全职 Manager 工作, 薪水 up to MYR 4,500, Wangsa Holdings Federal Territory 公司招聘中 - Ricebowl

Responsibilities

Operations & Guest Experience

• Oversee daily front-of-house and back-of-house activities to ensure smooth check-ins, dining flow, and room readiness.
• Resolve guest feedback promptly and follow up to improve service standards and repeat visits.

People & Scheduling

• Create and manage staff rosters, run briefings, and provide on-the-job coaching to keep service consistent.
• Monitor team performance and support a respectful, reliable work culture.

Finance & Admin

• Track daily takings, manage petty cash, and control basic inventory to keep costs on target.
• Prepare routine operational reports and coordinate supplier billing with senior management.

Requirements

Qualifications & Experience

• Minimum 2 years of experience in hospitality, hotel, or F&B operations.
• Diploma or degree in hospitality, business, or equivalent practical experience is preferred but not required.

Hard Skills & Knowledge

• Practical knowledge of front desk, service standards, and daily hotel or F&B operations.
• Experience with staff scheduling, inventory tracking, and basic cash handling.
• Familiarity with POS systems and Microsoft Office or similar tools.

Soft Skills & Qualities

• Strong communication and customer service mindset with calm problem solving under pressure.
• Organised, reliable, and willing to lead a small team with clear expectations and encouragement.

Love hospitality and making real guest smiles? Consider working with us at Wangsa Holdings Sdn Bhd, where we run welcoming hotels and dining spots focused on friendly service and local hospitality that supports our communities.

As a Manager you will build reliable daily operations and service routines that scale our guest experience. You will set up simple processes and team habits that help everyone deliver consistent, warm service.

Your Growth & Impact

• Elevate your management skills by running daily operations and short projects across guest services and F&B in a hands-on environment.
• Develop your leadership through coaching a small team and owning schedules, standards, and vendor interactions.
• Expand your hospitality network by working directly with suppliers, local partners, and regular guests.