Restaurant Manager

PT. Bumi Sagara Bojana; Jakarta Pusat; On-site; IDR 360,000,000 - 600,000,000; Full time

Job summary

PT. Bumi Sagara Bojana, a premier fine dining establishment in Jakarta, seeks an experienced Restaurant Manager to lead the venue with strategic direction and operational excellence.

You will oversee service, kitchen liaison, bar, and reservations, drive guest satisfaction, manage budgets, and partner with marketing to elevate the brand while developing a high-performing team. The role requires 8–10 years in luxury hospitality, fluency in English, and a track record of delivering exceptional

Qualifications

• Minimum 8–10 years in luxury hospitality or fine dining.
• Proven leadership as Restaurant Manager or Assistant GM.
• Strong financial acumen and business management.
• Exceptional guest relations and communication skills.
• Fluent in English; additional languages advantageous.

Responsibilities

• Lead and manage all restaurant departments (service, kitchen liaison, bar, reservations).
• Ensure seamless daily operations aligned with fine dining and luxury standards.
• Maintain consistency in service, ambiance, and guest experience.
• Uphold health, safety, and hygiene standards.
• Oversee VIP guests and special occasions with personalized service.
• Develop annual budgets, forecasts, and cost controls.
• Maximize revenue through yield management, menu engineering, and wine sales.
• Monitor KPIs such as average check, occupancy, and profitability.
• Collaborate with marketing to enhance visibility and partnerships.
• Recruit, train, and develop a high-performing service team.
• Set service standards and conduct performance reviews.
• Ensure wine program aligns with Sommelier recommendations.

Skills

Leadership

Guest relations

Financial acumen

Service excellence

Team development

Job description

Responsible for theoverall leadership, strategic direction, and operational excellenceof the fine dining restaurant. This role ensures the highest standards ofservice, cuisine presentation, guest satisfaction, financial performance, and brand integrity, while maintaining an exclusive and refined dining experience.

Key Responsibilities

Lead, inspire, and manage all restaurant departments (service, kitchen liaison, bar, reservations).

Ensure seamless daily operations in line with fine dining and luxury brand standards.

Maintain consistency in service delivery, ambiance, and guest experience.

Uphold health, safety, and hygiene standards at all times.

2. Guest Experience & Service Excellence

Personally oversee VIP guests and special occasions.

Ensure personalized service and attention to detail throughout the guest journey.

Handle guest feedback and resolve concerns with professionalism and discretion.

Build long-term relationships with repeat and high-profile guests.

3. Financial & Business Performance

Develop and manage annual budgets, forecasts, and cost controls.

Maximize revenue through yield management, menu engineering, and wine sales.

Monitor KPIs such as average check, table occupancy, and profitability.

Ensure cost efficiency without compromising quality.

4. Sales, Marketing & Brand Positioning

Collaborate with marketing and PR teams to enhance restaurant visibility and reputation.

Build partnerships with luxury hotels, corporate clients, and premium brands.

Drive private dining, events, and corporate business.

Protect and enhance the restaurant’s brand image and market positioning.

5. Team Development & Culture

Recruit, train, and develop a high-performing service team.

Set clear service standards and performance expectations.

Conduct regular performance reviews and coaching.

Foster a culture of excellence, professionalism, and teamwork.

6. Quality Control & Standards

Ensure food, beverage, and service quality meet fine dining standards.

Work closely with the Executive Chef on menu development and presentation.

Oversee wine program and beverage offerings in coordination with the Sommelier.

Qualifications & Experience

Minimum8–10 yearsof experience in luxury hospitality or fine dining.

Proven leadership experience as Restaurant Manager or Assistant GM.

Strong financial acumen and business management skills.

Exceptional guest relations and communication skills.

In-depth knowledge of fine dining service, wine, and luxury standards.

Fluent in English; additional languages are an advantage.