Restaurant Manager

Table and Apron; Petaling Jaya; On-site; MYR 60,000 - 96,000; Full time

Job summary

Table and Apron in Petaling Jaya seeks a Restaurant Manager to oversee daily operations, lead the front-of-house team, coordinate with the kitchen, and ensure smooth service across all shifts. The role focuses on guest satisfaction, food and beverage quality, hygiene, and safety, while supporting hiring, training, and performance development.

You will schedule staff, handle reservations, respond to guest feedback, and collaborate with leadership to hit financial and operational goals in a

Qualifications

• Strong focus on Customer Satisfaction and Customer Service, with experience creating welcoming and consistent guest experiences.
• Skills in Hiring and team management, including interviewing, onboarding, and developing restaurant staff.
• Excellent Communication skills, with the ability to coordinate between front-of-house, kitchen, and management.
• Knowledge of Food & Beverage operations, including menu understanding, product quality, and basic cost awareness.
• Previous experience in restaurant or hospitality management, ideally in a high-volume or premium casual dining environment.
• Ability to work flexible hours, including evenings, weekends, and public holidays as required.
• Strong problem-solving abilities and calm decision-making in a fast-paced environment.
• Basic proficiency in point-of-sale systems and standard office software is beneficial.

Responsibilities

• Oversee daily restaurant operations, including front-of-house and kitchen coordination.
• Ensure high standards of guest satisfaction and service quality.
• Monitor food and beverage quality and uphold hygiene and safety procedures.
• Schedule and supervise staff; manage reservations and guest feedback.
• Support Hiring and training activities; contribute to team development.
• Collaborate with leadership to meet financial and operational goals; model professional communication.

Skills

Customer service

Team management

Communication

F&B operations

Staff training

Problem solving

Job description

Company Description Table and Apron is part of a fast-growing independent restaurant group focused on developing future leaders in the Malaysian restaurant industry. The group employs around 50 team members and values diversity as a key strength in delivering memorable dining experiences. It operates Table and Apron, a neighborhood restaurant, and Universal Bakehouse, a bakery located in Damansara Kim. Even as a casual neighbourhood restaurant, Table and Apron has been recognized as one of Tatler's Top 20 Best Restaurants of for 4 years, reflecting the team’s commitment to quality and hospitality.

Role Description The Restaurant Manager at Table and Apron is a full-time, on-site role based in Petaling Jaya. This role oversees daily restaurant operations, including managing the front-of-house team, coordinating with the kitchen, and ensuring smooth service during all shifts. The Restaurant Manager is responsible for maintaining high standards of guest satisfaction, monitoring food and beverage quality, and upholding hygiene and safety procedures. Key tasks include scheduling and supervising staff, handling reservations and guest feedback, supporting hiring and training activities, and collaborating with leadership to meet financial and operational goals. The role also involves maintaining a positive, inclusive work environment and modeling professional communication with guests, suppliers, and team members.

Qualifications

• Strong focus on Customer Satisfaction and Customer Service, with experience creating welcoming and consistent guest experiences.
• Skills in Hiring and team management, including interviewing, onboarding, and developing restaurant staff.
• Excellent Communication skills, with the ability to coordinate between front-of-house, kitchen, and management.
• Knowledge of Food & Beverage operations, including menu understanding, product quality, and basic cost awareness.
• Previous experience in restaurant or hospitality management, ideally in a high-volume or premium casual dining environment.
• Ability to work flexible hours, including evenings, weekends, and public holidays as required.
• Strong problem-solving abilities and calm decision-making in a fast-paced environment.
• Basic proficiency in point-of-sale systems and standard office software is beneficial.