Total 5 job vacancies in Malaysia

Job Title : Business Development Executive (Hospitality)

Division : Business Support

Reporting to : Management Consultant / Cost Engineer

Summary of the role:

The Business Development Executive is responsible for driving growth in hospitality services across onshore and offshore markets. This includes identifying and developing new business opportunities, strengthening client relationships and promoting hospitality solutions such as catering, housekeeping, facility cleaning, pest control and related services. The role also provides operational support for project mobilization, ensures compliance with HSE standards and contributes to the continuous improvement of service quality and efficiency.

Scope and Key Responsibilities:

 Business Development and Marketing:                                                               

▌ Identify, research, and pursue new business opportunities within onshore and offshore hospitality services.

▌ Build and maintain strong client relationships, ensuring services meet and exceed client expectations.

▌ Conduct sales visits, presentations, and negotiations with prospective and existing clients.

▌ Develop proposals, quotations, and business cases in coordination with management.

▌ Monitor industry trends, competitor activities, and market conditions to refine business strategy.

▌ Plan and execute marketing campaigns, branding initiatives, and promotional activities to increase market presence.

▌ Prepare and distribute marketing materials, service profiles, and digital content.

▌ Provide pre-sales and after-sales support to clients, ensuring a high level of satisfaction.

Operation – Onshore and Offshore Hospitality Services:                                       

▌ Support the General Manager in overseeing daily operations across catering, housekeeping, facility cleaning, pest control, and other hospitality services.

▌ Coordinate project mobilization activities, including manpower planning, crew deployment, travel logistics, and compliance requirements.

▌ Monitor operational performance through inspections, service quality checks, and KPI tracking.

▌ Oversee procurement, provisions, and stock management to ensure efficiency and cost control.

▌ Compile and submit regular reports covering manpower, service delivery, client feedback, stock utilization, and cost performance.

Admin and HR Support:

▌ Recruit, train, and supervise staff for onshore and offshore hospitality projects.

▌ Maintain a pool of qualified candidates for key roles such as Catering Supervisors, Housekeeping Leads, and Chefs.

▌ Ensure compliance with labor law, HR governance policies, and offshore staffing regulations.

▌ Monitor employee performance and development, conduct appraisals, and recommend training/coaching.

▌ Address employee relations issues fairly and ensure compliance with HR procedures and employment standards.

HSE & Compliance:

▌ Ensure adherence to HSE procedures across all hospitality service lines (onshore and offshore).

▌  Support implementation of food safety protocols, hygiene standards, and safe workpractices.

▌  Conduct risk assessments and support safety drills, toolbox talks, and compliancemonitoring.

▌ Uphold health, safety, and environmental regulations in all operations and service delivery.

Key Requirements:                                                                                                                                                       

▌ Diploma/Degree in Hospitality Management, Business Administration, or related field.

▌ 3–5 years’ experience in business development, marketing, and hospitality operations (onshore/offshore preferred).

▌ Strong knowledge of catering, housekeeping, facility cleaning, and related hospitality services.

▌ Proven experience in marketing, client engagement, and proposal preparation.

▌ Understanding of labor law and offshore compliance requirements.

▌ Excellent communication, negotiation, and presentation skills.

▌ Proficiency in Microsoft Office and hospitality/marketing tools.

▌ Strong business development and marketing acumen.

▌ Operational knowledge of hospitality services (catering, housekeeping, cleaning, pest control).

▌ Client engagement and relationship-building skills.

▌ Leadership and team development in hospitality operations.

▌ Commitment to HSE, compliance, and service excellence.

▌ Strategic thinking and ability to execute innovative solutions.

Perks & Benefits

• Medical insurance
• Open culture
• Personal development opportunities

General Description:

This role will include securing contract agreements with suppliers to ensure long-term savings for the company. This role requires the candidate to be detailed-oriented and have the ability to develop strong working relationship with suppliers. Maintain airline master data, including fares, fare validations, commissions and contact lists.

JOB DESCRIPTION (SHORT SUMMARY OF THE WORK SCOPE):

• Update and disseminate Tactical promos and Memo issued by Airlines and Hotel suppliers.
• Prepare monthly airlines performance report.
• Consolidate data and market intelligence to support decision-making
• Support contract analysis and negotiated preparation as required.
• Responsible for renewal of Air Flown programs, SME fares, Private fares or corporate fares extended by Airlines.
• Assist to arrange Product Update / Briefing by Airlines & Hotels – for Ticketing and Hotel Reservation Team.

WORK REQUIREMENT (Years of works experience, EDUCATION, QUALIFICATION & etc.)

• 3 or more years’ experience in Travel/Tourism related industry.
• Experience with airline or hotel systems preferred (GDS, extranet, booking platform).
• Degree in Business, Tourism or related field.
• Strong proficiency in Microsoft Excel.
• Experience in liaising and handling external suppliers

SKILLS (software & softskills required for the job)

• Microsoft Excel (Pivot/Filter/Other Formula/Function).
• Familiarity with GDS systems (e.g. Amadeus, Travelport) – preferred.
• Problem solving.
• Interpersonal Communication.

