Operations Manager

PT Global Boga Rasa; Kuta; On-site; IDR 200,880,000 - 290,160,000; Full time

Job summary

PT Global Boga Rasa in Bali, Indonesia seeks an experienced restaurant Operations Manager to oversee daily dining operations and lead the restaurant team to achieve high service standards.

The role requires 2+ years in restaurant or F&B operations, with a focus on leadership, food safety, and cost control. You will coordinate with departments to maintain performance and guest satisfaction across shifting schedules.

Qualifications

• Bachelor’s or Diploma in Hospitality, F&B Management, Business Management, or related field.
• 2+ years in restaurant or F&B operations, preferably with managerial experience.
• Strong leadership, communication, problem-solving, and decision-making skills.
• Knowledge of restaurant operations, service standards, food safety, and hygiene.
• Ability to work under pressure, manage multiple priorities, and work on shifting schedules, weekends, and public holidays.

Responsibilities

• Oversee day-to-day restaurant operations for smooth and efficient service.
• Lead, supervise, and develop the restaurant team to meet operational and service standards.
• Monitor guest satisfaction, service quality, cleanliness, and SOP compliance.
• Manage manpower planning, inventory, costs, and restaurant performance.
• Coordinate with related departments and management to resolve issues and support business objectives.

Skills

Leadership

Communication

Problem-solving

Decision-making

Restaurant operations

Food safety & hygiene

Education

Diploma/Bachelor in Hospitality or related

Job description

Minimum Diploma/Bachelor’s Degree in Hospitality, F&B Management, Business Management, or related field.

Minimum 2 years of experience in restaurant or F&B operations, preferably with managerial experience.

Strong leadership, communication, problem-solving, and decision-making skills.

Good knowledge of restaurant operations, service standards, food safety, and hygiene.

Able to work under pressure, manage multiple priorities, and work on shifting schedules, weekends, and public holidays.

Job Description

Oversee and ensure smooth and efficient day-to-day restaurant operations.

Lead, supervise, and develop the restaurant team to achieve operational and service standards.

Monitor guest satisfaction, service quality, cleanliness, and compliance with SOPs.

Manage manpower planning, inventory, operational costs, and restaurant performance.

Coordinate with related departments and management to resolve operational issues and support business objectives.