Restaurant Assistant Manager / Manager

Fewer than 20 applicants. You still have a chance!

Minimum Requirements

• Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
• Minimum 4 years’ of working experience in a supervisory role in a similar industry.
• Able to speak in English and Bahasa Malaysia fluently and has the ability to read and write in both languages sufficiently.
• Those without professional qualifications must have a minimum of 6 years of related working experience (full-time employment) in a similar industry with good track records.
• Proficient in the full spectrum of casual/fine-dining restaurant functions, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
• Understand and have experience working with Point-Of-Sales (POS) systems.
• Meticulous, mathematically inclined, and possess good people skills.
• Analytical, strong in problem identification, problem solving, and decision making.
• Able to work independently with minimum supervision and at the same time able to foster teamwork in the work setting.

Responsibilities

• Responsible for the overall daily operations and customer handling of the Front of House (FOH) and Back of House (BOH).
• Responsible for outlet sales building and cost management.
• Build FOH restaurant staff’s commitment by demonstrating and reinforcing leadership behaviors and work standards.
• Motivate and educate the team and work closely with BOH to ensure smooth coordination and operations.
• Assist in recruitment, selection, and staff retention programs to ensure an optimum number of restaurant staff.
• Enforce and manage all food safety and sanitation requirements and practices as per company standards and statutory requirements.
• Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness, and sanitation.
• Inspect food receiving, preparation, production, and storage areas to ensure health and safety regulations are adhered to at all times.
• Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
• Ensure the restaurant follows the workplace and safety regulations set forth by the Company, MOH, and government regulatory bodies.
• Perform any other additional responsibilities as assigned by the Operation Manager.

Additional Benefits

• EPF / SOCSO / PCB
• Medical and Hospitalization Leave
• Performance Bonus
• Training Provided