94 Restaurant Staff jobs in Malaysia

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• Develop and execute business strategies to achieve outlet revenue and profit targets.
• Monitor and control beverage, food, and labor costs.
• Implement cost-saving measures without compromising guest experience or quality.
• Collaborate with Sales & Marketing for promotions, events, and partnerships.
• Analyze sales trends and adjust offerings to capture market opportunities.
• Conduct competitor analysis to maintain a competitive edge.
  
  
• Lead, motivate, and coach the team to deliver exceptional service and upselling performance.
• Oversee manpower planning, scheduling, and performance management.
• Drive colleague engagement through recognition initiatives and development opportunities.
• Uphold hotel disciplinary standards and ensure compliance with HR policies.
• Conduct regular training in product knowledge, mixology, wine service, and upselling.
  
  
• Effectively manage the restaurant by ensuring the following:
• Ensure service excellence is maintained at all times, with a focus on personalized interactions.
• Maintain high visibility during peak hours and personally greet at least 80% of guests.
• Implement service standards for opening, closing, billing, and guest handling procedures.
• Work closely with the culinary and bar teams to develop seasonal menus and signature drinks.
• Manage guest feedback and take immediate corrective action when necessary.
• Curate special events (e.g., themed nights, cocktail masterclasses, chef’s table) to enhance the brand identity.
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Analyse food and beverage statistics through point of sale system
  
  

Financial Performance

• Develop and execute business strategies to achieve outlet revenue and profit targets.
• Monitor and control beverage, food, and labor costs.
• Implement cost-saving measures without compromising guest experience or quality.
• Collaborate with Sales & Marketing for promotions, events, and partnerships.
• Analyze sales trends and adjust offerings to capture market opportunities.
• Conduct competitor analysis to maintain a competitive edge.
  
  

People Leadership

• Lead, motivate, and coach the team to deliver exceptional service and upselling performance.
• Oversee manpower planning, scheduling, and performance management.
• Drive colleague engagement through recognition initiatives and development opportunities.
• Uphold hotel disciplinary standards and ensure compliance with HR policies.
• Conduct regular training in product knowledge, mixology, wine service, and upselling.
  
  

Guest experience

• Effectively manage the restaurant by ensuring the following:
• Ensure service excellence is maintained at all times, with a focus on personalized interactions.
• Maintain high visibility during peak hours and personally greet at least 80% of guests.
• Implement service standards for opening, closing, billing, and guest handling procedures.
• Work closely with the culinary and bar teams to develop seasonal menus and signature drinks.
• Manage guest feedback and take immediate corrective action when necessary.
• Curate special events (e.g., themed nights, cocktail masterclasses, chef’s table) to enhance the brand identity.
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Analyse food and beverage statistics through point of sale system
  
  

Marketing & Promotions

• Develop and maintain an annual promotions calendar aligned with the hotel’s marketing strategy.
• Create engaging content and collaborate with Marketing for social media and PR exposure.
• Cultivate collaborations with local influencers, suppliers, and brands for joint events.
• Maintain and utilize the outlet’s guest database for targeted campaigns.
  
  

Responsible business:

• Ensure compliance with Food Safety Management Systems (FSMS) and licensing laws.
• Maintain a safe working environment and enforce safety, hygiene, and sanitation standards.
• Manage responsible alcohol service and ensure all team members are trained accordingly.
• Report incidents and hazards promptly and accurately.
  
  

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.Seniority level

• Seniority level Mid-Senior level

Employment type

• Employment type Temporary

Job function

• Job function Other
• Industries Hospitality

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Fewer than 20 applicants. You still have a chance!

• Minimum of 5 years of progressive experience in restaurant management, demonstrating a strong understanding of restaurant operations, customer service, and team leadership.
• Exceptional customer service skills with a proven ability to create a welcoming and positive dining experience for all guests, addressing concerns promptly and effectively.
• Excellent communication skills in English, Bahasa Malaysia, and Mandarin, enabling effective interaction with diverse staff, customers, and stakeholders.
• Comprehensive menu knowledge, including ingredients, preparation methods, and potential allergens, to accurately answer customer inquiries and ensure food safety.
• Meticulous attention to detail in all aspects of restaurant operations, from food preparation and presentation to cleanliness and adherence to health and safety standards.
• Proficient time management skills to effectively prioritize tasks, manage staff schedules, and ensure smooth and efficient restaurant operations during peak hours.
• Thorough knowledge of food safety regulations and best practices, ensuring compliance with all relevant standards and maintaining a safe and hygienic environment for both staff and customers.
• Oversee daily restaurant operations, ensuring efficient service, quality control, and adherence to company standards.
• Manage and train restaurant staff, including servers, kitchen staff, and hosts, to deliver exceptional customer service and maintain a positive work environment.
• Develop and implement strategies to improve customer satisfaction, increase sales, and maximize profitability.
• Maintain inventory control, including ordering supplies, managing stock levels, and minimizing waste, while adhering to budgetary guidelines.
• Ensure compliance with all health and safety regulations, including food handling, sanitation, and hygiene standards.
• Handle customer complaints and resolve issues promptly and professionally, ensuring customer satisfaction and loyalty.
• Monitor and analyze financial performance, including sales, expenses, and profitability, and implement corrective actions as needed.
• Develop and maintain relationships with suppliers and vendors to ensure timely delivery of high-quality products at competitive prices.
• Create and implement marketing and promotional activities to attract new customers and retain existing ones.
• EPF
• Health Insurance
• Medical Leave
• SOCSO

