Japanese Restaurant Manager

Kempinski Hotels SA; Jakarta Pusat; Hybrid; IDR 200,880,000 - 334,800,000; Full time

Job summary

Kempinski Hotels SA in Jakarta seeks a Japanese Restaurant Manager to lead the outlet team within the Food & Beverage department, delivering an outstanding guest experience and ensuring service aligns with Kempinski standards in collaboration with the culinary team.

You will drive sales and maximize profit while managing costs, inventory, payroll, and staff scheduling, with a focus on quality, training, and consistent guest satisfaction.

Responsibilities

• Lead the outlet efficiently in cost and expenses, delivering highest quality and driving top-line revenue and profit.
• Assist in preparation of the outlet's budget.
• Conduct monthly inventory of operating supplies and equipment with the stewarding department.
• Obtain accounts for correct settlement of all sales and manage outlet floats when required.
• Identify errors during set-up, service and breakdown and correct them.
• Establish a pool of qualified full and part-time employees with HR.

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).