Restaurant jobs in Malaysia

The job description of an Operations Head for a chain of Japanese restaurants in Malaysia would typically involve a combination of strategic planning, management, and operational responsibilities to ensure the smooth functioning and growth of the restaurant chain.

1. Strategic Planning: Develop and execute strategic plans to achieve the restaurant chain's growth and profitability targets. Conduct market research and analysis to identify trends, opportunities, and potential challenges in the Malaysian restaurant industry. Collaborate with senior management to set long-term goals and objectives for the restaurant chain.
2. Operational Management: Oversee the day-to-day operations of multiple restaurant locations in Malaysia. Ensure that all restaurants maintain high standards of food quality, service, and cleanliness. Implement and improve operational procedures and standards to optimize efficiency and customer satisfaction. Monitor and manage restaurant budgets, expenses, and financial performance.
3. Staff Management: Recruit, train, and develop restaurant managers and staff to ensure a high level of service and consistency. Foster a positive work environment, promote teamwork, and address employee issues as they arise. Set performance goals, conduct performance evaluations, and provide coaching and feedback to staff.
4. Quality Control: Ensure that the Japanese cuisine offered in the restaurants adheres to authentic and high-quality standards. Monitor and maintain inventory levels, ordering supplies as needed to meet demand. Implement and enforce food safety and hygiene standards.
5. Customer Relations: Establish and maintain strong customer relations by responding to feedback, complaints, and inquiries. Develop and execute strategies to enhance the customer experience and loyalty. Monitor online reviews and ratings to address any issues promptly.
6. Compliance and Regulation: Ensure that all restaurants comply with local and national regulations related to food safety, health, and safety standards. Handle licensing, permits, and inspections as required. Develop and manage annual budgets, forecasts, and financial reports. Monitor restaurant financial performance, identify cost-saving opportunities, and drive revenue growth.
7. Marketing and Promotion: Collaborate with marketing teams to create and implement marketing and promotional campaigns to attract customers and increase sales. Analyze marketing data and adjust strategies as needed.
8. Expansion and Growth: Identify opportunities for new restaurant locations and assist in the expansion of the chain in Malaysia. Conduct feasibility studies and market assessments for potential new sites.
9. Crisis Management: Develop contingency plans and protocols for emergency situations or crises.

• Bachelor's degree in business management, hospitality, or a related field (MBA is a plus).
• Proven experience in restaurant management, including leadership roles.
• Strong understanding of Japanese cuisine and culture.
• Excellent communication, leadership, and problem-solving skills.
• Knowledge of Malaysian restaurant industry regulations and market trends.
• Financial acumen and budget management skills.