General Manager

Panna Hospitality Group; Jakarta Utara; On-site; IDR 300,000,000 - 600,000,000; Full time

Job summary

Panna Hospitality Group is seeking an experienced Operations & Guest Experience leader to oversee daily operations across its Jakarta and Tangerang outlets, ensuring consistent service, quality, and guest satisfaction. The role requires hands-on leadership of 30+ staff and a track record in high-volume hospitality settings.

You will manage P&L, drive sales targets, control COGS and labour cost, coordinate with HR and Finance, and lead outlet openings and menu launches while maintaining food

Qualifications

• Minimum 5 years in restaurant operations, including at least 2 years as Restaurant Manager, Outlet Manager, or General Manager.
• Proven experience managing more than one outlet — or a strong track record running a single high-volume outlet.
• Strong P&L literacy: read a P&L, explain movements in COGS and labour cost, and take action on variance.
• Hands-on leadership of teams of 30+ people across front of house and back of house.
• Solid working knowledge of food safety and hygiene standards.
• Fluent in Bahasa Indonesia; working English is an advantage.
• Willing to work restaurant hours and travel between outlets in Jakarta and Tangerang; based in Greater Jakarta or willing to relocate.

Responsibilities

• Own daily operations across all outlets under the brand — opening, service, and closing to standard on every shift.
• Run scheduled outlet visits and audits and close findings with a dated corrective action and a named owner.
• Guarantee a consistent guest experience across outlets — same service flow, same product, same standard.
• Own guest complaint handling; resolve individual cases fast and drive recurring complaints to root cause.
• Monitor and improve guest ratings across Google, delivery platforms, and social channels.
• Protect menu availability — eliminate repeat stock-outs of best-selling items.
• Ensure peak-hour readiness: staffing, prep levels, table turn, and waiting time.
• Oversee stock transfers between outlets and from Central Kitchen / Bakery, and ensure records reconcile.

Skills

Leadership

P&L literacy

POS systems

Operational reporting

Staffing & rostering

Tools

POS systems

Spreadsheets

Job description

Operations & Guest Experience

• Own daily operations across all outlets under the brand — opening, service, and closing to standard on every shift
• Run scheduled outlet visits and audits (service, cleanliness, hygiene, ambience, equipment) and close every finding with a dated corrective action and a named owner
• Guarantee a consistent guest experience across outlets — same service flow, same product, same standard, regardless of location
• Own guest complaint handling; resolve individual cases fast and drive recurring complaints to root cause
• Monitor and improve guest ratings across Google, delivery platforms, and social channels
• Protect menu availability — eliminate repeat stock-outs of best-selling items
• Ensure peak-hour readiness: staffing, prep levels, table turn, and waiting time

Financial Performance

• Accountable for brand-level sales, COGS, labour cost, and outlet profitability
• Set and defend monthly sales targets per outlet; review daily performance against target and act within the week, not at month-end
• Control food and beverage cost through portion control, yield checks, waste monitoring, and disciplined stock-taking
• Approve outlet spending within authority limits and work with Finance on budgets, variance analysis, and monthly closing
• Coordinate with Purchasing on ordering plans, supplier performance, minimum stock levels, and price movements affecting COGS
• Oversee stock transfers between outlets and from Central Kitchen / Bakery, and ensure records reconcile on both sides

People & Team Development

• Lead, coach, and evaluate Outlet Managers, Supervisors, and their teams
• Own manpower planning, rostering, and labour productivity per outlet
• Partner with HR on recruitment, onboarding, training, discipline, and performance reviews
• Build a training and certification path so service and kitchen standards do not depend on any single individual
• Drive retention, reduce avoidable turnover, and prepare successors for key positions

Product Quality, Safety & Compliance

• Enforce recipe standards, portioning, and plating together with R&D and the Area Chef
• Ensure food safety and hygiene standards are met — storage, temperature control, FIFO, cleaning schedules
• Maintain outlet compliance: licences and permits, occupational safety, and equipment maintenance
• Lead new outlet openings, menu launches, and renovation projects for the brand

Systems, Reporting & Coordination

• Implement and maintain SOPs and checklists — and make sure they are actually used, not just filed
• Deliver a weekly report to management covering sales, cost, KPI results, open issues, decisions required, and action items with owners and deadlines
• Work with Marketing on promotions, in-outlet campaign execution, and delivery-platform performance
• Use POS and operational data to identify problems early, before they show up in the monthly numbers

• Minimum 5 years of experience in restaurant operations, including at least 2 years as Restaurant Manager, Outlet Manager, or General Manager
• Proven experience managing more than one outlet — or a strong track record running a single high-volume outlet and clear readiness to step up
• Strong P&L literacy: able to read a P&L, explain movements in COGS and labour cost, and take action on variance
• Hands-on leadership of teams of [30]+ people across front of house and back of house
• Solid working knowledge of food safety and hygiene standards
• Confident with POS systems, operational reporting, and spreadsheets
• Strong communication skills in Bahasa Indonesia; working English is an advantage
• Willing to work restaurant hours — including weekends, public holidays, and peak periods — and to travel between outlets in Jakarta and Tangerang
• Based in Greater Jakarta, or willing to relocate