RESTAURANT MANAGER

Kapit, Sarawak

JOB ROLES & RESPONSIBILITIES: 
Operational Leadership
 

• Oversee all restaurant operations to ensure smooth, consistent, and efficient service.
• Ensure compliance with company SOPs, food safety, and hygiene standards.
• Monitor and manage daily inventory levels, stock freshness, and waste control.
• Execute promotional campaigns effectively and ensure stores are well-prepared with adequate stock and staff readiness throughout campaign periods.

Team Management & Development
 

• Recruit, onboard, and train new staff to meet operational standards.
• Conduct regular coaching and performance reviews for team members.
• Motivate and guide team members to achieve sales, service, and quality targets.
• Collaborate closely with Supervisors and Area Managers to resolve team challenges and improve store morale and performance

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Customer Service Excellence
 

• Drive excellent customer service and promptly handle complaints or issues.
• Implement continuous improvement plans to enhance customer experience.

Audit, Compliance & Reporting
 

• Conduct regular outlet audits using company checklists; provide feedback and corrective recommendations.
• Ensure compliance with Halal, KKM, DOSH, and internal audit requirements.
• Submit timely reports and follow-up action plans as directed by Management.

Strategic Execution
 

• Contribute to localised operational strategies to improve sales, product mix, and margin  performance.
• Support initiatives related to staffing cost optimisation and upselling efforts

Others
Undertake any additional duties as assigned by Management.

JOB / SKILLS REQUIREMENTS:
 

• Minimum 2 years’ Managerial experience in F&B / Restaurant Chain.
• Candidate must possess at least Diploma in related field or equivalent.
• Have good leadership skills and able to work independently / good team player.
• Must possess own transport and willing to travel.
• Incentive and commissions available upon confirmation.