RESTAURANT MANAGER

1. Staff Management

° Recruitment & Training: Hire, onboard, and train staff, ensuring alignment with restaurant standards.

° Scheduling & Supervision: Create employee schedules, manage shifts, and oversee daily staff performance.

* Conflict Resolution: Address team disputes and foster a positive, collaborative work environment.

Performance Reviews: Conduct evaluations, provide feedback, and implement improvement plans.

* Compliance: Ensure adherence to labour laws, workplace safety, and anti-discrimination policies.

Staff Development: Implement training programs to enhance skills and service standards.

2. Customer Service Excellence

Issue Resolution: Promptly address customer complaints and ensure satisfaction.

* Quality Monitoring: Regularly assess service quality and dining experience to maintain standards.

Direct Engagement: Interact with guests to build rapport and gather feedback for improvements.

3. Operations Management

Daily Oversight: Supervise opening/closing procedures, workflow, and facility maintenance.

* Inventory Control: Manage stock levels, order supplies, and negotiate with vendors for cost-effective solutions.

* Health & Safety: Ensure compliance with hygiene regulations (e.g., health inspections, food safety protocols).

Equipment Maintenance: Oversee upkeep of kitchen and dining equipment to prevent disruptions.

4. Menu & Vendor Coordination

Menu Development: Collaborate with chefs to design menus based on trends, costs, and customer preferences.

Supplier Relations: Negotiate contracts with suppliers to secure quality ingredients at competitive prices.

* Cost Management: Track food costs and adjust portion sizes/pricing to meet profit goals.

5. Technology & Innovation

Systems Management: Oversee POS systems, reservation platforms, and online ordering tools.

Pay: RM3,500.00 - RM4,999.00 per month

Work Location: In person