Restaurant General Manager

Bali Jobs Recruitment; Kuta Selatan; On-site; IDR 180,000,000 - 240,000,000; Full time

Job summary

Bali Jobs Recruitment is seeking an independent, commercially minded Restaurant General Manager for an international Mexican-culinary concept in Pererenan, Bali. The role focuses on revenue growth, team motivation and operational excellence.

You will drive guest satisfaction, lead a high-performing team, manage inventory and supplier contracts, and ensure compliance with health and safety standards in a fast-paced setting.

Qualifications

• Two years in a food and beverage leadership role in Bali.
• Strong knowledge of high-volume restaurant operations and guest experience management.
• Proven ability to recruit, train, motivate and develop teams.
• Excellent interpersonal and organisational skills.
• Willing to work flexible hours, including weekends and holidays.
• Independent thinker with decisive leadership.
• Knowledge of beverage management and inventory control.
• Experience with Mexican cuisine and agave spirits is a plus.
• Comply with liquor laws, health & safety and sanitation standards.

Responsibilities

• Assist the General Manager in day-to-day restaurant operations.
• Source suppliers, contracts, inventory and ordering.
• Supervise restaurant team to ensure high-quality guest service.
• Maintain service standards and food quality.
• Manage shift operations, cash handling and atmosphere.
• Resolve guest problems and complaints promptly.
• Hire and develop staff and foster a positive work environment.
• Ensure compliance with health and safety regulations and policies.
• Monitor sales to forecast revenue and optimize profitability.
• Train FOH staff to upsell and optimize menu performance.
• Coordinate kitchen and service to minimize wait times and maximize guest experience.

Skills

Leadership

F&B Operations

Guest Experience

Team Management

Inventory Control

Vendor Relations

Cost Control

Job description

Our client is aninternational restaurant located inthe Pererenan area, renowned for its elevated Mexican gastronomy, authentic recipes, and signature dishes. We are seeking an independent, confident, and commercially minded Restaurant General Manager who can drive revenue growth while building and inspiring a high-performing team.

Requirements

• Minimum oftwo years' relevant experience in a food and beverage leadership role within well-established restaurants or lifestyle dining in Bali.
• Strong understanding of high-volume restaurant operations, service excellence, food & beverage standards, and guest experience management.
• Strong leadership and people-management skills, with proven ability to recruit, train, motivate, and develop high-performing teams.
• Excellent interpersonal, organisational, and problem-solving skills.
• Willing to work flexible hours, including weekends, public holidays, and peak operational periods.
• Independent thinker with the confidence to lead operations, make firm decisions, and maintain consistent team motivation.
• Strong knowledge of beverage management andinventory control.
• Experience with Mexican cuisine and agave spirits/tequila/mezcal is a strong advantage.
• Solid understanding of liquor laws, health & safety regulations, sanitation standards, and event execution.
• Excellent communication skills with a customer-focused mindset and the ability to manage multiple priorities in a fast-paced environment.
• Open to Indonesian citizens only.

Key Responsibilities

• Assist the General Manager in managing and supervising the day-to-day restaurant operations.
• Source suppliers and establishing contracts, inventory and ordering.
• Manage and supervise the restaurant team, ensuring efficient and high-quality guest service.
• Monitor and maintain high standards of service and food quality.
• Supervise daily shift operations. Manage the shift, handle cash transactions, ensure order and atmosphere in the restaurant.
• Handle and solve guests problems and complaints
• Hire, train and develop team members to ensure operational excellence. Foster a positive working environment to motivate and engage employees. Build strong interpersonal relationships with staff while maintaining professionalism.
• Ensure all operations comply with local health and safety regulations, with all food & beverage policies, standards and procedures, with all applicable laws and regulations.
• Monitor daily, weekly, and monthly sales reports to spot trends and forecast future revenue.
• Train front-of-house staff to upsell high-margin menu items and evaluate menu performance to highlight profitable dishes.
• Monitor service speed and kitchen coordination to reduce wait times and ensure smooth table turnover without hurting the customer experience.