Total 6,877 restaurant manager job vacancies in Others category

Job Summary

The Warehouse Manager is responsible for the overall leadership, strategic planning, and

operational management of warehouse functions. This role ensures efficient, accurate,

and cost-effective warehouse operations while maintaining high service standards and

supporting business growth. The position plays a key role in driving process

improvements, optimizing inventory management, and leading the warehouse team to

achieve organizational objectives.

Responsibilities

Leadership & Team Management

• Lead, manage, and develop the warehouse team to achieve high performance and
• operational excellence.
• Provide coaching, training, and performance management to ensure continuous
• staff development.
• Foster a positive, accountable, and safety-focused working environment.

Warehouse Operations Management

• Oversee all daily warehouse operations including receiving, storage, picking, packing, and distribution.
• Ensure smooth coordination of inbound and outbound logistics activities.
• Monitor operational performance and implement improvements to enhance efficiency and productivity.

Inventory Control & Planning

• Ensure high accuracy of inventory records and implement robust inventory control procedures.
• Monitor stock levels and collaborate with Sales and Procurement teams for demand planning and replenishment.
• Conduct periodic and random stock audits to maintain inventory integrity.

Process Improvement & Strategy

• Develop, review, and enhance warehouse SOPs, workflows, and systems to optimize operations.
• Drive continuous improvement initiatives to reduce costs, improve turnaround time, and increase efficiency.
• Identify opportunities for automation, system improvements, and best practices.

Logistics & Stakeholder Coordination

• Liaise with transporters, forwarders, and third-party logistics providers to ensure timely and quality delivery.
• Collaborate with internal departments (Sales, Procurement, Finance) to align operational goals.
• Ensure customer satisfaction through effective coordination and service delivery.

Reporting & Compliance

• Prepare and present monthly and quarterly reports on warehouse performance,
• inventory status, and KPIs to Management.
• Ensure compliance with company policies, safety regulations, and legal requirements.
• Maintain proper housekeeping and enforce workplace safety standards.

Ad-hoc Responsibilities

• Undertake additional duties and strategic projects as assigned by Management.

Key Requirements

• Diploma or Degree in Warehouse Management, Logistics, Business Administration, or related field.
• Minimum 5–8 years of relevant warehouse experience, with at least 2–3 years in a managerial or supervisory role.
• Proven leadership experience in managing warehouse operations and teams.
• Strong knowledge of inventory management, logistics, and warehouse best practices.
• Excellent communication skills in English and Malay (written and spoken).
• Proficient in Microsoft Office, especially Excel (data analysis/reporting).
• Strong analytical, problem-solving, and decision-making skills.
• Ability to work under pressure and manage multiple priorities effectively.

Perks & Benefits

• Commission and bonus
• Personal development opportunities
• 5 working days.
• • Able to start work immediately will be an advantage.

職位概述

倉庫經理負責整體領導、策略規劃和

倉庫營運管理。該職位確保高效、準確、

在維持高服務標準的同時，實現成本效益高的倉儲營運

支援業務增長。該職位在推動流程方面發揮關鍵作用。

改進、優化庫存管理並領導倉庫團隊

實現組織目標。

職責

領導力與團隊管理

• 領導、管理和發展倉庫團隊，以實現高績效；
• 卓越營運。
• 提供指導、培訓和績效管理，以確保持續性
• 員工發展。
• 營造一個積極向上、負責任、以安全為中心的工作環境。

倉庫營運管理

• 負責監督所有日常倉庫運營，包括收貨、儲存、揀貨、包裝和配送。
• 確保進出貨物流活動的順利協調。
• 監控營運績效並實施改善措施，以提高效率和生產力。

庫存控制與計劃

• 確保庫存記錄高度準確，並實施健全的庫存控製程序。
• 監控庫存水平，並與銷售和採購團隊合作進行需求規劃和補貨。
• 定期進行隨機庫存盤點，以維護庫存完整性。

流程改善與策略

• 制定、審查和改進倉庫標準作業程序、工作流程和系統，以優化營運。
• 推動持續改善計劃，以降低成本、縮短週轉時間並提高效率。
• 找出自動化、系統改進和最佳實踐的機會。

物流與利害關係人協調

• 與運輸商、貨運代理和第三方物流供應商聯絡，以確保及時、高品質的交付。
• 與內部部門（銷售、採購、財務）合作，以協調營運目標。
• 透過有效的協調和服務交付，確保客戶滿意。

報告與合規

• 準備並提交倉庫績效的月度和季度報告，
• 向管理階層報告庫存狀況和關鍵績效指標。
• 確保遵守公司政策、安全規章和法律要求。
• 保持良好的工作場所衛生，並執行工作場所安全標準。

臨時職責

• 承擔管理階層指派的其他職責和策略項目。

主要要求

• 持有倉儲管理、物流、工商管理或相關領域的文憑或學位。
• 至少5-8年相關倉庫工作經驗，其中至少2-3年擔任管理或主管職務。
• 在管理倉庫營運和團隊方面擁有豐富的領導經驗。
• 精通庫存管理、物流和倉儲最佳實務。
• 英語和馬來語（書面和口頭）溝通能力優秀。
• 精通微軟辦公室軟體，尤其擅長Excel（數據分析/報告）。
• 較強的分析、解決問題和決策能力。
• 能夠在壓力下工作並有效管理多項任務。

福利待遇

• 佣金和獎金
• 個人發展機會
• 5個工作天。
• • 能夠立即開始工作者優先考慮。

⭐ Key Responsibilities:

1. Drive the sales of the store to meet and exceed targets.

2. Recruit, train, and manage store staff.

3. Oversee inventory levels, order stock, and manage supply chain processes.

4. Ensure high standards of customer service are maintained.

5. Handle the financial aspects of the store, including budgeting, forecasting, and managing expenses.

6. Ensure the store is clean, well-organized, and visually appealing at all times.

7. Collaborate with the marketing team to implement promotional campaigns and events.

8. Ensure compliance with health and safety regulations to provide a safe shopping environment for customers and a safe working environment for employees.

