F&B Outlet Supervisor – In-Room Dining & Pool Bar

AccorHotels Indonesia; Jakarta Utara; On-site; IDR 267,840,000 - 468,720,000; Full time

Job summary

Raffles Jakarta is seeking an Assistant F&B Outlet Manager – In-Room Dining & Navina Pool Bar to lead day-to-day operations and deliver personalised luxury service. The role partners with Culinary and other hotel teams to ensure smooth coordination, staff scheduling, and adherence to SOPs and local regulations.

The ideal candidate brings a Diploma or Bachelor’s in Hospitality Management and a minimum of 3 years in F&B, including at least 1 year in a supervisory role within a luxury hotel.

Qualifications

• Education: Diploma or Bachelor’s degree in Hospitality Management, Hotel Management, Food and Beverage Management, or a related discipline.
• Experience: Minimum of 3 years of Food and Beverage service experience, preferably within a luxury hospitality environment.
• Supervisory Experience: Minimum of 1 year in a supervisory or shift-leadership role within an internationally recognised luxury hotel brand.
• Language: Fluency in Bahasa Indonesia and English; additional languages are advantageous.

Responsibilities

• Oversee day-to-day leadership and operational management of In Room Dining and Navina Pool Bar.
• Ensure timely, accurate, personalised and discreet service to guests.
• Monitor guest feedback and service standards, ensuring compliance with brand standards and HACCP.
• Support staffing, resource deployment, and productivity while managing costs.
• Foster coaching, development and performance feedback to Supervisors and frontline colleagues.

Skills

Leadership

Guest service excellence

Communication skills

Multitasking

Cost awareness

Problem-solving

Food safety knowledge

Bahasa Indonesia

English fluency

Education

Diploma or Bachelor’s in Hospitality Management

Job description

Raffles Jakarta is seeking an Assistant F&B Outlet Manager – In-Room Dining & Navina Pool Bar to lead day-to-day operations and deliver personalised luxury service. The role partners with Culinary and other hotel teams to ensure smooth coordination, staff scheduling, and adherence to SOPs and local regulations.

The ideal candidate brings a Diploma or Bachelor’s in Hospitality Management and a minimum of 3 years in F&B, including at least 1 year in a supervisory role within a luxury hotel.