Restaurant Manager

Broga Hill Eco Farm Resort Sdn Bhd; Lenggeng; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent restaurant management entity located in Negeri Sembilan, Malaysia is seeking an experienced restaurant manager to oversee daily operations. The ideal candidate will have over 6 years in management, demonstrating exceptional skills in customer service and team leadership. Responsibilities include maintaining quality standards, managing inventory, and training staff to ensure a positive dining experience. This role offers various benefits, including annual leave and staff rewards.

Benefits

Annual Leave

EPF

Medical Leave

SOCSO

Staff Appreciation & Rewards

Salary Increment

Employee Discount on company products/services

Fun Entertainment Environment

Meal Allowance subject to availability

Qualifications

• Minimum 6 years of restaurant management experience.
• Proven team leadership abilities with a diverse staff.
• Strong customer service focus with quality engagement skills.

Responsibilities

• Oversee daily restaurant operations ensuring service efficiency.
• Manage staff training and performance for an effective team.
• Maintain high culinary standards and service quality.
• Implement strategies for inventory control and cost management.
• Handle customer feedback and enhance satisfaction levels.

Skills

Fluency in English and Bahasa Malaysia

Restaurant operations knowledge

Exceptional customer service

Team leadership

Inventory management

Staff training and development

Quality control procedures

Financial management

Menu knowledge

Attention to detail

Job description

Fluency in both English and Bahasa Malaysia, enabling effective communication with staff, customers, and suppliers.

Proven experience of at least 6 years in restaurant management, demonstrating a strong understanding of restaurant operations and best practices.

Exceptional customer service skills with a focus on creating a positive and memorable dining experience for all guests.

Strong team leadership abilities, including experience in motivating, training, and managing a diverse team of restaurant staff.

Proficiency in inventory management, ensuring efficient stock control, minimizing waste, and optimizing ordering processes.

Experience in staff training and development, with the ability to create and implement effective training programs to enhance employee skills and performance.

Thorough knowledge of quality control procedures and standards, ensuring consistent food quality, service standards, and hygiene practices.

Solid financial management skills, including experience in budgeting, cost control, and revenue generation within a restaurant environment.

Comprehensive menu knowledge, including ingredients, preparation methods, and potential allergens, to accurately answer customer inquiries and ensure food safety.

Meticulous attention to details in all aspects of restaurant operations, from food preparation and presentation to cleanliness and adherence to health and safety standard.

Ability to maintain a clean and organized work environment, adhering to health and safety regulations and promoting a culture of cleanliness among staff.

Requirement

• Fluency in both English and Bahasa Malaysia, enabling effective communication with staff, customers, and suppliers.

• Proven experience of at least 6 years in restaurant management, demonstrating a strong understanding of restaurant operations and best practices.

• Exceptional customer service skills with a focus on creating a positive and memorable dining experience for all guests.

• Strong team leadership abilities, including experience in motivating, training, and managing a diverse team of restaurant staff.

• Proficiency in inventory management, ensuring efficient stock control, minimizing waste, and optimizing ordering processes.

• Experience in staff training and development, with the ability to create and implement effective training programs to enhance employee skills and performance.

• Thorough knowledge of quality control procedures and standards, ensuring consistent food quality, service standards, and hygiene practices.

• Solid financial management skills, including experience in budgeting, cost control, and revenue generation within a restaurant environment.

• Comprehensive menu knowledge, including ingredients, preparation methods, and potential allergens, to accurately answer customer inquiries and ensure food safety.

• Meticulous attention to details in all aspects of restaurant operations, from food preparation and presentation to cleanliness and adherence to health and safety standard.

• Ability to maintain a clean and organized work environment, adhering to health and safety regulations and promoting a culture of cleanliness among staff.

Responsibility

• Oversee daily restaurant operations, ensuring smooth and efficient service.

• Manage and train restaurant staff, fostering a positive and productive work environment.

• Maintain high standards of food quality, preparation, and presentation.

• Implement and enforce quality control procedures to ensure customer satisfaction.

• Handle customer inquiries, feedback, and complaints promptly and professionally.

• Manage inventory levels, order supplies, and minimize waste to control costs.

• Develop and implement strategies to increase sales and profitability.

• Ensure compliance with health, safety, and hygiene regulations.

• Monitor financial performance, analyze data, and prepare reports for management.

• Cultivate a customer‑centric environment by leading by example and ensuring staff provide exceptional service.

Benefits

• Annual Leave
• EPF
• Medical Leave
• SOCSO
• Staff Appreciation & Rewards
• Salary Increment
• Employee Discount on company products/services
• Fun Entertainment Environment
• Meal Allowance subject to available