Senior Outlet Manager (Melaka)

CHEF WAN GROUP OF RESTAURANTS; Malacca City; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent restaurant group in Johor is seeking a Sr. Outlet Manager responsible for overseeing all aspects of the restaurant's daily operations. This role includes ensuring exceptional guest experiences, managing finances, and leading the front-of-house and back-of-house teams. Candidates should have a Bachelor's degree in Hospitality Management and at least 5 years of F&B management experience. Strong leadership, financial acumen, and a passion for culinary excellence are essential for success in this position.

Qualifications

• Minimum of 5 years of experience in F&B management, preferably in a high-volume restaurant or hotel.
• Strong financial acumen with experience in P&L management and budgeting.
• Passion for culinary excellence and guest service.

Responsibilities

• Oversee daily restaurant operations, including front-of-house and back-of-house activities.
• Monitor budgets, control costs, and analyze financial reports.
• Recruit, train, and supervise restaurant staff.

Skills

Leadership

Financial Acumen

Communication

Problem-Solving

Customer Service

Education

Bachelor's Degree in Hospitality Management or Business Administration

Job description

Position Description

• The Sr. Outlet Manager is responsible for overseeing all aspects of the restaurant's daily operations, ensuring exceptional guest experiences, and driving profitability.
• This role requires strong leadership, business acumen, and a passion for culinary excellence.
• The Sr. Outlet Manager will lead the front-of-house and back-of-house teams to maintain the highest standards of service, quality, and efficiency while upholding the prestigious reputation of Chef Wan Group of Restaurants.

Job description

1. Operational Management

• Oversee daily restaurant operations, including front-of-house and back-of-house activities.
• Ensure seamless coordination between kitchen and service teams for efficient workflow.
• Monitor and maintain quality standards for food, beverages, and service.
• Manage inventory levels, conduct regular stock takes, and minimize wastage.

2. Financial Management

• Develop and implement strategies to achieve sales targets and maximize profitability.
• Monitor budgets, control costs, and analyse financial reports to identify areas for improvement.
• Handle staff scheduling, payroll administration and manpower planning.
• Manage promotional activities to drive revenue.

3. Team Leadership Development

• Recruit, train and supervise restaurant staff, including servers and supervisors.
• Foster a positive and collaborative work environment focused on teamwork and excellence.
• Conduct performance evaluations and provide constructive feedback for employee growth.

4. Guest Experience & satisfaction

• Ensure guests receive exceptional service and address any concerns promptly and professionally.
• Maintain the restaurant's reputation for quality, hygiene, and ambiance.
• Implement and uphold standard operating procedures (SOPs) for consistent service delivery.

5. Compliance & Safety

• Ensure compliance with health, safety and hygiene regulations.
• Conduct regular safety training and emergency preparedness drills.
• Implement and enforce safety protocols for staff and guests.

6. Business Development & Marketing

• Develop and execute local marketing initiatives to drive revenue.
• Build relationships with local communities and business partners.
• Monitor market trends and competitor activities.
• Implement strategies to increase customer base and repeat business.
• Manage social media presence and online reputation.

Qualification

• Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in F&B management, preferably in a high-volume restaurant or hotel.
• Strong financial acumen with experience in P&L management and budgeting.
• Strong leadership, communication and problem-solving skills.
• Passion for culinary excellence and guest service.
• In-depth knowledge of food safety standards, inventory management, and customer service principles.
• Ability to work under pressure and handle challenging situations with professionalism.
• Proficiency in English and Bahasa Malaysia; additional languages are an advantage.
• Willingness to work on a flexible schedule, including weekends and public holidays.