Restaurant & Banquet Manager

We are seeking an experienced and dynamic Restaurant & Banquet Manager to lead our food and beverage operations in Sepang, Malaysia. In this pivotal role, you will oversee the daily operations of both our restaurant and banquet departments, ensuring exceptional service delivery, operational excellence, and memorable guest experiences. Your leadership, organizational prowess, and passion for hospitality will be instrumental in driving our team toward achieving business objectives while maintaining the highest standards of quality and service.

• Manage the overall operational performance of the restaurant and banquet departments, including budget management, revenue optimization, and achievement of financial targets
• Lead, mentor, and develop your service team through coaching, training sessions, team meetings, and structured onboarding programs that foster professional growth and service excellence
• Create and maintain efficient duty rosters, staff schedules, and recruitment processes to ensure optimal team composition and service coverage
• Deliver an exceptional "WOW experience" for every guest by actively engaging with customers, maintaining high service standards, and personally supporting your team during peak service periods
• Handle administrative responsibilities including reservation management, creation of operational manuals and checklists, inventory management, and compliance documentation
• Analyze operational processes, identify improvement opportunities, and implement innovative solutions to enhance efficiency and guest satisfaction
• Manage guest concerns and complaints with empathy and professionalism, ensuring swift resolution and positive outcomes
• Collaborate with marketing and sales teams to support promotional initiatives and drive revenue growth
• Maintain strict adherence to health, safety, and food handling compliance standards
• Demonstrate flexibility and resilience by adapting to spontaneous changes while maintaining composure and operational control

• Proven leadership experience in a restaurant or banquet management role within the hospitality industry
• Strong expertise in service organization, duty roster management, and staff scheduling
• Demonstrated ability to recruit, train, and develop service professionals, including experience working with career changers and apprentices
• Excellent communication and interpersonal skills with the ability to motivate and inspire team members
• Proficiency in administrative tasks including reservation systems, scheduling software, and operational documentation
• Strong analytical and problem-solving abilities with a focus on process optimization and cost control
• Genuine passion for delivering high-quality food and beverage experiences and knowledge of culinary offerings
• Hands-on approach with the ability to work alongside your team during service
• Accountability and ownership mindset with transparency in decision-making
• Ability to manage multiple priorities, remain organized, and maintain attention to detail in a fast-paced environment
• Budget management and financial acumen with experience in revenue optimization
• Conflict resolution and guest complaint handling expertise
• Flexibility and resilience to adapt to changing circumstances while maintaining service standards
• Preferred: Experience in a specific cuisine type or fine dining establishment
• Preferred: Knowledge of health, safety, and food handling compliance regulations