Perks & Benefits

• Nearby public transport
• Casual dress code
• Regular team activities
• Medical insurance
• Personal leave
• Personal development opportunities
• Remote work flexibility

Job Summary

The General Manager is responsible for overseeing the overall restaurant operations, including sales performance, profitability (P&L), service quality, and team management. This role requires strong leadership, commercial thinking, and a focus on delivering consistent guest experience while ensuring smooth daily operations.

Key Responsibilities

1. Operations Management

Oversee daily restaurant operations (front of house & back of house)

Ensure all SOPs are consistently followed by staff

Maintain high standards of food quality, service, and cleanliness

Resolve operational issues efficiently and effectively

2. Sales & Business Performance

Full responsibility for revenue growth and profitability (P&L ownership)

Develop and execute strategies to increase daily and monthly sales

Monitor key KPIs such as average spend, table turnover, and repeat customers

Analyse sales reports and implement improvement plans

3. Team Management

Lead, train, and develop restaurant team members

Prepare staff scheduling (roster planning)

Manage staff performance, discipline, and engagement

Involved in recruitment and onboarding of new employees

4. Customer Experience

Ensure exceptional guest experience at all times

Handle customer complaints and feedback professionally

Improve customer satisfaction and online review ratings

Build strong relationships with regular customers

5. Cost Control & Inventory

Control food cost, beverage cost, and overall operational expenses

Monitor inventory, wastage, and purchasing activities

Work closely with the kitchen team to manage cost efficiency

6. Compliance & Reporting

Ensure compliance with hygiene, safety, and operational standards

Prepare regular operational and performance reports for management

Conduct internal audits to maintain operational consistency

Requirements

Minimum 5–8 years of experience in the F&B industry

At least 2–3 years in a Manager or Senior Manager role

Strong leadership and people management skills

Solid understanding of P&L, cost control, and business operations

Ability to work in a fast-paced environment

Fluent in English and Bahasa Malaysia

Key Skills

Leadership & Team Management

Operational Excellence

Financial & Business Acumen

Customer Service Management

Problem Solving & Decision Making

Work Location: In person

Perks & Benefits

• Nearby public transport
• Central location
• Flexible working hours

Job Summary

The Procurement Executive is responsible for sourcing, purchasing, and managing suppliers to ensure timely and cost-effective delivery of goods and services for daily F&B operations. This role plays a key part in maintaining quality standards, controlling costs, and ensuring consistent supply across outlets.

Key Responsibilities

- Source and evaluate suppliers for food, beverages, and operational supplies

- Negotiate pricing, contracts, and payment terms with vendors

- Prepare and process purchase orders in a timely manner

- Monitor stock levels and coordinate with operations to forecast demand

- Ensure all purchased items meet quality and compliance standards

- Track deliveries and resolve any supply or quality issues

- Maintain accurate procurement records and supplier database

- Conduct regular price comparisons and cost analysis

- Work closely with kitchen, bar, and operations teams to understand requirements

- Identify opportunities for cost savings and process improvements

Requirements

-Diploma or Degree in Business Administration, Supply Chain, Hospitality, or related field

-2–4 years of procurement experience, preferably in F&B or hospitality

- Strong negotiation and vendor management skills

- Good knowledge of food products, ingredients, and supply chain processes

- Proficient in Microsoft Excel and procurement systems

- Strong attention to detail and organizational skills

- Ability to work in a fast-paced environment

Key Skills

- Negotiation & Cost Control

- Supplier Management

- Inventory Planning

- Analytical & Problem-Solving Skills

- Communication & Coordination

Work Location: In person

Perks & Benefits

• Nearby public transport
• Flexible working hours

Job Summary

The Finance Manager is responsible for overseeing the financial operations of the Food & Beverage business, ensuring accurate financial reporting, cost control, and compliance with company policies. The role supports management in financial planning, budgeting, and strategic decision-making to improve profitability and operational efficiency.

Key Responsibilities

· Manage and oversee the daily operations of the finance department including accounts payable, accounts receivable, general ledger, and cash flow management.

· Prepare monthly, quarterly, and annual financial reports and present them to management.

· Monitor food cost, beverage cost, and operational expenses to ensure they are within budget.

· Develop and manage annual budgets and financial forecasts.

· Analyze financial performance and provide recommendations to improve profit margins and cost efficiency.

· Ensure compliance with tax regulations, accounting standards, and company policies.

· Work closely with operations, procurement, and store managers to control costs and optimize inventory.

· Oversee inventory valuation and stock control for food and beverage items.

· Manage cash handling procedures and internal financial controls.

· Coordinate with external auditors, tax agents, and banks when necessary.

· Supervise and guide the finance team to ensure accurate and timely financial processes.

Requirements

· Bachelor’s Degree in Finance, Accounting, or related field.

· Professional certification such as ACCA, CPA, or equivalent is an advantage.

· Minimum 5–8 years of experience in finance or accounting, preferably in the F&B, hospitality, or retail industry.

· Strong knowledge of cost control, inventory management, and financial analysis.

· Proficiency in accounting software and Microsoft Excel.

· Strong leadership, communication, and problem-solving skills.

Preferred Skills

· Experience managing multi-outlet restaurants or café chains.

· Knowledge of F&B cost structure and margin management.

· Ability to work in a fast-paced operational environment.

Perks & Benefits

• Nearby public transport
• Central location
• Flexible working hours
• Casual dress code