Lead a Japanese fine-dining and omakase restaurant within a five-star hotel near KL Sentral, reporting to the Director of Operations — running the operation end to end, from service and kitchen through to budgets, brand standards and full P&L.
What you’ll do
- Oversee restaurant, kitchen and catering operations, and run regular staff briefings
- Achieve budgeted revenue, prepare monthly forecasts, and control food, beverage and labour costs
- Prepare and manage the annual departmental budget with the Director of Finance
- Plan and execute the annual marketing plan, pricing strategy and sales channels, in-store and online
- Uphold brand standards and develop the SOPs behind service delivery
- Review and report the business plan monthly and quarterly to the Board of Directors
- Set staff KPIs, run twice-yearly performance reviews, and lead F&B and service training with HR
You’ll bring
- Proven experience leading Japanese restaurant operations
- Strong leadership, decision-making and people-management skills
- Strong commercial acumen in P&L management and cost control
- Good communication and writing skills
- Alcohol awareness certification and/or a valid food handler card, where required by the local authority
What’s provided
- EPF & SOCSO