Restaurant Manager
Job Summary
The Restaurant Manager oversees the total outlet performance of Kay’s Steak & Lobster, ensuring world-class dining experiences, operational excellence, and sustainable profitability. This role manages day-to-day service standards, front-of-house and back-of-house coordination, and fosters a culture of hospitality. It requires strong leadership and the ability to deliver a premium dining experience aligned with brand standards.
Responsibilities
- Supervise daily operations and service flow
- Ensure hygiene, Halal, and safety compliance
- Manage P&L, inventory, and cash control
- Lead, train, and develop staff members
- Drive sales growth and service excellence
Required Skills
- 5+ years restaurant management experience
- Leadership and conflict resolution
- POS and inventory system proficiency
- Fine dining service standards
- Hospitality and F&B management knowledge
Job Details
Operational Management:
- Supervise end-to-end restaurant operations (opening / closing, reservation, service flow).
- Enforce hygiene, Halal, and safety standards in compliance with JAKIM & local authorities.
- Manage cash control, POS reconciliation, and daily P&L tracking.
- Coordinate inventory and liaise with Central Kitchen / Procurement for cost-efficient supply.
Customer Experience:
- Uphold Kay’s service philosophy — prompt, polished, and personal.
- Resolve guest feedback tactfully and institute service-recovery procedures.
- Monitor NPS / review scores and implement continuous improvement programs.
Team Leadership & Staff Development:
- Recruit, train, and retain service talents aligned with Kay’s culture.
- Conduct daily briefings, coaching, and monthly performance reviews.
- Plan duty rosters and optimize manpower cost vs. service quality.
Sales & Business Performance:
- Execute upselling, pairing, and promotional initiatives to lift check average.
- Track food / labor cost % and implement corrective actions to meet targets.
- Partner Marketing for outlet events and community collaborations.
Reporting & Compliance:
- Submit weekly reports on timely manner.
- Maintain accurate HR records (attendance, OT, leave, appraisal).
- Ensure adherence to SOPs & audit readiness at all times.
Requirements:
- Bachelor’s degree/diploma in Hospitality, F&B Management, or related field.
- Minimum 5 years’ experience in restaurant management (preferably fine dining/premium casual dining).
- Strong leadership, communication, and interpersonal skills.
- Knowledge of POS systems, reservation platforms, and inventory management.
- Excellent problem-solving and conflict resolution abilities.
- Passion for hospitality and guest-centric service.