Skyhigh Globalsoft Hiring! Full Time Restaurant Manager (Non- Halal) in Federal Territory, Earn up to MYR 4,000 - Ricebowl

Korean BBQ Restaurant | Non-HalalPosition Overview

We are looking for an experienced, hands-on and customer-focused Restaurant Manager to oversee the daily operations of our Korean BBQ restaurant.

The Restaurant Manager will be responsible for ensuring smooth restaurant operations, excellent customer experience, staff performance, food quality, hygiene, cost control and achievement of sales targets.

The ideal candidate must be a strong leader, responsible, disciplined, customer-oriented and comfortable working in a fast-paced restaurant environment.

Key Responsibilities

1. Daily Restaurant Operations

• Oversee the day-to-day operations of the restaurant.
• Ensure the restaurant is clean, organized and ready for business.
• Monitor service flow, table turnover and overall dining experience.
• Ensure all restaurant SOPs and operating standards are followed.
• Handle operational issues and make quick, practical decisions when required.
• Coordinate closely with the kitchen and service teams.
• Ensure opening and closing procedures are properly completed.

2. Staff Management & Leadership

• Lead, motivate and supervise all restaurant staff.
• Prepare staff schedules, shifts and manpower allocation.
• Conduct daily staff briefings and communicate operational priorities.
• Train new employees on service standards, SOPs, food safety and restaurant procedures.
• Monitor staff attendance, punctuality, grooming and work performance.
• Provide coaching, guidance and corrective action when necessary.
• Maintain discipline and a positive, professional working environment.
• Ensure sufficient manpower during peak periods.

3. Customer Service

• Ensure guests receive friendly, efficient and professional service.
• Monitor customer satisfaction throughout the dining experience.
• Handle customer feedback and complaints professionally.
• Resolve service issues quickly and provide appropriate service recovery.
• Attend to VIP customers and difficult situations when required.
• Ensure service crew understand proper Korean BBQ table service and customer interaction.

4. Food Quality & Kitchen Coordination

• Work closely with the kitchen team to maintain food quality and consistency.
• Ensure food is prepared and presented according to restaurant standards.
• Monitor portion control and food preparation procedures.
• Ensure meats, seafood, side dishes, sauces and other ingredients are handled and stored correctly.
• Monitor food wastage and take action to minimize unnecessary losses.
• Ensure menu items are served according to established standards.

5. Hygiene, Safety & Compliance

• Maintain high standards of cleanliness and hygiene throughout the restaurant.
• Monitor the cleanliness of the dining area, kitchen, toilets, storage areas and equipment.
• Ensure proper food handling and storage procedures are followed.
• Ensure regular cleaning and sanitation procedures are carried out.
• Pay particular attention to Korean BBQ grills, gas/electrical equipment, ventilation and fire safety.
• Ensure staff comply with applicable food safety and workplace safety requirements.
• As a non-halal restaurant, ensure pork, alcohol and other non-halal ingredients are properly identified, stored and handled according to restaurant procedures and applicable requirements.

6. Inventory & Cost Control

• Monitor daily stock levels and coordinate purchasing requirements.
• Conduct and supervise regular stock counts.
• Ensure proper receiving, storage and stock rotation procedures.
• Monitor food wastage, spoilage, breakage and staff consumption.
• Control food and operating costs.
• Identify opportunities to reduce unnecessary expenses.
• Ensure stock records are accurate and properly maintained.

7. Sales & Financial Performance

• Monitor daily sales and overall restaurant performance.
• Work towards monthly sales and profitability targets.
• Ensure promotions and special offers are properly communicated to customers.
• Monitor food and labour costs.
• Ensure proper cash handling and POS procedures.
• Ensure end-of-day sales and closing procedures are completed accurately.
• Report operational and sales performance to management.

8. Restaurant Maintenance

• Monitor the condition of furniture, BBQ equipment, kitchen equipment, POS systems and restaurant facilities.
• Report maintenance issues promptly.
• Coordinate repairs and maintenance when required.
• Ensure equipment is cleaned and properly maintained.
• Take immediate action on safety or equipment issues that may affect operations.
• Minimum 2–4 years of experience in restaurant/F&B management.
• Previous experience as a Restaurant Manager, Outlet Manager, Assistant Restaurant Manager or similar position.
• Experience in Korean BBQ, Japanese BBQ, hotpot or casual dining is an advantage.
• Strong leadership and people-management skills.
• Good communication and customer-service skills.
• Strong knowledge of restaurant operations and SOPs.
• Knowledge of food safety, hygiene and cleanliness standards.
• Able to work independently and make sound operational decisions.
• Able to work under pressure in a fast-paced restaurant environment.
• Proficient in English and Bahasa Malaysia. Mandarin/Korean is an advantage.
• Responsible, punctual, disciplined and hands-on.
• Good problem-solving and decision-making skills.
• Must be willing to work 6 days per week according to the restaurant's roster.
• Must be willing to work weekends and public holidays when scheduled.
• Flexible to work opening, closing and peak-hour shifts according to operational requirements.

Pay: RM2,500.00 - RM4,000.00 per month

Benefits:

• Health insurance
• Opportunities for promotion
• Professional development

Work Location: In person