Restaurant Manager

SOFWAH ARABIATA (M) SDN. BHD.; Kedah; On-site; MYR 67,000 - 100,000; Full time

Job summary

SOFWAH ARABIATA (M) SDN. BHD. is seeking a Branch Manager (F&B) to oversee daily operations of the restaurant outlets in Sungai Petani and Alor Setar. You will lead staff, manage scheduling, ensure quality and service standards, and drive sales while controlling costs.

Diploma or degree in Hospitality or related field is required, with 2–5 years in F&B operations. Strong leadership, communication, and reporting skills are essential for success in this role.

Qualifications

• Diploma or Degree in Hospitality, Business Administration, or related field.
• Minimum 2–5 years experience in F&B operations or restaurant management.
• Strong leadership and communication skills.
• Good paperwork management and reporting skills.
• Able to work under pressure and in shift rotations.
• Good problem-solving and decision-making skills.
• Proficient in Microsoft Office and POS systems.

Responsibilities

• Oversee daily outlet operations, ensuring smooth performance and service standards.
• Lead and manage outlet staff, including rostering and performance monitoring.
• Achieve monthly sales targets and monitor expenses while promoting promotions.
• Monitor stock and control food costs; ensure proper receiving and storage.
• Maintain accurate paperwork and prepare daily, weekly, and monthly reports.
• Coordinate with HQ on reports, documentation and compliance.
• Ensure food hygiene, safety standards and regulatory compliance.

Skills

Leadership

Communication

Paperwork management

Reporting

MS Office

POS systems

Education

Diploma or Degree in Hospitality, Business Administration, or related field

Job description

Restaurant Branch Manager (F&B) (Male Only)

2 positions

Vacancy available in: Sungai Petani & Alor Setar (please state the preferred location in your resume)

The Branch Manager is responsible for overseeing the overall daily operations of the outlet, ensuring smooth business performance, excellent customer service, staff management, sales achievement, food quality control, paperwork management, reporting, and compliance with company SOPs.

Key Responsibilities

• 1. Operations Management
  • Manage and monitor daily outlet operations efficiently.
  • Ensure outlet cleanliness, food quality, and service standards are maintained.
  • Ensure all SOPs and company policies are followed.
  • Monitor opening and closing procedures of the outlet.
  • Handle customer complaints professionally and effectively.
• 2. Staff Management
  • Supervise and lead outlet employees.
  • Prepare staff duty roster and manpower planning.
  • Monitor staff attendance, discipline, and performance.
  • Conduct staff training and coaching.
  • Ensure teamwork and positive working environment.
• 3. Sales & Business Performance
  • Achieve monthly sales targets set by management.
  • Monitor daily sales performance and outlet expenses.
  • Plan and execute promotional activities to increase sales.
  • Analyze sales trends and suggest improvement strategies.
• 4. Inventory & Cost Control
  • Monitor stock ordering and inventory levels.
  • Reduce wastage and control food costs.
  • Ensure proper stock receiving and storage procedures.
  • Conduct stock count and inventory audits.
• 5. Paperwork & Documentation
  • Ensure all outlet paperwork and documentation are properly updated and filed.
  • Prepare and submit daily, weekly, and monthly operational reports.
  • Maintain staff records, leave forms, attendance records, and disciplinary documents.
  • Ensure invoices, purchase orders, stock records, and supplier documents are properly managed.
  • Coordinate with HQ regarding reports, documentation, and compliance matters.
  • Ensure all licensing, permit, and inspection documents are updated and valid.
• 6. Financial & Reporting
  • Prepare daily sales reports and cash closing reports.
  • Monitor cash handling and banking procedures.
  • Ensure accurate documentation and reporting to management.
  • Submit outlet performance reports within timeline set by management.
  • Analyze outlet performance and provide operational feedback to upper management.
• 7. Health & Safety Compliance
  • Ensure food hygiene and safety standards are maintained.
  • Ensure compliance with local authority regulations.
  • Maintain a safe working environment for employees and customers.

Requirements:

• Diploma or Degree in Hospitality, Business Administration, or related field.
• Minimum 2–5 years experience in F&B operations or restaurant management.
• Strong leadership and communication skills.
• Good paperwork management and reporting skills.
• Able to work under pressure and in shift rotations.
• Good problem-solving and decision-making skills.
• Proficient in Microsoft Office and POS systems.

Preferred Skills:

• Team leadership
• Customer service excellence
• Inventory management
• Sales planning
• Staff scheduling
• Reporting & documentation
• Conflict resolution
• Operational planning