Total 36,148 restaurant manager job vacancies in Others category in Malaysia

Pellegrini’s- Chatswood
Passion for customer service
Lead, develop and manage your team
Exciting Opportunity
Rewarding Industry
Fun Working Environment
Salary: $70,000.00 per year + SUPER

The role

We have an outstanding opportunity for Restaurant Manager to join the team. This is a rare chance to combine your passion and knowledge with your leadership experience whilst progressing your career.

Our restaurant play an especially large role in the community. We work hard to ensure that we support our customers and team members however we can. We take pride in providing excellent Italian food which is encouraging, warm and welcoming for our team, customers and community members.

Key responsibilities

Major duties and responsibilities of the Restaurant Manager:

Organize and control the restaurant's operations for dining and catering services, to maximize profitability and expansion.
Planning and setting up menus in consultation with chefs and management.
Supervising portion control and quantities of food preparation to minimize waste.
Work with management in marketing, advertising, planning and organizing special occasions and functions.
Arranging purchase, procurement and pricing of goods/stock according to company budget, in consultation with chefs and management.
Maintaining records of stock levels.
Follow store administrative procedures for all stock takes.
Maintaining records of financial transactions ensuring conformance to budgetary requirements and overall performance improvement.
Cash handling and banking procedures as required.

Ensuring dining facilities comply with health regulations and are clean, functional, and of suitable appearance. Enforce sanitary practices for food handling and general cleanliness throughout.
Quality Assurance.
Conferring with customers to assess their satisfaction with meals and service. Investigate and resolve complaints concerning food quality and service.
Hiring, training, supervising and scheduling food service personnel, including waiting and kitchen staff
Taking reservations, greeting guests and assisting in taking orders as required, to perform day-to-day restaurant operational tasks.
Perform other duties as assigned by management to carry out restaurant operations in an efficient and competent manner ensuring customer satisfaction at all times.

Requirements -

Diploma of Management with previous experience in a fast-paced environment
Able to work well with team, and also independently.
Must be able to work shift work, including nights and weekends
Good organisational and communication skills
Australian Citizens or Permanent Residents will be preferred.
What are you waiting for? Take on a fresh challenge, a positive move, a new role and who knows where it will lead?

Job Type: Full-time

Salary: $70,000.00 + SUPER

Schedule:

8 hour shift
Ability to commute/relocate:

Chatswood NSW: Reliably commute or planning to relocate before starting work (Required)

Experience:

Restaurant management: 1 year (Preferred)
Work Authorisation:

Australia (Preferred)

Pellegrini’s- Orange
Passion for customer service
Lead, develop and manage your team
Exciting Opportunity
Rewarding Industry
Fun Working Environment
Salary: $70,000.00 + SUPER

The role

We have an outstanding opportunity for Restaurant Manager to join the team. This is a rare chance to combine your passion and knowledge with your leadership experience whilst progressing your career.

Our restaurant play an especially large role in the community. We work hard to ensure that we support our customers and team members however we can. We take pride in providing excellent Italian food which is encouraging, warm and welcoming for our team, customers and community members.

Key responsibilities

Major duties and responsibilities of the Restaurant Manager:

Organize and control the restaurant's operations for dining and catering services, to maximize profitability and expansion.
Planning and setting up menus in consultation with chefs and management.
Supervising portion control and quantities of food preparation to minimize waste.
Work with management in marketing, advertising, planning and organizing special occasions and functions.
Arranging purchase, procurement and pricing of goods/stock according to company budget, in consultation with chefs and management.
Maintaining records of stock levels.
Follow store administrative procedures for all stock takes.
Maintaining records of financial transactions ensuring conformance to budgetary requirements and overall performance improvement.
Cash handling and banking procedures as required.

