22 Quick Service jobs in Malaysia

• Manage and grow sales in Food Service, GT, and MT channels.
• Execute sales plans and strategies per channel and customer segment.
• Work closely with distributors and wholesalers to achieve sales goals.

Key Account Management

• Maintain strong relationships with key HORECA and wholesale customers.
• Conduct regular sales visits, business reviews, and negotiations.
• Identify growth opportunities and upsell relevant product ranges.
• Implement trade promotions and marketing activities effectively.
• Ensure product availability, visibility, and placement in the trade.
• Collaborate with marketing and Sales Manager on new product launches and activation.

Reporting & Analysis

• Monitor sales performance and competitor activities.
• Prepare weekly and monthly sales reports.
• Provide market feedback for continuous improvement.

JOB REQUIREMENTS

• Diploma/Degree in Business, Marketing, or related discipline.
• Minimum 4-6 years’ experience in FMCG, HORECA, or food service sector.
• Strong knowledge of General Trade/ Modern Trade/ Food Service channels.
• Experienced in promotion execution, distributor handling, and channel development.
• Good interpersonal, negotiation, and problem-solving skills.
• Independent, proactive, and result oriented.
• Proficient in Excel and PowerPoint.
• Must possess own transport and able to travel frequently.

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Job Description:

• Conduct regular visits to various point-of sale locations across the island
• Proactively seek and open new customer
• Attend to and maintain strong relationships with existing customers
• Selling, planning, identifying business opportunities, initiating promotion activities with food service customers
• Drive business growth by acquisition of new customers as well as expanding the products offered.
• Require active hunting of new customers
• Perform market trend analysis, update, and discussion of market information with superior.
• Sales Channel: Food Caterer, Hotel, Bars, Ship Chandler, Frozen Food Wholesaler, Institution – Army, Sats, Hospital, Training center, Food court chains

Requirements:

• Minimum Diploma or at least 2 years of relevant experience in food service line
• Good communication and interpersonal skills
• Positive attitude and a team player but with ability to work independently
• Flexible, results-oriented, and capable of working under pressure.
• Well-networked within the local F & B o HORECA industry is an advantage
• Prior experience in food service is a plus
• Proficient in Microsoft Office
• Possess own vehicle is preferred

Fresh graduates from University, Polytechnic, Shatec are welcome to apply

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Manage and grow sales in Food Service, GT, and MT channels. Execute sales plans and strategies per channel and customer segment. Work closely with distributors and wholesalers to achieve sales goals. Key Account Management Maintain strong relationships with key HORECA and wholesale customers. Conduct regular sales visits, business reviews, and negotiations. Identify growth opportunities and upsell relevant product ranges. Implement trade promotions and marketing activities effectively. Ensure product availability, visibility, and placement in the trade. Collaborate with marketing and Sales Manager on new product launches and activation. Reporting & Analysis Monitor sales performance and competitor activities. Prepare weekly and monthly sales reports. Provide market feedback for continuous improvement. JOB REQUIREMENTS

Diploma/Degree in Business, Marketing, or related discipline. Minimum 4-6 years’ experience in FMCG, HORECA, or food service sector. Strong knowledge of General Trade/ Modern Trade/ Food Service channels. Experienced in promotion execution, distributor handling, and channel development. Good interpersonal, negotiation, and problem-solving skills. Independent, proactive, and result oriented. Proficient in Excel and PowerPoint. Must possess own transport and able to travel frequently.

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Job Description: Conduct regular visits to various point-of sale locations across the island Proactively seek and open new customer Attend to and maintain strong relationships with existing customers Selling, planning, identifying business opportunities, initiating promotion activities with food service customers Drive business growth by acquisition of new customers as well as expanding the products offered. Require active hunting of new customers Perform market trend analysis, update, and discussion of market information with superior. Sales Channel: Food Caterer, Hotel, Bars, Ship Chandler, Frozen Food Wholesaler, Institution – Army, Sats, Hospital, Training center, Food court chains Requirements: Minimum Diploma or at least 2 years of relevant experience in food service line Good communication and interpersonal skills Positive attitude and a team player but with ability to work independently Flexible, results-oriented, and capable of working under pressure. Well-networked within the local F & B o HORECA industry is an advantage Prior experience in food service is a plus Proficient in Microsoft Office Possess own vehicle is preferred Fresh graduates from University, Polytechnic, Shatec are welcome to apply

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This job is for a Trade Marketing Executive in the food industry. You might like this job because you'll create engaging marketing campaigns, collaborate with restaurants, and help increase sales while working with a passionate team!

