Restaurant Area Manager

Responsibilities:1. Restaurant Operations Management:

• Oversee the daily operations of the restaurant, ensuring smooth workflow during peak and off-peak hours.
• Implement and enforce company Standard Operating Procedures (SOPs) for all aspects of the restaurant.
• Ensure the restaurant operates efficiently while maintaining high-quality service standards.

2. Staff Supervision & Training:

• Supervise and lead a team of kitchen and service staff, providing guidance and motivation.
• Schedule shifts and ensure sufficient staffing levels at all times.
• Conduct on-the-job training for staff to enhance their skills and maintain consistent service quality.

3. Customer Service:

• Handle customer inquiries, feedback, and complaints in a professional manner.
• Strive to create a welcoming and pleasant dining experience for all customers.

4. Inventory & Stock Management:

• Monitor inventory levels, including raw ingredients, beverages, and other supplies.
• Manage stock ordering and receiving, ensuring proper storage and minimizing wastage.

5. Food Quality & Presentation:

• Ensure all dishes are prepared and presented according to company standards.
• Regularly inspect food quality and kitchen operations to maintain consistency.

6. Hygiene & Safety Compliance:

• Enforce strict hygiene practices in line with food safety regulations.
• Conduct regular checks to ensure the cleanliness of the kitchen, dining area, and restrooms.

7. Sales & Performance Monitoring:

• Monitor daily sales and operational costs, working towards achieving revenue targets.
• Prepare and submit sales and performance reports to management.

8. Maintenance & Equipment Management:

• Ensure all restaurant equipment and facilities are in good working condition.
• Report maintenance issues and ensure timely repairs to avoid service disruptions.

9. Experience in Restaurant Management:

• Proven ability to manage a restaurant independently, including handling busy periods and resolving operational challenges.

Requirements:

• Minimum 4-5 years of experience managing or supervising a restaurant.
• Strong leadership, organizational, and problem-solving skills.
• Ability to work under pressure and handle peak hours efficiently.
• Familiarity with food safety regulations and restaurant operations.
• Flexible to work shifts, including weekends and public holidays.
• Bonus: Experience in managing traditional Malaysian or grilled food concepts is a plus.

Benefits

• Meal allowance and performance incentives.
• Opportunities for career advancement in a growing F&B business.

Job Types: Full-time, Permanent

Pay: RM3,200.00 - RM4,800.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Schedule:

• Day shift
• Fixed shift

Supplemental Pay:

• 13th month salary
• Commission pay
• Overtime pay
• Performance bonus

Education:

• Diploma/Advanced Diploma (Preferred)

Experience:

• Restaurant Management: 5 years (Required)
• Supervising: 5 years (Required)

Work Location: In person

Application Deadline: 01/22/2025
Expected Start Date: 01/26/2025