Food & Beverage Director

Pengiklan Anonim; Provinsi Bali; On-site; IDR 1,800,000,000 - 3,000,000,000; Full time

Job summary

Mediterranean Restaurant Group seeks an experienced F&B Director to unify three outlets under one brand. You will set standards for food, service, bar, hygiene, and ambience across all locations, and audit SOPs forFOH, kitchen, and bar.

You’ll own budgets, forecast, and drive cost control while coaching senior managers. The role requires 8+ years in F&B with multi-outlet leadership, strong P&L ownership, and fluency in English.

Qualifications

• 8+ years in restaurant or hotel F&B, including multi-outlet leadership.
• Proven P&L ownership with cost results.
• Experience developing managers and openings.
• Strong with POS, inventory, costing systems and Excel/Sheets.

Responsibilities

• Set standard for food, service, bar, hygiene and ambience across all outlets.
• Write, roll out and audit SOPs for FOH, kitchen, bar, opening/closing, cash handling and stock.
• Establish service standards and ensure prompt complaint recovery.
• Visit every outlet weekly; conduct audits and mystery-guest checks.
• Own each outlet's operating budget and results with Finance.
• Build annual budget and monthly forecast with MD and Finance.
• Lead and coach Restaurant Managers, Head Chef and Head Bartender.
• Lead daily POS reconciliation, stock counts, waste logs, purchasing and discount procedures.
• Maintain cost targets through recipe costing and portion control.

Skills

P&L management

Budgeting

Team leadership

Operations management

Costing & inventory

F&B knowledge

Education

Degree in hospitality or business

Tools

POS systems

Excel/Google Sheets

Stock counting systems

Job description

The F&B Director Mediterranean Restaurant makes three restaurants run as one brand. They own the group's food and beverage results - guest experience, quality, cost and profit, and build the managers.

Key responsibilities

Set standard for food, service, bar, hygiene and ambience across all outlets.

Write, roll out and audit SOPs for FOH, kitchen, bar, opening/closing, cash handling and stock.

Establish service standards: one accountable waiter per table, effective runners, complete dessert setup, clean presentation and prompt complaint recovery.

Visit every outlet every week, including peak services; run unannounced audits and mystery-guest checks.

Handle serious guest complaints, incidents and crises.

Own each outlet's operating budget and results: net sales, covers, average spend, food cost, beverage cost, labour and operating profit, reviewed monthly with Finance.

Build the annual budget and monthly forecast with the Managing Director and Finance.

Run daily POS reconciliation, stock counts, waste logs, approved purchasing and discount/void procedures.

Hold food and beverage cost to target through recipe costing, portion control and waste tracking, without weakening quality or authenticity.

Lead and coach the Restaurant Managers, Head Chef and Head Bartender; set their monthly goals and review them.

About you

8+ years in restaurant or hotel F&B, including 3+ years running more than one outlet or as Director/Assistant Director of F&B.

Proven P&L ownership with real cost results you can show in numbers.

Experience developing managers and opening at least one new restaurant.

Strong with POS, inventory and costing systems and with Excel/Google Sheets.

Fluent Bahasa Indonesia and English.

Knowledge of Indonesian labour law and food-safety standards (HACCP or equivalent).

Available to work evenings, weekends and peak season; own transport and a valid driving licence.

Mediterranean cuisine and wine knowledge is a plus.

Degree or diploma in hospitality or business preferred.