Bangmang Outsourcing Hiring! Full Time Restaurant Manager in WP Kuala Lumpur, Earn up to MYR 6,500 + commission - Ricebowl

Minimum of 3-5 years of progressive experience in restaurant management, with a proven track record of success in a similar high-volume environment.

Demonstrated expertise in all aspects of restaurant operations, including front-of-house and back-of-house management, inventory control, cost management, and quality assurance.

Strong leadership and team management skills, with the ability to motivate, train, and develop a diverse staff to achieve peak performance.

Excellent communication and interpersonal skills, with the ability to effectively interact with guests, staff, and vendors in both English and Mandarin.

Proficiency in cashiering operations and cash handling procedures, ensuring accuracy and security.

Experience in developing and implementing sales plans and marketing strategies to drive revenue growth and enhance customer satisfaction.

Ability to manage and maintain all necessary documentation, including staff records, inventory logs, and financial reports, with meticulous attention to detail.

Familiarity with food safety regulations and health code compliance, ensuring a safe and sanitary dining environment.

Proven ability to handle customer complaints and resolve issues promptly and professionally, maintaining a high level of guest satisfaction.

Experience with scheduling, labor cost management, and staff performance evaluations.

Oversee daily restaurant operations, ensuring seamless service delivery and adherence to quality standards for a high-volume establishment.

Manage and lead a diverse team of up to 500 employees, fostering a positive work environment, providing training, and conducting performance evaluations.

Develop and implement effective sales and marketing strategies to drive revenue growth and enhance customer engagement, aligning with company objectives.

Control inventory, manage vendor relationships, and optimize costings for food, beverages, and supplies to maintain profitability.

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

Handle customer inquiries, feedback, and complaints professionally and efficiently, aiming to resolve issues and ensure customer satisfaction.

Manage financial transactions, including cashiering, daily reconciliation, and accurate record-keeping, contributing to precise financial reporting.

Collaborate with kitchen and front-of-house teams to ensure menu accuracy, quality control, and efficient service flow.

Develop and manage staff schedules, ensuring adequate coverage during peak hours while controlling labor costs.

Maintain and update all necessary operational documents, including staff records, inventory logs, and operational procedures.