Additional Benefits

• Staff Activities
• Training Provided
• Staff Meal
• Allowance Provided

Customer Service Communication Skills Menu Knowledge Attention to Detail Time Management Food Safety Knowledge

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Add expected salary to your profile for insights

Attractive remuneration package based on working experience

Medical Benefits

Various competitive entitled leave

Job Overview :

Successful incumbent is accountable for outlet operations, such as building sales, managing costs, meeting SOPs & regulatory requirements, staffing & staff development.

Main Duties and Key Responsibilities:

Overall responsible in leading smooth overall restaurant operations during opening & closing and profitability of the outlet.

Build sales and control costs within the budget to meet/exceed expected business results.

Responsible for compliance of standards, policies guidelines and regulatory requirements.

Ensure a satisfactory/pleasant dining experience for our customers.

Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.

Ensure all reports are detailed and submitted in a timely matter.

Work closely for monthly beverage inventory.

Appointing, induction and mentoring new team members.

Scheduling shifts and assigning work tasklist to team members.

Assist in recruitment, selection and staff retention program to ensure optimum number of restaurantsstaff.

Enforce and manage all food safety and sanitationrequirements and practices as per company standard and statutory requirements.

Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are always adhered to.

Ensure all security procedures (cash deposits, staggered method of opening, closing, etc) are executed accordingly.

JobRequirement:

Minimum 3 to 5 years of experience in management level managing multiple restaurants or franchised restaurant units

Possess excellent people's management skills

Possess strong interpersonal skills

Flexibility to travel all outlets can accept in switching between different branches while needed.

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Salary match Number of applicants Skills match

Your application will include the following questions:

Which of the following statements best describes your right to work in Malaysia? What's your expected monthly basic salary? Which of the following types of qualifications do you have? How many years' experience do you have as a restaurant manager? Do you have experience in a sales role? How many years of people management experience do you have? How many years' experience do you have with forecasting for businesses?

Hospitality & Tourism 51-100 employees

GRAND PACIFIC F&B SDN BHD proudly operates two beloved food and beverage brands in Malaysia, each offering a unique taste of local favorites.

GRAND SEAFOOD, established in Johor Bahru in the 1980s as a small family business offering aromatic seafood, is now an ideal venue for intimate celebrations. With VIP rooms for 120, ballrooms for 500, and an outdoor area for 200, it’s perfect for weddings, party, catering, or Buffet.

GRAND CHICKEN RICE, an authentic Recipes that you can’t find elsewhere with creative flavors using top-quality chicken. Our beloved dishes are crafted from traditional formulas and served in a hygienic environment, ensuring a memorable and satisfying dining experience.

GRAND PACIFIC F&B SDN BHD proudly operates two beloved food and beverage brands in Malaysia, each offering a unique taste of local favorites.

GRAND SEAFOOD, established in Johor Bahru in the 1980s as a small family business offering aromatic seafood, is now an ideal venue for intimate celebrations. With VIP rooms for 120, ballrooms for 500, and an outdoor area for 200, it’s perfect for weddings, party, catering, or Buffet.

GRAND CHICKEN RICE, an authentic Recipes that you can’t find elsewhere with creative flavors using top-quality chicken. Our beloved dishes are crafted from traditional formulas and served in a hygienic environment, ensuring a memorable and satisfying dining experience.

To help fast track investigation, please include here any other relevant details that prompted you to report this job ad as fraudulent / misleading / discriminatory.

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• Guest Service: Greeting guests, explaining menu items, taking orders, and ensuring timely and accurate food and beverage service.
• Staff Management: Supervising and coordinating the activities of service staff, assigning duties, and ensuring staff adhere to grooming and service standards.
• Operational Efficiency: Managing the flow of service, coordinating with the kitchen, and ensuring smooth operations.
• Problem Solving: Addressing customer inquiries, concerns, and complaints promptly and professionally.
• Maintaining Standards: Ensuring cleanliness and hygiene standards, proper table setup, and adherence to service protocols.
• Training and Development: Training new hires on restaurant procedures and customer service standards.

