Broga Hill Eco Farm Resort Hiring! Full Time Restaurant Manager in Selangor, Earn up to MYR 3,500 + overtime - Ricebowl

Proven experience of 3-5 years as a Restaurant Manager or in a similar senior role within the hospitality industry.

Diploma in Hospitality Management, Business Administration, or a related field is required.

Demonstrated expertise in all aspects of restaurant management, including front-of-house and back-of-house operations.

Strong skills in customer service, with a commitment to creating exceptional guest experiences and resolving issues effectively.

Experience in staff training and development, including hiring, scheduling, performance management, and fostering a positive team environment.

Proficiency in inventory management, cost control, and minimizing waste to optimize profitability.

Solid understanding of financial acumen, including budgeting, P&L analysis, and financial reporting.

Excellent command of English, Mandarin, and Bahasa Malaysia, both written and spoken, to effectively communicate with diverse staff and clientele.

Ability to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

A proactive and results-oriented approach with a passion for the food and beverage industry.

Oversee all daily restaurant operations, including front-of-house and back-of-house activities, to ensure smooth and efficient service delivery.

Manage and train a team of approximately 15 employees, fostering a positive work environment, setting performance standards, and conducting regular performance reviews.

Develop and implement strategies to enhance customer satisfaction, handle customer complaints effectively, and build a loyal customer base.

Control inventory levels, manage food and beverage costs, and implement cost-saving measures without compromising quality or service.

Ensure compliance with all health, safety, and hygiene regulations, maintaining a clean and safe environment for both staff and guests.

Collaborate with the culinary team to develop menus, monitor food quality, and ensure efficient kitchen operations.

Manage financial aspects of the restaurant, including budgeting, P&L analysis, and cash handling procedures.

Develop and execute marketing and promotional activities to drive business and increase revenue.

Conduct regular staff training sessions on service standards, product knowledge, and operational procedures.

Maintain strong relationships with suppliers, negotiate favorable terms, and ensure timely delivery of goods.