Restaurant Manager (Hotel Indigo Kuala Lumpur On The Park)

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading hospitality company is seeking a Restaurant Manager for its Kuala Lumpur location. The role involves driving revenue, managing costs, and ensuring exceptional service. You will lead the restaurant team, develop marketing promotions, and comply with safety standards. If you have a background in hospitality and enjoy fostering guest experiences, this opportunity is for you.

Qualifications

• Experience in hospitality management with a focus on food and beverage operations.
• Strong understanding of cost-saving measures without compromising quality.
• Ability to develop engaging marketing strategies.

Responsibilities

• Develop and execute strategies to meet revenue and profit targets.
• Monitor costs and implement savings measures.
• Lead and coach team members for improved performance.
• Maintain service excellence and guest engagement.
• Ensure compliance with safety and hygiene standards.

Skills

Business strategy development

Cost control

Team leadership

Customer service

Event management

Job description

Restaurant Manager (Hotel Indigo Kuala Lumpur On The Park)

Hotel: Kuala Lumpur on the Park (KULPK), No. 5, Jalan Puncak, Lorong P. Ramlee Banda, 50250

• Develop and execute business strategies to achieve outlet revenue and profit targets.
• Monitor and control beverage, food, and labor costs.
• Implement cost-saving measures without compromising guest experience or quality.
• Collaborate with Sales & Marketing for promotions, events, and partnerships.
• Analyze sales trends and adjust offerings to capture market opportunities.
• Conduct competitor analysis to maintain a competitive edge.
• Lead, motivate, and coach the team to deliver exceptional service and upselling performance.
• Oversee manpower planning, scheduling, and performance management.
• Drive colleague engagement through recognition initiatives and development opportunities.
• Uphold hotel disciplinary standards and ensure compliance with HR policies.
• Conduct regular training in product knowledge, mixology, wine service, and upselling.
  
• Effectively manage the restaurant by ensuring the following:
  • Ensure service excellence is maintained at all times, with a focus on personalized interactions
  • Maintain high visibility during peak hours and personally greet at least 80% of guests.
  • Implement service standards for opening, closing, billing, and guest handling procedures.
  • Work closely with the culinary and bar teams to develop seasonal menus and signature drinks.
  • Manage guest feedback and take immediate corrective action when necessary.
  • Curate special events (e.g., themed nights, cocktail masterclasses, chef’s table) to enhance the brand identity.
• Share recommendations and guest comments to Chef and Food and Beverage Manager 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
• Analyse food and beverage statistics through point of sale system

Marketing & Promotions

• Develop and maintain an annual promotions calendar aligned with the hotel’s marketing strategy.
• Create engaging content and collaborate with Marketing for social media and PR exposure.
• Cultivate collaborations with local influencers, suppliers, and brands for joint events.
• Maintain and utilize the outlet’s guest database for targeted campaigns.

Responsible business:

• Ensure compliance with Food Safety Management Systems (FSMS) and licensing laws.
• Maintain a safe working environment and enforce safety, hygiene, and sanitation standards.
• Manage responsible alcohol service and ensure all team members are trained accordingly.
• Report incidents and hazards promptly and accurately.