Outlet Operations Lead - F&B Excellence

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

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.