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Hiring! Full Time Restaurant General Manager in Johor, Earn up to MYR 6,500 - Ricebowl

Restaurant General Manager jobs

Restaurant General Manager

Company Confidential
MYR5,000 - MYR6,500 Per Month

Full Time

Johor Bahru, Johor

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Posted 10 years ago • Closing 29 Jul 2026
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Working Location

  • Johor Bahru Johor Malaysia 81100

Job Description

Requirements

Diploma-No Limit
28-0
  • Possess at least Diploma in Hospitality Management / Culinary Arts or
  • Minimum of 1 year General Manager experience preferred or
  • At least three (3) years working experience in the American Casual Dining Restaurant or a franchised related restaurant environment serving food and beverage at managerial level.
  • Proven success of building and cultivating strong positive working relationships.
  • Ability to walk and stand, operate cash register / cash handling and POS
  • Demonstrate strong leadership skills and problem-solving skills.
  • Maintains confidentiality of all trade secrets, keeping all recipes, policies and procedures confidential.
  • Strong PC skills
  • Minimum 28 years of age
  • Meticulous and able to work with minimum supervision.
  • Open / flexible work availability and willing to be relocated
  • Communication in English is a must.

Responsibilities

  • Ensure all marketing plans are executed on time and accurately to build repeat customer visits. Agree and implement actions to continuously improve the guest experience
  • Ensure customer requests and feedback, both verbal and written are responded to promptly and efficiently
  • Demonstrate a high standard of restaurant and personal presentation, ensuring good personal hygiene of self and team
  • Ensuring restaurant is 100% staffed with quality, friendly and properly trained team.
  • Ensure consistent execution of restaurant systems to maintain a clean, organized restaurant
  • To provide a clear handover during shift changes and ensure each shift is reviewed and handovers/briefings are carried out
  • To make yourself aware and notify your team of any menu changes, special requirements (including menu items and dishes), and outstanding orders or work tasks required prior to the commencement of service
  • To ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
  • Manage twice a month stock-takes and calculates food & beverage cost percentages and food cost extensions reports numbers to the Operations Manager and review results with variances with relevant departments
  • Complete semi-annual performance appraisals for all team members and managers.
  • Ensure that in house control systems/audit requirements are adhered to
  • Maintain/develop specific departmental control systems in order to meet or exceed food and beverage margins
  • Control costs without compromising standards and customer experience
  • Strict control of stock through the management of wastages, correct practice and procedures behind the bar and on the floor
  • Ability to forecast potential revenues and costs for revenue/ labor cost for Annual Business Reviews based on historical data and trends.
  • Provides guidance and direction to subordinates ( Restaurant Manager / Kitchen Managers / Supervisors ), including setting performance standards and monitoring performance
  • To build and maintain an efficient team of employees, driving the team towards the objectives of the business
  • Required to make appropriate decisions in a fast paced environment. (Assign breaks, side work & stations).
  • To support the recruitment and selection employees to the agreed staffing levels using cost effective recruitment methods
  • Maintaining and demonstrating knowledge of the entire menu and its preparation
  • Strong P&L knowledge and ability to manage financial goals & objectives
  • Support the management of all employees’ performance in line with job descriptions, giving regular feedback and appraisals
  • To assist in the management of disciplinary and grievance issues within the department in consultation with the General and Operations Managers, giving particular focus to the kitchen / restaurant relationship
  • Audit Public & Annual holidays and sickness administration to ensure consistency and accuracy in payroll submission
  • Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
  • Ensure a safe workplace by identifying and reporting hazards and taking corrective action
  • Identify maintenance activity required in order to uphold the required standard and forward these to the Operations Manager.
  • Action and respond to alleged food hygiene issues, deploying all necessary resources to protect reputation and brand integrity

Benefits

  • Department: Operations
    • Reports To:  Asst. / Operations Manager
    • Probation:  Six (6) months
    • Ext. Probation:  Three (3) months
    • Work Day / Hr.:  Operation-base
    • Outlet:   (To be determine by Ops Manager) 
  • Basic Range:
    • Minimum -     RM 5,000.00 p.m.
    • Maximum -     RM 6,500.00 p.m.
  • Allowance / Facilities (Optional):
    • Travelling (f) -     RM 500.00 p.m. 
  • Termination Notice:
    • Probation -     Two (2) weeks
    • Confirmation -     One (1) month
  • Benefits:
    • Annual Leave -      Fourteen (14) days
    • Medical Claim -     RM 600.00 p.a.
    • Insurance -     Level 1

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