Restaurant Manager

The Role You'll be responsible for the day-to-day running of the outlet, from managing the team and guest experience to controlling costs and driving sales. Key Responsibilities - Oversee daily front-of-house operations and ensure smooth service during peak hours - Lead, train, schedule, and motivate the outlet team, building a positive and accountable culture - Deliver consistently high standards of service, food quality, and cleanliness - Handle guest feedback and complaints professionally, turning issues into return visits - Drive sales and achieve outlet targets through upselling, promotions, and local marketing - Control costs, including labour, wastage, and inventory, and monitor outlet P&L - Manage stock ordering, supplier coordination, and stock counts - Ensure cash handling, POS closing, and daily sales reports are accurate - Maintain compliance with food safety, hygiene, and local authority requirements - Work closely with the kitchen team to ensure seamless coordination between FOH and BOH - Report outlet performance to management and propose improvements Requirements - Minimum [3] years of experience as Restaurant Manager or Assistant Manager in F&B - Proven ability to lead a team and manage a busy outlet - Strong understanding of restaurant operations, cost control, and basic P&L - Customer-focused, with a calm and solution-oriented approach under pressure - Good communication skills in English and Bahasa Malaysia - Familiar with POS systems and basic Excel - Willing to work shifts, weekends, and public holidays - Diploma or Degree in Hospitality/F&B Management is an advantage