Assistant Outlet Manager: Lead Restaurant & Bar Teams

Melia Hotels International S.A.(Meliá); Jakarta Utara; On-site; IDR 133,920,000 - 200,880,000; Full time

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Job summary

Melia Hotels International S.A.(Meliá) is seeking a motivated Assistant Outlet Manager to support daily operation of our restaurant and bar outlets in Jakarta. Working with the Restaurant Operations Manager, you will lead the team, maintain high service standards and deliver an exceptional guest experience.

Key responsibilities include planning operations, coordinating staff, training the team, ensuring food and beverage quality, and supporting events, promotions, stock control, and budget

Qualifications

• Previous supervisory experience in a restaurant, bar, hotel or resort.
• Strong knowledge of food and beverage service and bar operations.
• Excellent leadership, communication and organisational skills.
• Guest-focused and able to work under pressure.

Responsibilities

• Support the planning and daily operation of the restaurant and bar.
• Coordinate staff duties, shifts and service to ensure smooth operations.
• Lead, motivate and train the team in service standards, product knowledge and procedures.
• Ensure quality, presentation and consistency of food and beverage service.
• Assist with menu planning, promotions, events and outlet set-ups.
• Provide excellent guest service and handle feedback.
• Support stock control, ordering, cash handling and budget targets.
• Monitor cleanliness, maintenance, presentation and equipment.
• Ensure compliance with brand standards, health and safety, and sustainability procedures.
• Support team development and recruitment.

Skills

Leadership

Communication

Organisational skills

Guest focus

Team supervision

Tools

POS systems

Cash handling

Stock control

Job description

Melia Hotels International S.A.(Meliá) is seeking a motivated Assistant Outlet Manager to support daily operation of our restaurant and bar outlets in Jakarta. Working with the Restaurant Operations Manager, you will lead the team, maintain high service standards and deliver an exceptional guest experience.

Key responsibilities include planning operations, coordinating staff, training the team, ensuring food and beverage quality, and supporting events, promotions, stock control, and budget