Restaurant Manager

Crowne Plaza Kuala Lumpur City Centre; Kuala Lumpur; On-site; MYR 39,060 - 55,800; Full time

Job summary

A renowned hotel in Kuala Lumpur seeks a Restaurant Manager to oversee daily operations of food and beverage outlets. The ideal candidate will manage staff performance, ensure compliance with health and safety regulations, and drive customer experiences. Responsibilities include managing costs, implementing service standards, and facilitating special events. A Bachelor’s degree in Hotel Management or Culinary Arts, along with 2 years of experience in a supervisory role, is required. This full-time position offers a dynamic work environment.

Qualifications

• Bachelor’s degree or higher qualification in Hotel Management or culinary arts.
• 2 years of related experience in food and beverage management, including supervisory experience.
• Certification in alcohol awareness or food service permit, as required.

Responsibilities

• Manage all aspects of restaurant operations on a daily basis.
• Ensure compliance with local health and safety regulations.
• Oversee implementation of service standards and procedures.

Skills

Leadership

Customer Service

Cost Control

Market Analysis

Event Management

Food and Beverage Knowledge

Education

Bachelor’s degree in Hotel Management or Culinary Arts

Job description

Restaurant Manager

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As the Restaurant Manager, you’ll manage all aspects of one or more full‑service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures.

Day‑to‑Day Responsibilities

People

• Work with Human Resources to ensure the departmental performance of staff is productive
• Ensure compliance with hotel Reward & Recognition initiatives with active nomination for F&B colleagues
• Adhere to hotel disciplinary procedures during major/minor acts of misconduct
• Work with Superior on manpower planning and management needs

Guest Experience

• Effectively manage the restaurant by ensuring the following:
• Oversee the implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill‑paying procedures
• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food & Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up‑sell property facilities
• Analyze food and beverage statistics through point‑of‑sale system

Financial

• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Actively pursue cost‑saving measures
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control

Responsible Business

• Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely and within FSMS guidelines and ensure your direct reports do the same
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements
• Other ad‑hoc duties – unexpected moments when we must pull together to get a task done
• May also serve as manager on duty

Accountability

• Ensure the smooth execution of restaurant as per the desired standards and set benchmarks. Reports to Food & Beverage Manager and works closely with Food & Beverage Team to achieve the department annual budget
• Number of employees supervised Direct – Assistant Restaurant Manager/ Food and Beverage Supervisors/ Food and Beverage Attendants/ Hostess
• Annual Operating Profit / Payroll Budget Restaurant Revenue Target
• Restaurant Revenue Target
• Employee Satisfaction Survey

Qualifications

• Bachelor’s degree / higher education qualification in Hotel Management, culinary arts / equivalent
• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Seniority level

• Associate

Employment type

• Full‑time

Job function

• Other
• Hospitality

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