Outlet Manager (Danau Kota)

AYAM GEPUK (M) SDN. BHD.; Kuala Lumpur; On-site; MYR 66,960 - 100,440; Full time

Job summary

AYAM GEPUK (M) SDN. BHD. in Kuala Lumpur is seeking an Outlet Manager to oversee daily restaurant operations, ensure high standards of service, and drive profitability while maintaining food quality and cleanliness.

Responsibilities include staff scheduling, training, cost control with FIFO, inventory reconciliation, customer issue resolution, and reporting. Requirements: diploma or degree in hospitality or related field, 3–5 years in F&B operations with leadership experience.

Qualifications

• Diploma or Bachelor’s Degree in Hospitality, Business Administration, Food & Beverage Management, or related field.
• Minimum 3–5 years of experience in F&B operations with supervisory or management experience.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety, HACCP, and operational best practices.
• Willing to work shifts, weekends, and public holidays.

Responsibilities

• Oversee the daily operations of the outlet to ensure smooth and efficient business operations.
• Ensure compliance with SOPs, food safety, hygiene, and company policies.
• Monitor food quality, service standards, and overall customer experience.
• Manage opening and closing procedures of the outlet.
• Lead, supervise, motivate, and coach outlet employees to achieve operational excellence.
• Prepare staff duty rosters and allocate manpower effectively.
• Conduct on-the-job training and monitor staff performance.
• Foster a positive and productive working environment.

Skills

Leadership

Communication

Interpersonal skills

Analytical

Problem-solving

Education

Diploma or Bachelor’s Degree in Hospitality or related field

Job description

Job Summary

The Outlet Manager is responsible for overseeing the overall operations of the restaurant, ensuring excellent customer service, efficient staff management, compliance with company standards, and achievement of sales and profitability targets. The role requires strong leadership to drive operational excellence while maintaining high standards of food quality, cleanliness, and customer satisfaction.

Key Responsibilities

Operations Management

• Oversee the daily operations of the outlet to ensure smooth and efficient business operations.
• Ensure compliance with Standard Operating Procedures (SOPs), food safety, hygiene, and company policies.
• Monitor food quality, service standards, and overall customer experience.
• Manage opening and closing procedures of the outlet.
• Lead, supervise, motivate, and coach outlet employees to achieve operational excellence.
• Prepare staff duty rosters and allocate manpower effectively.
• Conduct on-the-job training and monitor staff performance.
• Foster a positive and productive working environment.

Inventory & Cost Control

• Manage inventory levels and ensure proper stock control using the FIFO method.
• Minimize wastage and monitor food costs.
• Conduct stock counts and investigate inventory discrepancies.

Sales & Business Performance

• Monitor daily sales performance and implement initiatives to achieve sales targets.
• Analyse operational performance and recommend continuous improvements.
• Support marketing campaigns and promotional activities.

Customer Service

• Handle customer feedback and complaints professionally.
• Ensure prompt resolution of customer issues while maintaining service excellence.
• Build strong customer relationships to encourage repeat business.

Administration & Reporting

• Prepare daily, weekly, and monthly operational reports.
• Ensure accurate cash handling, banking, and sales reconciliation.
• Support payroll preparation and manpower planning.
• Maintain outlet documentation and compliance records.

Job Requirements

• Diploma or Bachelor's Degree in Hospitality, Business Administration, Food & Beverage Management, or related field.
• Minimum 3–5 years of experience in F&B operations, with at least 2 years in a supervisory or management role.
• Strong leadership, communication, and interpersonal skills.
• Good analytical and problem-solving abilities.
• Knowledge of food safety, HACCP, and operational best practices.
• Willing to work shifts, weekends, and public holidays.