Total 10 F&B / Tourism / Hospitality job vacancies in KUALA LUMPUR

Kami sedang mencari Juruteknik Pendawaian yang mahir dan berorientasikan perincian untuk memasang, menyelenggara dan membaiki sistem dan peralatan pendawaian elektrik dalam industri F&B.

Keperluan:

• Mempunyai pengetahuan teknikal yang kukuh dan pengalaman langsung dalam pendawaian elektrik dan penyelesaian masalah.
• Pengalaman terbukti dalam pendawaian dan penyelenggaraan elektrik.
• Pengetahuan yang baik tentang piawaian keselamatan elektrik.
• Kemahiran menyelesaikan masalah dan penyelesaian masalah yang kukuh.
• Kebolehan untuk bekerja secara bebas dan juga sebagai sebahagian daripada pasukan.
• Pelbagai peralatan F&B.
• Juruteknik & Pekerjaan Berkaitan (GDL Diperlukan atau Diutamakan)
• Juruteknik – lesen GDL
• Peranan juruteknik sepenuh masa yang memerlukan lesen GDL yang sah.
• Nota: Hanya calon yang memenuhi kriteria di atas akan dipertimbangkan.

Tanggungjawab:

• Memasang, menyelenggara dan membaiki pendawaian, peralatan dan lekapan elektrik.
• Melakukan pendawaian untuk panel kawalan, mesin dan sistem elektrik.
• Menyelesaikan masalah kerosakan elektrik dan melaksanakan tindakan pembetulan.
• Memastikan pematuhan dengan piawaian dan peraturan keselamatan elektrik.
• Menjalankan pemeriksaan rutin dan penyelenggaraan pencegahan.
• Mengekalkan alatan dan kelengkapan dalam keadaan baik.

Faedah & Kebaikan

• Ekuiti pekerja
• Komisen dan bonus
• Aktiviti pasukan tetap
• Insurans perubatan
• Peluang pembangunan peribadi

我們正在尋找一位技術嫻熟、注重細節的電線技術員，負責在餐飲業內安裝、維護和維修電氣線路系統和設備。

要求：

• 具備紮實的電氣線路安裝和故障排除技術知識和實務經驗。
• 擁有豐富的電氣線路安裝和維護經驗。
• 具備良好的電氣安全標準知識。
• 較強的解決問題和故障排除能力。
• 既能獨立工作，也能作為團隊成員協作。
• 餐飲設備系列。
• 技術員及相關職位（需持有或優先考慮持有GDL駕照者）
• 技術員 – GDL 駕照
• 全職技術員職位，需持有有效的GDL駕照。
• 注意：只有符合上述條件的候選人才會被考慮。

職責：

• 安裝、維護和修理電氣線路、設備和裝置。
• 進行控制面板、機器和電氣系統的佈線工作。
• 排查電氣故障並採取糾正措施。
• 確保遵守電氣安全標準和法規。
• 進行日常檢查和預防性維護。
• 保持工具和設備處於良好的工作狀態。

福利待遇

• 員工權益
• 佣金和獎金
• 定期團隊活動
• 醫療保險
• 個人發展機會

We are seeking a skilled and detail-oriented Technician – Wiring to install, maintain, and repair electrical wiring systems and equipment within the F&B industry.

Requirements:

• Possess strong technical knowledge and hands-on experience in electrical wiring and troubleshooting.
• Proven experience in electrical wiring and maintenance.
• Good knowledge of electrical safety standards.
• Strong problem-solving and troubleshooting skills.
• Ability to work independently as well as part of a team.
• F&B range of equipment.
• Technician & Related Jobs (GDL Required or Preferred)
• Technician – GDL license
• Full‑time technician role that requires a valid GDL license.
• Note: Only candidates who meet the above criteria will be considered.

Responsibilities:

• Install, maintain, and repair electrical wiring, equipment, and fixtures.
• Perform wiring for control panels, machines, and electrical systems.
• Troubleshoot electrical faults and implement corrective actions.
• Ensure compliance with electrical safety standards and regulations.
• Conduct routine inspections and preventive maintenance.
• Maintain tools and equipment in good working condition.

Perks & Benefits

• Employee equity
• Commission and bonus
• Regular team activities
• Medical insurance
• Personal development opportunities

The Accounts Executive (F&B Cost Controller) is responsible for monitoring and controlling food and beverage costs, ensuring accurate inventory management, conducting cost analysis, and maintaining proper financial records. The role supports profitability by identifying cost-saving opportunities, ensuring compliance with company policies, and providing timely financial reports related to F&B operations.