Ensuring dining facilities comply with health regulations and are clean, functional, and of suitable appearance. Enforce sanitary practices for food handling and general cleanliness throughout.
Quality Assurance.
Conferring with customers to assess their satisfaction with meals and service. Investigate and resolve complaints concerning food quality and service.
Hiring, training, supervising and scheduling food service personnel, including waiting and kitchen staff
Taking reservations, greeting guests and assisting in taking orders as required, to perform day-to-day restaurant operational tasks.
Perform other duties as assigned by management to carry out restaurant operations in an efficient and competent manner ensuring customer satisfaction at all times.

Requirements -

Diploma of Management with previous experience in a fast-paced environment
Able to work well with team, and also independently.
Must be able to work shift work, including nights and weekends
Good organisational and communication skills
Australian Citizens or Permanent Residents will be preferred.
What are you waiting for? Take on a fresh challenge, a positive move, a new role and who knows where it will lead?

Job Type: Full-time

Salary: $70,000.00 + SUPER

Schedule:

8 hour shift
Ability to commute/relocate:

Orange NSW: Reliably commute or planning to relocate before starting work (Required)

Experience:

Restaurant management: 1 year (Preferred)
Work Authorisation:

Australia (Preferred)

Restaurant manager plans organises and directs the operations of a restaurant to provide food and beverages to customers. He/she performs restaurant support functions such as customer service scheduling handling day-to-day operations cashiering closing of the till ordering inventory and back office support. He/she oversees the recruitment training and motivation of staff and maintains quality control hygiene and health and safety standards in the dining area. He/she manages inventories and interacts with customers wait staff and supports employees to ensure efficient operation.

Responsibilities :

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence

Job Responsibilities

- Responsible for the daily operations of the restaurant

- Ensure the restaurant meets and maintains health & safety regulations, sanitation, handling & cleaning procedure / standards, and food safety.

- Ensuring consistent maintenance and preventive maintenance of all equipment in the outlet.

- Train, supervise, discipline, and motivate staff to achieve excellence in performance and ensuring compliance on HR Policies and Guidelines.

- Provide excellent customer experience

- Monthly Stock-take

Requirements

- Min 3years of relevant experience

- A positive work attitude and willingness to learn and contribute

- Good interpersonal and communication skills

- Strong leadership with good people skills

- Able to work under pressure and in a fast-paced environment

- Able to handle work professionally, independently, and efficiently.

Job Description & Requirements

· Staff Management:Hiring, training, and supervising restaurant staff, including servers, cooks, bartenders, and host/hostesses.
Scheduling shifts and managing labor costs.
Conducting performance reviews and providing feedback to employees.
Resolving employee conflicts and addressing personnel issues.

· Customer Service:Ensuring a high level of customer satisfaction by monitoring service quality.
Handling customer complaints and resolving issues in a professional manner.
Training staff on excellent customer service practices.

· Financial Management:Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.
Tracking daily sales and expenses.
Managing inventory and ordering supplies to maintain appropriate stock levels.
Implementing cost-saving measures and strategies to increase profitability.

· Menu and Food Quality:Collaborating with chefs or kitchen staff to create and update menus.
Ensuring food quality, presentation, and consistency.
Managing food safety and hygiene standards to comply with health regulations.

· Marketing and Promotion:Developing and implementing marketing strategies to attract and retain customers.
Running promotional campaigns, special events, and discounts.
Maintaining the restaurant's online presence and engaging with customers through social media and review platforms.

· Operational Oversight:Ensuring the restaurant is clean, organized, and well-maintained.
Managing reservations and table assignments.
Monitoring and optimizing the flow of guests to maximize table turnover.
Handling technology systems like point-of-sale (POS) systems and reservation software.

· Compliance and Regulations:Adhering to all local, state, and federal regulations, including health and safety standards, alcohol laws, and labor laws.
Obtaining and renewing licenses and permits as required.

· Financial Reporting:Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Analyzing financial data and making recommendations for improvements.

· Vendor Relations:Establishing and maintaining relationships with food and beverage suppliers.
Negotiating contracts and pricing with vendors to secure favorable terms.

