F&B (Food and Beverage/Restaurant) Manager

JOB ROLE

• Daily Operation; Ensures the smooth operation of the restaurant on a daily basis, including food quality, customer service, cleanliness, and guest comfort.
• Team Leader; Leads and manages the operational team, provides clear direction, and ensures effective communication between teams.
• Performance Monitoring; Evaluates employee performance, provides feedback, and develops training and team development.
• Inventory Management; Oversees the procurement of food ingredients and restaurant supplies, ensures the availability of food ingredients according to operational needs and maintains the quality of raw materials. Financial Management; Ensures the management of the restaurant budget, including monitoring operational costs and managing revenue, to achieve profitability targets.
• Customer Service Improvement; Ensures customer satisfaction by maintaining service quality and responding proactively to customer feedback.
• Quality Standards Maintenance; Maintains the quality of service, cleanliness, and restaurant comfort according to established standards.
• Reporting; Creates regular reports on restaurant operational performance to be reported to management.

REQUIREMENTS:

• 5 years of experience or above in restaurant/ F & B operation management
• Diploma/Bachelor Degree from Tourism/Management
• Have a Deep understanding of operational management, budget management, analytic thinking to solve the problem. 4. Ability to lead a team, mentor, and communicate well.
• Able to handle multiple tasks and priorities in a fast-paced and dynamic situation.
• Understand food quality standards, cleanliness, and food and beverage safety.
• Able to communicate well both verbally and in writing in and English
• High attention to detail and able to work proactively in facing operational challenges.
• Experience in using Reptor/ESB system is preferred.
• Willing to be placed in all Areas ( Jabotabek, Bali, Medan)