Japanese Restaurant Manager

Kempinski Hotels; Daerah Khusus Ibukota Jakarta; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury hotel chain is seeking a Japanese Restaurant Manager in Jakarta, Indonesia. You will lead the service team to ensure an exceptional guest experience, manage budgets, and drive profits. The ideal candidate will have proven restaurant management experience and a strong focus on customer service. You will also be responsible for staff training and effective inventory control to maximize quality and reduce waste. Join us to create memorable dining experiences in a luxury setting.

Qualifications

• Proven experience in restaurant management or related field.
• Strong understanding of food and beverage management.
• Ability to lead a team effectively.

Responsibilities

• Manage the restaurant team to produce outstanding guest experiences.
• Drive sales and maximize profits for the outlet.
• Ensure effective payroll control and staffing.

Skills

Leadership skills

Budget management

Inventory control

Customer service

Quality control

Job description

Japanese Restaurant Manager

Department: Food & Beverage

Employment Type: Fixed Term - Full Time

Location: Indonesia - Jakarta

Description

To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit

Key Responsibilities

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlet’s budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Identify errors and correct them as required during set-up, service and breakdown of operations.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department.
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department.
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).