· Team Leadership:Providing leadership and direction to the restaurant team.
Setting performance goals and expectations.
Motivating and inspiring staff to excel in their roles.

· Security and Safety:Ensuring the safety and security of both customers and employees.
Implementing security measures to prevent theft and ensure a safe dining environment.

· Long-Term Planning:Developing and executing long-term strategies to improve the restaurant's profitability and sustainability.
Identifying opportunities for growth, expansion, or renovation.

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities

- Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met

- Achieving the highest service standards and exceeding a high guest expectation daily

- Establish good rapport with customers and handle customers' request professionally and promptly

- Lead and motivate staff in achieving sales target and customer satisfaction

- Plan staff rosters and provide training and coaching to staff on customer service and product knowledge

- Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

- Manage operational costs and requisite stocks/items required by the restaurant

- Assess and improve restaurant profitability and to prepare and present staffing/sales reports to the Management in a timely manner

Requirements

- Min 3 years of relevant experience in managing restaurant.

- Present a positive and professional attitude at all times.

- Can work independently and as a team player with good interpersonal skills

Job Responsibilities

- Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met

- Achieving the highest service standards and exceeding a high guest expectation daily

- Establish good rapport with customers and handle customers' request professionally and promptly

- Lead and motivate staff in achieving sales target and customer satisfaction

- Plan staff rosters and provide training and coaching to staff on customer service and product knowledge

- Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

- Manage operational costs and requisite stocks/items required by the restaurant

- Assess and improve restaurant profitability and to prepare and present staffing/sales reports to the Management in a timely manner

Requirements

- Min 3 years of relevant experience in managing restaurant.

- Present a positive and professional attitude at all times.

- Can work independently and as a team player with good interpersonal skills

Responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area

Responsibilities:

Business Operations

· Responsible for the overall performance of the restaurant

· Ensure the smooth operations of the restaurant

· Monitor income and expenses

· Manage cost and quality controls

· Work closely with the marketing department to execute promotional activities and to gather feedback for improvements

· Project and order daily required supplies

· In-charge of the submission of all reports at the end of the shift/week/month including but not limited to sales, food cost and labour cost

· Manage equipment maintenance

Customer Service

· Manage customer experience

· Ensure and maintain service quality and professional etiquette

· Customer feedback management

People Management

· In-charge of recruiting and training to team members

· In-charge of the overall performance of team members

· To develop and motivate team members through capability development

· Conduct staff performance assessment process

· To ensure that all employees adhere to the company’s quality and standards

· Lead team to implement change

Adhering to Quality and Standards

· Manage compliance with F&B hygiene policies and procedures

· Examine food and beverage preparation

· Ensure quality control for food and service

Skills/Qualifications:

· At least 3-4 years of relevant experience in F&B restaurants

· Minimum ‘O’ level or Diploma in F&B service or equivalent

· Willing to be involved in hands on operations

· Excellent communication and interpersonal skills

· Ability to work in a fast-paced environment

· Possess strong leadership qualities

Job Description

• Responsible for developing, and implementing strategies, including the food and beverage program, to improve the profitability of the restaurant.
• Develop a budget and evaluate business financial performance
• Prepare detailed weekly, quarterly, and yearly business performance reports
• Work with a reporting Outlet Manager to develop operational strategies and execution to ensure meet brand and service guidelines
• Work with Executive Chef to improve and maintain food offerings that would boost brand and profitability strategies
• Plan, evaluate and optimize operations to be efficient and cost-effective on expenses
• Develop sales processes, routines, and metrics to measure the effectiveness of the team
• Be hands-on when needed to review existing organizational efficiency
• Research and develop opportunities and plans, understanding market requirements, identify market trends in F&B and suggest improvements to achieve the company's goals
• Establish new business plans and teams to develop business opportunities with new potential customers
• Guide other departments in the Restaurant (security and maintenance) to ensure a safe and clean environment
• Constantly reassess staff performance indicators and provide feedback to management and team
• Ensure quality of recruitment and training of staff through the development of operational goals
• Champion staff welfare and a healthy, happy, and service-oriented work culture
• Improve and maintain relationships with suppliers
• Other related ad-hoc duties

