KYOMO Hiring! Full Time Service Manager in WP Kuala Lumpur, Earn up to MYR 9,000 - Ricebowl

• Education: Bachelor’s Degree in Business Administration, Hospitality Management, Culinary Arts, or a related field.

• Experience: Minimum of 5 years of experience in F&B operations, with at least 2-3 years in a multi-unit management or training leadership role within a restaurant chain.

• Excellent leadership, problem-solving, and interpersonal skills.

• Solid understanding of restaurant financials (P&L, food cost, labor cost).

• Must be hands-on and actively involved in floor operations, including on-site support at outlets

• Able to work closely with restaurant teams to ensure SOP compliance, operational consistency, and immediate issue resolution

• Willing to be present in outlets regularly to observe, train, and support day-to-day operations

Role Overview

We are a fast-growing and dynamic Japanese restaurant chain in Malaysia, currently operating 9 outlets with a team of 200 employees.

Reporting directly to the General Manager, you will play a dual role in driving operational excellence across all outlets while leading our training and development initiatives. You will manage and guide a team of Area Supervisors to ensure consistent adherence to Quality, Service, and Cleanliness (QSC) standards across all locations. In addition, you will be responsible for fostering a strong culture of continuous improvement, hands-on operational excellence, and customer-centric service throughout the organization.

Operations Management:

• Oversee day-to-day business operations across 9 restaurant outlets to ensure efficiency, profitability, and smooth workflow.

• Develop, implement, and continuously improve Standard Operating Procedures (SOPs) and service standards.

• Monitor key performance metrics (Sales, Labor Cost, COGS) and collaborate with Area Supervisors to implement corrective actions.

• Lead the operational rollout of new menus, promotions, and company initiatives.

• Ensure all outlets comply with food safety, hygiene regulations, and company policies.

• Manage, monitor, and continuously improve the Master Checklist System across all restaurants, including:

  • Pre-opening checklist

  • Inventory checklist (non-food items / general supplies)

  • Daily operations checklist

  • Closing checklist

• Use the Master Checklist as a foundation to:

  • Set up and maintain par levels for all inventory items

  • Develop and manage an effective inventory tracking system

  • Identify operational gaps and provide practical solutions to issues arising from checklist execution

  • Ensure all outlets follow standard operating procedures consistently

• Oversee and coordinate repair and maintenance works for all outlets, including:

  • Reporting and tracking maintenance issues

  • Coordinating with vendors/contractors

  • Ensuring timely resolution of equipment and facility breakdowns

  • Maintaining proper records of maintenance activities

• Continuously review, refine, and improve operational checklists and maintenance processes to support smooth, efficient, and standardized restaurant operations across all locations

Training & Hospitality Development:

• Design, develop, and execute comprehensive training programs for all restaurant staffs.

• Conduct regular outlet audits and identify training gaps in skills, product knowledge, and customer service.

• Evaluate staff performance and provide hands-on coaching to improve service delivery.

• Mentor and develop Area Supervisors, Outlet Managers, and the Training Executive.

• EPF
• SOCSO
• Annual Leave
• Medical Leave
• Medical and Hospitalisation Leave
• EIS
• Annual Bonus
• Training Provided
• Compassionate Leave
• Company Activities