Restaurant Manager

ROLE PURPOSE

Lead the daily operations and business performance of all three outlets. The Restaurant Manager is accountable for sales, outlet profitability, manpower productivity, food quality, customer service, hygiene and operational discipline.

This is a hands-on, multi-outlet leadership role requiring regular site visits, coaching and follow-through to ensure every outlet performs to company standards.

KEY RESPONSIBILITIES

1. Multi-Outlet Operations

* Oversee opening, service, shift handover and closing procedures across all outlets.

* Establish clear responsibilities for outlet supervisors, kitchen leaders and shift leaders.

* Conduct scheduled and unannounced outlet checks, including during peak periods.

* Ensure sufficient stock, equipment readiness, cleanliness and staffing before service.

* Resolve operational issues promptly and verify that corrective actions are completed.

* Maintain service standards appropriate to each brand, including Rembulan’s premium dining experience.

2. Sales and Profitability

* Take ownership of each outlet’s approved sales, food cost, labour cost and operating profit targets.

* Review daily sales, customer count, average spend, discounts, refunds and void transactions.

* Implement practical actions to improve upselling, repeat visits, table utilisation and sales during quieter periods.

* Review weekly outlet performance with Accounts and investigate unfavourable variances.

* Control operating expenses without compromising food quality or customer experience.

* Work with the Brand & Growth team to execute promotions and assess sales results and operational readiness.

3. Manpower and Team Performance

* Plan staffing and rosters according to demand, peak hours and approved manpower budgets.

* Control overtime, unnecessary staffing overlap and unproductive deployment.

* Coordinate staff support between outlets when required.

* Train and coach supervisors and service teams on product knowledge, customer service, upselling and SOP compliance.

* Monitor attendance, grooming, conduct and task completion.

* Conduct performance reviews and coordinate recruitment and disciplinary matters with HR.

* Develop capable shift leaders so every outlet operates effectively when the manager is elsewhere.

4. Food Quality, Stock and Cost Control

* Work with kitchen leaders and central kitchen to maintain consistent taste, portions, presentation and availability.

* Ensure accurate ordering, receiving, stock transfers, stock counts and wastage records.

* Monitor food cost, overproduction, spoilage, shortages and unusual stock variances.

* Enforce approved recipes, portion standards and stock rotation procedures.

* Verify physical stock against system records and investigate discrepancies.

* Ensure staff follow purchasing and inventory procedures, including FMH where implemented.

5. Customer Experience

* Maintain prompt service, accurate orders and consistent hospitality across all outlets.

* Monitor service delays, customer complaints and online feedback.

* Resolve complaints professionally within approved authority and record corrective actions.

* Identify repeated service failures and address their root causes.

* Coordinate reservations, group bookings and special dining arrangements with relevant teams.

6. Hygiene, Food Safety and Maintenance

* Enforce company food safety, hygiene and applicable halal procedures.

* Verify completion of cleaning schedules, temperature records, food storage checks and pest control follow-up.

* Ensure inspection records and required operational documents are maintained and accessible.

* Immediately inform the CEO of authority inspections, serious hygiene findings, suspected food safety incidents or potential business interruptions.

* Assign corrective actions with named owners and deadlines, and verify closure.

* Monitor equipment condition and arrange approved preventive maintenance and repairs.

7. Cash and Operational Controls

* Verify daily sales reconciliation, cash handovers and unexplained payment differences.

* Monitor discounts, refunds, voids and complimentary items for proper authorisation.

* Ensure purchases and expenses remain within approved budgets and authority limits.

* Investigate irregularities and escalate suspected misuse, losses or repeated non-compliance.

Requirements:

* Minimum Diploma in Hospitality, Restaurant Management or a related field is an advantage.

* Minimum 2–3 years of experience in restaurant or F&B operations.

* Strong leadership, communication and problem-solving skills.

* Able to manage staff and daily operations effectively.

* Responsible, disciplined and able to work under pressure.

* Willing to work shifts, weekends and public holidays when required.

Pay: RM1,700.00 - RM5,300.00 per month

Work Location: In person