F&B Operations Lead — Café & Kitchen

SOMA Fight Club; Provinsi Bali; On-site; IDR 167,400,000 - 234,360,000; Full time

Job summary

SOMA Fight Club in Bali seeks an experienced F&B Manager to oversee café/bar and kitchen operations as a unified department. You will set service standards, optimize ticket times, and ensure presentation excellence across both Service and Culinary teams.

You will partner with the Sous Chef on menu costing, refreshes, and nutrition options while building and managing the F&B budget and waste control. Leadership of a mixed F&B team is essential.

Qualifications

• Minimum 3–4 years’ experience in food and beverage management spanning culinary and service.
• Working knowledge of HACCP or equivalent food safety systems.
• Strong cost control, inventory management, and P&L ownership skills.
• Excellent communication in English and Bahasa Indonesia.
• Hospitality or F&B management qualification preferred but not required with experience.

Responsibilities

• Oversee daily operations of the café/bar service and kitchen as one integrated F&B department.
• Set and enforce service standards, ticket times, and presentation across Service and Culinary teams.
• Partner with the Sous Chef to plan, cost, and refresh menus, including nutrition options.
• Build and manage the F&B budget, monitoring food and beverage costs and waste.
• Recruit, train, and supervise F&B Service and Culinary staff including the F&B Supervisor and Sous Chef.
• Ensure compliance with food safety, hygiene, and HACCP standards across the department.

Skills

F&B management

Leadership

Cost control

Budgeting

English proficiency

Bahasa Indonesia

Education

Hospitality degree or related

Tools

POS systems

Inventory software

Job description

SOMA Fight Club in Bali seeks an experienced F&B Manager to oversee café/bar and kitchen operations as a unified department. You will set service standards, optimize ticket times, and ensure presentation excellence across both Service and Culinary teams.

You will partner with the Sous Chef on menu costing, refreshes, and nutrition options while building and managing the F&B budget and waste control. Leadership of a mixed F&B team is essential.