Total 85 module manager job vacancies in F&B / Tourism / Hospitality category

Key Responsibilities:

• Oversee daily restaurant operations and ensure smooth service flow.
• Manage staff scheduling, training, and performance.
• Maintain high standards of food quality, hygiene, cleanliness, and customer service.
• Monitor inventory, stock ordering, and cost control.
• Handle customer feedback and resolve operational issues professionally.
• Work closely with the kitchen and service team to improve efficiency and guest satisfaction.
• Ensure compliance with company policies and food safety regulations.
• Prepare operational reports and support business growth initiatives.

Job Requirements:

• Minimum 3–5 years of experience in F&B or restaurant management.
• Strong leadership and team management skills.
• Good communication and problem-solving abilities.
• Experience in vegetarian restaurant operations will be an added advantage.
• Candidate with strong experience in Indian cuisine and restaurant operations ( Tamil speaking candidates are encouraged to apply ）
• Able to work on weekends and public holidays when required.
• Proficient in English and Bahasa Malaysia; additional languages will be an advantage.

Perks & Benefits

• EPF & SOCSO
• Annual Leave & Medical Leave
• Staff Meal / Accommodation (if applicable)
• Career Advancement Opportunities
• Training & Development Support

As the Senior Manager, Venue Sales & Event Management at ALPHA GALAXY SDN. BHD., you will lead the sales, business development, event coordination and operational management of our 21,000 sq ft multi-purpose event venue in Puncak Alam Selangor. This role is responsible for developing the venue as a revenue-generating business by driving event bookings, managing client relationships, overseeing event execution, coordinating vendors and internal support teams, and ensuring a professional venue experience for corporate, private and community events.

What you’ll be doing

1. Develop and implement venue sales and business development strategies to drive event bookings, rental revenue and venue utilisation.
2. Identify and secure business opportunities from corporate clients, event organisers, agencies, associations, wedding planners, private clients and community groups.
3. Manage enquiries, site visits, proposals, quotations, negotiations and booking conversions.
4. Develop venue packages, pricing proposals, promotional campaigns and partnership opportunities to support revenue growth.
5. Oversee end-to-end event coordination, including client requirements, event layout, setup, AV, F&B, decoration, logistics, parking and post-event follow-up.
6. Coordinate with internal departments and other support teams to ensure smooth event delivery.
7. Source, manage and coordinate with external vendors such as caterers, decorators, AV suppliers, event planners, security, cleaning and logistics providers.
8. Ensure the venue is clean, safe, presentable and operationally ready before each event, including pre-event and post-event inspections.
9. Monitor sales pipeline, confirmed bookings, venue utilisation, revenue performance, client feedback and operational issues.
10. Ensure all venue-related documents and records are properly maintained, fi led and tracked for future reference, reporting, audit and management review purposes.
11. Manage risks relating to property damage, safety, crowd control, vendor compliance, client disputes and payment collection.
12. Prepare regular reports and recommendations to management on revenue performance, market opportunities, operational improvements, pricing and manpower needs.
13. Lead, guide and support the venue sales and event operations team as the business grows.

What we’re looking for

1. Minimum 8 years of relevant experience in venue sales, event management, hotel banquet sales, MICE, hospitality sales, convention centre, exhibition centre or commercial event venue operations.
2. Proven experience in business development, event sales, client servicing and revenue generation.
3. Strong network with corporate clients, event organisers, agencies, wedding planners, associations or hospitality/event industry partners will be an added advantage.
4. Good understanding of event setup, venue operations, AV, staging, logistics, vendor coordination and client experience.
5. Strong negotiation, presentation, communication and relationship management skills.
6. Able to prepare proposals, quotations, packages, sales reports and management updates.
7. Strong leadership, ownership, problem-solving and follow-up skills.
8. Able to work beyond normal office hours, including evenings, weekends and public holidays, depending on event requirements.
9. Degree in Business, Marketing, Hospitality, Event Management, Property Management or a related field.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Regular team activities
• Company trips
• Medical insurance
• Personal development opportunities
• Paid training and development

Role Objective

The Assistant Manager / Manager leads DOT's impact evaluation efforts to strengthen intervention measures and program enhancement.

Main deliverables for role:

• Design and implement M&E activities for all client facing projects/ programs run in the organisation; and
• Support program leads/ managers with collection and analysis of data in relation to the progress of their projects;

This person will also support the CEO to interface with various stakeholders where necessary and be a key team member when setting and evaluating grant KPIs, and work closely with the Fundraising department to ensure relevant data points are captured.

