Assist in managing day-to-day restaurant operations

Lead and supervise service and kitchen crew members

Ensure excellent customer service is delivered at all times

Handle staff scheduling, training, and development

Monitor inventory, stock levels, and order supplies as needed

Maintain hygiene, cleanliness, and compliance with company standards

Support the Restaurant Manager in achieving sales targets and operational goals

Malaysian citizen, aged 21 and above

Minimum 2 years of experience in F&B or restaurant operations (experience in Japanese cuisine is a plus)

• Diploma/ Degree in Business Studies/ Administration/ Economics/ Marketing/ Food Service and Management or its equivalent.

Strong leadership, communication, and problem-solving skills

Able to work on shifts, weekends, and public holidays

Good command of Bahasa Malaysia and English