Nude F&B Concept Hiring! Full Time General Manager in WP Kuala Lumpur, Earn up to MYR 10,000 - Ricebowl

Job Overview

The Restaurant General Manager is the ultimate custodian of the guest experience, brand reputation, financial health, and operational excellence of the venue. You will lead both the front-of-house (FOH) and back-of-house (BOH) coordination in close partnership with the Executive Chef.

Qualifications & Requirements

• Experience: Minimum 5–8 years of restaurant management experience, with at least 3 years in a senior or general management role within upscale, fine-dining, or high-volume premium hospitality.

• Education: Diploma or Degree in Hospitality Management, Culinary Arts, or related field is an advantage.

• Skills:

• Exceptional wine, spirits, and food pairing knowledge.

• Strong financial acumen (P&L, Excel, POS systems like Aloha, Revel, or Micros).

• Impeccable grooming, communication, and interpersonal skills in English (multilingual/local languages a strong plus).

Job Overview

The Restaurant General Manager is the ultimate custodian of the guest experience, brand reputation, financial health, and operational excellence of the venue. You will lead both the front-of-house (FOH) and back-of-house (BOH) coordination in close partnership with the Executive Chef.

Key Responsibilities

1. Operations & Guest Experience

• Maintain uncompromising standards of fine-dining service, food presentation, and ambient atmosphere.

• Act as the primary host/greeter for VIPs, regular patrons, and critical reservations, managing guest feedback and service recovery gracefully.

• Oversee daily floor operations, opening/closing procedures, and floor readiness.

2. Financial & P&L Management

• Own and manage the restaurant’s Profit & Loss (P&L) statement, hitting targets for revenue, labor costs, and operational expenses.

• Control food and beverage cost percentages (maintaining waste and pour-cost controls).

• Manage vendor relationships, inventory audits, and cash-handling reconciliations.

3. Leadership & Human Resources

• Recruit, train, mentor, and schedule FOH and bar staff (maître d's, servers, bartenders, hosts).

• Conduct regular performance evaluations, manage staff retention, and build a positive, high-accountability workplace culture.

• Ensure strict adherence to local health, safety, hygiene, and liquor licensing regulations.

4. Marketing & Business Development

• Partner with ownership/marketing teams to drive seasonal menus, private dining events, wine dinners, and corporate bookings.

• Monitor competitor positioning, local luxury dining trends, and online guest reviews (Google, Facebook, Instagram).

• EPF
• SOCSO
• Annual Leave