Remote F&B Strategy & Operations Leader

Groove; Magetan; Remote; IDR 279,000,000 - 502,200,000; Full time

Benefits offered by this job

Remote work

Travel opportunities

Health benefits

Professional development and training

Job summary

Groove is seeking an experienced Food & Beverage Manager to strategize, manage, and innovate F&B operations remotely across multiple concepts. You will develop menus, negotiate with suppliers, and drive profitability while maintaining exceptional guest experiences.

The role emphasizes leadership, remote supervision, and the ability to implement cost controls and training programs to elevate service standards and culinary quality.

Qualifications

• Requires proven experience as a Food & Beverage Manager or similar senior role in hospitality.
• Strong grasp of culinary trends, menu development, and beverage management.
• Excellent leadership, communication, and remote team management skills.

Responsibilities

• Develop and implement strategic plans for all food and beverage operations to enhance profitability and guest experience.
• Create innovative and appealing menus, aligning with market trends and customer preferences.
• Manage supplier relationships, negotiate contracts, and ensure cost-effective procurement of goods.
• Oversee beverage programs, including inventory management, ordering, and quality control.
• Develop and implement training programs for F&B staff to ensure high standards of service and product knowledge.
• Monitor financial performance, track key metrics, and implement strategies for revenue growth and cost control.

Skills

Leadership

Remote team management

Menu development

Costing & budgeting

Supplier management

Communication

Education

Hospitality management degree

Culinary certifications

Job description

Groove is seeking an experienced Food & Beverage Manager to strategize, manage, and innovate F&B operations remotely across multiple concepts. You will develop menus, negotiate with suppliers, and drive profitability while maintaining exceptional guest experiences.

The role emphasizes leadership, remote supervision, and the ability to implement cost controls and training programs to elevate service standards and culinary quality.