Restaurant Manager

Kampong Kravers (M) Sdn Bhd; Kuala Lumpur; Vor Ort; MYR 72.000 - 100.000; Vollzeit

Zusammenfassung

Kampong Kravers (M) Sdn Bhd in Kuala Lumpur requires an experienced Restaurant/Cafe Manager to oversee daily cafeteria operations, coordinate large catering events, and maintain high service standards.

You will lead staffing, control costs, ensure hygiene and safety, manage inventory and equipment, and collaborate with Central Kitchen, QAQC, Finance, and IT to achieve financial goals.

Qualifikationen

• Minimum 3–5 years of experience as a Restaurant/Cafe Manager.
• Proven experience managing cafeteria operations and large catering events.
• Strong leadership and financial skills (P&L), inventory control, and people management.

Aufgaben

• Oversee daily cafeteria operations and plan large catering events.
• Lead outlet operations: pre-shift briefings, station setup, and cleanliness.
• Ensure food quality, hygiene, and safety standards.
• Manage stock levels with monthly counts and FIFO.
• Maintain supplier relationships and equipment maintenance.
• Analyze costs to maximise profitability.

Kenntnisse

Leadership

Financial acumen

Inventory control

People management

Communication skills

Jobbeschreibung

Cafeteria & Catering: Oversee daily cafeteria operations and lead the planning/execution of large catering events, ensuring seamless service and quality control.

Smooth Operations: Take full charge of the outlet’s smooth operation. Be the first to report for duty, conduct pre-shift briefings, and ensure all stations are set up correctly (lighting, air conditioning, table setup, cleanliness).

Food Quality & Safety: Ensure all menu items are uniform in taste, temperature, and visual appeal. Enforce strict hygiene, sanitation, and Food Safety standards.

Inventory Control: Manage stock levels, conduct monthly physical stock counts, and enforce the FIFO (First In, First Out) system to minimize waste and control costs.

Equipment & Maintenance: Ensure all areas and equipment are well-maintained. Maintain relationships with suppliers, technicians, and the shopping mall/landlord.

Financial Goals: Direct efforts to achieve the outlet's financial goals, analyzing operating costs, cost of sales, and labor costs to maximize profitability.

Reporting: Submit required documents (invoices, daily operation reports, payroll summaries, new recruitments) within timelines. Keep standard recipe files updated (sales history, costs, par stock).

Stock Management: Ensure minimum and maximum par stocks for all food & beverage items.

Strategic Planning: Participate in preparing strategic action plans, marketing plans, and goals programs in coordination with the Operations Manager.

Staff Management: Administer staff schedules to minimize overtime. Recruit, train, and motivate staff to achieve the highest standard of service.

Performance: Conduct performance appraisals, set action plans for improvement, and identify training needs (coordinating materials with the Operations Manager).

Communication: Conduct bi-monthly restaurant meetings covering financial results, operational problems, and new policies. Maintain communication with Central Kitchen, QAQC, Finance, and IT departments.

4. Guest Experience & Marketing

Guest Satisfaction: Greet guests at the entrance, check on satisfaction, bid farewell, and handle complaints professionally to prevent future occurrences.

Promotions: Plan and coordinate activities, theme nights, and food promotions in coordination with the Area Manager.

Service Standards: Ensure all staff greet, serve, and present accounts according to service standards.

Requirements:

Experience: Minimum 3-5 years of experience as a Restaurant/Cafe Manager.

Specific Experience: Must have proven experience managing cafeteria operations and handling large catering events.

Skills: Strong leadership, financial acumen (P&L management), inventory control, and people management skills.

Knowledge: Familiarity with F&B SOPs, HR policies, and emergency procedures.

Attitude: High standard of personal appearance and hygiene. Must be proactive, able to work under pressure, and possess excellent communication skills.