FOH Supervisor: Elevate Guest Experience

Kala Group; Provinsi Bali; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Kala Group in Badung, Bali, is seeking an experienced Restaurant Supervisor to lead the front‑of‑house team and ensure exceptional dining experiences for every guest. This full‑time role puts you at the heart of daily operations and guest satisfaction.

You will supervise service on the floor, train and motivate staff, manage seating and pacing, handle inquiries and complaints with diplomacy, and collaborate with the kitchen on events while upholding health and safety standards.

Qualifications

• Experience as Restaurant Supervisor or similar in hospitality.
• Strong leadership and team management abilities.
• Excellent communication and guest service skills.
• Knowledge of restaurant operations and hospitality standards.
• Fluency in English; Indonesian/Mandarin beneficial.
• Willingness to work evenings, weekends, holidays.
• Certification in food safety or hospitality management preferred.

Responsibilities

• Supervise daily restaurant floor operations.
• Motivate and manage front-of-house team.
• Train staff to ensure high-quality service.
• Monitor seating, flow, and pacing for guest satisfaction.
• Handle guest inquiries and resolve issues diplomatically.
• Maintain dining area, bar, and service spaces.
• Assist with inventory and stock rotation.
• Coordinate events and private functions with kitchen.
• Enforce health, safety, and hygiene regulations.
• Report daily operations and guest feedback to management.

Skills

Leadership

Staff training

Communication

Customer service

Problem solving

Education

Hospitality management certification

Tools

POS systems

Job description

Kala Group in Badung, Bali, is seeking an experienced Restaurant Supervisor to lead the front‑of‑house team and ensure exceptional dining experiences for every guest. This full‑time role puts you at the heart of daily operations and guest satisfaction.

You will supervise service on the floor, train and motivate staff, manage seating and pacing, handle inquiries and complaints with diplomacy, and collaborate with the kitchen on events while upholding health and safety standards.