F&B Outlet Leader: Elevate Guest Experience & Revenue

amIT Global Solutions Sdn Bhd; Indonesia; On-site; IDR 120,000,000 - 240,000,000; Full time

Job summary

Mercure Jakarta Gatot Subroto is seeking an experienced F&B Outlet Manager to lead the daily operations of the hotel's restaurant and bar, ensuring guest satisfaction, excellent service, and robust financial performance.

You will train, coach, and supervise the F&B team, manage staffing and inventory, uphold HACCP standards, and collaborate with Kitchen, Stewarding and Front Office to deliver memorable dining experiences. Flexibility to work shifts and events is required.

Qualifications

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or related field.
• Proven leadership and guest-service orientation.
• Strong knowledge of budgeting, forecasting, inventory and cost control.
• Excellent communication and problem-solving skills.
• Good command of English; additional languages are an advantage.

Responsibilities

• Manage daily operations of the F&B outlet to ensure smooth service.
• Maintain high standards of guest service, food quality, and presentation.
• Lead, train, and motivate the F&B team to meet service and financial targets.
• Coordinate with Kitchen, Stewarding, and Front Office to resolve issues and deliver seamless service.
• Monitor inventory, costs, and FIFO practices; prepare reports and forecast needs.
• Ensure compliance with HACCP, hygiene, and safety regulations.

Skills

Leadership

Communication

Problem solving

Guest-service orientation

English language

Education

Diploma/Bachelor's in Hospitality Management or related

Tools

Microsoft Office

POS systems

Job description

Mercure Jakarta Gatot Subroto is seeking an experienced F&B Outlet Manager to lead the daily operations of the hotel's restaurant and bar, ensuring guest satisfaction, excellent service, and robust financial performance.

You will train, coach, and supervise the F&B team, manage staffing and inventory, uphold HACCP standards, and collaborate with Kitchen, Stewarding and Front Office to deliver memorable dining experiences. Flexibility to work shifts and events is required.