Restaurant Manager

Forest City Hotel; Gelang Patah; On-site; MYR 67,000 - 100,000; Full time

Job summary

Forest City Hotel in Johor, Malaysia, seeks an experienced F&B Operations Manager to lead, motivate, and train supervisors and staff to achieve departmental goals. Oversee daily F&B operations, enforce high standards of cleanliness, service, and food safety.

You will coordinate with the Executive Chef on menu planning, supervise banquets, manage staffing and training, and collaborate with Sales, Kitchen, Housekeeping, and others to drive growth and guest satisfaction.

Qualifications

• Proven experience managing F&B operations in a hotel or similar setting.
• Strong leadership and staff development skills.
• Knowledge of food safety standards (HACCP or equivalent) and hygiene.
• Excellent customer service and problem-solving abilities.

Responsibilities

• Lead, motivate, and train F&B supervisors and service staff to achieve departmental goals.
• Conduct regular inspections of F&B outlets to maintain cleanliness and operational readiness.
• Manage the daily operations of all F&B outlets by developing and implementing highstandard service procedures and operational protocols. Monitor daily performance to ensure food quality, service processes, and hygiene meet hotel standards.
• Build and manage the team, including daily staffing arrangements, setting service etiquette and behaviour standards, conducting regular training to enhance professionalism and execution.
• Handle customer service and relationship management by establishing guest profiles, focusing on dining experience, and promptly addressing feedback and complaints.
• Supervise food safety and quality control by strictly adhering to food safety, hygiene, and health regulations (such as HACCP or equivalent), and establish control mechanisms for food procurement, inspection, and storage.
• Plan and execute banquets and events by closely communicating with the Executive Chef on menu planning and execution, coordinating resources across departments to ensure smooth operations and guest satisfaction.
• Coordinate interdepartmental collaboration and report to upper management.
• Work closely with Sales, Kitchen, Housekeeping, and other departments to drive F&B business growth, and report regularly to the Director of F&B on restaurant operations, team performance, and improvement plans.

Skills

Leadership

Team training

F&B operations

Guest service

HACCP compliance

Banquet planning

Interdepartmental collaboration

Quality control

Job description

Lead, motivate, and train F&B supervisors and service staff to achieve departmental goals.

Conduct regular inspections of F&B outlets to maintain cleanliness and operational readiness.

Manage the daily operations of all F&B outlets by developing and implementing highstandard service procedures and operational protocols. Monitor daily performance to ensure food quality, service processes, and hygiene meet hotel standards.

Build and manage the team, including daily staffing arrangements, setting service etiquette and behaviour standards, conducting regular training to enhance professionalism and execution.

Handle customer service and relationship management by establishing guest profiles, focusing on dining experience, and promptly addressing feedback and complaints.

Supervise food safety and quality control by strictly adhering to food safety, hygiene, and health regulations (such as HACCP or equivalent), and establish control mechanisms for food procurement, inspection, and storage.

Plan and execute banquets and events by closely communicating with the Executive Chef on menu planning and execution, coordinating resources across departments to ensure smooth operations and guest satisfaction.

Coordinate interdepartmental collaboration and report to upper management.

Work closely with Sales, Kitchen, Housekeeping, and other departments to drive F&B business growth, and report regularly to the Director of F&B on restaurant operations, team performance, and improvement plans.