Kerja Sepenuh Masa Assistant Restaurant Manager, Gaji tinggi MYR 6,000 di Umi Omakase Sdn. Bhd. WP Kuala Lumpur - Maukerja

• Minimum 3–5 years of restaurant/F&B management experience.

• Experience in Japanese restaurant, Omakase, Robatayaki or premium dining will be an advantage.

• Strong leadership, communication and customer service skills.

• Hands-on, organised, commercially minded and able to work well under pressure.

• Good understanding of restaurant operations, manpower, inventory and cost control.

• Able to work shifts, weekends and public holidays when required.

• Proficiency in English; Japanese or Mandarin would be an advantage.

• Diploma/Degree in Hospitality, F&B Management or a related field is preferred.

WHY JOIN US?

• Manage an exciting Japanese dining concept in Bangsar South.

• Exposure to both Robatayaki and Omakase operations.

• Opportunity to lead a professional F&B team and contribute directly to business growth.

• Competitive remuneration of RM5,000 – RM6,000, depending on experience and capability.

We are looking for an experienced and hands-on Restaurant Manager to oversee the daily operations of our Japanese restaurant, comprising two dining concepts —Robatayaki and Omakase.

The ideal candidate is passionate about hospitality, strong in people leadership and capable of delivering consistently high standards in service, food quality and restaurant operations.

KEY RESPONSIBILITIES

• Lead daily restaurant operations across Robatayaki and Omakase, ensuring smooth, efficient and high-quality service.

• Lead and develop the team through effective manpower planning, rostering, training, coaching and performance management.

• Maintain service and food standards, including quality, presentation, hygiene, cleanliness and compliance with company SOPs and food safety requirements.

• Deliver excellent customer experience by engaging with guests and resolving enquiries, feedback and complaints professionally.

• Drive sales and control costs by monitoring sales performance, food and labour costs, wastage and overall operating expenses.

• Manage inventory and suppliers, including stock ordering, receiving, storage and stock control.

• Oversee cash and cashier operations, including billing, cash handling and daily reconciliation.

• Ensure operational readiness and maintenance of the restaurant, equipment and facilities.

• Drive continuous improvement and work closely with Management on promotions, business initiatives and operational improvements.

• KWSP, SOSCO, EIS, Allowances
• Annual Leave
• Medical and Hospitalisation Leave