9. Prepare reports and analyze these reports to identify trends, opportunities for improvement, and areas of concern.

⭐ Skills and Qualifications:

1. Excellent proficiency in both written and spoken English.

2. 1-3 years of experience as a store supervisor or in store operations management, preferably in retail or related brand industries. More experienced candidates will be considered.

3. Strong communication, leadership, and coordination skills, with the ability to handle work pressure effectively.

4. Resilient and determined, capable of thriving in challenging situations and overcoming setbacks.

5. Strong business acumen, able to drive store sales and deliver high-quality customer service.

6. A passion for lifestyle products is a plus.

Perks & Benefits

• Employee equity
• Commission and bonus
• Allowance (travel stipends, transportation, etc.)
• Personal leave
• Sabbatical leave
• Open culture
• Personal development opportunities

⭐ 主要職責：

1. 推動門市銷售，達到並超越目標。

2. 招募、培訓和管理門市員工。

3. 監督庫存水平，訂購庫存，並管理供應鏈流程。

4. 確保維持高標準的客戶服務。

5. 處理商店的財務事宜，包括預算、預測和費用管理。

6. 確保店鋪隨時保持乾淨、整齊有序、美觀大方。

7. 與行銷團隊合作，實施促銷活動和活動。

8. 確保遵守健康與安全法規，提供顧客安全的購物環境，提供員工安全的工作環境。

9. 準備報告並分析這些報告，以確定趨勢、改進機會和需要關注的領域。

⭐ 技能與資格：

1. 英語書寫和口語能力優秀。

2. 具備1-3年店舖主管或店鋪營運管理經驗，零售或相關品牌產業經驗者優先。經驗更豐富的候選人亦可考慮。

3. 具備較強的溝通、領導和協調能力，能有效應對工作壓力。

4. 具有韌性和決心，能夠在充滿挑戰的環境中茁壯成長並克服挫折。

5. 具備較強的商業頭腦，能夠推動門市銷售並提供高品質的客戶服務。

6. 對生活風格產品充滿熱情者優先考慮。

福利待遇

• 員工權益
• 佣金和獎金
• 津貼（旅費、交通費等）
• 個人休假
• 學術休假
• 開放文化
• 個人發展機會

We are looking for a Restaurant Manager

to lead all aspects of our business. You will

deliver a high-quality menu and motivate

our sta! to provide excellent customer

service.

Restaurant Manager responsibilities

include maintaining the restaurant’s

revenue, profitability and quality goals.

You will ensurefficient restaurant

operation, as well as maintain high

production, productivity, quality, and

customer-service standards.

To be successful in this role, you’ll need

management skills and experience in both

front and back of the house. We want you

to know how to oversee the dining room,

check-in with customers and balance

seating capacity. Back of the house

management experience is also essential,

as you’ll hire qualified Cooks and Wait

Staff, set work schedules, oversee food

prep and make sure we comply with health

and safety restaurant regulations.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

Our restaurant Korean restaurant so we are looking for korean restaurant experience manager.
1. Overall management
1) Oversee daily restaurant operations( opening to closing)
2) Make sure service, food, and cleanliness
3) Slove problems quickly during busy hours.
2. Staff management
1) Hire, train, and manage all staff ( waiter, cooks, cleaners)
2) Create staff schedules and assign duties
3) Handle discipline motivation and teamwork
3. Customer service
1) Ensure customers are satisfied
2) Handle complaints or difficult situations professionally.
3) maintain good reviews and reputation
4. Sales and profit
1) Monitor daily sales and control costs
2) Reduce food waste and manages budget
3) Work to increase restaurant profits
5. Inventory and supplier control
1) Order food, drinks, and supplies
2) Manage stock levels and avoid shortages

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

Roles & Responsibilities

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

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

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.

2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.

3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.

4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.

5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.

6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.

7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.

8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.

9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.

10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.

11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.

12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.

13. Training and Development:Facilitate training programs for staff development and skill enhancement.

Job Requirements:

· Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.

· Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.

· Financial Acumen:Solid financial management skills, including budgeting and cost control

· Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Summary
The Restaurant Captain is responsible for supervising front-of-house operations, ensuring excellent customer service, and supporting the Restaurant Manager in daily operations. This role acts as a bridge between service staff, kitchen, and management to ensure smooth and efficient service.

Key Responsibilities

• Supervise and coordinate front-of-house service staff during daily operations

• Ensure high standards of customer service and handle guest feedback or complaints professionally

• Lead by example in service quality, grooming, and workplace discipline

• Assign stations, manage staff deployment, and ensure adequate manpower coverage

• Train and coach service staff on service standards, menu knowledge, and SOPs

• Monitor table service flow, order accuracy, and food presentation

• Coordinate closely with the kitchen team to ensure timely food service

• Ensure compliance with hygiene, safety, and company SOPs

• Assist with opening and closing duties, including cash handling when required

• Support Restaurant Manager in administrative and operational tasks

Job Description & Requirements

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

• Provide friendly, excellent and professional service to all guests.

• Responsible for handling food and beverage orders and serving guests.

• Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

• Check that all amenities and utensils are properly stocked and inspected.

• Assist guests on their respective requests and deliver based on their ability.

• Possess knowledge to upsell, well-versed in all aspects of the menu.

• Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

• Hardworking, motivated, serious, team player and passionate about food, beverage and service

• Possess a well-groomed, clean and professional appearance

• Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative