Restaurant Manager (Signature Grill Restaurant) - Regent Kuala Lumpur (Pre-Opening)
IHG · Malaysia
WHAT’S THE JOB?
At Regent Kuala Lumpur, we want to elevate our guests above the noise, this can only be achieved if we thoughtfully manage and connect the service processes. Every role here plays a part in that promise, bringing care and poise to the guest journey, whether guests see it directly or feel it in the quality of their stay.
This is Regent Kuala Lumpur's new social beacon — a place to be, and to be seen, amid the newest chapter of the TRX district's story. Behind a striking, design-led interior, the restaurant is built entirely around discovery: a full open kitchen puts the theatre of the pass on full display, a fire and grill station anchors a harvest-driven menu, a dedicated pastry counter closes every meal in style, and a sommelier's table brings wine and conversation together at the heart of the room.
As Signature Restaurant Manager, you lead this experience from the front, open for lunch and dinner, setting the tone for Forbes Five Star standards across every course, pour, and theatrical moment at the pass. Full command of The Taste Gallery concept, Regent's F&B philosophy, and the craft of fire-led dining is essential — this role calls for someone who doesn't just manage a restaurant, but genuinely understands what makes this restaurant worth discovering.
YOUR DAY TO DAY
People
- Direct everyday activity, plan and assign work, ensuring the right staffing numbers at all times
- Develop the team and improve performance through coaching and feedback, creating performance and development goals for key colleagues
- Train colleagues to ensure they deliver with compliance and to Regent's expected standards, with comprehensive understanding of Brand Standards (BSA)
- Ensure the whole team is trained on The Taste Gallery concept and fully understands Regent's F&B philosophy, Regent Brand Culture, and The Regent Diner guest journey concepts
- Drive a great working environment for teams to thrive, linking departments to create a sense of one team
- Promote teamwork and quality service through regular communication and coordination with other departments
- Train the team to deliver the theatrical, design-led experience at the heart of the concept — from the open kitchen and grill to the pastry counter and sommelier's table
Financial
- Monitor budget and control expenses, focusing on food, beverage, and labour costs, working with the Director of Food & Beverage on strategies to achieve financial goals without compromising guest experience or brand reputation
- Support the annual budget, F&B-related forecasts, and departmental goal-setting with the Director of Food & Beverage
- Maintain a strong understanding of the market and competitor set, identifying opportunities to enhance revenue
- Lead menu engineering for the restaurant, working with the Chef, Sommelier, Beverage Manager, PR team, and Cost Controller to design a compelling grill-focused menu aligned with the venue's concept and Regent's F&B philosophy
- Support the annual F&B marketing programme for the venue with the Director of Food & Beverage and the hotel's marketing team
- Drive promotions that deliver great dining experiences at strong value
Guest Experience
- Establish and achieve quality and guest satisfaction goals, helping guests with requests and complaints to maintain a high level of satisfaction
- Analyse guest insights to identify and meet expectations, building guest loyalty
- Communicate regularly with guests to ensure expectations are met
- Ensure Regent's F&B philosophy is activated throughout the outlet via the Guest Journey, encouraging the team to communicate the distinct grill and live-fire dining experience that defines this restaurant — from the theatre of the full open kitchen to the pastry counter and sommelier's table
- Ensure all F&B OS&E and FF&E are in the best operational condition and properly stocked to deliver a smooth, enjoyable guest experience
- Curate the sommelier's table experience, bringing theatre to every course through considered wine pairings and tableside storytelling
- Cultivate the restaurant's reputation as a social beacon within the TRX district — a destination where guests come to be seen as much as to dine
Responsible Business
- Ensure food and drinks are stored securely and safely, with waste management systems such as labelling and FIFO in place
- Ensure the Food Safety Management System (FSMS) complies with local regulations and IHG guidelines, and take part in regular audits
- Maintain familiarity with property safety, first aid, fire, and emergency procedures, acting to correct hazards as needed
- Ensure all financial transactions are handled securely and comply with local laws and IHG guidelines
- Ensure food and beverage inventory procedures are in place and comply with local and IHG guidelines
Accountabilities
- Supervises Food & Beverage Supervisors and Attendants within the restaurant on a daily basis
- Accountable for the restaurant's revenue target and overall profitability
- Team member satisfaction, measured through the Employee Satisfaction Survey
WHAT WE NEED FROM YOU
- To thrive in this role and bring poise and precision to the guest journey, you'll need:
- Degree-level education or equivalent professional experience
- Minimum 5 years' professional experience, including at least 2 years at senior level within an international luxury environment
- Excellent communication and presentation skills, with the ability to build and lead high-performing teams
- Fluent English required; other languages an advantage