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 the daily functions of pastry kitchens, tea salons, and cocktail bars. The role involves maintaining quality standards, managing staff, optimizing operations, and ensuring a luxurious customer experience, making it ideal for a candidate with extensive F&B experience.

Qualifications

• 5+ years in luxury F&B operations (fine dining, 5-star hotels, or patisserie groups).
• Mastery of French pastry techniques.
• Availability for 5-day onsite work including weekends.

Responsibilities

• Conduct daily quality checks for pastry and tea services.
• Lead pre-shift briefings for 70+ staff.
• Audit daily waste logs and inventory counts.

Skills

Luxury F&B operations

Pastry expertise

Hands-on experience with POS systems

Financial KPIs fluency

Tools

POS systems (Toast/Lightspeed)

Inventory software (MarketMan)

Job description

Backed by one of the biggestconglomerate 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 its your own business.
• Calm under fire: De-escalate VIP complaints while directing kitchen recovery.
• Supplier network: Relationships with premium vendors (chocolate couvertures, tea estates).