Restaurant Operations Leader — Service, Growth & Budgets

Awagyu Sdn Bhd; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A restaurant in Johor Bahru is seeking a skilled restaurant manager to oversee daily operations, lead staff, and ensure exceptional customer service. The ideal candidate should have at least SPM education and a minimum of 3 years' experience in the food and beverage industry. Key responsibilities include staff management, inventory oversight, and compliance with health regulations. Benefits include EPF/SOCSO, annual leave, medical leave, and training provided.

Benefits

EPF/SOCSO

Annual leave

Medical leave

Staff meal provided

Annual performance bonus

Training provided

Qualifications

• Minimum 3 years' experience in the F&B industry.
• Ability to lead a team effectively.
• Strong customer service and interpersonal skills.
• Excellent problem-solving and decision-making abilities.
• Knowledge of food safety and hygiene regulations.

Responsibilities

• Oversee daily restaurant operations for efficient running.
• Manage and lead restaurant staff, including recruitment and training.
• Monitor inventory levels and order supplies as needed.
• Ensure compliance with health, safety, and sanitation regulations.
• Provide exceptional customer service and address complaints promptly.
• Implement improvements based on customer feedback.
• Coordinate service delivery with kitchen and staff.
• Develop and manage budgets, monitoring financial performance.
• Execute marketing strategies to increase sales.
• Prepare reports on sales, labor, and costs.

Skills

Communication in Bahasa Malaysia and English

Team leadership

Customer service skills

Problem-solving abilities

Knowledge of food safety regulations

Education

SPM education

Job description

A restaurant in Johor Bahru is seeking a skilled restaurant manager to oversee daily operations, lead staff, and ensure exceptional customer service. The ideal candidate should have at least SPM education and a minimum of 3 years' experience in the food and beverage industry. Key responsibilities include staff management, inventory oversight, and compliance with health regulations. Benefits include EPF/SOCSO, annual leave, medical leave, and training provided.