Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Manage the overall operational performance of the restaurant and banquet departments, including budget management, revenue optimization, and achievement of financial targets
Lead, mentor, and develop your service team through coaching, training sessions, team meetings, and structured onboarding programs that foster professional growth and service excellence
Create and maintain efficient duty rosters, staff schedules, and recruitment processes to ensure optimal team composition and service coverage
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Mango Chutney Catering is a growing Halal-certified catering company serving corporate events, weddings and large-scale functions across the Klang Valley. The Central Kitchen Manager will lead and manage the central kitchen operations, build systems and SOPs, develop the kitchen team, control costs and inventory, and ensure consistent, high-quality Halal-compliant food production.