Restaurant Manager

Kimpton; Malaysia; On-site; MYR 60,000 - 120,000; Full time

Job summary

Kimpton in Malaysia is seeking a Restaurant Supervisor/Manager to lead daily restaurant operations, ensuring compliance with FSMS guidelines and departmental standards. You will manage staff agendas, implement promotions, and maintain exceptional guest service while coordinating with the leadership team on safety, marketing, and financial targets.

You will drive upselling, oversee event concepts, and analyze F&B statistics from POS data to reflect customer trends and improve profitability.

Responsibilities

• Oversee restaurant operations and ensure adherence to departmental standards and procedures.
• Lead opening and closing procedures and conduct effective shift briefings with VIPs and daily specials.
• Meet and greet a high percentage of guests, promoting upselling of products.
• Manage wage and beverage costs and forecast stock needs.
• Coordinate with Sales during tenders to win new F&B accounts and promotions.

Job description

Your Day-to-Day

People

• Works with Human Resource Manager to ensure the departmental performance of staff is productive
• Ensures compliances to hotel Reward & Recognition initiatives with active nomination for F&B colleagues.
• Train colleagues to make sure they deliver with compliance and to the standards we expect
• Adhere to hotel disciplinary procedures during major/minor act of misconduct.
• Works with Superior onmanpowerplanning and management needs

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

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 provideoptimumservice during all shifts
• Share recommendations and guest comments to Chef and Food and Beverage Assistant Director 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

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

Accountability

• Number of employees supervised – Direct - Food and Beverage Supervisors / Food and Beverage Attendants
• Annual Operating Profit/Payroll Budget –Restaurant Revenue Target
• Key Metrics – Restaurant Revenue Target
• Employee Satisfaction Survey