Requirements:

• Minimum experience is 25 Years in F&B field.
• Minimum Educational requirement is Bachelor Degree from reputed University.
• Must have Diploma in Hotel Management.
• Must have Food Hygiene Officer Course.
• Must agree to work on Saturday/Sunday/Public holiday.
• Must agree to work on shift basis 5.00 AM to 10.00 AM and 5.00PM to 9.00 PM.
• Must agree to work after the work time if needed.

1. Supervision: Assist in overseeing daily operations of the restaurant, ensuring smooth workflow and adherence to company standards.
2. Staff Management: Help in recruiting, training, and managing staff members, including servers, hosts, cooks, and other support staff. Delegate tasks and provide guidance as needed.
3. Customer Service: Maintain high levels of customer satisfaction by ensuring prompt and courteous service, handling customer complaints or issues effectively, and fostering a positive dining experience.
4. Inventory Management: Assist in monitoring inventory levels of food, beverages, and supplies. Coordinate with suppliers for timely deliveries and ensure proper storage and stock rotation.
5. Financial Management: Help in monitoring expenses, controlling costs, and maximizing profitability. This may involve assisting with budgeting, tracking sales and expenses, and implementing cost-saving measures.
6. Quality Control: Ensure that food preparation and presentation meet established standards of quality and consistency. Conduct regular inspections to uphold cleanliness and sanitation guidelines.
7. Compliance: Ensure compliance with health and safety regulations, food safety standards, and licensing requirements. Stay updated on relevant laws and regulations affecting the restaurant industry.
8. Shift Management: Assist in scheduling shifts and managing labor costs effectively. Coordinate with other managers to ensure adequate staffing levels during peak hours.
9. Marketing and Promotion: Assist in implementing marketing initiatives to attract customers and increase sales. This may include promoting special events, managing social media accounts, or collaborating with local businesses for partnerships.
10. Training and Development: Continuously train and develop staff members to enhance their skills and performance. Provide ongoing feedback and coaching to encourage growth and improve service quality.
11. Administrative Tasks: Assist in administrative duties such as maintaining records, preparing reports, and managing paperwork related to payroll, inventory, and employee documentation.
12. Team Collaboration: Collaborate with the Restaurant Manager and other team members to achieve organizational goals, resolve issues, and implement improvements.
13. Adherence to Company Policies: Ensure that all staff members adhere to company policies and procedures, including dress code, punctuality, and professional conduct.
14. Flexibility: Be willing to step in and perform various tasks as needed, including assisting with food preparation, serving customers, or handling unexpected situations.

Overall, the Assistant Restaurant Manager plays a crucial role in supporting the Restaurant Manager in all aspects of restaurant operations, striving to maintain high standards of service, efficiency, and customer satisfaction.

1. Operational Oversight:Supervise and coordinate all operational activities, including front-of-house and back-of-house operations.
   Ensure that all processes and procedures are followed to maintain smooth and efficient operations.
   Monitor key performance indicators (KPIs) to assess operational performance and identify areas for improvement.
   
2. Staff Management:Recruit, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
   Create and maintain employee schedules to ensure adequate staffing levels during peak hours.
   Provide ongoing training, coaching, and performance feedback to enhance staff performance and morale.
   
3. Financial Management:Develop and manage budgets, forecasts, and financial plans to achieve revenue and profitability targets.
   Monitor expenses, control costs, and implement strategies to improve profitability.
   Conduct regular financial analysis and reporting to assess financial performance and identify opportunities for improvement.
   
4. Quality Control:Implement and maintain quality control measures to ensure that food preparation, presentation, and service meet established standards.
   Conduct regular inspections of the restaurant to ensure cleanliness, hygiene, and compliance with food safety regulations.
   Address any issues or concerns related to food quality, service, or cleanliness promptly and effectively.
   
