320 Hospitality Managers jobs in Malaysia

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Base pay range

Job Responsibility

• Ensure guests’ needs and expectations are met by providing an efficient and professional service.
• Lead by example by demonstrating exemplary professionalism.
• Attend to guests’ needs and complaints promptly and politely.
• Resolve all potential service failure issues.
• Perform duties in the best interest of the Company, ensuring that the SOP & SOC are applied on daily basis
• Supervise food and beverage service by directing and guiding subordinates.
• Attend meetings and briefings
• Submit monthly paperwork to and requisite forms from respective departments.
• Execute any duty that may be assigned from time to time by the Management.

Job Requirements

• Minimum of 3-4 years of experience in Food & Beverage industry.
• Fluent in spoken and written English and Mandarin (in order to attend to English and Mandarin speaking guests’ needs and complaints promptly and politely.)
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Basic competency in Microsoft Office (Word, Excel and Powerpoint)
• Possess good initiative and leadership skills.

Job Benefits

• Annual leave, MC
• EPF, SOCSO, EIS
• Medical Reimbursement
• Festive Gift
• Annual D&D
• Staff Discount
• Annual Bonus

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Other
• Industries
• Food and Beverage Services

Referrals increase your chances of interviewing at Skyline Catering SDN BHD by 2x

Sign in to set job alerts for “Restaurant Manager” roles.

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia MYR2,300.00-MYR3,000.00 2 months ago

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia 2 weeks ago

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia MYR3,000.00-MYR3,500.00 1 month ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

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Overview

We are hiring a reliable and innovative Restaurant Manager to manage the daily operations of our Modu branch. In this role, you will focus on ensuring quality service, profitability, and a memorable dining experience for our guests. You will be responsible for managing operational records, addressing customer feedback, and fostering collaboration between team members.

Base pay range

This range is provided by Modu. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Salary Range: RM6,000 - RM9,000 per month

Responsibilities

• Oversee and manage the F&B branch.
• Keep detailed records of daily, weekly and monthly costs and revenues.
• Manage and store vendors’ contracts and invoices.
• Monitor compliance with safety and hygiene regulations.
• Coordinate communication between front of the house and back of the house staff.
• Gather guests’ feedback and recommend improvements to menus.

Job Requirements

• Prior 3 to 5 years experience as a Restaurant Manager or in a similar role within the Retail industry.
• Strong leadership, communication, and customer service skills.
• Conversational Mandarin or Korean is an added advantage (to cater to a diverse customer base).
• Excellent conflict resolution and team management abilities.
• Availability to work within the restaurant’s operating hours, including weekends and holidays.

Job Details

• Job Level: Managerial
• Salary Range: RM6,000 - RM9,000
• Department: Operations Department - F&B
• Location: THE Exchange TRX, KLGCC, Ascott KL and Mont Kiara

Benefits

• Guaranteed career growth at one of the best groups of companies in Malaysia & Singapore.
• Collaborative and inclusive work environment that values creativity and innovation.
• Monthly Incentive - KPI Based (T&C Applied)
• Annual Leaves and Annual Bonus
• Attendance Allowance & Grooming Allowance (performance-based, if role applicable)
• Birthday Vouchers and Medical Benefit
• Overseas Training / Development
• Staff Discount and Staff Meal

Seniority level

• Associate

Employment type

• Full-time

Job function

• Other

Industries

• Hospitality

#J-18808-Ljbffr

Restaurant Manager Posting Date : 12 Aug 2025 | Close Date :10 Nov 2025 Job Descriptions:

·

· Manage and coordinate all reservations and bookings to ensure smooth guest flow.

· Oversee the front-of-house operations, ensuring exceptional customer service and seamless dining experience.

· Liaise with the kitchen and back-of-house staff to maintain high food quality and presentation standards

· Monitor and manage inventory, ensuring efficient stock control and recommending necessary purchases.

· Implement and refine processes and procedures to drive operational efficiency.

· Prepare and analyze daily, weekly, and monthly reports on restaurant performance.

· Lead, train, and motivate staff, fostering a culture of excellence and continuous improvement.

· Ensure compliance with health, safety, hygiene, and legal regulations.

· Handle customer feedback and resolve service-related issues promptly.

· Collaborate with chefs and bartenders to curate an engaging dining and entertainment experience.

· Monitor operational costs and drive profitability through cost control measures.

Job Requirements:

· Minimum 5 years of experience in operations or reservations management within the hospitality industry.

