Outlet Manager - PIK (North Jakarta)

Panna Hospitality Group; Jakarta Pusat; Vor Ort; IDR 180.000.000 - 300.000.000; Vollzeit

Zusammenfassung

Panna Hospitality Group is seeking an Outlet Manager to lead our outlets and grow with the team. The role oversees daily operations, ensuring exceptional service, quality, and profitability across brands including GAISE Brunch & Bistro, SUTBUL Modern Korean Dining, and 3 TIMES Bakery & Kitchen.

You will supervise staff, manage costs, and drive KPI targets while collaborating with Kitchen, Finance, Purchasing, HR, and Management.

Qualifikationen

• Diploma or Bachelor’s degree, preferably in Hospitality or Management.
• Minimum 2–3 years of experience as an Outlet or Restaurant Manager.
• Good understanding of restaurant operations, inventory, food costs, P&L, and manpower planning.
• Strong leadership, problem-solving, communication, and customer-service skills.
• Target-oriented and capable of analyzing operational reports.
• Willing to work shifts, weekends, and public holidays.
• Disciplined, assertive, adaptable, and highly committed to integrity.

Aufgaben

• Lead daily outlet operations in accordance with company SOPs.
• Manage staff scheduling, performance, training, and development.
• Ensure product quality, excellent service, cleanliness, and customer satisfaction.
• Monitor sales, operational costs, inventory, stock levels, and waste.
• Resolve customer complaints promptly and professionally.
• Prepare operational reports and achieve the outlet’s KPI targets.
• Coordinate with Kitchen, Finance, Purchasing, HR, and Management teams.

Kenntnisse

Outlet management

Leadership

Staff training

Customer service

Ausbildung

Diploma or Bachelor’s degree in Hospitality/Management

Jobbeschreibung

We’re the F&B group behind GAISE Brunch & Bistro, SUTBUL Modern Korean Dining, and 3 TIMES Bakery & Kitchen. We’re looking for an Outlet Manager who’s ready to lead outlet and grow with us.

Responbilities

• Lead daily outlet operations in accordance with company SOPs.
• Manage staff scheduling, performance, training, and development.
• Ensure product quality, excellent service, cleanliness, and customer satisfaction.
• Monitor sales, operational costs, inventory, stock levels, and waste.
• Resolve customer complaints promptly and professionally.
• Prepare operational reports and achieve the outlet’s KPI targets.
• Coordinate with Kitchen, Finance, Purchasing, HR, and Management teams.

Job Requirements

• Diploma or Bachelor’s degree, preferably in Hospitality or Management.
• Minimum 2–3 years of experience as an Outlet or Restaurant Manager.
• Good understanding of restaurant operations, inventory, food costs, P&L, and manpower planning.
• Strong leadership, problem-solving, communication, and customer-service skills.
• Target-oriented and capable of analyzing operational reports.
• Willing to work shifts, weekends, and public holidays.
• Disciplined, assertive, adaptable, and highly committed to integrity.