Key Responsibilities

Cost Control & Analysis

• Monitor and control food and beverage costs to ensure alignment with budget and company targets.
• Conduct daily, weekly, and monthly cost analysis for all F&B outlets.
• Prepare food cost, beverage cost, and menu profitability reports.
• Analyze variances between actual and theoretical costs and investigate discrepancies.
• Recommend cost-saving initiatives and process improvements to management.

Inventory Management

• Conduct regular stock counts and inventory audits for food, beverage, and operating supplies.
• Reconcile physical inventory with system records and investigate variances.
• Monitor inventory turnover and stock movement.
• Ensure proper stock control procedures are followed by all F&B outlets and stores.
• Verify inventory adjustments, transfers, spoilage, breakage, and write-offs.

Purchasing & Receiving Control

• Review purchase orders, receiving records, and supplier invoices for accuracy.
• Ensure purchases comply with approved specifications and company policies.
• Verify prices against approved supplier quotations and contracts.
• Monitor market price fluctuations and report significant changes.

Financial Reporting

• Prepare monthly F&B cost reports and management summaries.
• Assist in month-end closing activities related to F&B operations.
• Generate reports on food cost percentage, beverage cost percentage, and consumption trends.
• Support budgeting and forecasting exercises for F&B departments.
• Maintain accurate documentation and filing of cost control records.

Operational Support

• Work closely with the Executive Chef, F&B Manager, Purchasing, Receiving, and Store departments.
• Review recipes, portion controls, and menu costing.
• Ensure standard recipes and pricing structures are updated and maintained.
• Participate in menu engineering and profitability analysis.

Compliance & Audit

• Ensure compliance with internal controls, financial policies, and hotel procedures.
• Support internal and external audit requirements.
• Maintain confidentiality of financial information and records.
• Ensure all documentation is complete and audit-ready.

Requirements

• Diploma or Bachelor's Degree in Accounting, Finance, Hospitality Management, or a related field.
• Minimum 2–4 years of experience in Cost Control, Finance, Accounting, or F&B Cost Management, preferably in the hospitality industry.
• Strong understanding of food and beverage operations and inventory management.
• Proficiency in Microsoft Excel and accounting/POS systems.
• Strong analytical, numerical, and problem-solving skills.
• Excellent attention to detail and accuracy.
• Good communication and interpersonal skills.

Key Performance Indicators (KPIs)

• Food Cost Percentage Achievement
• Beverage Cost Percentage Achievement
• Inventory Variance Accuracy
• Timeliness of Monthly Cost Reports
• Reduction in Cost Leakage and Wastage
• Stock Count Accuracy
• Compliance with Internal Controls and Audit Requirements
• Budget Adherence and Cost Savings Initiatives

• Insurance Plan
• Annual Leave
• Medical Leave
• Long Service Award
• Birthday Leave

Food and Beverage is what adds flavour to a stay! Guests love to enjoy delicious, freshly-prepared and beautifully presented food. To deliver a great guest experience – As the F&B Attendant, you’ll serve food and beverages in a timely manner, helping guests to have memorable experiences whenever and wherever they dine. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your day-to-day:

• Greet and welcome all guests and take beverage and food orders in a prompt and professional manner
• Be attentive to guest’s needs
• Prepare food and beverages for service to guests and present food according to established health and presentation standards
• Monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of guests; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable
• Clear and clean tables in a prompt and efficient manner. Clean and/or wipe down tables, chairs, walls, windows, mirrors, and floors as necessary
• Perform department/outlet opening or closing duties as required. Ensure that wait staff stations are clean and maintained throughout shift
• Follow hotel safety protocols and procedures at all times. Immediately report any safety/service incident to the Supervisor or Manager on duty
• Take action to solve guest problems/complaints and use established guidelines for any service recovery to ensure guest satisfaction
• Work as team and communicate and co-ordinate with other departments to ensure excellent quality and service
• May receive guest payments and process transactions as outlined in the cash and charge procedures as needed
• May assist with other duties as assigned

Accountability Key Metrics –

· Completion of daily operational tasks

What we need from you?