Established in 1961, our client is among the first Japanese companies to operate in Malaysia. Over the decades, they've grown from a distributor of monosodium glutamate into a well-established manufacturer of various food seasonings. Their product range includes umami seasoning, ready-mix seasoning, chicken stock, pepper, sweeteners, and industrial seasoning for both local and international markets.

With a strong presence across Malaysia through 10 branches and a dedicated sales office in Saudi Arabia, our client continues to expand their market reach. As of November 2018, they achieved a market capitalization of RM1.25 billion, reflecting their growth and reputation. They currently employ over 700 staff nationwide, committed to delivering quality and innovation in food solutions.

Job Responsibilities

• Develop and implement trade marketing initiatives such as campaigns, in-store events, and product sampling targeting restaurants and retailers.
• Engage foodservice outlets (e.g., chicken rice shops, cafés, casual restaurants) with persuasive proposals, highlighting benefits and value propositions.
• Coordinate event logistics: sampling stations setup, promotional displays, staffing, and inventory management.
• Monitor sales during trade activities; analyze data and recommend improvements to campaign effectiveness.
• Collaborate with sales, brand, and supply chain teams to ensure strategy alignment and timely execution.
• Build and maintain relationships with retail and restaurant operators to increase visibility and product trials.
• Assist with budgeting, reporting, and evaluating trade spend ROI.

Job Requirements

• Bachelor's Degree, Post Graduate Diploma, or Professional Degree in Marketing or Business Management.
• At least 3 years of experience in Sales Promotion or Trade Marketing within the Food Business or FMCG industry.

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• 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.
• 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.

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:

• Upselling targets.
• Allocating duties and responsibilities.
• Customer complaints – addressing what needs to change.
• Customer compliments – 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.
• 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 restaurant’s 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.
• 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 Restaurants’ 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.
• Basic salary up to RM 5500
• EPF, EIS and Socso
• Comprehensive Medical Benefits for Employees & Dependents
• Dental and Optical
• Insurance Coverage & Maternity Coverage
• Performance Bonus

Personal Data Protection:Mesra Retail & Café Sdn Bhd ("MESRA") is fully committed to the protection of Personal Data and compliance with the Personal Data Protection Act 2010 (“Act”). Mesra Retail & Café 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 & Café 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 “Apply”,I agree to the data privacy statement, and I accept IT.

Additional Benefits

• Training Provided
• EPF / SOCSO / PCB
• Medical Insurance
• Annual Bonus
• Performance Bonus
• Medical and Hospitalisation Leave

Restaurant Management Inventory Management Team Leadership Financial Management Operations Management

Never provide your bank or credit card details when applying for jobs. Do not transfer any money or complete unrelated online surveys. If you see something suspicious, Report this Job ad.

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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

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. 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. 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: Upselling targets. Allocating duties and responsibilities. Customer complaints – addressing what needs to change. Customer compliments – 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. 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 restaurant’s 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. 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 Restaurants’ 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. Basic salary up to RM 5500 EPF, EIS and Socso Comprehensive Medical Benefits for Employees & Dependents Dental and Optical Insurance Coverage & Maternity Coverage Performance Bonus Personal Data Protection:Mesra Retail & Café Sdn Bhd ("MESRA") is fully committed to the protection of Personal Data and compliance with the Personal Data Protection Act 2010 (“Act”). Mesra Retail & Café 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 & Café 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 “Apply”,I agree to the data privacy statement, and I accept IT. Additional Benefits Training Provided EPF / SOCSO / PCB Medical Insurance Annual Bonus Performance Bonus Medical and Hospitalisation Leave Restaurant Management Inventory Management Team Leadership Financial Management Operations Management Never provide your bank or credit card details when applying for jobs. Do not transfer any money or complete unrelated online surveys. If you see something suspicious, Report this Job ad.

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