Runs the entire restaurant, focusing on profitability, people and operations by handling daily shifts, managing staff (hiring, training, scheduling), controlling inventory, ensuring food safety & cleanliness (QSC), driving sales, managing budgets, and delivering excellent customer service, often overseeing key systems like Training or Inventory.
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Administer full spectrum of Human Resources functions including manpower planning, recruitment and selection, onboarding, employee confirmation, transfers, promotions, resignations, separation, and offboarding.
Ensure all HR practices comply with the Employment Act 1955 and other relevant Malaysian employment legislation documentation.