· Strong leadership, problem-solving, and team management skills.

· Excellent communication and interpersonal skills to engage with guests and staff.

· Proven ability to multitask and prioritize effectively in a fast-paced environment.

· Experience in inventory management and cost control.

· Proficient in restaurant management and reservation systems, as well as MS Office.

· A passion for the hospitality industry and Japanese cuisine.

· Flexibility to work evenings, weekends, and peak dining hours.

Sub Specialization : Others;Any Type of Employment : Permanent Minimum Experience : 5 Years Work Location : Penang
#J-18808-Ljbffr

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Perhentian Marriott Resort & Spa, Pulau Perhentian Kecil, Besut, Malaysia, Malaysia, 22300VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
**Leading Food and Beverage Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with all applicable laws and regulations.
- Ensures compliance with food handling and sanitation standards.
- Ensures staff understands local, state and Federal liquor laws.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Establishes guidelines so employees understand expectations and parameters.
- Monitors alcohol beverage service in compliance with local laws.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Empowers employees to provide excellent customer service.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
- Handles guest problems and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Ensures corrective action is taken to continuously improve service results.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Ensures employees receive on-going training to understand guest expectations.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Strives to improve service performance.
- Ensures recognition is taking place across areas of responsibility.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Assists servers and hosts on the floor during meal periods and high demand times.
- Recognizes good quality products and presentations.
- Supervises daily shift operations in absence of Assistant Restaurant Manager.
- Oversees the financial aspects of the department including purchasing and payment of invoices.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Overview

We are hiring a reliable and innovative

Restaurant Manager

to manage the daily operations of our Modu branch. In this role, you will focus on ensuring quality service, profitability, and a memorable dining experience for our guests. You will be responsible for managing operational records, addressing customer feedback, and fostering collaboration between team members. Base pay range

This range is provided by Modu. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Salary Range:

RM6,000 - RM9,000 per month Responsibilities

Oversee and manage the F&B branch. Keep detailed records of daily, weekly and monthly costs and revenues. Manage and store vendors’ contracts and invoices. Monitor compliance with safety and hygiene regulations. Coordinate communication between front of the house and back of the house staff. Gather guests’ feedback and recommend improvements to menus. Job Requirements

Prior 3 to 5 years experience as a Restaurant Manager or in a similar role within the Retail industry. Strong leadership, communication, and customer service skills. Conversational Mandarin or Korean is an added advantage (to cater to a diverse customer base). Excellent conflict resolution and team management abilities. Availability to work within the restaurant’s operating hours, including weekends and holidays. Job Details

Job Level:

Managerial Salary Range:

RM6,000 - RM9,000 Department:

Operations Department - F&B Location:

THE Exchange TRX, KLGCC, Ascott KL and Mont Kiara Benefits

Guaranteed career growth at one of the best groups of companies in Malaysia & Singapore. Collaborative and inclusive work environment that values creativity and innovation. Monthly Incentive - KPI Based (T&C Applied) Annual Leaves and Annual Bonus Attendance Allowance & Grooming Allowance (performance-based, if role applicable) Birthday Vouchers and Medical Benefit Overseas Training / Development Staff Discount and Staff Meal Seniority level

Associate Employment type

Full-time Job function

Other Industries

Hospitality

#J-18808-Ljbffr

Join to apply for the

Restaurant Manager

role at

Skyline Catering SDN BHD Get AI-powered advice on this job and more exclusive features. Base pay range

Job Responsibility Ensure guests’ needs and expectations are met by providing an efficient and professional service. Lead by example by demonstrating exemplary professionalism. Attend to guests’ needs and complaints promptly and politely. Resolve all potential service failure issues. Perform duties in the best interest of the Company, ensuring that the SOP & SOC are applied on daily basis Supervise food and beverage service by directing and guiding subordinates. Attend meetings and briefings Submit monthly paperwork to and requisite forms from respective departments. Execute any duty that may be assigned from time to time by the Management. Job Requirements Minimum of 3-4 years of experience in Food & Beverage industry. Fluent in spoken and written English and Mandarin (in order to attend to English and Mandarin speaking guests’ needs and complaints promptly and politely.) Excellent communication & interpersonal skills; able to build lasting relationships with guests. Basic competency in Microsoft Office (Word, Excel and Powerpoint) Possess good initiative and leadership skills. Job Benefits Annual leave, MC EPF, SOCSO, EIS Medical Reimbursement Festive Gift Annual D&D Staff Discount Annual Bonus Seniority level

Mid-Senior level Employment type

Full-time Job function

Other Industries Food and Beverage Services Referrals increase your chances of interviewing at Skyline Catering SDN BHD by 2x Sign in to set job alerts for “Restaurant Manager” roles.

Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia MYR2,300.00-MYR3,000.00 2 months ago Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia 2 weeks ago Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia MYR3,000.00-MYR3,500.00 1 month ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

#J-18808-Ljbffr

Restaurant Manager Posting Date : 12 Aug 2025 | Close Date :10 Nov 2025 Job Descriptions:

· · Manage and coordinate all reservations and bookings to ensure smooth guest flow. · Oversee the front-of-house operations, ensuring exceptional customer service and seamless dining experience. · Liaise with the kitchen and back-of-house staff to maintain high food quality and presentation standards · Monitor and manage inventory, ensuring efficient stock control and recommending necessary purchases. · Implement and refine processes and procedures to drive operational efficiency. · Prepare and analyze daily, weekly, and monthly reports on restaurant performance. · Lead, train, and motivate staff, fostering a culture of excellence and continuous improvement. · Ensure compliance with health, safety, hygiene, and legal regulations. · Handle customer feedback and resolve service-related issues promptly. · Collaborate with chefs and bartenders to curate an engaging dining and entertainment experience. · Monitor operational costs and drive profitability through cost control measures. Job Requirements:

· Minimum 5 years of experience in operations or reservations management within the hospitality industry. · Strong leadership, problem-solving, and team management skills. · Excellent communication and interpersonal skills to engage with guests and staff. · Proven ability to multitask and prioritize effectively in a fast-paced environment. · Experience in inventory management and cost control. · Proficient in restaurant management and reservation systems, as well as MS Office. · A passion for the hospitality industry and Japanese cuisine. · Flexibility to work evenings, weekends, and peak dining hours.

Sub Specialization : Others;Any Type of Employment : Permanent Minimum Experience : 5 Years

Work Location

: Penang

#J-18808-Ljbffr

Job Responsibility

Operations Management

• Oversee all operational aspects of the outlet including food preparation, service speed, shift transitions, and cleanliness.
• Monitor order accuracy, counter efficiency, and minimize customer wait times.
• Manage inventory using QSR systems to ensure optimal stock levels, reduce shrinkage, and prevent overstocking.
• Ensure adherence to standard operating procedures (SOPs), recipes, and preparation methods.
  
  

Vibe meetings, hosting meetings at the beginning of each shift to brief the team on:

• Days sales forecast.
• Upselling targets.
• Prep expectations.
• Allocating duties and responsibilities.
• Customer complaints â addressing what needs to change.
• Customer compliments â addressing what best practices continue
  
  

Stock Control/Management/Ordering

• Making sure that stock is being handled in the correct way according to food safety procedures and portioning control to ensure no waste and/or shrinkage.
• Ordering according to the needs of the business, ensuring no over-ordering to prevent cash flow challenges.
• Stock take to manage GP calculations, investigate variances and/or shrinkage.
• Receiving stock, ensuring quality checks are done i.e.-physical condition of stock, what is orders vs invoiced, correct capturing as this affects theoretical GP, and ensuring perishables are documented on traceability checks from point of receiving to handling in store.
  
  

Communication

• Ensuring that all necessary communication on restaurant performance, brand standards and newsletter content, and any other pertinent information is shared appropriately with the team.
• Evaluation results, Ops Campaign Chart, Daily Forecasting Tool, check emails at the beginning of the shift and respond appropriately.
  
  

Customer Experience

• Manage and act on customer complaints with customers ensuring that you go back to the restaurant and team members and understand what the failure was that led to the complaint.
• Put plans in place to address the customer complaint so that the complaint may not be repeated.
• Get hold of and thank/reward/recognise customers that take the time to compliment the Restaurant.
  
  

Reward And Recognition

• IT is important to always recognise team members for doing good work.
• Motivate your team by having employee recognition sessions on an ongoing basis so that they feel appreciated for the hard work they put in.
  
