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Outlet Manager

RM 1 - RM 5,000 / month

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  • Take responsibility for the daily operations of the Front of House and Kitchen teams.
  • Attend weekly venue operations meetings to provide catering updates.
  • Develop the business plan and identify commercial opportunities to maximize income and deliver budgets.
  • Proactively seek new and innovative opportunities to improve the customer experience.
  • Check event bookings volumes and the allocation of resources and staff through weekly planning and rotas.
  • Handle guest complaints and redress guest grievances.
  • Organize and develop his restaurant service personnel by constant motivation and training in order to provide satisfying working conditions to optimize guest satisfaction.
  • Ensure that the information and the inputs given or directed by the Head Operation Manager is carried forward effectively.
  • Ensure compliance with legislated health and safety requirements within the workplace and keep the Food and beverage manager updated on the same for any challenges or alterations required.
  • Any other tasks relating to the job position.

The full job scope will be given along the offer letter once candidates pass the interview session.

  • Have 3-5 years of managerial experience in the F&B industry.
  • Able to speak and write in the National language and English.
  • Knowledgeable about food safety and HACCP policies.
  • Able to work under pressure in a fast pace work environment.
  • EPF, SOCSO, EIS
  • Annual leave
  • Medical leave (Sick leave, Maternity and Paternity leave)
  • Medical benefit
  • Staff meals
  • Uniform