175 Hospitality Managers jobs in Kuala Lumpur

Job Description:

• Oversee and guide the sales team in building strong customer relationships, identifying business opportunities, negotiating deals, and ensuring successful follow-ups.
• Develop targeted action plans, including regular calls/visits, sales monitoring, and order management, to optimize sales performance.
• Prepare the analytical worksheets to improve the customer sales management.
• Set and track team sales targets, ensuring alignment with the sales budget.
• Lead the preparation of quotations, oversee delivery progress, manage goods returns, and ensure commercial agreements align with company policies.
• Provide strategic insights by monitoring competitor activities, analyzing market trends, and updating management accordingly.
• Prepare the sales budget by yearly and quarterly review to the management
• Work closely with marketing, logistics, QA and finance teams to ensure smooth business operations in exhibition, delivery, payment, NPD, packaging and labelling requirements
• Guide the team on export-related procedures, ensuring familiarity with shipping documentation, incoterms, and international trade compliance.
• Ensure to monitor the collection report timely and resolve any financial discrepancies.

Job Requirement:

• Candidate must possess at least a degree in any disciplines.
• Minimum 5 years of relevant experience in Food Service segment (local and International). Strong knowledge in export food products is an added advantage.
• Result oriented, strong analytical skill, able to plan and execute sales growth in meeting individual and company sales target
• Fast learner, meticulous and willingness to explore ideas and act on it.
• Possess own transport and willing to travel local and abroad as and when necessary.
• Proficient in Microsoft Office (MS Excel, MS Word, MS PowerPoint, Pivot)
• 1 Full-Time position(s) available.

We thank all applicants. Only shortlisted candidates will be notified.

Kampachi Restaurants Sdn. Bhd. is a leading Japanese Restaurant in Malaysia. We have been in the business for over 50 years and have received several awards for our achievement as the “Best Japanese Restaurant”.

Our culinary journey has been humbly graced by the presence of royalties, heads of state, and celebrities, and even today, it is still the first choice dining destination for those who love to have authentic Japanese cuisine and beverage.

We have organically grown to 2 outlets: 1 in Kuala Lumpur namely Kampachi Pavilion, and 1 in Selangor namely Kampachi Plaza33. Our head office is located in the heart of the Golden Triangle in Kuala Lumpur.

The primary objective role for Restaurant Manager is to manage restaurant as an independent “profit centre” and responsible for all revenues and expenses of the restaurant.

• To establish the level service in accordance to the standards set by the management
• To ensure all operating standards comply with the company policies and procedures
• To manage the restaurant’s reservation and booking system.
• To ensure all service staff are well trained to be able to serve food and beverage to guests according to the established standards
• To provide relevant statistics based on historical events and functions in the restaurant to facilitate to prepare an Annual Operating Budget
• To manage the restaurant as an individual profile centre, contributing to the overall company business turnover
• To work with Deputy General Manager to analyze and monitor our menu and products available and to provide recommendations to the Management how to remain competitive in the market
• To work with Deputy General Manager or Marketing personnel to plan and implement effective sales plan and promotional activities in the restaurant
• To manage all guest complaints in a courteous manner
• To prepare periodic reports to be submitted to the Management as and when required

• Minimum 10 years of working experience of which 7 years have been in the capacity of Manager level for Diploma/ Degree holders.
• Work experience in a Japanese Restaurant will be an advantage
• Good oral and written skill in English is required
• Good knowledge and skill in MS office computer application
• Possess strong leadership skill and interpersonal skill
• Posses good judgment and high maturity level
• Good presentation and report making skill

Perks and benefits: Medical Miscellaneous allowance, Parking, Meal Allowance, Insurance & Performance Incentive

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationSheraton Petaling Jaya Hotel, Jalan Utara C, Petaling Jaya, Selangor, Malaysia, 46200

ScheduleFull 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.

When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, 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.

