
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