Operations Manager (F&B, Fine Dining)

Randstad; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prestigious Malaysian F&B group is seeking an Operations Manager for a new fine dining destination in Kuala Lumpur. The role involves leading pre-opening phases, managing a team, and overseeing financial performance while ensuring service quality. Ideal candidates should have at least 5 years of managerial experience in the F&B industry, strong leadership and strategic planning skills, and excellent communication abilities. It offers an opportunity to create unique dining experiences and foster a high-performance culture.

Qualifications

• Minimum 5 years of experience in a managerial role within the F&B industry.
• Proven experience as an Operations Manager overseeing a fine-dining concept.
• Demonstrated ability to monitor financial performance and control costs.

Responsibilities

• Lead the pre-opening phase and manage operational strategies.
• Oversee a team of 20-30 staff ensuring service flow and brand standards.
• Track and report sales performance, labor costs, and expenses.

Skills

Strategic planning

Leadership

Communication

Conflict resolution

Education

Diploma or Bachelor’s Degree in Business Administration or Hospitality Management

Job description

Overview

Randstad is partnering with a prestigious Malaysian F&B group to launch a new, high‑end, multi‑concept fine dining destination in Kuala Lumpur. The group is a purpose‑driven F&B house building unique dining experiences from neighbourhood favourites to nightlife destinations, and is committed to defining the next generation of Malaysian hospitality.

Key Responsibilities

• Pre‑Opening & Project Management: Lead a critical pre‑opening phase focused on concept testing, developing SOPs, and optimising service flow. Work closely with the GM to translate the conceptual vision into concrete, scalable operational strategies. Assist in final recruitment and service training for a team of 20–30 personnel.
• Operational Leadership & Management: Directly manage and lead the entire outlet team (20–30 staff), ensuring seamless service flow, proper venue presentation, and adherence to brand standards. Oversee opening and closing procedures, including safety inspections, cash handling, and reconciliation. Conduct regular service audits to ensure guest satisfaction and consistency in service delivery. Participate in new outlet setup and operational planning when required.
• Staff Management & Training: Identify and recruit top talent, train, coach, and mentor team members on service standards, SOPs, and performance expectations. Create effective shift schedules and provide continuous feedback and performance evaluations.
• Financial & Cost Control: Track, analyse, and report weekly/monthly sales performance, labour costs, and operational expenses. Deliver accurate, timely, and actionable business insights to management. Manage vendor contracts and ensure optimal cost control without compromising quality.
• Marketing & Guest Relations: Collaborate with marketing teams to execute outlet‑specific campaigns, promotions, and events. Analyse guest feedback and behaviour trends to identify opportunities that increase sales, footfall, and return visits. Build and maintain strong relationships with corporate clients and VIP guests for private events and bookings.
• Compliance & Licensing: Ensure all licenses, including liquor permits, are up‑to‑date and visible. Maintain high hygiene, safety, and operational standards in line with health and regulatory requirements. Address and resolve guest complaints promptly and professionally.
• Stakeholder & Partner Management: Serve as the key liaison for vendors, suppliers, landlords, and regulatory authorities. Develop and maintain strong relationships with key stakeholders to ensure smooth operational support and compliance.
• Menu and Product Development: Collaborate with chefs and culinary teams to develop innovative, appealing, and profitable menu items. Ensure that all offerings meet quality, consistency, and brand expectations.
• Communication & Performance Monitoring: Establish sales targets and develop performance tools aligned with outlet goals. Facilitate clear weekly communication and follow‑up plans with outlet teams to ensure accountability and alignment. Drive team engagement through regular briefings, updates, and recognition programs.
• Ad‑Hoc Responsibilities: Support additional duties or special projects as assigned by the GM.

About You

• Diploma or Bachelor’s Degree in Business Administration, Hospitality Management, or a related field.
• Minimum 5 years of experience in a managerial role within the F&B industry.
• Proven experience as an Operations Manager overseeing a fine‑dining concept.
• Strong strategic planning skills with the ability to make proactive, data‑driven decisions to improve operations and guest satisfaction.
• Excellent leadership, delegation, and team development capabilities to foster a high‑performance, service‑oriented culture.
• Exceptional communication, interpersonal, and conflict‑resolution skills to manage staff and guest relations effectively.
• Demonstrated ability to monitor financial performance, control costs, and drive profitability.
• High level of professional integrity and attention to detail, with a commitment to maintaining brand standards in ambience, service, and compliance.
• Self‑motivated, adaptable, and results‑driven with a positive and professional attitude.
• Able to work independently while leading a diverse team in a fast‑paced, dynamic outlet environment.

Skills & Qualifications

No additional skills required. No additional qualifications required. Associate Degree/Diploma.