Main Responsibilities:

1) Monitoring & Evaluation

• Responsible for providing strategic inputs to the management to ensure the organization maintains its course to fulfil its mission. This includes:
• Developing and strengthening indicator criteria, monitoring strategy, inspection and evaluation procedures on ongoing and new projects/programs with Funders.
• Ensuring consistent data collection in order to track expenditures progress towards achieving the project/ program output, measuring KPIs for funded/ non-funded programs.
• Working closely with the operations team to ensure smooth implementation of Family Stoplight
• Monitor the sustainability of all project/ program KPIs, closely supporting Fundraising and Operations Departments with the reporting of these results
• Provide high quality, and timely input/ feedback to management on key projects/ programs’ progress and outcomes of activities
• Identifying bottlenecks through regular measurement activities and suggest mitigation strategies to improve the efficiency and effectiveness of the projects/ programs
• Participate in annual project/ strategic reviews and planning workshops and assist in
• Preparing relevant reports and highlighting risks and issues, where necessary
• Designing and implementing the M&E activities of all new projects
• Assist the project leads in preparing Quarterly/ Annual reports on the progress of these projects/programs
• Assist in coordinating across the available components of the various programs to ensure effective implementation of M&E efforts.  Assist the team with M&E tools and in supporting them in their use;
• Ensure the monitoring and evaluation efforts are translated to communication pieces to relevant stakeholders (internal and external). Work closely with the Financial Controller (FC) to monitor the activities being carried out to meet its objectives and provide suggestions on how to improve based on the analytics, wherever appropriate.
• Provide the impact evaluation findings to the Programs and Impact Committee / Board and is a key enabler to strengthen intervention measures and enhance thought leadership in the social service sector.

2) Salesforce

• To support the program and operations team in ensuring the integrity of information in Salesforce platform including the management and maintenance of said information.
• Ensure dashboards for KPIs are being updated in a timely manner, including ensuring parameters for additional criteria are included in the configuration of the platform.

3)     Running Funded Programmes 

• Ensure all necessary MOUs with external parties (e.g. MSF or Corporate Donors) are in place and are updated to ensure seamless execution of agreed timelines, deliverables and KPIs.
• Oversee and ensure smooth running of the entire projects, which includes:
• Assessing the needs of a project, and if necessary, building and training a skilled team to ensure KPIs can be met;
• Refining (if necessary) SOP to ensure all stakeholders are clear on the processes, requirements and KPIs to be achieved for the programmes;
• Completing necessary reporting to ensure momentum of study and surface any challenges or resourcing needs as needed.
• Support research efforts in data gathering exercises, including but not limited to, data extraction, conducting surveys and interviews, and facilitating focus group discussions.
• Participate in relevant meetings with external partners e.g. funders, MSF etc. where needed

4) General

• Assist Fundraising Team in preparing Grant / Funding impact reports with impact outcomes from specifically funded programmes
• Organize and conduct training on M&E tools for staff/ beneficiaries/ any relevant stakeholders;
• Share learnings with other partners when the need arises and be a DOT spokesperson at relevant events

Job Description & Requirements

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

Key Responsibilities

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

Requirements

• Experience: At least 1 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards

Job Summary

Lead and coordinate daily restaurant operations to deliver exceptional customer service, optimize staff performance, control costs, and promote the brand. Drive compliance with safety standards and implement policies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Job Summary

We are seeking a commercially astute and creatively driven Restaurant Manager to lead daily operations, launch a new F&B concept, and drive brand visibility through strategic marketing and public relations.

Responsibilities

• Lead the launch of a new food and beverage concept to establish market presence and customer engagement
• Manage daily restaurant operations to ensure smooth service delivery and operational excellence
• Develop and execute marketing strategies across social media platforms including TikTok, Facebook, Instagram, RedNote, WeChat, and Google SEO to increase brand awareness and revenue
• Cultivate and maintain relationships with media outlets and influencers to enhance public relations and brand reputation
• Serve as the public face of the brand, representing the restaurant in community and media engagements
• Monitor and analyze marketing campaign performance to optimize strategies and maximize business outcomes

Job Summary

Lead and coordinate daily restaurant operations to deliverexceptional customer service, optimize staff performance, control costs, andpromote the brand. Drive compliance with safety standards and implementpolicies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Job Description & Requirements

Responsible for providing assistance to the Executive Chef and General Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.