- Kuala Lumpur
- Management (Hospitality & Tourism)
- Full time
- RM 5,500 – RM 6,500 per month
1. Restaurant Leadership
- Support the Service Manager in leading daily restaurant operations.
- Reinforce company vision, service philosophy, and culture on the floor.
- Lead operations in the absence of Service Manager with confidence and discipline.
- Maintain team alignment and operational focus during peak periods.
2. Operations Management
- Supervise daily FOH operations and ensure SOP compliance.
- Support coordination between service stations and other department.
- Ensure opening/closing procedures are properly executed.
- Monitor cleanliness, setup, and readiness of all service areas.
- Assist in manpower allocation based on shift requirements.
- Monitor FOH supplies and report replenishment needs.
3. Coaching & Team Development
- Supervise Captains, Host Team, Service Crew, and Runners/Buzzers.
- Conduct on-the-floor coaching and corrective guidance.
- Support training execution and onboarding of new staff.
- Assist in performance monitoring and feedback delivery.
- Identify basic performance gaps and escalate development needs.
- Reinforce discipline, teamwork, and service standards.
4. Guest Experience
- Ensure smooth guest flow and service execution.
- Oversee reservations, guest flow, seating strategy and service recovery.
- Handle guest feedback and complaints professionally.
- Support VIP and repeat guest service coordination.
- Assist in service recovery when required.
- Ensure consistent hospitality standards are maintained.
5. Financial & Business Performance
- Support achievement of daily and monthly sales targets.
- Assist in upselling initiatives and service efficiency.
- Monitor wastage and operational cost control practices.
- Ensure proper execution of promotions and upselling standards.
- Support labour efficiency through proper station management.
6. Administration & Reporting
- Assist in shift reporting, attendance tracking, and operational records.
- Ensure POS procedures are followed correctly.
- Report operational issues to Service Manager promptly.
- Support documentation for incidents, complaints, or service issues.
7. People & Culture
- Promote positive team morale and cooperation.
- Support engagement activities and team communication.
- Reinforce company values and workplace discipline.
- Assist in reducing turnover through daily team support
8. Compliance & Quality
- Ensure compliance with all company policies, SOPs, health regulations.
- Maintain the highest standards of cleanliness, food safety, and workplace safety.
- Ensure cleanliness and service readiness at all times.
- Escalate compliance issues to Service Manager.
- Ensure corrective actions are implemented promptly following audits, inspections, or operational reviews.
9. Ad Hoc Tasks
- Support the team with any ad hoc tasks and special assignments to ensure smooth operations and guest satisfaction.
Requirements
- Minimum 2–4 years’ experience in fine dining or luxury dining restaurant operations, with supervisory or assistant managerial exposure preferred.
- Diploma or Degree in Hospitality Management is preferred.
- Strong leadership skills with ability to support structured front-of-house operations and lead by example.
- Excellent communication, guest handling, and problem-solving skills in a premium service environment.
- Strong understanding of fine dining service standards, guest experience, and restaurant operations flow.
- Proven ability to support revenue growth, cost control, and operational KPI achievement in a high-end setting.
- Proficient in POS systems and basic reporting tools (Excel, Word).
- Must be available to work mornings, evenings, weekends, holidays, and night shifts, depending on operational needs.
APPLY AT :- JOBSTREET MALAYSIA – FEAST DINING GROUP SDN BHD