JOB TITLE : RESTAURANT MANAGER

REPORTS TO : AREA MANAGER / OWNER

PRIMARY OBJECTIVE OF POSITION:

The Restaurant Manager performs and directs the overall restaurant management. Responsible for inventory and money control systems. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training program. May contact prospective customers to promote sales. May establish inventory schedules. Responsible for local marketing initiatives. Maintains business records.

Exceptional customer service and leadership quality is a major component of this position.

KEY RESPONSIBILITIES & ACCOUNTABILITIES:

1. Capable to perform and fulfill all basic essential functions and responsibilities of a Senior Sandwich Artist and Assistant Manager as outlined in their respective job descriptions.

2. Be fully accountable and holds team responsible for the loss of money, bread, food and beverage products, damaged property due to mishandling and / or negligence.

3. Be fully responsible of the safety and privacy of your assigned Employee ID. Sharing of Employee ID is prohibited.

4. Completes and posts the staff work schedule according to business needs, ensuring high productivity.

5. Maintains business records as outlined in the SUBWAY Operations Manual. Analyses business records to increase sales.

6. Communicates changes of food preparations formulas, standards, etc to staff.

7. Supports local and national marketing initiatives.

8. Ensures that all local and national health and food safety codes are maintained, and company safety and security policies are followed.

9. Recruits, awards and terminates staff as needed.

10. Conducts quarterly or yearly appraisals as required.

11. Identifies and contacts prospective customers to promote sales.

12. Plans special events and promotions.

13. Completes online coursework on the University of SUBWAY as directed.

Skill qualification standards:

q Completes prior training and validation as per the syllables for Senior Sandwich Artist and Assistant Manager.

q Completes all Senior Sandwich Artist assigned courses / curriculum on University of Subway.

q Excels all level of skill qualification standards of a Sandwich Artist through Assistant Manager.

q Competent in managing the Restaurant and the team.

q Competent in managing inventory system and stock management.

q Able to present findings and provide reasonable justification to Area Managers / Owners for any inconsistencies in the WISR.

q Uses sales trend information obtained from the WISR or any other reporting platform, to drive sales for the restaurant.

q Submits invoices, orders and reports in a timely manner.

q Achieves KPIs set by Owner.

q Proficient in the following dimensions of management methods: Communication, Quality of Operations, Leadership.

q Must be able to co-ordinate multiple tasks while maintaining required standards of operation in daily restaurant activities.

q Must be able to determine applicability of experience and qualifications of job applicants.

q Must be able to draw on Operations experience and knowledge of SUBWAY's procedures to recommend appropriate solutions to restaurant problems.

q Completes additional assigned courses / curriculum on University of Subway:

o Paperwork & Controls: Control Sheet and WISR Training

o Subway Listens Guest Feedback Platform

Job Types: Full-time, Permanent, Fresh graduate

Pay: RM2, RM3,300.00 per month

Benefits:

• Health insurance
• Maternity leave
• Meal allowance
• Opportunities for promotion
• Cash-out facility before payday

Schedule:

• Day shift
• Rotational shift

Supplemental Pay:

• Overtime pay
• Performance bonus
• Tips

Work Location: In person

Job Types: Full-time, Permanent, Fresh graduate

Pay: RM2, RM3,300.00 per month

Benefits:

• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion

Work Location: In person

Chef Rasa Sayang, our signature Chinese restaurant, is looking for a Restaurant Manager to join our team. This is a key role overseeing all aspects of restaurant operations and ensuring an exceptional dining experience for our guests.

Key Requirements:

• Proven experience in restaurant management, preferably in a Chinese cuisine environment.
• Strong leadership and team management skills.
• Excellent organizational, operational, and problem-solving abilities.
• Ability to maintain high standards of service and quality.
• Must be able to work split shifts.

Responsibilities:

• Manage daily restaurant operations, including staffing, scheduling, and workflow.
• Lead, train, and motivate the restaurant team to deliver excellent service.
• Ensure quality control of food preparation and presentation.
• Handle guest relations and resolve issues professionally.
• Coordinate with kitchen and F&B teams for smooth operations.

