Operations Manager - Luxury F&B (Craft Cocktails | Artisan Tea | Pastry Atelier)

Noraa & Co.; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A premium F&B group in Surabaya is seeking an Operations Manager to oversee daily operations in luxury settings, including a pastry kitchen and cocktail bar. The ideal candidate must have over 5 years in luxury F&B operations, mastery in French pastry techniques, and hands-on experience with POS systems. Responsibilities include conducting quality checks, leading staff briefings, and managing inventory. This position requires an owner’s mindset and the ability to de-escalate VIP complaints while ensuring high service standards.

Qualifications

• 5+ years in luxury F&B operations (fine dining, 5-star hotels, or patisserie groups).
• Mastery of French pastry techniques and gluten-free adaptations.
• Hands-on experience with financial KPIs and inventory software.

Responsibilities

• Conduct daily quality checks for pastry mise-en-place and cocktail garnishes.
• Lead pre-shift briefings for service standards with over 70 staff.
• Approve market orders for specialty ingredients and audit inventory.

Skills

Luxury F&B operations

Pastry expertise

POS systems experience

Financial KPI fluency

Tools

Toast

Lightspeed

MarketMan

Job description

Operations Manager - Luxury F&B (Craft Cocktails | Artisan Tea | Pastry Atelier)

Job Openings Operations Manager - Luxury F&B (Craft Cocktails | Artisan Tea | Pastry Atelier)

About the job Operations Manager - Luxury F&B (Craft Cocktails | Artisan Tea | Pastry Atelier)

Backed by one of the biggest conglomerate groups in Indonesia, our customer is building one of the most exciting F&B specialty brands in Surabaya. They are looking for Operations Manager to serve as the owners operational anchor for a premium F&B group. You'll ensure flawless daily execution across pastry kitchens, tea salons, and cocktail bars.

What you'll do:

• Conduct daily quality checks for pastry mise-en-place, tea service calibration, and cocktail garnishes.
• Lead pre-shift briefings for 70+ staff on service standards, VIP alerts, and daily specials.
• Approve all market orders for specialty ingredients (Valrhona chocolate, rare tea leaves, seasonal fruits).
• Audit daily waste logs and inventory counts for pastry overproduction and bar spillage.
• Resolve guest escalations in real-time (e.g., remaking a soufflé within 15 minutes for regulars).
• Optimize labor schedules to match reservation forecasts and peak traffic patterns.
• Deliver nightly P&L snapshots to the owner with sales vs. cost analysis.
• Train captains on luxury recovery protocols (complimentary petit fours, custom tea infusions).
• Oversee weekly deep-cleaning schedules for pastry kitchens and bar equipment.
• Test new pastry recipes for consistency in texture, plating, and shelf-life.

What you'll need:

• 5+ years in luxury F&B operations (fine dining, 5-star hotels, or patisserie groups)
• Pastry expertise: Mastery of French techniques, gluten-free adaptations, and plated desserts
• Hands‑on experience with POS systems (Toast/Lightspeed) and inventory software (MarketMan)
• Fluency in financial KPIs: pastry yield %, cover per labor hour, recipe cost variance
• Availability for 5-day onsite work including weekends

The ideal candidate will have:

• Obsessive precision in pastry QA (e.g., spotting underproofed croissants by sheen).
• Military‑grade discipline in daily checklists and HACCP compliance.
• Owners mindset: You protect margins like it's your own business.
• Calm under fire: De‑escalate VIP complaints while directing kitchen recovery.
• Supplier network: Relationships with premium vendors (chocolate couvertures, tea estates).