Full Time Assistant Restaurant Manager Jobs, Salary up to MYR 2,900 in Slim Foods Malaysia Selangor - Maukerja

• Restaurant experience: 3 to 5 years in the food and beverage industry, with time spent as an Assistant Restaurant Manager, Supervisor or in a similar leadership role.

• Operational know-how: you've handled the day-to-day of a busy restaurant, from staff scheduling and inventory control to dealing with vendors, and you know how to keep it efficient and profitable.

• Leadership people respond to: you can train, motivate and manage a team, and you build a positive, productive crew.

• A guest-first mindset: you have a track record of turning complaints around and keeping guest satisfaction high.

• Inventory skills: you're comfortable with inventory management systems and know how to minimise waste and control costs.

• A head for numbers: you understand budgeting, P&L and cost control, and can use them to support the Restaurant Manager's targets.

• Calm problem-solving: when something goes wrong mid-service, you fix it and keep things moving.

• Food safety awareness: you're familiar with health and safety regulations for the F&B sector in Malaysia.

• Clear communication: you speak and write well in both English and Bahasa Malaysia, and get along easily with staff, guests and management.

• Flexibility: restaurants are busiest when others are off, so you're able to work evenings, weekends and public holidays.

Assistant Restaurant Manager – Slim Chickens Malaysia

Step up and help lead the team behind every great meal

You're the Restaurant Manager's right hand and the leader on the floor. You'll keep shifts running smoothly, coach the crew and look after our guests, while building the skills to run your own restaurant one day.

What you'll do

• Keep the shift running: support the Restaurant Manager in overseeing daily operations, and take charge of the floor so service flows smoothly and every guest gets the quality they came for.

• Lead and grow the team: help hire, train, schedule and coach a team of up to 100, and create a workplace people are proud to be part of.

• Uphold the standards: make sure operational policies and procedures are followed on every shift, keeping the restaurant efficient, low on waste and compliant with health and safety regulations.

• Keep the shelves right: assist with ordering, stock monitoring and regular inventory counts to control costs and prevent shortages.

• Turn feedback into loyalty: handle guest inquiries and complaints professionally, resolve issues on the spot, and leave guests wanting to come back.

• Protect the plate: work with the kitchen team to keep menu quality, consistency and presentation on point, and share ideas for new items and specials.

• Know the numbers: help track sales, costs and profitability, and support the Restaurant Manager in hitting revenue targets and controlling expenses.

• Look after the space: check that facilities and equipment are well maintained and get issues fixed promptly, so the restaurant is always safe and welcoming.

• Hold the fort: take full charge of the restaurant when the Restaurant Manager is away.

• EPF
• SOCSO
• Annual Leave
• Medical Leave
• Health Insurance