Restaurant Manager

### Key Responsibilities - Oversee daily restaurant operations, ensuring smooth service and high standards. - Manage and supervise front-of-house and kitchen staff. - Ensure excellent customer experience and handle customer feedback or complaints professionally. - Monitor sales performance and implement strategies to achieve revenue targets. - Control operational costs, including food cost, labor cost, and wastage. - Manage inventory, stock ordering, and supplier coordination. - Ensure compliance with hygiene, safety, and licensing regulations. - Train, schedule, and evaluate staff performance. - Maintain cleanliness and organization of the restaurant at all times. ### Preferred Qualifications - Experience in managing high-volume restaurants. - Familiarity with POS systems and restaurant management software. - Multilingual abilities are an advantage. ### Working Hours - 6 days per week (including weekends and public holidays). - Shift-based schedule. ### Benefits - Competitive salary (based on experience). - Staff meals provided. - Opportunities for career growth and advancement. ### Job Requirements - Minimum SPM, Diploma, or equivalent qualification. - At least 1–3 years of experience in restaurant or hospitality management. - Strong leadership and team management skills. - Excellent communication and interpersonal skills. - Ability to work in a fast-paced and high-pressure environment. - Good problem-solving and decision-making abilities. - Knowledge of restaurant operations, food safety, and hygiene standards. - Experience in inventory management, cost control, and staff scheduling. - Basic computer skills and familiarity with POS systems. - Willing to work shifts, weekends, and public holidays. - Responsible, reliable, and able to work independently. - Fluent in English and Bahasa Malaysia; additional languages are an advantage.