  

Financial & Cost Management

• Monitor daily sales, transaction volumes, and average check size.
• Control labor, food, and packaging costs within budget.
• Analyze sales trends and implement strategies to increase revenue and reduce operational costs.
• Ensure accurate cash handling, till reconciliation, and deposit processes.
• For new restaurants, the forecast performance complete by Brand can be used to set targets for the restaurant that can be broken down per month, weekly, and daily so that the restaurant team knows what they are aiming for on an ongoing basis.
• In an existing restaurant, this needs to be calculated with historic turnover data as the basis with an agreed percentage increase applied.
• The setting of a budget for the restaurantâs performance is essential and needs to be reasonable and realistic whilst still being a stretch target to achieve.
  
  

Marketing Activation & Local Engagement

• Each restaurant should have its own locality store marketing plan with planned activities executed throughout the year.
• Support in-store campaigns, promotions, and upselling initiatives to boost sales.
• Work with marketing team on local store marketing (LSM) and community engagement.
• Track and report campaign effectiveness at store level.
  
  

Food Safety, Hygiene & Brand Compliance

• Maintain high standards of food hygiene, cleanliness, and equipment maintenance.
• Enforce all local health department and company safety guidelines.
• Conduct regular internal audits (product temperature, food handling, sanitization).
• Ensure uniform and grooming standards are strictly followed.
  
  

Team Leadership & Staffing

• Hire, train, and develop team members for front-of-house (cashiers, runners) and back-of-house (kitchen crew, prep staff).
• Plan and manage shift rosters to ensure full coverage and efficient team deployment.
• Coach team members on speed, safety, product knowledge, and upselling techniques.
• Conduct daily briefings and regular performance reviews to keep the team aligned and motivated.
• Handling staff misconduct in line with the Restaurantsâ policy and what is legally appropriate.
  
  

Ad-hoc Responsibilities

• Support any ad-hoc tasks, special assignments, or projects as requested by the superior or the company.
• Remain flexible to support cross-company initiatives, internal events, audits, or urgent business priorities as needed.
  
  

Qualifications

Job Requirements

• Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or related field.
• Food Handler Certificate and Health & Safety Certification (as per local regulation).
  
  

Experience

• Minimum 10 years of experience in restaurant or food & beverage management, with at least 2 years in a supervisory or managerial role.
  
  

 Skills & Competencies

• Strong knowledge of QSR systems and operational best practices.
• Strong leadership and team management abilities.
• Good communication and interpersonal skills.
• Proficient in inventory control, scheduling, and basic financial management.
• Hands-on leadership with the ability to coach and energize a young team.
• Proficiency in POS systems, digital ordering tools, and basic Microsoft Office.
• Ability to work under pressure in a fast-paced environment.
• Ability to work flexible hours, including weekends and holidays.
  
  

Job Benefits

Perks & Benefits:

• Basic salary up to RM 5500
• Annual Leave
• EPF, EIS and Socso
• Comprehensive Medical Benefits for Employees & Dependents
• Dental and Optical
• Insurance Coverage & Maternity Coverage
• Performance Bonus
• Career Development
  
  

Personal Data Protection:Mesra Retail & Cafà Sdn Bhd ("MESRA") is fully committed to the protection of Personal Data and compliance with the Personal Data Protection Act 2010 (âActâ). Mesra Retail & Cafà Sdn Bhd (("MESRA") assures that any Personal Data collected, stored, processed and used for the purpose of this registration/application shall comply with the requirements of the Act and only be used within Mesra Retail & Cafà Sdn Bhd ("MESRA"). We ensure that the data you submit to us remains confidential and is used for the purposes stated in the data privacy statement. By clicking on âApplyâ, I agree to the data privacy statement, and I accept IT. #J-18808-Ljbffr

Job Responsibility

Operations Management

Oversee all operational aspects of the outlet including food preparation, service speed, shift transitions, and cleanliness. Monitor order accuracy, counter efficiency, and minimize customer wait times. Manage inventory using QSR systems to ensure optimal stock levels, reduce shrinkage, and prevent overstocking. Ensure adherence to standard operating procedures (SOPs), recipes, and preparation methods.

Vibe meetings, hosting meetings at the beginning of each shift to brief the team on:

Days sales forecast. Upselling targets. Prep expectations. Allocating duties and responsibilities. Customer complaints â addressing what needs to change. Customer compliments â addressing what best practices continue

Stock Control/Management/Ordering

Making sure that stock is being handled in the correct way according to food safety procedures and portioning control to ensure no waste and/or shrinkage. Ordering according to the needs of the business, ensuring no over-ordering to prevent cash flow challenges. Stock take to manage GP calculations, investigate variances and/or shrinkage. Receiving stock, ensuring quality checks are done i.e.-physical condition of stock, what is orders vs invoiced, correct capturing as this affects theoretical GP, and ensuring perishables are documented on traceability checks from point of receiving to handling in store.

