Safety jobs in Malaysia

As a pioneer responsible for launching a Melbourne HotPot brand, your role is critical in establishing the brand's presence, adapting operational models to local standards, and ensuring a successful Malaysia market entry. You will serve as the main liaison between the overseas headquarters and the local teams in Malaysia.

• Conduct market research on customer preferences, pricing, and competition in the Malaysian F&B industry.
• Localize the hotpot brand's concept, menu, and service style to suit Malaysian's diverse demographic and regulatory environment.

Identify ideal location(s) for outlet(s), considering traffic, customer base, and logistics.

• Navigate local licensing, health regulations, and compliance requirements for setting up a restaurant in Malaysia.
• Liaise with legal consultants, architects, and contractors to manage lease agreements, restaurant layout, and kitchen setup.

• Source ingredients and equipment locally or arrange importation from overseas HQ, ensuring food safety and quality standards.
• Establish and manage relationships with local vendors and suppliers to maintain stock efficiency and cost control.

Recruit, train, and onboard the opening team (front‑and‑back‑of‑house).

• Provide cultural and brand training to staff to preserve the brand's essence while adapting to local customer service expectations.

• Develop and implement SOPs (standard operating procedures) for kitchen, service, hygiene, and safety.
• Set up POS systems, inventory control systems, and training manuals tailored for the brand's workflow.

• Organize and oversee pre‑opening activities, including mock runs, staff rehearsals, supplier testing, and soft launches.
• Collaborate with local marketing teams or agencies to create buzz, press releases, social media campaigns, and grand opening events.

Act as the point‑of‑contact between the local teams and overseas HQ.

Provide regular progress updates, including financial projections, challenges, and milestones.

• Monitor and manage revenues, expenses, and profits to ensure a financially healthy business.
• Understand and control costs, optimize pricing, and ultimately drive profitability.

• Stay involved on‑site during the first few months post‑opening to refine processes and support team development.
• Gather customer feedback and continuously improve the service and offerings.

Bachelor's Degree in Business Administration, Hospitality Management, or related field.

Proven experience in F&B operations, restaurant openings, or international brand expansion.

Young, energetic, and hands‑on personality with a strong passion for food and hospitality.

Excellent leadership and people‑management skills; able to build and motivate a new team from scratch.

Strong communication and cross‑cultural skills to effectively liaise with overseas HQ and local stakeholders.

Ability to work independently, solve problems quickly, and make data‑driven decisions.

Proficiency in both English and Mandarin is an advantage (to coordinate with HQ).

Willingness to take on a dynamic role involving both strategy and execution.

Bukit Bintang, Kuala Lumpur

Consultant in charge