Restaurant Manager

Nasi Kandar Haji Abdul; Kuala Lumpur; On-site; MYR 45,000 - 76,000; Full time

Benefits offered by this job

Competitive salary

EPF, SOCSO & EIS

Festive bonus

Staff meals

Career growth

Direct impact with owners

Job summary

Nasi Kandar Haji Abdul is seeking a hands-on, commercially minded Restaurant Manager to own the day-to-day operation, lead a strong team, and drive the restaurant forward. You will manage people, sales, customer experience and profitability, monitor food quality and costs, and collaborate with the owners on strategic initiatives to grow the business.

With 2–4+ years in restaurant management and a deep understanding of Malaysian/Mamak F&B operations, you’ll build a sustainable, high-performing

Qualifications

• 2–4+ years of restaurant management experience.
• Understand F&B numbers and cost control.
• Able to manage people firmly but fairly.
• Commercially minded with problem-solving ability.
• Understand Malaysian/Mamak F&B operations.
• Energetic, disciplined and hands-on.
• Willing to be responsible and measured against it.

Responsibilities

• Lead and manage the restaurant team.
• Improve staff discipline, productivity and teamwork.
• Monitor food quality, portion control, wastage and inventory.
• Control unnecessary purchases and operating costs.
• Improve customer service and dining experience.
• Identify ways to increase daily sales.
• Monitor peak/off-peak performance and take action.
• Handle operational problems quickly.
• Work closely with the owners on sales and operational strategies.
• Manage suppliers and purchasing.
• Ensure hygiene, cleanliness and food safety standards.
• Analyse restaurant KPIs and take corrective action.
• Help develop promotions, events and initiatives that bring customers through the door.
• Lead by example — this is a hands-on position.

Skills

Restaurant management

F&B cost control

People management

Commercial mindset

Problem analysis

Malaysian/Mamak F&B knowledge

Hands-on leadership

Business development

Job description

We’re looking for a hands-on, commercially minded Restaurant Manager who wants to take ownership, build a strong team and drive the restaurant forward.

This is NOT a job where your main responsibility is simply opening the shop, checking attendance and going home.

We want someone who looks at the restaurant and thinks:

“How do I make this place better tomorrow than it was today?”

YOUR MISSION

You will be responsible for the day-to-day operation, people, sales, customer experience and profitability of the restaurant.

You will be expected to:

• Lead and manage the restaurant team
• Improve staff discipline, productivity and teamwork
• Monitor food quality, portion control, wastage and inventory
• Control unnecessary purchases and operating costs
• Improve customer service and dining experience
• Identify ways to increase daily sales
• Monitor peak/off-peak performance and take action
• Handle operational problems quickly instead of passing them around
• Work closely with the owners on sales and operational strategies
• Manage suppliers and purchasing
• Ensure hygiene, cleanliness and food safety standards
• Analyse restaurant KPIs and take corrective action
• Help develop promotions, events and initiatives that bring customers through the door
• Lead by example — this is a hands‑on position

PERFORMANCE MATTERS

We are very clear about this:

We measure performance by results.

Your performance will be evaluated based on things such as:

If sales are falling, we expect you to identify why and propose actions.

If food costs are too high, we expect you to find where the leakage is happening.

If staff performance is poor, we expect you to manage it.

If customers are unhappy, we expect you to solve it.

We are looking for someone who takes ownership, not someone who waits for the owner to tell them what to do.

You only want to supervise from the sidelines

You blame staff, suppliers or customers for every problem

You need to be told what to do every day

You are uncomfortable working with numbers and KPIs

You don’t care about wastage or food cost

You think restaurant management is only about managing staff

• You have 2–4+ years of restaurant management experience
• You understand F&B numbers and cost control
• You can manage people firmly but fairly
• You are commercially minded
• You can analyse problems and actually implement solutions
• You understand Malaysian/Mamak F&B operations
• You are energetic, disciplined and hands‑on
• You genuinely enjoy building businesses
• You want responsibility — and are willing to be measured against it

Deep understanding of Mamak/Nasi Kandar operations is a strong advantage.

WHAT WE OFFER

• Competitive salary based on experience
• EPF, SOCSO & EIS
• Festive bonus
• Staff meals
• Career growth and increased responsibility based on performance
• Opportunity to work directly with the owners and have a real impact on the business

ONE IMPORTANT THING

We are building a restaurant brand — not just filling a vacant position.

If you are the type of person who can walk into a restaurant, identify problems, rally a team, improve operations and move the numbers, we want to hear from you.

If you’re simply looking for a job to collect a monthly salary, this probably isn’t the right position.