Communication

Ensuring that all necessary communication on restaurant performance, brand standards and newsletter content, and any other pertinent information is shared appropriately with the team. Evaluation results, Ops Campaign Chart, Daily Forecasting Tool, check emails at the beginning of the shift and respond appropriately.

Customer Experience

Manage and act on customer complaints with customers ensuring that you go back to the restaurant and team members and understand what the failure was that led to the complaint. Put plans in place to address the customer complaint so that the complaint may not be repeated. Get hold of and thank/reward/recognise customers that take the time to compliment the Restaurant.

Reward And Recognition

IT is important to always recognise team members for doing good work. Motivate your team by having employee recognition sessions on an ongoing basis so that they feel appreciated for the hard work they put in.

Financial & Cost Management

Monitor daily sales, transaction volumes, and average check size. Control labor, food, and packaging costs within budget. Analyze sales trends and implement strategies to increase revenue and reduce operational costs. Ensure accurate cash handling, till reconciliation, and deposit processes. For new restaurants, the forecast performance complete by Brand can be used to set targets for the restaurant that can be broken down per month, weekly, and daily so that the restaurant team knows what they are aiming for on an ongoing basis. In an existing restaurant, this needs to be calculated with historic turnover data as the basis with an agreed percentage increase applied. The setting of a budget for the restaurantâs performance is essential and needs to be reasonable and realistic whilst still being a stretch target to achieve.

Marketing Activation & Local Engagement

Each restaurant should have its own locality store marketing plan with planned activities executed throughout the year. Support in-store campaigns, promotions, and upselling initiatives to boost sales. Work with marketing team on local store marketing (LSM) and community engagement. Track and report campaign effectiveness at store level.

Food Safety, Hygiene & Brand Compliance

Maintain high standards of food hygiene, cleanliness, and equipment maintenance. Enforce all local health department and company safety guidelines. Conduct regular internal audits (product temperature, food handling, sanitization). Ensure uniform and grooming standards are strictly followed.

Team Leadership & Staffing

Hire, train, and develop team members for front-of-house (cashiers, runners) and back-of-house (kitchen crew, prep staff). Plan and manage shift rosters to ensure full coverage and efficient team deployment. Coach team members on speed, safety, product knowledge, and upselling techniques. Conduct daily briefings and regular performance reviews to keep the team aligned and motivated. Handling staff misconduct in line with the Restaurantsâ policy and what is legally appropriate.

Ad-hoc Responsibilities

Support any ad-hoc tasks, special assignments, or projects as requested by the superior or the company. Remain flexible to support cross-company initiatives, internal events, audits, or urgent business priorities as needed.

Qualifications

Job Requirements

Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or related field. Food Handler Certificate and Health & Safety Certification (as per local regulation).

Experience

Minimum 10 years of experience in restaurant or food & beverage management, with at least 2 years in a supervisory or managerial role.

 Skills & Competencies

Strong knowledge of QSR systems and operational best practices. Strong leadership and team management abilities. Good communication and interpersonal skills. Proficient in inventory control, scheduling, and basic financial management. Hands-on leadership with the ability to coach and energize a young team. Proficiency in POS systems, digital ordering tools, and basic Microsoft Office. Ability to work under pressure in a fast-paced environment. Ability to work flexible hours, including weekends and holidays.

Job Benefits

Perks & Benefits:

Basic salary up to RM 5500 Annual Leave EPF, EIS and Socso Comprehensive Medical Benefits for Employees & Dependents Dental and Optical Insurance Coverage & Maternity Coverage Performance Bonus Career Development

Personal Data Protection:Mesra Retail & Cafà Sdn Bhd ("MESRA") is fully committed to the protection of Personal Data and compliance with the Personal Data Protection Act 2010 (âActâ). Mesra Retail & Cafà Sdn Bhd (("MESRA") assures that any Personal Data collected, stored, processed and used for the purpose of this registration/application shall comply with the requirements of the Act and only be used within Mesra Retail & Cafà Sdn Bhd ("MESRA"). We ensure that the data you submit to us remains confidential and is used for the purposes stated in the data privacy statement. By clicking on âApplyâ, I agree to the data privacy statement, and I accept IT. #J-18808-Ljbffr