Outlet Manager (Taiping)

AYAM GEPUK (M) SDN. BHD.; Selama; On-site; MYR 78,000 - 112,000; Full time

Job summary

AYAM GEPUK (M) SDN. BHD. is seeking an Outlet Manager to oversee restaurant operations, ensuring top service, strong Staff leadership, and achievement of sales and profitability targets.

This role requires robust leadership for operational excellence, maintaining high standards of food quality, cleanliness, and customer satisfaction.

Qualifications

• Diploma or Bachelor’s degree in Hospitality, Business Admin, F&B Management or related field.
• 3–5 years of experience in F&B operations, with at least 2 years in 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.

Responsibilities

• Oversee daily outlet operations to ensure smooth and efficient business operations.
• Ensure compliance with SOPs, food safety, hygiene and company policies.
• Monitor food quality, service standards and 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.
• Manage inventory levels and ensure proper stock control using FIFO.
• Minimize wastage and monitor food costs.
• Conduct stock counts and investigate discrepancies.
• Monitor daily sales performance and contribute to sales targets.
• Analyze performance and propose improvements.
• Support marketing campaigns and promotions.
• Handle customer feedback and resolve issues professionally.
• Maintain outlet documentation and compliance records.

Skills

Leadership

Communication

Interpersonal skills

Analytical thinking

Problem solving

Team management

Education

Diploma or Bachelor's Degree in Hospitality/Business Admin/F&B Management

Job description

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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.