Restaurant Outlet Manager: Lead Operations & Service

AYAM GEPUK (M) SDN. BHD.; Bandar Baru Bangi; Sur place; MYR 58 000 - 89 000; Plein temps

Résumé du poste

AYAM GEPUK (M) SDN. BHD. is seeking an Outlet Manager to lead daily restaurant operations in Bandar Baru Bangi. You will drive guest satisfaction, manage staff, control costs, and ensure compliance with SOPs, HACCP, and company standards.

The role emphasizes leadership, coaching, and accountability for achieving sales targets and profitable operations while maintaining high food quality and service levels.

Qualifications

• Diploma or Bachelor's Degree in Hospitality, Business Administration, Food & Beverage Management, or related field.
• Minimum 3–5 years of experience in F&B operations, with at least 2 years in a supervisory or management role.
• Strong leadership, communication, and interpersonal skills.
• Good analytical and problem-solving abilities.
• Knowledge of food safety, HACCP, and operational best practices.

Responsabilités

• Oversee the daily operations of the outlet to ensure smooth and efficient business operations.
• Ensure compliance with SOPs, food safety, hygiene, and company policies.
• Monitor food quality, service standards, and overall customer experience.
• Manage opening and closing procedures of the outlet.
• Lead, supervise, motivate, and coach outlet employees to achieve operational excellence.
• Prepare staff duty rosters and allocate manpower effectively.
• Conduct on-the-job training and monitor staff performance.
• Foster a positive and productive working environment.

Connaissances

Leadership

Communication

Interpersonal skills

Staff management

Problem solving

HACCP knowledge

Formation

Diploma or Bachelor’s Degree in Hospitality, Business Administration, F&B Management, or related field

Description du poste

AYAM GEPUK (M) SDN. BHD. is seeking an Outlet Manager to lead daily restaurant operations in Bandar Baru Bangi. You will drive guest satisfaction, manage staff, control costs, and ensure compliance with SOPs, HACCP, and company standards.

The role emphasizes leadership, coaching, and accountability for achieving sales targets and profitable operations while maintaining high food quality and service levels.