• Basic reading and writing. Food service experience with general knowledge of restaurant operations preferred. Must be at the minimum age to serve alcohol in line with any local legislative requirements.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

• Free Duty Meals
• Birthday Leave
• Overtime / Night Shift / Transportation Allowance
• Annual Leave
• Maternity / Paternity Leave

The Demi Chef / Commis Chef is responsible for assisting in the preparation, cooking, and presentation of food in accordance with hotel standards and recipes. The role supports the kitchen team in maintaining food quality, hygiene, and operational efficiency while ensuring a positive dining experience for guests.

Key Responsibilities

Food Preparation & Production

• Prepare, cook, and present food according to approved recipes and hotel standards.
• Assist in daily mise en place and food preparation activities.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Support the kitchen team during breakfast, lunch, dinner, banquets, and special events.
• Assist in preparing ingredients, sauces, garnishes, and other menu items as required.
• Ensure all food items are prepared and served within established timelines.

Kitchen Operations

• Maintain cleanliness and organization of workstations, kitchen equipment, and storage areas.
• Ensure proper handling, storage, and labeling of food products.
• Monitor stock levels and inform supervisors of shortages or replenishment needs.
• Minimize food wastage and follow portion control guidelines.
• Assist in receiving and checking food deliveries when required.

Food Safety & Hygiene

• Adhere to food safety, hygiene, and sanitation standards at all times.
• Ensure compliance with HACCP, local health regulations, and hotel policies.
• Practice safe food handling procedures and proper temperature control.
• Maintain personal hygiene and professional appearance standards.

Teamwork & Communication

• Work closely with other kitchen team members to ensure smooth operations.
• Follow instructions from senior chefs and supervisors.
• Support colleagues during peak service periods and special events.
• Participate in training sessions and continuous learning opportunities.

Quality Control

• Ensure all dishes meet the hotel's quality standards before service.
• Report equipment malfunctions, safety hazards, or operational concerns to supervisors.
• Assist in maintaining kitchen standards and continuous improvement initiatives.

Requirements

• Certificate, Diploma, or relevant qualification in Culinary Arts, Hospitality, or related field is preferred.
• Previous kitchen experience in a hotel, restaurant, or catering environment is an advantage.
• Basic knowledge of food preparation, cooking techniques, and food safety standards.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Willingness to work shifts, weekends, and public holidays.

Key Performance Indicators (KPIs)

• Food Quality and Consistency
• Compliance with Food Safety and Hygiene Standards
• Kitchen Cleanliness and Organization
• Food Wastage Control
• Timely Food Preparation and Service
• Teamwork and Operational Support
• Guest Satisfaction and Feedback
• Compliance with Standard Recipes and Portion Control

• Free Duty Meals
• Uniform
• Birthday Leave
• Annual Leave
• Sick Leave
• Marriage Leave
• Compassionate Leave
• Maternity / Paternity Leave

Assistant Food & Beverage Supervisor

MAIN RESPONSIBILITY

Operational:

• To provide a courteous, professional, efficient, and flexible service at all times, following the hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the inventory par stocks for all operating equipment. 
• To assist in conducting monthly inventory checks on all operating equipment and supplies.
• To assist in controlling the requisitioning, storage and careful use of all operating supplies and equipment (OS&E).
• To liaise with the Kitchen and the whole Food & Beverage Department on daily operation and quality.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

Food & Beverage Product:

• To assist in planning the food & beverage lists and to assist with advertising and promotions.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To monitor operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To explain the discrepancies in the potential food & beverage cost satisfactorily.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend beverage combinations and up-sell alternatives
• To prepare and serve food & beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• To follow correct sequence of service at the assigned station outlined in the Standard Operating Manual.
• To continuously learn on customer service, changing menu item, specials and prices.
• To be fluent in operation of MICROS POS system.
• To handle money and guest charges accurately.

About EPOS

Backed by Ant International (a global leader in digital payments, digitisation, and financial technology solutions), EPOS is a leading Point-of-Sale (POS) digital solutions provider.

Supporting Ant International's mission to empower SMEs, EPOS serves as the central hub of its global merchant payment services provider, Antom, delivering integrated O2O digital, payment, and banking solutions to SMEs worldwide—empowering Every Point Of Success in their business growth.

With a growing presence across Southeast Asia, we’re looking for passionate individuals to join our diverse and driven teams. Be part of our journey as we expand to create meaningful, impactful changes for businesses around the world.

