Food and Beverage Manager

The Pavilions Bali ( Mata Hijau Indonesia ); Provinsi Bali; On-site; IDR 167,400,000 - 245,520,000; Full time

Job summary

The Pavilions Bali invites applications for a Food and Beverages Operations Manager to lead F&B service and kitchen teams in our luxury resort in Sanur. Bali-based candidates with proven F&B leadership experience in hotel or resort settings are preferred.

Fluent English and Bahasa are required, with strong guest focus, budgeting, cost control, and HACCP knowledge. This role offers a hands-on, dynamic work environment and opportunities to shape guest experiences at a premier property.

Qualifications

• Minimum 2-4 years of progressive F&B leadership experience in a hotel or resort environment.
• Proven success in leading and developing F&B Service and Kitchen teams, including recruitment, training, coaching, and performance management.
• Comprehensive knowledge of food safety, sanitation standards, HACCP principles, and equipment maintenance.
• Strong operational and administrative capabilities, including budgeting, cost control, inventory management, staff scheduling, and efficient workflow planning.
• Outstanding communication and interpersonal skills, with a guest-centric approach paired with strong analytical and problem-solving abilities.

Skills

Customer service

Multitasking

English & Bahasa

Job description

The Pavilions Bali ( Mata Hijau Indonesia ) View all jobs

THE PAVILIONS BALI, a luxury boutique property in Sanur, is looking at growing its exceptional team.

• We are hiring for candidates with excellent customer service skills, able to multitask and grow in a dynamic and hands-on work environment.
• Proven success in a similar role and resort environment mandatory
• Candidates must be based in Bali and have superior command of English and Bahasa.

Experience/Qualifications

FOOD AND BAVERAGES OPERATIONS MANAGER

• Minimum 2-4 years of progressive F&B leadership experience in a hotel or resort environment
• Demonstrated success in leading and developing F&B Service and Kitchen teams, including recruitment, training, coaching, and performance management.
• Comprehensive knowledge of food safety, sanitation standards, HACCP principles, and equipment maintenance
• Strong operational and administrative capabilities, including budgeting, cost control, inventory management, staff scheduling, and efficient workflow planning.
• Outstanding communication and interpersonal skills, with a guest-centric approach paired with strong analytical and problem-solving abilities