Waitress-Jobs in Malaysia

The Restaurant Manager oversees the daily operations of the restaurant, ensuring excellent guest experiences, smooth workflow, and achievement of financial targets. This role includes staff supervision, customer service leadership, inventory control, and operational decision-making.

Key Responsibilities

Operations Management

Oversee daily restaurant operations and ensure compliance with health, safety, and sanitation standards.

Manage opening and closing procedures.

Maintain a clean, organized, and safe environment for guests and staff.

Monitor food preparation quality, presentation, and portion control.

Staff Management

Recruit, hire, train, and schedule staff (servers, hosts, cooks, etc.).

Lead, motivate, and coach the team to maintain high performance and service standards.

Conduct performance evaluations and address disciplinary issues when needed.

Customer Service

Ensure exceptional guest satisfaction and handle customer complaints promptly and professionally.

Engage with guests to gather feedback and build strong customer relationships.

Monitor sales performance and meet revenue and profit goals.

Manage budgets, cost control, and expense reporting.

Oversee inventory levels and ordering of food, beverages, supplies, and equipment.

Reduce waste and maintain cost efficiency.

Marketing & Business Development

Implement promotional activities and special events to increase sales.

Collaborate with marketing teams or create local promotional strategies.

Compliance & Reporting

Ensure adherence to company policies, labor laws, and licensing regulations.

Prepare and submit operational, financial, and staffing reports as required.

Qualifications

Proven experience as a Restaurant Manager, Assistant Manager, or similar role.

Strong leadership, communication, and customer service skills.

Knowledge of restaurant management software (POS systems, scheduling tools).

Ability to work under pressure in a fast-paced environment.

Understanding of financial management and inventory control.

High school diploma required; hospitality or business degree preferred.

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