About the Role

As our Senior Manager of Compensation & Benefits, you will build the financial and strategic engine that attracts top tech talent to our fast-growing EPOS platform. We are looking for a commercially-minded Total Rewards leader with 8+ years of experience (ideally in Fintech or high-growth tech) who can seamlessly bridge the gap between complex data modeling and executive-level strategy. If you are an expert in equity structures, salary frameworks, and regional scaling, and you thrive in a fast-paced, high-impact startup environment, this is your opportunity to own the Total Rewards blueprint from the ground up.

Key Responsibilities

• Strategic C&B Programs: Partner with People Leadership to design, implement, and evolve a competitive, scalable total reward strategies and salary framework tailored for a fast-growth tech environment in order to support business goals , attract and retain the top talent.
• Market Benchmarking & Agility: Lead market benchmarking and competitor analysis to ensure our cash, equity, and benefits packages remain highly attractive to top tech talent. Manage annual data submissions for tech and salary surveys.
• Policy and Program Management: Develop and oversee compensation and benefits policies across the EPOS , ensure appropriate local design with global consistency, competitiveness, governance, compliance, and best practice 
• Build the Infrastructure: Design and update job evaluation models, salary bands, and career progression frameworks for new and evolving startup roles.
• Cycle & Budget Ownership: Collaborate with HR leader and key stakeholder to drive the half yearly and annual remuneration review cycles. You will own the data templates, manage cost-modeling, and collaborate with Finance on budget proposals.
• Operational Excellence: Oversee the day-to-day administration of benefits programs, working closely with payroll, regional teams, and external vendors to ensure seamless execution.
• Be the Trusted Advisor: Act as the primary point of contact for C&B queries, translating complex reward structures into clear, transparent communications for managers and employees alike.

• Bachelor’s degree or master’s degree preferably in Human Resources, Mathematics, Business, Economics, Statistics or a related field. 
•  Minimum of 8 years of experience in Total Rewards, preferably in fitetch industry or any relevant industry. 
• Possess a deep understanding of compensation, equity and benefits trends. 
• Solid understanding of remuneration policy and processes, including benchmarking, job evaluation, salary setting and management of incentive plans.
• Strategic and analytical thinking combined with pragmatism, diagnostic skills and hands-on implementation strength in complex Total Rewards topics.
• High comfort level with ambiguity, rapid change, and the ability to pivot priorities quickly.
• Strong business awareness—you understand how compensation structures impact the company’s bottom line and growth runway.
• Excellent communication skills with the ability to build trust and influence cross-border leadership and cross-functional teams.

Project Support & Coordination

• Assist in the delivery of project management services throughout the project lifecycle.
• Conduct background research, data collection, and benchmarking to support decision-making.
• Establish and maintain effective project documentation and reporting systems.
• Support the development and updating of detailed project plans and schedules.
• Assist in establishing and maintaining a robust communication framework to align all stakeholders, facilitating swift decision-making and proactive issue resolution.

Monitoring & Reporting

• Track project progress and performance indicators; prepare updates and reports
• Manage change control processes and maintain accurate change logs.
• Assist in weekly dashboard, formal progress reports and presentations for stakeholders.

Stakeholder Engagement

• Liaise with clients, contractors, consultants, and other stakeholders.
• Attend project meetings and produce accurate and timely meeting minutes.
• Support communication flow between internal and external teams.
• Assist in proactive cost tracking and forecasting with Client’s QS to monitor budget utilisation, assess potential risks early, and provide real-time cost reporting.
• Assist in maintaining structured payment certificate process, ensuring claims are aligned with verified progress and maintaining healthy cash flow for all project stakeholders.

Job Summary:

Food & Beverage Attendant is responsible for providing excellent customer service by serving food and beverages to guests, ensuring a pleasant dining experience and maintaining cleanliness and hygiene standards in the outlet.

Key Responsibilities:

• Greet and welcome guests in a friendly and professional manner.
• Present menus and provide detailed information on food and beverage offerings.
• Take accurate orders and communicate them to the kitchen/bar team.
• Serve food and beverages promptly and according to service standards.
• Ensure tables are properly set up and maintained throughout service.
• Handle guest inquiries, requests and complaints efficiently.
• Process billing and payments accurately.
• Maintain cleanliness of dining area, service stations and equipment.
• Follow all hygiene, safety and sanitation guidelines.
• Upsell menu items and promotions to maximize revenue.
• Work closely with team members to ensure smooth operations.