Restaurant Manager (Fine Dining)

IDC FOODS SDN. BHD.; Kuala Lumpur; On-site; MYR 100,000 - 180,000; Full time

Job summary

IDC Foods Sdn. Bhd. in Kuala Lumpur seeks a senior front-of-house leader to oversee all daily restaurant operations, manage service staff, and uphold fine dining service excellence across a premium establishment.

The role emphasizes revenue generation, profitability, guest relations, inventory, and compliance, coordinating with the Head Chef and kitchen team to deliver memorable dining experiences. You will lead a team from captains to hosts, ensure standards, schedule, training, and service

Responsibilities

• Develop and implement strategies to achieve monthly and annual sales targets.
• Lead beverage sales initiatives, including wine pairings and premium promotions.
• Oversee daily restaurant operations and guest relations to ensure fine dining standards.
• Prepare and review regular sales reports and analyze trends.
• Manage operating expenses and inventory, ensuring budget control.
• Lead, train, and motivate front-of-house staff and supervise service sequence.

Job description

This is a senior front-of-house leadership position responsible for overseeing all aspects of daily restaurant operations, managing a team of service staff, and delivering fine dining service excellence. The role encompasses revenue generation, operational optimization, team leadership, guest relations, and compliance management across a premium dining establishment.

Key responsibilities

Develop and implement strategies to achieve and exceed monthly and annual sales targets, monitor sales performance, and maximize profitability through effective floor management and strategic upselling.

Lead beverage sales initiatives, including wine pairing recommendations and premium beverage promotions that complement course menus.

Maintain comprehensive knowledge of food menus, ingredients, preparation methods, allergens, wine lists, and beverage offerings to provide accurate and personalized recommendations.

Prepare, review, and submit accurate daily, weekly, and monthly sales reports, analyzing sales trends and performance indicators.

Manage operating expenses within the approved budget, including service equipment, tableware, uniforms, and consumables.

Oversee beverage, tableware, operating equipment, and consumable inventories, ensuring accurate stock records and appropriate stock levels.

Review existing operating procedures and workflows to improve service efficiency and maintain consistent service standards.

Oversee all aspects of daily restaurant operations, including opening and closing procedures, reservations, table allocation, and end-of-day reconciliation.

Ensure all front-of-house employees consistently deliver professional, attentive, and personalized service in accordance with fine dining standards.

Supervise the execution of the established service sequence, including guest reception, menu presentation, order taking, food and beverage service, and course pacing.

Conduct regular floor inspections and service observations to ensure tables, dining areas, service stations, and operating areas meet required standards of cleanliness and presentation.

Handle guest feedback, service failures, special requests, and complaints promptly and professionally.

Work closely with the Head Chef and kitchen team to coordinate menu changes, course timing, dietary requirements, and allergen communication.

Oversee reservation systems, table planning, walk-in guests, VIP bookings, and private dining arrangements.

Develop, implement, review, and enforce front-of-house standard operating procedures to ensure consistency and accountability.

Lead, supervise, and motivate all front-of-house personnel, including assistant managers, supervisors, captains, waiters, sommeliers, and hosts.

Prepare staff schedules, allocate duties, manage shift arrangements, and ensure adequate staffing levels based on business volume.

Work with Human Resources and senior management to identify manpower requirements, participate in recruitment and selection, and facilitate onboarding.

Develop and conduct regular training programmes covering fine dining etiquette, service sequence, menu knowledge, wine and beverage pairing, and upselling techniques.

Establish clear performance expectations and monitor employee performance against service standards, productivity targets, and sales objectives.

Ensure compliance with company policies, attendance requirements, grooming standards, and workplace conduct.

Foster a collaborative, professional, and service-oriented working environment and resolve workplace conflicts promptly.

Ensure every guest receives a welcoming, attentive, and memorable dining experience that reflects the restaurant's brand positioning.

Maintain and utilize the guest database to understand guest preferences, dining history, and special occasions.

Establish service practices that enable the team to recognize returning guests and deliver tailored dining experiences.

Personally oversee key guest relationships, VIP reservations, corporate dining, and important occasions.

Monitor online reviews, guest surveys, and social media feedback to identify recurring concerns and implement service improvements.

Develop appropriate service recovery approaches to address dissatisfied guests and maintain long-term relationships.

Ensure that service presentation, team grooming, communication style, and guest engagement consistently reflect the restaurant's brand identity.

Collaborate with the marketing team on restaurant promotions, seasonal menus, beverage initiatives, and special events.

Ensure the restaurant's dining areas, furniture, fixtures, lighting, flooring, décor, tableware, and service equipment are maintained in excellent condition.

Coordinate regular inspections, preventive maintenance schedules, and timely repairs to minimize operational disruption.

Act as the primary operational liaison with Building Management, maintenance contractors, and external vendors.

Establish procedures for the proper handling, storage, maintenance, and replacement of restaurant equipment and high-value items.

Maintain readiness to respond to facility-related incidents, equipment failures, utility disruptions, and other operational emergencies.

Maintain records of operational incidents, guest accidents, equipment damage, and corrective actions.

Ensure all front-of-house areas, service stations, beverage storage areas, and guest washrooms meet required cleanliness and sanitation standards.

Supervise compliance with Hazard Analysis and Critical Control Points (HACCP) procedures, including food safety practices, allergen communication, and prevention of cross-contamination.

Monitor the validity and renewal requirements of applicable restaurant operating licences and permits.

Prepare the restaurant for hygiene inspections, operational audits, licensing checks, and other compliance assessments.

Provide regular operational updates to senior management covering business performance, staffing, guest feedback, and operational challenges.

Ensure accurate reconciliation of daily sales, payment transactions, discounts, voids, and complimentary items.

Maintain organized and accurate records of reservations, staff schedules, inventory, purchasing requests, and operational reports.

Work closely with the Head Chef, kitchen team, Human Resources, Finance, Procurement, and Marketing to ensure coordinated operations.

Identify operational gaps, assess service and business performance, and recommend improvements to strengthen efficiency and profitability.

Contribute to annual budgets, business plans, sales forecasts, manpower planning, and operational improvement projects.

About you

Proven experience in fine dining restaurant management or senior front-of-house leadership roles.

Comprehensive knowledge of fine dining service standards, etiquette, and procedures.

Strong sales acumen with demonstrated ability to achieve revenue targets and drive profitability.

Expertise in beverage sales, wine pairing, and premium beverage promotions.

Proficiency in restaurant management systems, point-of-sale (POS) systems, and reservation management software.

Strong financial management skills, including budget management, cost control, and financial reconciliation.

Excellent inventory and stock management capabilities.

Proven leadership and team management experience with the ability to motivate and develop staff.

Strong communication and interpersonal skills with the ability to engage effectively with guests, staff, and external stakeholders.

Knowledge of food safety, hygiene standards, and HACCP compliance procedures.

Ability to handle guest complaints and service recovery professionally and effectively.

Strong organizational and administrative skills with attention to detail.

Ability to work under pressure during peak service periods and manage multiple priorities.

Knowledge of applicable restaurant operating licences, permits, and regulatory requirements.

Proficiency in data analysis and performance reporting.