Job Responsibility Coordinating the entire operation for smooth running of the restaurant and responsible for the business performance of the restaurant. Plan and organize sales & marketing activities, such as promotional events and discount schemes. Prepare and analyze restaurant operational reports such sales, inventory, staff as per schedule. Set budget with management and execute plans as per budget. Maintain high standards of quality control, hygiene, health and safety. Control inventory stock levels and ordering suppliers with chef. Ensure that all employees adhere to the company's rules & regulations. Train, motivate, provide regular feedback to staff and when required discipline them. Response to customer complaints & provide solutions. Job Requirements Min certificate or diploma in Food and Beverage discipline Passionate about a F&B career and keen to advance his / her Managerial experience Must have at least 3-5 years of working experience in a managerial capacity in the field of Hospitality, Tourism, Food, Beverages or Restaurant Service and or Food Industry Able to work long hours, weekends and Public Holidays. Strong leadership and communication skills Possess Japanese language ability will be an added advantage. Job Benifits Meals Provided Sales Allowance House & Transport Allowance Staff Discounts EPF & SOCSO