5. Customer Service:Foster a culture of exceptional customer service and guest satisfaction throughout the restaurant.
   Handle customer inquiries, complaints, and feedback in a professional and timely manner.
   Implement strategies to enhance the overall dining experience and build customer loyalty.
   
6. Inventory Management:Oversee inventory management processes, including ordering, receiving, and stock control.
   Monitor inventory levels and ensure adequate supply of food, beverages, and other supplies.
   Minimize waste and spoilage through effective inventory management practices.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
   Conduct regular safety inspections and audits to identify and address potential hazards.
   Implement and enforce safety protocols and procedures to maintain a safe and healthy work environment.
   
8. Strategic Planning and Development:Collaborate with senior management to develop strategic plans and initiatives to drive business growth and expansion.
   Identify opportunities for operational improvements, cost savings, and revenue generation.
   Stay updated on industry trends, market dynamics, and competitor activities to inform decision-making.
   

Responsibilities

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service

Requirements and skills

• Proven work experience as Operations Manager or similar role
• Knowledge of organizational effectiveness and operations management
• Experience budgeting and forecasting
• Familiarity with business and financial principles
• Excellent communication skills
• Leadership ability
• Outstanding organisational skills
• 6days a week, able to work on weekend, public holiday and night shift
• Able to work longer hours with prolonged period of standing

Our client, S & D. D Trading Pty Ltd, is recruiting a motivated, hard-working, passionate, and qualified Café or Restaurant Manager to join their team on a full-time basis.

They provide a variety of mouthwatering and appetising dishes to cater to diverse tastes and preferences. The role will require reporting to the address at 8 Railway Avenue, Wahroonga, New South Wales 2076.

The role will be paid $70,000 per annum.

As part of the management team, you will be responsible for several key aspects of our operations:
• Collaborating with our Chefs to plan and develop menus that showcase our culinary offerings.
• Organising and overseeing special events and functions to ensure they run smoothly and meet customer expectations.
• Managing purchasing activities to procure goods within budgetary constraints and setting appropriate pricing strategies.
• Maintaining meticulous records of stock levels and financial transactions, and regularly conducting inventory checks.
• Ensuring our dining facilities adhere to health regulations, are kept clean, functional, and presentable to guests.
• Handling customer complaints promptly and effectively to maintain a positive dining experience.
• Creating and managing staff rosters to optimise operational efficiency and meet service demands.
• Engaging with customers to gauge satisfaction levels with our meals and service, and implementing improvements as necessary.
• Recruiting, training, and supervising both waiting and kitchen staff to deliver exceptional service and maintain high culinary standards.
• Assisting with reservations, welcoming guests, and assisting in taking orders when needed.
• Overseeing the overall management and day-to-day operations of the business to achieve our goals and uphold our brand reputation.

Required Qualification
• Relevant Diploma and two (2) years of similar work experience

Job Purpose:

Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.

Responsibilities:

Business Operations

· Assist the Outlet Manager in daily operations to deliver quality food, service and ambience to our guests

· Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control

· Take ownership of outlet sales, food quality and guest experience

· Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements

· Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

· In-charge of recruitment, selection and training of new hires

· Monitor and manage the staff performance including punctuality, customer service and food quality

· In-charge of overall supervision of the outlet/restaurant

· Facilitate innovation and lead staff to implement change

Customer Service

· Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience

· Ensure and maintain service quality and professional etiquette

· Customer feedback management

Adhering to Quality and Standards

· Examine food and beverage preparation

· Ensure quality control for food and service

Skills/Qualifications:

· At least 5 years of relevant experience in F&B restaurants

· Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent

· Willing to be involved in hands on operations

· Excellent communication and interpersonal skills

· Ability to work in a fast-paced environment

· Perform tasks independently or with minimum supervision

· Ability to work cohesively with fellow team members as part of a team

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)