Job Types: Full-time, Permanent

Pay: RM4, RM5,500.00 per month

Benefits:

• Additional leave
• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person

Company Overview

Kampachi Restaurants Sdn. Bhd. is a leading Japanese Restaurant in Malaysia. We have been in the business for over 50 years and have received several awards for our achievement as the "Best Japanese Restaurant". Our culinary journey has been humbly graced by the presence of royalties, heads of state, and celebrities, and even today, it is still the first choice dining destination for those who love to have authentic Japanese cuisine and beverage. Since our initial restaurant opening at Hotel Equatorial Kuala Lumpur (HEKL), the Kampachi has added 2 other stand-alone restaurants.

Kampachi Restaurants Sdn. Bhd., a stand-alone restaurant and a subsidiary company of HEKL was first established in the year 2007 where we have organically grown to 2 outlets: 1 in Kuala Lumpur namely Kampachi Pavilion, and 1 in Selangor namely Kampachi Plaza33. Our head office is located in the heart of the Golden Triangle in Kuala Lumpur, a marked location at Level 27 in Menara Dion, Jalan Sultan Ismail. It is within walking distance to the Petronas Twin Towers, Suria KLCC, Pavilion Kuala Lumpur shopping centers as well as other shopping and entertainment areas.

Job Summary

The primary objective role for Restaurant Manager is to manage restaurant as an independent "profit centre" and responsible for all revenues and expenses of the restaurant.

Job Responsibilities:

• To establish the level service in accordance to the standards set by the management
• To ensure all operating standards comply with the company policies and procedures
• To manage the restaurant's reservation and booking system. (eg SEVENROOMS)
• To ensure all service staff are well trained to be able to serve food and beverage to guests according to the established standards
• To provide relevant statistics based on historical events and functions in the restaurant to facilitate to prepare an Annual Operating Budget
• To manage the restaurant as an individual profile centre, contributing to the overall company business turnover
• To work with Deputy General Manager to analyze and monitor our menu and products available and to provide recommendations to the Management how to remain competitive in the market
• To work with Deputy General Manager or Marketing personnel to plan and implement effective sales plan and promotional activities in the restaurant
• To manage all guest complaints in a courteous manner
• To prepare periodic reports to be submitted to the Management as and when required

Requirements:

• Minimum 10 years of working experience of which 7 years have been in the capacity of Manager level for Diploma/ Degree holders.
• Work experience in a Japanese Restaurant will be an advantage
• Good oral and written skill in English is required
• Good knowledge and skill in MS office computer application
• Possess strong leadership skill and interpersonal skill
• Posses good judgment and high maturity level
• Good presentation and report making skill

About Us

Country Cafe Sdn Bhd is a leading hospitality and dining group with a growing portfolio of restaurant concepts across Malaysia. We are passionate about food, people, and delivering unique dining experiences. Join us and be part of a dynamic, innovative, and inclusive team that is shaping the future of hospitality.

What You'll Do

• Lead and inspire the restaurant team (waiters staff, bartenders, kitchen crew) to deliver excellent service.
• Oversee daily operations, inventory management, and cost control to maximise profitability.
• Develop and implement strategies to boost sales and enhance customer satisfaction.
• Collaborate with the culinary team to refine and improve menu offerings.
• Ensure compliance with health, safety, and regulatory requirements.
• Coach and train team members to grow their skills and create a positive workplace culture.
• Analyse performance data and implement improvements for long-term success.

What We're Looking For

• Minimum 3–5 years of experience in restaurant management or assistant management.
• Strong leadership and people management skills with the ability to motivate and develop a team.
• Excellent customer service orientation and problem-solving abilities.
• Proficiency in inventory, cost control, and financial reporting.
• Knowledge of F&B operations, menu costing, and development.
• Familiarity with health and safety regulations in the hospitality industry.
• Strong communication and interpersonal skills.
• Must be non-Muslim (our restaurant is non-Halal).
• Proficiency in Mandarin & English (both verbal & written) is required. Mandatory for this role to communicate effectively with customers & colleagues.
• Passion for the hospitality industry and a commitment to delivering outstanding dining experiences.

