Restaurant General Manager

Bali Jobs Recruitment by Claire Tomkins; Kuta Selatan; On-site; IDR 200,880,000 - 279,000,000; Full time

Job summary

Bali restaurant in the Pererenan area seeks an independent, confident Restaurant General Manager to drive revenue growth and inspire a high-performing team. You will supervise day-to-day operations, source suppliers, manage inventory, and ensure service excellence and food quality in a high-volume, fast-paced setting.

Candidate must be able to lead operations, hire and train staff, and maintain strict health and safety standards.

Qualifications

• Minimum of two years' relevant experience in a food and beverage leadership role within Bali's established restaurants or lifestyle dining.
• Strong understanding of high-volume restaurant operations, service excellence, 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.

Responsibilities

• Assist the General Manager in managing day-to-day restaurant operations.
• Source suppliers, contracts, inventory and ordering.
• Supervise restaurant team to ensure efficient and high-quality guest service.
• Maintain high standards of service and food quality.
• Oversee shift operations, cash handling, and restaurant atmosphere.
• Address guest issues and complaints
• Hire, train and develop staff to ensure operational excellence and a positive work environment.
• Ensure compliance with health and safety regulations and beverage policies.
• Monitor sales and forecast revenue trends.
• Train staff to upsell high-margin items and evaluate menu performance.
• Monitor service speed and kitchen coordination to ensure smooth turnover.

Skills

Leadership

Revenue growth

Team development

Guest experience management

Problem solving

Job description

Our client is an international restaurant located in the 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 of two 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 and inventory 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.