Restaurant Operations Lead - Service, Revenue & Growth

TRIPLE FFF FOOD AND BEVERAGES SDN BHD; Nilai; On-site; MYR 33,000 - 47,000; Full time

Job summary

TRIPLE FFF FOOD AND BEVERAGES SDN BHD in Nilai, Negeri Sembilan invites an experienced Restaurant Supervisor/Manager to lead the day-to-day restaurant operations, maintain service standards, and ensure a positive dining experience for guests.

The role covers staff scheduling, training, cost control, inventory, reservations, guest service, hygiene, and collaboration with kitchen and management to drive revenue and profitability.

Qualifications

• Minimum 1–5 years' experience in restaurant management or supervisory roles.
• Certificate or diploma in hospitality management preferred.
• Demonstrated leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Proficiency with POS systems and restaurant software.

Responsibilities

• Supervise and manage restaurant staff, including scheduling, training and performance management.
• Ensure high-quality service standards and guest satisfaction at all times.
• Monitor food and beverage costs, manage inventory and stock ordering.
• Oversee reservations, seating and smooth service flow.
• Handle customer complaints professionally and resolve issues quickly.
• Maintain cleanliness and hygiene in compliance with health regulations.
• Coordinate with kitchen staff to ensure timely order fulfilment.
• Analyse sales and identify trends to support revenue growth.
• Train staff and develop product and service knowledge.
• Adhere to company policies, procedures and brand standards.

Skills

Leadership

Team management

Communication

Customer service

Problem-solving

Financial acumen

Flexibility

Education

Certificate in Hospitality

Diploma in Hospitality Management

Tools

POS systems

Restaurant management software

Job description

TRIPLE FFF FOOD AND BEVERAGES SDN BHD in Nilai, Negeri Sembilan invites an experienced Restaurant Supervisor/Manager to lead the day-to-day restaurant operations, maintain service standards, and ensure a positive dining experience for guests.

The role covers staff scheduling, training, cost control, inventory, reservations, guest service, hygiene, and collaboration with kitchen and management to drive revenue and profitability.