Qualifications
-Degree in Hospitality Management or related field is a plus.
-Preferably Malaysian
-Proven experience in a managerial role in the F&B industry, preferably in a similar fast-casual or quick-service restaurant environment.
-Strong leadership skills, with the ability to motivate and inspire a diverse team.
-Excellent understanding of restaurant operations, including front-of-house and kitchen management.
-Demonstrated ability to drive sales and achieve targets while maintaining high levels of customer satisfaction.
-Ability to understand summary of financial data, manage budgets, and make informed decisions.
-Exceptional interpersonal and communication skills, with the ability to build relationships with customers, staff, and suppliers.
-Detail-oriented with excellent organizational and problem-solving abilities.
-Familiarity with food safety and sanitation regulations.
-Flexibility to work in shifts, including evenings, weekends, and holidays.
-Passion for food and a genuine love for Malaysian cuisine.

Job responsibilities
-Lead and manage the daily operations of the outlet, including front-of-house and kitchen activities.
-Recruit, train, and supervise a team of service crew and kitchen staff, fostering a positive and collaborative work environment.
-Develop and implement strategies to drive sales, increase customer satisfaction, and achieve revenue targets.
-Monitor and analyse key performance indicators (KPIs) to identify areas for improvement and implement effective solutions.
-Ensure the highest standards of food quality, presentation, and hygiene are maintained at all times.
-Optimize inventory management, including monitoring stock levels, minimizing wastage, and placing timely orders.
-Create and update standard operating procedures (SOPs) to enhance operational efficiency and consistency.
-Develop and execute marketing initiatives, including promotions, events, and partnerships, to drive customer traffic and brand awareness.
-Maintain excellent customer relationships and address any customer feedback or complaints in a timely and professional manner.
-Monitor competitor activity and market trends to identify opportunities for product and service enhancements.
-Ensure compliance with all health, safety, and sanitation regulations and guidelines.
-Manage outlet finances, including budgeting, cost control, and reporting.
-Conduct regular performance evaluations, provide coaching and training to team members, and recognize exceptional performance.
-Collaborate with the central management team to contribute insights and feedback on brand strategy, menu development, and operational improvements.
-Uphold ROLLTI's brand standards and values, ensuring the outlet reflects the brand's identity and creates a memorable dining experience.