F&B Manager (Restaurant Operations)

PT. USAHA POGU BOGA; Jakarta Utara; On-site; IDR 200,880,000 - 290,160,000; Full time

Job summary

SOICHIRO Group is seeking an experienced Manager to lead front-of-house operations for SoYi, our modern Japanese dining concept. You will drive guest experiences and ensure top-tier service standards across dining rooms, bars, and service teams.

The role requires strong leadership, excellent English communication, and a background in fine dining or luxury hospitality. Willingness to work shifts, weekends, and holidays is essential.

Qualifications

• Diploma or Bachelor’s degree in Hospitality Management, Tourism, or related fields preferred.
• Minimum 2 years of experience as Manager, Assistant Manager, Supervisor or similar position.
• Experience in fine dining, reputable restaurants, or luxury hospitality environments preferred.
• Strong knowledge of restaurant operations and service standards.
• Strong leadership, communication, and team management skills.
• Able to handle operational challenges and guest concerns professionally.
• English communication skill is necessary.

Responsibilities

• Manage daily floor operations and ensure service standards are consistently maintained.
• Supervise, guide, and support front-of-house team members during operations.
• Ensure service procedures are followed according to SOP and quality standards.
• Monitor guest satisfaction and handle complaints professionally.
• Coordinate with kitchen, bar, and management teams for smooth operations.
• Assist in achieving operational, service, and sales targets.
• Conduct team briefings and provide operational guidance when required.
• Monitor cleanliness, organization, and readiness of dining areas.
• Support staff training and performance improvement initiatives.
• Prepare operational reports and provide updates to management.

Skills

Leadership

Communication

Team management

Education

Hospitality Management degree

Job description

Introducing SoYi, the newest modern Japanese dining and stylish bar concept under the SOICHIRO Group, offering a dining experience that combines traditional Japanese culinary philosophy with contemporary creativity. SoYi presents an elevated interpretation of Japanese cuisine through carefully selected ingredients, refined techniques, and innovative presentations designed for guests seeking a sophisticated and memorable dining journey.

With a focus on quality, craftsmanship, and attention to detail, SoYi delivers an upscale restaurant experience that blends authentic Japanese flavors with modern culinary approaches. Every element, from the menu composition to the ambiance and service standards, is thoughtfully designed to create an exclusive and refined atmosphere suitable for discerning guests.

RIGHT NOW, WE ARE HIRING: MANAGER

We are looking for an experienced and service-oriented Manager to lead front-of-house operations and ensure excellent guest experience and operational performance.

Job Descriptions:

Manage daily floor operations and ensure service standards are consistently maintained.

Supervise, guide, and support front-of-house team members during operations.

Ensure service procedures are followed according to company SOP and quality standards.

Monitor guest satisfaction and handle complaints professionally.

Coordinate with kitchen, bar, and management teams to ensure smooth operations.

Assist in achieving operational, service, and sales targets.

Conduct team briefings and provide operational guidance when required.

Monitor cleanliness, organization, and readiness of dining areas.

Support staff training and performance improvement initiatives.

Prepare operational reports and provide updates to management.

Qualifications:

Minimum Diploma or Bachelor’s degree in Hospitality Management, Tourism, or related fields is preferred.

Minimum 2 years of experience as Manager, Assistant Manager, Supervisor or similar position.

Experience in fine dining restaurants, reputable restaurants, or luxury hospitality environments is preferred.

Strong knowledge of restaurant operations and service standards.

Strong leadership, communication, and team management skills.

Able to handle operational challenges and guest concerns professionally.

Strong attention to detail and commitment to service excellence.

Able to work effectively under pressure in a fast-paced environment.

Disciplined, reliable, and able to lead a team.

English communication skill is necessary.

Willing to work shifts, weekends, and public holidays.

Note: The position applied for may be adjusted based on the candidate’s qualifications, experience, and suitability with the company’s operational requirements.