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Company Overview

Nice Two Meat U Malaysia Sdn Bhd

Company overview

Master Franchise of Korean Brand Pork BBQ Restaurant in Malaysia (non-halal restaurant)

Nice Two Meat U was first launched at HongDae, Seoul in 2010, now has established to five countries and more than 30 branches around the world. Now coming to Malaysia and expanding across the states with the first branch in Tanjung Tokong Penang, and soon we will expand the brand to be one of the top Korean BBQ in Malaysia. Join our team and expand with us.

If you are interested, please contact us +6011-19962222 (Mr Beh).

Experience Requirements

  • Position Title : Korean Restaurant Supervisor (Non-Halal Restaurant)
  • Job Skills :

    - Candidate must possess at least 3 years relevant experience in F&B industry

    - Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends

    - Strong customer service and problem solving skill

    - Strong and dynamic personality who is willing to learn new items on food and service

    - Strong planning and people management skill to lead a dynamic service team

    - Team player with excellent interpersonal and communication skills

    - Able to work in fast-paced F&B environment

    - Able to commit shift work, weekends and public holidays

    - Have knowledge in POS system

    - Required personality: friendly, positive responsive to all communication, well groomed, energetic, reliable and dependable

  • Education Level : None
  • Position Level : Senior Executive

Job Responsibilities

- Screening, interviewing, hiring, and training restaurant staff.

- Managing restaurant staff's work schedules.

- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

- Checking in on dining customers to enquire about food quality and service.

- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.