OUTLET MANAGER
POSITION SUMMARY The Outlet Manager is responsible for the overall management and performance of the assigned restaurant outlet. The role oversees daily restaurant operations, sales performance, customer service, manpower, inventory, cost control, food safety, and staff development. The Outlet Manager is expected to lead the outlet team effectively and ensure that the restaurant consistently delivers a high-quality dining experience while achieving operational and financial targets. KEY RESPONSIBILITIES 1. Restaurant Operations Manage and oversee the day-to-day operations of the assigned dine-in restaurant outlet. Ensure smooth opening, daily operations, peak-hour service, and closing procedures. Ensure compliance with company SOPs, operational policies, service standards, and procedures. Maintain high standards of restaurant cleanliness, ambience, service, and overall presentation. Ensure sufficient manpower and proper deployment of employees according to business needs. 2. Sales & Business Performance Monitor daily, weekly, and monthly sales performance against targets. Drive sales growth through effective operational execution and customer engagement. Monitor restaurant performance, customer traffic, average spending, and promotional activities. Identify opportunities to improve revenue and outlet profitability. Control operating expenses and minimise unnecessary costs. 3. Customer Experience Ensure a consistently positive dine-in experience for customers. Monitor service quality and staff service standards. Handle customer feedback and complaints professionally and effectively. Implement appropriate service recovery actions where necessary. Build strong customer relationships and encourage repeat business. 4. People Management Lead, supervise, motivate, and develop the outlet team. Prepare staff schedules, manpower allocation, and duty rosters. Monitor attendance, punctuality, grooming, performance, and discipline. Conduct daily briefings and provide coaching to team members. Support recruitment, onboarding, training, and performance evaluation. Address employee issues appropriately and escalate disciplinary matters to HR/management where required. 5. Inventory & Cost Control Monitor food, beverage, packaging, and operating supplies. Ensure proper receiving, storage, stock rotation, and usage of inventory. Conduct regular stock counts and investigate discrepancies. Monitor food wastage, spoilage, breakage, and stock variances. Work closely with the kitchen team to control food cost and portion consistency. 6. Food Safety & Compliance Ensure strict compliance with food safety, hygiene, health and safety requirements. Ensure proper food handling, storage, temperature control, and sanitation practices. Conduct regular outlet inspections and ensure corrective actions are implemented. Ensure employees comply with personal hygiene and grooming standards. Maintain compliance with applicable company and regulatory requirements. 7. Reporting & Administration Prepare and submit required sales, manpower, inventory, wastage, and operational reports. Monitor cash handling and ensure proper cash management procedures. Maintain accurate outlet records and documentation. Report operational issues, incidents, customer complaints, and staff matters to management promptly. Perform other duties assigned by management. KEY PERFORMANCE INDICATORS (KPIs) Achievement of monthly sales targets Outlet profitability and cost control Customer satisfaction and complaint management Food cost and wastage control Staff productivity and manpower efficiency Staff attendance and retention Compliance with SOP, hygiene and safety standards Inventory accuracy Overall restaurant operational performance QUALIFICATIONS & EXPERIENCE Diploma/Degree in Hospitality Management, F&B Management, Business Administration, or related field is an advantage. Minimum 3–5 years of relevant F&B experience, preferably in dine-in restaurant operations. Previous experience in an Outlet Manager, Restaurant Manager, Assistant Restaurant Manager, or similar position is preferred. Strong understanding of restaurant operations, customer service, manpower management, and cost control. Strong leadership and communication skills. Good problem-solving and decision-making abilities. Results-oriented with strong commercial awareness. Willing to work shifts, weekends, public holidays, and peak periods. Willing to be assigned or transferred to various Foodle outlets across Kuala Lumpur & Selangor. PREFERRED BACKGROUND Candidates with experience in dine-in restaurants, casual dining, full-service restaurants, premium dining, chain restaurants, or high-volume restaurant operations will be strongly preferred. Pay: RM2,500.00 - RM4,000.00 per month Benefits: Health insurance Meal provided Opportunities for promotion Professional development Work Location: In person
Наблюдалась 2026-09-14, впервые 2026-09-14, источник — Indeed.