Kerja Volunteer Volunteer Restaurant Manager, Gaji tinggi MYR 4,500 di Awagyu Sdn. Bhd. Johor - Maukerja

Job Title: Restaurant Manager

Location: [City / Restaurant Location]

Department: Operations / Management

Reports to: General Manager / Operations Director

Employment Type: Full-Time

About the Role

We are looking for a passionate, hands-on, and results-driven Restaurant Manager to oversee our daily front-of-house and back-of-house operations. In this role, you will be the heartbeat of the restaurant, ensuring exceptional guest experiences, leading and inspiring a high-performing team, and driving profitability.

If you have a strong background in hospitality, stellar leadership skills, and thrive in a fast-paced environment, we want to hear from you!

Requirements & Qualifications

• Experience: Minimum 3–5 years of experience in restaurant management or assistant management within a high-volume F&B environment.

• Leadership Skills: Proven ability to lead, inspire, and manage a diverse team under pressure.

• Operational Know-How: Deep knowledge of restaurant POS systems, inventory management, food safety protocols, and labor cost optimization.

• Customer-Centric: Exceptional interpersonal, communication, and conflict-resolution skills.

• Flexibility: Willingness to work flexible hours, including weekends, evenings, and public holidays.

• Education: Diploma or Degree in Hospitality Management, Business Administration, or a related field is an advantage.

Key Job Responsibilities

• Operations Management

  • Oversee daily restaurant operations to ensure smooth execution, adherence to brand standards, and exceptional service delivery.

  • Manage opening and closing procedures, shift scheduling, inventory control, and supply ordering.

  • Ensure compliance with local health, safety, sanitation, and licensing regulations (including food safety and halal standards if applicable).

• Team Leadership & Development

  • Recruit, train, mentor, and schedule front-of-house and back-of-house staff (servers, hosts, bartenders, kitchen crew).

  • Conduct regular performance evaluations, lead team briefings, and foster a positive, inclusive, and motivational work culture.

  • Handle staffing bottlenecks and resolve conflicts swiftly and professionally.

• Guest Relations & Customer Experience

  • Act as the primary host on the floor, greeting guests, building rapport, and ensuring every customer leaves satisfied.

  • Handle customer feedback, inquiries, and complaints with empathy, grace, and quick problem-solving.

  • Monitor service quality and implement steps to continually elevate the dining experience.

• Financial & Administrative Oversight

  • Track daily sales, labor costs, food costs, and operational expenses to meet or exceed budgetary targets.

  • Implement cost-control measures and waste-reduction strategies without compromising quality.

  • Manage cash handling, daily deposits, and point-of-sale (POS) system reporting.

• Annual Leave
• EPF
• SOCSO
• EIS
• Training Provided