliers and business partners to ensure smooth operations and brand consistency.

2. Operational Management

• Oversee daily F&B operations across all outlets, ensuring quality, service, hygiene, and SOP compliance.




• Lead and support Outlet Managers and Supervisors in achieving operational targets.




• Monitor key operational metrics such as sales, table turnover, average transaction value, and customer feedback.




• Ensure effective communication between HQ and outlet teams.

3. Financial & Performance Management

• Manage outlet P&L, sales targets, and operating costs.




• Monitor food cost, labour cost, and wastage.




• Analyse sales and productivity reports to identify improvement opportunities.




• Prepare accurate operational reports for management.

4. Team Leadership & Development

• Lead, train, and mentor outlet management and kitchen teams.




• Conduct performance reviews and implement staff development plans.




• Manage manpower planning, recruitment, and scheduling.

5. Quality, Compliance & Documentation

• Ensure compliance with food safety, hygiene, operational SOPs, licenses, and permits.




• Conduct regular audits and implement corrective actions.




• Drive continuous improvement and maintain brand standards.

Benefits

• Annual Leave


• EPF


• SOCSO


• EIS


• Medical and Hospitalisation Leave