Key Responsibilities:
- Daily Operations: Run smooth floor service, open and close venues.
- Staff Management: Hire, train, schedule, and lead front-of-house workers.
- Financial Control: Track labor costs, reduce food waste, manage budgets, and drive sales targets.
- Inventory Control: Order stock, audit supplies, and negotiate with vendors.
- Customer Care: Greet guests, handle complaints, and maintain high service standards.
- Safety & Compliance: Enforce local health, hygiene, and food safety laws.
Experience: At least 3 years . Ability to coordinate with the kitchen. Some marketing experience is an added advantage.
Pay: RM2,800.00 - RM3,500.00 per month
Work Location: In person