Dokebi Chicken Hiring! Full Time Restaurant Manager in Selangor, Earn up to MYR 2,000 - Ricebowl

Restaurant Manager

KEY RESPONSIBILITIES

1. Restaurant Operations & Team Leadership

• Oversee the day-to-day operations of the entire restaurant to ensure smooth, efficient, and professional service.
• Lead, motivate, train, and develop team members to achieve operational and service objectives.
• Delegate duties effectively and ensure all staff understand their roles and responsibilities.
• Monitor staff performance, attendance, discipline, productivity, and compliance with service standards.
• Foster a positive, professional, and teamwork-oriented working environment.
• Take a hands-on approach during daily operations and peak service periods, leading by example.
• Work closely with management to ensure compliance with company standards, SOPs, and business objectives.

2. Customer Experience & Service Excellence

• Ensure every guest receives friendly, attentive, prompt, and professional service throughout their dining experience.
• Maintain high standards of customer satisfaction and overall service quality.
• Handle customer enquiries, feedback, and complaints professionally, resolving issues promptly and effectively.
• Monitor service performance and implement improvements to enhance the customer experience.
• Ensure food quality, presentation, portion control, and service standards are consistently maintained.
• Build positive customer relationships and encourage repeat visits through excellent hospitality.

3. Sales Growth & Business Performance

• Take ownership of restaurant sales, operational performance, and overall business results.
• Drive sales through effective upselling, promotions, customer engagement, and local marketing initiatives.
• Monitor daily sales, monthly performance reports, and progress towards business targets.
• Identify opportunities to increase revenue, improve operational efficiency, and maximise profitability.
• Develop and implement action plans to achieve sales targets and business objectives.
• Monitor operating expenses and implement cost-control measures to minimise unnecessary spending and wastage.
• Review business performance regularly and recommend practical improvements to management.

4. Staff Development, Training & Performance Management

• Conduct staff training, coaching, and on-the-job development to strengthen team capabilities.
• Ensure team members understand company SOPs, menu knowledge, service standards, and operational procedures.
• Provide regular feedback, guidance, and performance evaluations to support staff development.
• Identify training needs and implement appropriate development plans.
• Manage staff scheduling, duty allocation, attendance, and manpower requirements.
• Support the recruitment, selection, and onboarding of new team members when required.
• Maintain team discipline, accountability, and a strong service-oriented culture.

5. Inventory, Suppliers & Administration

• Monitor inventory, stock levels, supplies, and daily operational requirements.
• Coordinate with suppliers, vendors, contractors, and maintenance providers when necessary.
• Manage stock ordering and replenishment to ensure sufficient supplies for daily operations.
• Monitor stock usage, wastage, and operating costs to improve cost efficiency.
• Plan and manage restaurant operations within the approved budget.
• Maintain accurate sales, staffing, inventory, and operational records and reports.
• Support improvements in administrative processes, payroll coordination, training systems, and daily operational procedures.

6. Food Safety, Hygiene & Restaurant Standards

• Ensure the restaurant maintains high standards of cleanliness, hygiene, sanitation, food safety, and workplace safety.
• Ensure all team members comply with company SOPs, food handling procedures, and applicable food safety requirements.
• Conduct regular inspections of Front-of-House (FOH) and Back-of-House (BOH) areas.
• Ensure food preparation, storage, handling, and service meet established quality and safety standards.
• Monitor the condition of equipment, facilities, and restaurant premises, arranging maintenance when necessary.
• Identify and resolve operational issues promptly, escalating significant matters to management when appropriate.

QUALIFICATIONS & REQUIREMENTS

• Minimum 1 year of experience in the F&B or hospitality industry, preferably in a supervisory or management role.
• Strong leadership, team management, and staff development skills.
• Excellent communication and interpersonal skills.
• Good problem-solving, decision-making, and organisational abilities.
• Self-motivated, responsible, proactive, and able to take ownership of restaurant operations.
• Commercially minded, with an understanding of sales performance, cost control, and profitability.
• Strong customer service mindset and a genuine passion for hospitality.
• Positive, energetic, professional, and approachable personality.
• Hands-on leadership style with the ability to lead by example.
• Able to work under pressure and manage priorities in a fast-paced restaurant environment.
• Good command of English and Bahasa Malaysia.
• Willing to work shifts, weekends, and public holidays.

Job Type: Full-time

Pay: RM1,800.00 - RM2,000.00 per month

Work Location: In person