全职 RESTAURANT MANAGER (NON-HALAL) 工作, 薪水 up to MYR 4,500, GENIUS PROMENADE SDN BHD Perlis 公司招聘中 - Ricebowl

• Minimum Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field (preferred).
• Minimum 3–5 years of experience in restaurant operations, with at least 1–2 years in a supervisory or managerial role.
• Strong leadership and team management skills with the ability to supervise and motivate staff.
• Good knowledge of restaurant operations including customer service, food safety, inventory control, and daily outlet management.
• Ability to manage manpower scheduling, staff attendance, and operational planning.
• Knowledge of Malaysian food hygiene and safety standards.
• Strong problem-solving and decision-making skills.
• Good communication and interpersonal skills.
• Proficient in Microsoft Office and restaurant POS systems.
• Able to work on weekends, public holidays, and rotating shifts.
• Able to handle pressure and work in a fast-paced environment.
• Ability to converse in Mandarin will be highly prioritized due to business requirement.
• Possess own transport and willing to travel between outlets.

If you have what it takes, apply now!!! 

 We are hiring for our F&B subsidiary based in Georgetown Penang.

*Non-halal Hotpot restaurant.
*Have transportation.

Operations Management
• Manage daily restaurant operations smoothly and efficiently
• Ensure compliance with company SOPs, hygiene, and food safety standards
• Maintain cleanliness and restaurant presentation standards
• Handle and resolve customer inquiries, complaints, and feedback professionally
• Monitor stock control and inventory management
• Monitor wastage and support cost control initiatives
• Assist management in improving operational efficiency

Financial Management
• Monitor and verify daily cashiering and cash handling procedures in accordance with the Company’s accounting standards
• Prepare and analyze daily, weekly, bi-weekly or monthly sales, financial and operational reports Staff Management
• Supervise and motivate service and kitchen staff
• Prepare weekly staff rosters and monitor attendance to ensure adequate staffing for operational needs
• Train new employees on SOPs, customer service, and operational procedures
• Monitor staff discipline and performance management
• Assist with recruitment and staff planning when required

Accountability, Responsibilities and Authority
• To be answerable to the outlet happening, no matter from internal or external issues
• To know one position to not abuse authority, on hands to guide staffs, and floor operation
• To assign duties to staffs by their position

The responsibilities and duties outlined above are not exhaustive and may be amended, added to, or modified from time to time according to the operational needs of the company. The employee may also be required to perform other duties as assigned by management.