Restaurant Outlet Manager - Lead & Elevate Operations

KyoChon Sdn. Bhd; Kuala Lumpur; On-site; MYR 42,000 - 62,000; Full time

Job summary

KyoChon Sdn. Bhd in Kuala Lumpur is seeking a hands-on operations lead to oversee a casual dining outlet, train staff, manage costs and labor planning to ensure efficient service and profitability.

The role requires strong leadership, excellent communication, and a proactive approach to guest satisfaction, with responsibilities spanning front and back of house operations and daily reporting.

Qualifications

• Working experience in a casual dining restaurant.
• Experience in overseeing outlet operations, staff training, cost control, and labor planning.
• Excellent interpersonal and communication skills.
• Strong initiative and leadership skills in managing a team.

Responsibilities

• Assist in analysing and planning restaurant sales levels and profitability.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Co-ordinating with the Headquarters on promotional events and other marketing related events.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing and train staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform standards.
• Meeting and greeting customers and organising table reservations.
• Advising customers on menu and drink choice.
• Recruiting, training and motivating staff.
• Organising and supervising the shifts of kitchen, waiting and cleaning staff.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required.
• Helping in any area of the restaurant when circumstances dictate.

Skills

Interpersonal skills

Communication

Leadership

Staff training

Cost control

Labor planning

Guest relations

Job description

KyoChon Sdn. Bhd in Kuala Lumpur is seeking a hands-on operations lead to oversee a casual dining outlet, train staff, manage costs and labor planning to ensure efficient service and profitability.

The role requires strong leadership, excellent communication, and a proactive approach to guest satisfaction, with responsibilities spanning front and back of house operations and daily reporting.