Operations Manager (F&B)

Private Advertiser; Kuala Lumpur; On-site; MYR 60,000 - 120,000; Full time

Job summary

Private Advertiser in Malaysia seeks an experienced Restaurant General Manager to lead growth and profitability across the chain, overseeing operations at multiple locations and collaborating with senior leadership.

You will ensure quality, training, budgeting, and compliance with food safety while expanding presence in Malaysia, including Japanese cuisine focus and customer experience initiatives.

Qualifications

• Bachelor’s degree in business management, hospitality, or related field.
• Proven restaurant management experience with leadership roles.
• Strong knowledge of Japanese cuisine and culture.
• Excellent communication and problem-solving skills.
• Knowledge of Malaysian restaurant regulations and market trends.
• Financial acumen and budget management skills.

Responsibilities

• Oversee day-to-day operations of multiple restaurant locations in Malaysia.
• Maintain high standards of food quality, service, and cleanliness.
• Collaborate with senior management to set long-term goals.
• Monitor budgets, expenses, and financial performance.
• Recruit, train, and develop restaurant managers and staff.
• Ensure compliance with food safety and health regulations.
• Collaborate with marketing to drive promotions and growth.
• Identify expansion opportunities and conduct feasibility studies.
• Develop contingency plans for crises.

Skills

Leadership

Strategic planning

Budget management

Communication

Education

Bachelor's degree in business management, hospitality, or related field

Job description

Develop and execute strategic plans to achieve the restaurant chain's growth and profitability targets.

Conduct market research and analysis to identify trends, opportunities, and potential challenges in the Malaysian restaurant industry.

Collaborate with senior management to set long-term goals and objectives for the restaurant chain.

2. Operational Management:

Oversee the day-to-day operations of multiple restaurant locations in Malaysia.

Ensure that all restaurants maintain high standards of food quality, service, and cleanliness.

Implement and improve operational procedures and standards to optimize efficiency and customer satisfaction.

Monitor and manage restaurant budgets, expenses, and financial performance.

3. Staff Management:

Recruit, train, and develop restaurant managers and staff to ensure a high level of service and consistency.

Foster a positive work environment, promote teamwork, and address employee issues as they arise.

Set performance goals, conduct performance evaluations, and provide coaching and feedback to staff.

4. Quality Control:

Ensure that the Japanese cuisine offered in the restaurants adheres to authentic and high-quality standards.

Monitor and maintain inventory levels, ordering supplies as needed to meet demand.

Implement and enforce food safety and hygiene standards.

5. Customer Relations:

Establish and maintain strong customer relations by responding to feedback, complaints, and inquiries.

Develop and execute strategies to enhance the customer experience and loyalty.

Monitor online reviews and ratings to address any issues promptly.

6. Compliance and Regulation:

Ensure that all restaurants comply with local and national regulations related to food safety, health, and safety standards.

Handle licensing, permits, and inspections as required.

Develop and manage annual budgets, forecasts, and financial reports.

Monitor restaurant financial performance, identify cost-saving opportunities, and drive revenue growth.

8. Marketing and Promotion:

Collaborate with marketing teams to create and implement marketing and promotional campaigns to attract customers and increase sales.

Analyze marketing data and adjust strategies as needed.

9. Expansion and Growth:

Identify opportunities for new restaurant locations and assist in the expansion of the chain in Malaysia.

Conduct feasibility studies and market assessments for potential new sites.

10. Crisis Management:

Develop contingency plans and protocols for emergency situations or crises.

QUALIFICATIONS

Bachelor's degree in business management, hospitality, or a related field.

Proven experience in restaurant management, including leadership roles.

Strong understanding of Japanese cuisine and culture.

Excellent communication, leadership, and problem-solving skills.

Knowledge of Malaysian restaurant industry regulations and market trends.

Financial acumen and budget management skills.