Outlet Manager (F-B) - Sungai Petani

Responsibilities:
-Operational Oversight: Oversee and manage daily restaurant operations, including both front-of-house and kitchen activities, to ensure smooth and efficient service delivery.
-Team Leadership: Lead, supervise, and motivate service and kitchen teams to maintain high performance, teamwork, and adherence to company standards.
-Customer Service Excellence: Ensure every guest enjoys an authentic Taiwanese dining experience by maintaining attentive service, handling feedback or complaints promptly, and resolving issues professionally.
-Food Quality & Kitchen Management: Work closely with the kitchen team to maintain consistent food quality, portion control, presentation, and hygiene standards. Ensure kitchen operations comply with food safety regulations.
-Inventory & Cost Control: Monitor stock levels, control wastage, and oversee ordering processes to ensure efficient inventory management and cost effectiveness.
-Staff Training & Development: Conduct regular briefings and training sessions to equip both front-of-house and kitchen staff with proper service techniques, product knowledge, and operational procedures.
-Reporting & Communication: Prepare daily and weekly reports on sales, staff performance, and outlet operations while maintaining effective communication with management and team members.
-Continuous Improvement: Identify areas for improvement in service flow, food preparation, and overall operations to enhance guest satisfaction and outlet performance.

Requirements:
-Minimum 1 - 3 years of experience in the F&B industry, preferably in a similar supervisory or managerial role.
-Strong leadership and people management skills, with experience overseeing both service and kitchen operations.
-Able to communicate in Mandarin
-Good knowledge of food safety, hygiene standards, and kitchen best practices.
-Flexibility to work shifts, weekends, and public holidays.
-Ability to work in a fast-paced environment and manage competing priorities.
-Experience in Taiwanese or Asian cuisine will be an added advantage.

Skills and Competencies:
-Leadership & Team Management: Capable of leading, motivating, and guiding a diverse team toward common goals.
-Customer Orientation: Committed to providing excellent service and maintaining high guest satisfaction.
-Operational Efficiency: Strong ability to manage restaurant workflow and resources effectively.
-Problem-Solving Skills: Quick thinker who can resolve operational or customer-related issues promptly.
-Attention to Detail: Ensures food presentation, cleanliness, and service quality are always at their best.
-Communication Skills: Able to communicate clearly and effectively with both team members and management.