Restaurant Manager

RH One Group Sdn. Bhd.; Miri; Vor Ort; MYR 67.000 - 100.000; Vollzeit

Zusammenfassung

RH One Group Sdn. Bhd. is seeking a hands-on, multi-outlet leader to oversee daily operations across three restaurant outlets in Miri, Malaysia. You will drive sales, profitability, food quality and customer service while coaching outlet supervisors and ensuring SOP compliance.

The role requires regular site visits, staff training, roster planning and effective issue resolution to maintain brand standards and guest satisfaction.

Qualifikationen

• Minimum Diploma in Hospitality, Restaurant Management or a related field is an advantage.
• Minimum 2–3 years of experience in restaurant or F&B operations.
• Strong leadership, communication and problem‑solving skills.
• Ability to manage staff and daily operations effectively.
• Responsible, disciplined and able to work under pressure.
• Willingness to work shifts, weekends and public holidays when required.

Aufgaben

• Lead daily operations and drive performance across three outlets.
• Oversee opening, service, shift handover and closing procedures.
• Coach and develop outlet supervisors, kitchen leaders and shift leaders.
• Conduct regular outlet checks and ensure peak-time readiness.
• Maintain stock, equipment readiness, cleanliness and staffing before service.
• Control costs and ensure targets for sales, food, labour and profitability.
• Coordinate promotions with Brand & Growth teams and assess results.
• Plan staffing and rosters based on demand and approved budgets.
• Train staff on product knowledge, service standards and SOPs.

Kenntnisse

Leadership

Communication

Problem solving

Staff management

Customer service

Ausbildung

Diploma in Hospitality/Restaurant Management

Jobbeschreibung

Lead the daily operations and business performance of three restaurant outlets, ensuring strong sales, outlet profitability, manpower productivity, food quality, customer service, hygiene and operational discipline. This is a hands-on, multi-outlet leadership role requiring regular site visits, coaching and follow-through to ensure every outlet performs to company standards.

Key responsibilities

Oversee opening, service, shift handover and closing procedures across all outlets.

Establish clear responsibilities for outlet supervisors, kitchen leaders and shift leaders.

Conduct scheduled and unannounced outlet checks, including during peak periods.

Ensure sufficient stock, equipment readiness, cleanliness and staffing before service.

Resolve operational issues promptly and verify that corrective actions are completed.

Maintain service standards appropriate to each brand, including Rembulan’s premium dining experience.

Take ownership of approved sales, food cost, labour cost and operating profit targets.

Review sales, customer count, average spend, discounts, refunds and void transactions.

Implement practical actions to improve upselling, repeat visits, table utilisation and sales during quieter periods.

Review weekly outlet performance with Accounts and investigate unfavourable variances.

Control operating expenses without compromising food quality or customer experience.

Work with the Brand & Growth team to execute promotions and assess sales results and operational readiness.

Plan staffing and rosters according to demand, peak hours and approved manpower budgets.

Control overtime, unnecessary staffing overlap and unproductive deployment.

Coordinate staff support between outlets when required.

Train and coach supervisors and service teams on product knowledge, customer service, upselling and SOP compliance.

Monitor attendance, grooming, conduct and task completion.

Conduct performance reviews and coordinate recruitment and disciplinary matters with HR.

Develop capable shift leaders so every outlet operates effectively when the manager is elsewhere.

Work with kitchen leaders and the central kitchen to maintain consistent taste, portions, presentation and availability.

Ensure accurate ordering, receiving, stock transfers, stock counts and wastage records.

Monitor food cost, overproduction, spoilage, shortages and unusual stock variances.

Enforce approved recipes, portion standards and stock rotation procedures.

Verify physical stock against system records and investigate discrepancies.

Ensure staff follow purchasing and inventory procedures, including FMH where implemented.

Maintain prompt service, accurate orders and consistent hospitality across all outlets.

Monitor service delays, customer complaints and online feedback.

Resolve complaints professionally within approved authority and record corrective actions.

Identify repeated service failures and address their root causes.

Coordinate reservations, group bookings and special dining arrangements with relevant teams.

Enforce company food safety, hygiene and applicable halal procedures.

Verify completion of cleaning schedules, temperature records, food storage checks and pest control follow‑up.

Ensure inspection records and required operational documents are maintained and accessible.

Inform the CEO immediately of authority inspections, serious hygiene findings, suspected food safety incidents or potential business interruptions.

Assign corrective actions with named owners and deadlines, and verify closure.

Monitor equipment condition and arrange approved preventive maintenance and repairs.

Verify daily sales reconciliation, cash handovers and unexplained payment differences.

Monitor discounts, refunds, voids and complimentary items for proper authorisation.

Ensure purchases and expenses remain within approved budgets and authority limits.

Investigate irregularities and investigate suspected misuse, losses or repeated non‑compliance.

What we're looking for

Minimum Diploma in Hospitality, Restaurant Management or a related field is an advantage.

Minimum 2–3 years of experience in restaurant or F&B operations.

Strong leadership, communication and problem‑solving skills.

Ability to manage staff and daily operations effectively.

Responsible, disciplined and able to work under pressure.

Willingness to work shifts, weekends and public holidays when required.