Restaurant Manager (All Day Dining) - 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 all-day dining destination — a celebration of Malaysian heritage cuisine, cooked to order and served against vibrant colour, natural light, and sweeping city views. From a quality breakfast spread to relaxed lunches and family-style dinners, three open kitchen stations bring the intricacies of Malaysian cooking into full view, all beneath a striking sculptural centrepiece that welcomes guests in from the lobby.
As Restaurant Manager, you lead this all-day dining experience from the front — open for breakfast, lunch, and dinner — ensuring every guest, from early risers to late diners, is met with warm, accessible hospitality and food that tells Malaysia's story with pride. This role calls for someone who understands both the discipline of high-volume all-day service and the artistry of heritage cuisine done well.
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 confidently share the stories behind Malaysia's culinary heritage, connecting guests to the dishes, ingredients, and traditions on every plate
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, Marketing team, and Cost Controller to design a menu that celebrates Malaysian heritage cuisine while aligning with 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 breakfast, lunch, and dinner 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 Malaysian heritage dining experience and views that define this restaurant
- 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 across all three meal periods
- Ensure a consistently high-quality breakfast experience, from live cooking stations to fresh, thoughtfully sourced ingredients
- Cultivate the restaurant's reputation as a design-led destination within the hotel, where sweeping views and a vibrant atmosphere are as memorable as the food
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 across breakfast, lunch, and dinner
- Accountable for the restaurant's revenue target and overall profitability
- Team member satisfaction, measured through the Employee Satisfaction Survey
- Consistent delivery of The Taste Gallery philosophy and Forbes Five Star standards across all three meal periods
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
- Genuine appreciation for and knowledge of Malaysian cuisine and culinary heritage
- Excellent communication and presentation skills, with the ability to build and lead high-performing teams
- Fluent English required; other languages an advantage