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Job Responsibilities

• Possess at least STPM or 2 years of high school education, or equivalent.
• Have 2 to 3 years of relevant full-time experience in a similar industry with a proven track record.
• Thorough knowledge of casual and/or fine-dining restaurant operations.
• Strong supervision, communication, and interpersonal skills with the ability to lead a team and foster good working relationships among staff.
• Ability to perform physical activities, including long hours of standing during shifts.
• Self-disciplined, self-motivated, and enjoys engaging with people and serving customers.
• Maintain high standards of personal hygiene, with a neat appearance and attire.
• Pleasant, polite, energetic, cheerful, and hardworking demeanor.
• Enthusiastic about learning and receptive to feedback for improvement.
• Willing to work on rotating shifts, including weekends and public holidays.

Job Requirements

• Ensure that the restaurant's goals and objectives are clearly communicated, understood, and achieved by staff.
• Address guest concerns and requests individually or with team assistance, following restaurant guidelines.
• Collaborate with management to develop and implement procedures to improve outlet performance.
• Enforce compliance with service standards, hygiene, food preparation, and other policies as per QSAV guidelines, company policies, and regulatory requirements.
• Conduct daily shift briefings and oversee smooth restaurant operations to ensure prompt, courteous, and professional service.
• Assist with stock checks and ordering, and support the Restaurant Manager with daily paperwork, inventories, and reports.
• Possess comprehensive knowledge of food, beverages, and other products and services offered by the restaurant.

Job Benefits

• Health insurance
• Maternity leave
• Opportunities for promotion
• Parental leave

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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
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**Additional Information**
**Job Number** 25110637
**Job Category** Food and Beverage & Culinary
**Location** The Westin Desaru Coast Resort, Jalan Pantai 3, Bandar Penawar, Johor, Malaysia, 81930VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Inspect grooming and attire of staff, and rectify any deficiencies. Communicate with guests, other employees, and/or departments to ensure guest needs are met. Ensure staff is working together as a team. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Complete scheduled inventories of supplies, food, and liquor. Check stock and requisition necessary supplies. Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. Communicate last call at designated closing time.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Develop and maintain positive working relationships with others, and support team to reach common goals. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATIONS
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 2 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
_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._
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

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

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Fewer than 20 applicants. You still have a chance! Minimum of 5 years of progressive experience in restaurant management, demonstrating a strong understanding of restaurant operations, customer service, and team leadership. Exceptional customer service skills with a proven ability to create a welcoming and positive dining experience for all guests, addressing concerns promptly and effectively. Excellent communication skills in English, Bahasa Malaysia, and Mandarin, enabling effective interaction with diverse staff, customers, and stakeholders. Comprehensive menu knowledge, including ingredients, preparation methods, and potential allergens, to accurately answer customer inquiries and ensure food safety. Meticulous attention to detail in all aspects of restaurant operations, from food preparation and presentation to cleanliness and adherence to health and safety standards. Proficient time management skills to effectively prioritize tasks, manage staff schedules, and ensure smooth and efficient restaurant operations during peak hours. Thorough knowledge of food safety regulations and best practices, ensuring compliance with all relevant standards and maintaining a safe and hygienic environment for both staff and customers. Oversee daily restaurant operations, ensuring efficient service, quality control, and adherence to company standards. Manage and train restaurant staff, including servers, kitchen staff, and hosts, to deliver exceptional customer service and maintain a positive work environment. Develop and implement strategies to improve customer satisfaction, increase sales, and maximize profitability. Maintain inventory control, including ordering supplies, managing stock levels, and minimizing waste, while adhering to budgetary guidelines. Ensure compliance with all health and safety regulations, including food handling, sanitation, and hygiene standards. Handle customer complaints and resolve issues promptly and professionally, ensuring customer satisfaction and loyalty. Monitor and analyze financial performance, including sales, expenses, and profitability, and implement corrective actions as needed. Develop and maintain relationships with suppliers and vendors to ensure timely delivery of high-quality products at competitive prices. Create and implement marketing and promotional activities to attract new customers and retain existing ones. EPF Health Insurance Medical Leave SOCSO Additional Benefits Staff Activities Training Provided Staff Meal Allowance Provided Customer Service Communication Skills Menu Knowledge Attention to Detail Time Management Food Safety Knowledge

FAQ: Let’s ask the employer questions. 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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