3 Jobs: Job Vacancies for Other(Restaurant) Positions
Business Development Executive (Medical Aesthetic Injectibles)ID:59172
6,000 MYR ~ 7,000 MYRKota Damansara/Petaling JayaJob Description
The role focuses on building strong relationships with clients, understanding their needs, and achieving sales targets.• Identify and develop new sales opportunities with healthcare professionals and businesses.• Maintain and expand relationships with existing clients.• Achieve or exceed monthly and quarterly sales targets.• Present and demonstrate the features and benefits of the injectables / medical devices and equipment to potential clients.• Conduct training and education sessions for clients.• Monitor industry trends, market conditions, and competitor activities.• Provide feedback to the marketing and product development teams to improve offerings.• Develop long-term partnerships with key accounts.• Address client inquiries and provide solutions to their concerns in a timely manner.• Maintain accurate records of sales activities, client interactions, and pipeline management.• Prepare sales reports and forecasts.
Benefit
Salary range: ~RM6,000 - RM7,000 (including fixed allowances)
<Leaves>
• Annual Leave: 15 days, +1 day for every successful completion of service, max. 20 days)
• Medical Leave: 14 days
<Other benefits>
• Insurance: Outpatient and inpatient, group hospitalization, specialist
• Hybrid Working
• Product Purchase + Entitlement
• Dental: RM300 subsidiary
• Health Screening
• Performance Bonus
• Quarterly incentiveProduct ManagerID:59165
9,500 MYR ~ 12,000 MYRBukit Bintang/KLCCJob Description
SummaryLead end-to-end menu and product management covering planning, development, pricing, procurement, and cost control to balance customer value with store profitability. In addition, oversee inventory, warehouse, supply chain, system operations, and team management to ensure efficient and stable F&B operations.Job Responsibilities- Overall Menu Planning and Management: Formulation of annual core menu plans, development of special items, and monthly new product planning (main products are primarily prepared by the Japan team).- New Product Development and Presentations: Development of new products using locally sourced or other overseas ingredients, including proposed pricing structures.- Product Naming: Mainly for locally developed products; for imported Japanese products, renaming will be carried out where names are difficult for local customers to understand.- Procurement and Purchasing: Handling purchasing not only for food ingredients but also for non-food items such as equipment, packaging materials, and consumables (initially including office supplies management).- Price Negotiation: Regular negotiations for all items to achieve price reductions or to mitigate price increases.- Cost Management: Adjusting portion sizes and related factors based on P&L budget control, while maintaining an appropriate balance between customer value and store profitability in conjunction with pricing negotiations.- Warehouse Management: Proper inventory control of both imported and locally sourced items stored in warehouses, ensuring there are no stockouts, quality deterioration, or expired products.- Supply Chain Management: Establishing and managing distribution routes (mainly domestic) from suppliers to stores, operating logistics at the lowest possible cost.- Order Management System Development and Operations: Registering all products with unique IDs, including work-in-progress items, and linking logistics flows among stores, vendors, and headquarters in collaboration with the IT team.- Training and Management of Subordinate Staff: Development and supervision of team members.
Benefit
- EPF, SOCSO, EIS provided
- Bonus is subjected to the company & individual performance
- AL：12 days
- MC：14 days
- Hospitalization leave
- Attendance allowanceF&B Director ID:58589
15,000 MYR ~ 18,000 MYRKota Damansara/Petaling JayaJob Description
1. Oversee daily operations of all F&B outlets, including restaurants, lounges, banquets, and in-room dining.2. Develop and implement strategic plans to improve service quality, operational efficiency, and financial performance.3. Collaborate with Executive Chef and culinary teams on menu development, food presentation, and cost control.4. Monitor guest satisfaction and respond to feedback to continuously improve service delivery.5. Ensure compliance with health, safety, and hygiene standards across all F&B areas.6. Lead recruitment, training, and development of F&B staff to maintain high performance and morale.7. Manage budgets, forecasts, and financial reports; analyze sales and profitability metrics.8. Coordinate with Sales and Events teams to support catering and banquet operations.9. Drive innovation in F&B offerings to enhance guest experience and stay competitive.10. Maintain vendor relationships and oversee procurement of food, beverages, and supplies.
Benefit
Will be disclosed during interview
