OPERATION HEAD (F&B)

Baiwei Minibowl Sdn Bhd; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Baiwei Minibowl Sdn Bhd in Kuala Lumpur is seeking an experienced leader to lead and manage the day-to-day operations of all F&B outlets and related services. The role requires developing standards, policies, and service guidelines to ensure consistent quality.

You will monitor performance, manage budgets, control costs, and drive guest satisfaction while upholding health and safety standards. The position involves recruiting and coaching F&B managers and planning staffing to meet productivity

Qualifications

• Experience in leading and managing F&B operations.
• Strong ability to monitor KPIs, budgets, and costs.
• Knowledge of health and safety, licensing, and regulatory requirements.

Responsibilities

• Lead and manage the day-to-day operations of all F&B outlets, restaurants, and related services.
• Develop and implement operational standards, policies, procedures, and service guidelines.
• Monitor sales performance, profitability, operating costs, and key performance indicators (KPIs).
• Prepare and manage annual budgets, forecasts, and business plans for the F&B division.
• Control food, beverage, labor, and operating costs while maintaining quality standards.
• Ensure excellent customer service and consistently high guest satisfaction.
• Monitor food quality, presentation, portion control, hygiene, and food safety standards.
• Ensure compliance with health, safety, licensing, and regulatory requirements.
• Recruit, train, coach, motivate, and evaluate F&B managers and operational teams.
• Establish staffing plans, manpower requirements, duty schedules, and productivity targets.

Job description

Lead and manage the day-to-day operations of all F&B outlets, restaurants, and related services.

Develop and implement operational standards, policies, procedures, and service guidelines.

Monitor sales performance, profitability, operating costs, and key performance indicators (KPIs).

Prepare and manage annual budgets, forecasts, and business plans for the F&B division.

Control food, beverage, labor, and operating costs while maintaining quality standards.

Ensure excellent customer service and consistently high guest satisfaction.

Monitor food quality, presentation, portion control, hygiene, and food safety standards.

Ensure compliance with health, safety, licensing, and regulatory requirements.

Recruit, train, coach, motivate, and evaluate F&B managers and operational teams.

Establish staffing plans, manpower requirements, duty schedules, and productivity targets.