Restaurant Manager

Job Overview

The Food Hall Manager is fully responsible for the end-to-end operations and commercial performance of the food hall, managing both in-house brands (mamak, Nasi Lemak Burung Hantu, drinks) and external vendors. This role owns operations, manpower, hygiene, vendor relationships, rental collection, sales performance, and customer experience.

Roles & Responsibilities

1. Overall Operations

* Oversee end-to-end daily food hall operations, ensuring smooth coordination between in-house kitchens, beverage stations, and external vendor stalls.

* Act as the single point of accountability for all operational, commercial, and service-related matters within the food hall.

2. External Vendor Management

* Manage onboarding, setup, and SOP briefing for external vendors.

* Ensure vendor compliance with operating hours, food quality, hygiene standards, and branding guidelines.

* Serve as the main contact for vendor issues, disputes, and escalations.

3. Rental & Commercial Management

* Manage vendor rental agreements, terms, renewals, and terminations.

* Ensure timely collection of rent, utilities, and other charges; track and follow up on overdue payments.

* Monitor vendor performance and report financial or operational issues to management.

4. Food Quality, Hygiene & Compliance

* Maintain consistent food quality and hygiene standards across all in-house and external vendors.

* Conduct daily quality and hygiene checks and ensure compliance with local health and council regulations.

* Coordinate and manage inspections and audits.

5. Manpower & Team Leadership

* Manage in-house staff scheduling, training, performance, and discipline.

* Coordinate manpower planning with external vendors, ensuring adequate staffing during peak periods.

* Resolve staff- and vendor-related conflicts professionally.

6. Sales, Marketing & Performance

* Drive overall food hall sales and footfall through promotions, campaigns, and vendor collaboration.

* Work closely with PR and Marketing teams to enhance brand visibility and customer experience.

* Analyse sales trends and recommend improvements to layout, tenant mix, and operations.

7. Cost Control & Facilities Management

* Monitor food costs, wastage, inventory, and utilities usage.

* Oversee maintenance, equipment issues, and shared facility upkeep (seating, wash areas, restrooms).

8. Customer Experience & Brand Standards

* Ensure consistent service standards and a clean, safe, and pleasant dining environment.

* Handle customer feedback and complaints effectively.

9. Reporting & Administration

* Prepare and submit daily, weekly, and monthly operational, sales, hygiene, manpower, and rental reports.

* Communicate key issues, risks, and improvement recommendations to management.

Job Requirements:

* Adequate years in F&B operations, food court, or food hall management.

* Experience managing external vendors / tenants is a strong advantage.

* Strong understanding of local authority compliance Hands on experience with different procurement software and ERP systems.

* Commercially savvy (rental, cost, vendor negotiation).

* Strong leadership and conflict management skills.

* Highly hands-on and operational.

* Able to work weekends, public holidays, and peak hours.

* Firm but fair when dealing with vendors.

* Treats the food hall like their own business.

* Comfortable enforcing rules and standards.

* Strong sense of ownership and accountability.

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM3,500.00 per month

Work Location: In person