Outlet Manager

Job Description

• Assist in managing the day-to-day operations of the restaurant outlet, ensuring exceptional guest experiences in line with five-star hospitality standards.
• Supervise, train, and motivate the service team to maintain high levels of service quality, grooming, hygiene, and operational efficiency.
• Monitor guest satisfaction, handle guest complaints professionally, and ensure prompt resolution of service issues.
• Coordinate with Kitchen, Housekeeping, and other departments to ensure seamless service delivery and smooth outlet operations.
• Drive outlet revenue through effective upselling, promotions, and guest engagement initiatives.
• Monitor inventory, breakage, and operating supplies while ensuring adherence to cost-control measures.
• Ensure compliance with food safety, hygiene, and brand standards, including HACCP and statutory requirements.
• Assist in preparing duty rosters, performance evaluations, and training plans for team members.

Qualifications

• Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field.
• 3–5 years of experience in Food & Beverage Service operations, preferably in a luxury or five-star hotel environment.
• Minimum 1–2 years of supervisory experience in a restaurant or specialty outlet.
• Strong leadership and team management abilities.
• Excellent communication and guest relations skills.
• Sound knowledge of restaurant operations, food and beverage service standards, and fine dining etiquette.
• Strong problem-solving and decision-making capabilities.
• Proficiency in POS systems, Microsoft Office, and restaurant management software.
• Ability to work under pressure and manage multiple priorities effectively.

Additional Information

Compensation: 3500 to 5000 (MYR) (MONTHLY)