Food and Beverage Manager

• Experience: Minimum of 5 years of experience in F&B operations, with at least 2-3 years in a multi-unit management or training leadership role within a restaurant chain.
• Excellent leadership, problem-solving, and interpersonal skills.
• Solid understanding of restaurant financials (P&L, food cost, labor cost).
• Must be hands-on and actively involved in floor operations, including on-site support at outlets
• Able to work closely with restaurant teams to ensure SOP compliance, operational consistency, and immediate issue resolution
• Willing to be present in outlets regularly to observe, train, and support day-to-day operations

Role Overview

We are a fast-growing and dynamic Japanese restaurant chain in Malaysia, currently operating 9 outlets with a team of 200 employees.

In addition, you will be responsible for fostering a strong culture of continuous improvement, hands-on operational excellence, and customer-centric service throughout the organization.

Operations Management:

• Oversee day-to-day business operations across 9 restaurant outlets to ensure efficiency, profitability, and smooth workflow.
• Develop, implement, and continuously improve Standard Operating Procedures (SOPs) and service standards.
• Monitor key performance metrics (Sales, Labor Cost, COGS) and collaborate with Area Supervisors to implement corrective actions.
• Lead the operational rollout of new menus, promotions, and company initiatives.
• Ensure all outlets comply with food safety, hygiene regulations, and company policies.
• Manage, monitor, and continuously improve the Master Checklist System across all restaurants, including:
• Pre-opening checklist
• Inventory checklist (non-food items / general supplies)
• Daily operations checklist
• Closing checklist
• Use the Master Checklist as a foundation to:
• Set up and maintain par levels for all inventory items
• Develop and manage an effective inventory tracking system
• Identify operational gaps and provide practical solutions to issues arising from checklist execution
• Ensure all outlets follow standard operating procedures consistently
• Oversee and coordinate repair and maintenance works for all outlets, including:
• Reporting and tracking maintenance issues
• Coordinating with vendors/contractors
• Ensuring timely resolution of equipment and facility breakdowns
• Maintaining proper records of maintenance activities
• Continuously review, refine, and improve operational checklists and maintenance processes to support smooth, efficient, and standardized restaurant operations across all locations

Training & Hospitality Development:

• Design, develop, and execute comprehensive training programs for all restaurant staffs.
• Conduct regular outlet audits and identify training gaps in skills, product knowledge, and customer service.
• Evaluate staff performance and provide hands-on coaching to improve service delivery.
• Mentor and develop Area Supervisors, Outlet Managers, and the Training Executive.
• EPF
• SOCSO
• Annual Leave
• Medical Leave
• Medical and Hospitalisation Leave
• EIS
• Annual Bonus
• Training Provided
• Compassionate Leave
• Company Activities