What Sets Us Apart

• Competitive salary package with performance incentives.
• Comprehensive health and wellness benefits.
• Career growth opportunities and professional development.
• Discounts on our food and beverages.
• A supportive, team-oriented culture that values work-life balance.

Brickhouse Group is a dynamic and growing F&B company known for our strong portfolio of restaurants and lifestyle dining concepts, including Pokok, Ginger, and Pepper. We are committed to delivering memorable dining experiences by combining quality food, excellent service, and vibrant ambiance.

Pokok is one of our flagship brands, offering a unique dining experience that blends modern comfort food with fresh and high-quality ingredients. With multiple outlets across Klang Valley, Pokok is well-loved for its wholesome menu, inviting atmosphere, and exceptional service.

Job Responsibilities

• Oversee and manage daily outlet operations to ensure smooth service flow.
• Lead, train, and motivate the outlet team to deliver excellent customer service.
• Monitor staff performance, scheduling, and manpower planning.
• Ensure compliance with company standards, SOPs, and health & safety regulations.
• Handle customer feedback and resolve any service-related issues promptly.
• Manage inventory, ordering, and cost control to optimize profitability.
• Work closely with management to execute promotional activities and outlet initiatives.
• Prepare and submit outlet performance reports to senior management.

Requirements

• Proven experience as an Outlet Manager or in a similar managerial role in the F&B industry.
• Strong leadership and people management skills.
• Excellent communication and problem-solving abilities.
• Ability to work in a fast-paced environment with attention to detail.
• Good knowledge of F&B operations, including cost control, inventory, and customer service standards.
• Flexibility to work on weekends, public holidays, and peak hours.

What We Offer

• Competitive salary based on experience.
• Opportunities for career growth within Brickhouse Group.
• Staff benefits including meals and training programs.
• Be part of a growing and vibrant F&B brand.

Pay: 3, MYR) - 5, MYR) per month

Job Type: Full-time

Pay: RM3, RM5,000.00 per month

Benefits:

• Flexible schedule
• Health insurance
• Meal allowance
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person

At Fei Fan Hotpot, we bring the authentic Hong Kong hotpot experience to Malaysia – offering safe, delicious, and affordable meals in a vibrant dining atmosphere. We are seeking Outlet Managers who will act as the mini-CEO of the outlet, leading operations across financial performance, guest satisfaction, people leadership, and innovation. This is an opportunity to shape the guest experience and drive results in one of CPI Food Concept's fastest-growing brands. Fei Fan Hotpot serves non-halal food experiences.

• Financial Leadership: Full P&L accountability – grow sales, optimise COGS, manage labour costs, and deliver profitability.
• Operational Excellence: Enforce SOPs, food safety, and hygiene standards; achieve high audit and mystery shopper scores; coordinate with OSD and Supply Chain on equipment and stock.
• People & Team Leadership: Recruit, train, and retain engaged teams; motivate staff through recognition and development; groom a successor for outlet leadership.
• Guest Experience: Ensure every guest enjoys a distinctive hotpot experience; resolve complaints effectively; maintain ≥4.5-star guest reviews.
• Digital & Innovation: Champion POS and digital tools, contribute innovative ideas to improve efficiency and service, and pilot brand initiatives.

• Financial and commercial acumen.
• Operational discipline and problem-solving ability.
• Leadership and coaching skills; ability to build a winning team culture.
• Passion for guest service and hospitality.
• Digital literacy, adaptability, and an innovative mindset.
• Collaborative approach with HQ functions (HR, Finance, Supply Chain, Marketing).

• Diploma/Degree in Hospitality, Business, or related field (preferred).
• 3–5 years of management experience in F&B or hospitality.
• Strong track record in managing P&L, teams, and guest experience.

At Fei Fan, you'll join a brand that is setting the new standards in hotpot dining. We reward performance with a mix of cash bonuses, vouchers, recognition awards, and team celebrations across our five pillars of excellence. As part of CPI Food Concept's vision, you will not just manage an outlet – you will lead it like your own business, growing your career while creating memorable dining experiences for thousands of guests.