Food & Beverage Manager

Kempinski Hotels; Jakarta Pusat; On-site; IDR 480,000,000 - 740,000,000; Full time

Job summary

Kempinski Hotels is seeking a Food & Beverage Manager for Hotel Indonesia Kempinski Jakarta. You will drive the top line of the F&B department while ensuring sustainable and profitable operations across all venues.

Responsibilities include budgeting, performance reviews with Outlet Managers, and close collaboration with the Executive Chef to maintain service excellence and brand standards. This is a fixed-term, full-time on-site leadership role in Indonesia.

Responsibilities

• Prepare and consolidate the yearly Food & Beverage budget and analyze monthly income statements for all outlets.
• Oversee daily F&B operations across venues (restaurants, bars, room service, banquets) and conduct briefings with the Executive Chef.
• Develop yearly departmental marketing plans and monitor trends to keep offerings competitive.
• Source high-quality products and work with chefs on seasonal offerings, maintaining supplier relations.
• Lead, train and manage Outlet Managers, assign training, and handle disciplinary actions as required.
• Serve as the main contact for the Corporate F&B Team and uphold brand standards.

Job description

Food & Beverage Manager

Department: Food & Beverage

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

Description

To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. To drive the top line of the Food & Beverage Department in Hotel Indonesia Kempinski Jakarta while ensuring sustainable and profitable operations.

Key Responsibilities

• Prepare and consolidate the yearly Food & Beverage budget, analyze monthly income statements for all outlets, and hold monthly performance reviews with Outlet Managers.
• Oversee daily F&B operations across all venues (restaurants, bars, room service, banquets), conduct briefings with the Executive Chef, and maintain strict service and grooming standards.
• Develop yearly departmental marketing plans, monitor global F&B trends, and analyze local competitors to keep the hotel's offerings competitive and aligned with market needs.
• Source high-quality products, work closely with chefs on seasonal offerings, and establish strong working relationships with suppliers.
• Lead, train, and manage Outlet Managers, assign departmental training responsibilities, and handle disciplinary actions in accordance with regulations.
• Serve as the main point of contact for the Corporate F&B Team, enforce brand concept standards, and fulfill Executive Duty Manager shifts assigned by the General Manager.