Restaurant and Bar Manager (172710)

Shangri-La Hotels and Resorts; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Traders Hotel by Shangri-La seeks a dynamic Restaurant and Bar Manager to lead operations for various dining outlets, ensuring top-notch service and guest satisfaction. Responsibilities include menu development, staff training, and compliance with safety standards, along with driving revenue through promotions and high service quality.

Qualifications

• Strong command of spoken and written English; additional languages are an advantage.
• Minimum of three (3) years’ experience in a similar role.
• Proficient in computer applications.

Responsibilities

• Lead day-to-day operations of Gobo Chit Chat and In Room Dining.
• Collaborate with the Executive Chef to develop diverse menus.
• Train staff on service etiquette and hygiene standards.

Skills

Communication

Guest Engagement

Food Quality Standards

Team Collaboration

Education

Diploma or Degree in Tourism, Hospitality, or Hotel Management

Job description

Traders cater to savvy, passionate travelers who appreciate smart functionality and getting things done. Guests enjoy a blend of thoughtful simplicity with the warmth of Asian hospitality. No matter the purpose of the trip – work, rest, or play, each Traders offers a thoughtfully designed environment enabling guests to be focused on what really matters.

Located at the heart of the Kuala Lumpur city center,Traders Hotel by Shangri-Lais looking for a dynamic, and multi-skilled talent in delivering our Asian hospitality.

Department:Food & Beverage

Reports To: Assistant Director of Food & Beverage

Job Summary: The Restaurant and Bar Manager lead day-to-day operations of Gobo Chit Chat (all-day dining), In Room Dinning and On The Go (grab-and-go café), ensuring smooth service and consistent guest satisfaction. Monitor performance of all outlets including Bara on Six and Sky Bar in alignment with Shangri-La Group standards.

Key Responsibilities:

• Collaborate with the Executive Chef to develop diverse menus, including local, international, and grab-and-go options, and introduce seasonal promotions and themed buffets.
• Ensure high standards of guest engagement, service efficiency, and food quality.
• Actively monitor guest feedback (online and in-person) and implement improvements where needed.
• Conduct training on service etiquette, up-selling, hygiene standards, and product knowledge, especially for high-volume periods.
• Analyze outlet performance metrics and implement initiatives to drive revenue, such as cross-selling and promotional offers.
• Liaise with the purchasing team for sourcing of fresh and sustainable ingredients where possible.
• Ensure adherence to all group and local health and safety regulations (Shangri-La Food Safety Standards (SFS), HACCP, etc.).

• Coordinate with Sales & Marketing and Rooms Division on promotions, events, and in-room dining packages.

Skills and Qualifications:

• Diploma or Degree in Tourism, Hospitality, or Hotel Management.

• Strong command of spoken and written English; additional languages are an advantage.

• Excellent knowledge of beverages and F&B service standards.

• Minimum of three (3) years’ experience in a similar role.

• Proficient in computer applications; flexible with working hours.

Due to work permit restrictions, only citizens of Malaysia and Permanent Residents of Malaysia shall be considered.