Restaurant Manager

PT Sambal Samuda Nusantara; Jawa Barat; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

PT Sambal Samuda Nusantara is hiring a Restaurant Manager to oversee all aspects of restaurant operations, including dine-in service and customer service delivery.

The role requires managing front of house and kitchen SOPs, leading a team, monitoring costs, and ensuring food safety and quality while working shifts, weekends, and holidays.

Qualifications

• Minimum D3/S1 education, preferably in Management, Hospitality, Culinary Arts, or related field
• Minimum 2–3 years experience as Restaurant Manager, Assistant Restaurant Manager, or F&B Supervisor
• Experience in restaurant operations, particularly dine-in and customer service

Responsibilities

• Oversee daily restaurant operations including dine-in service and customer service
• Manage front of house and kitchen operations and ensure all SOPs are implemented correctly
• Monitor sales, food cost, inventory, manpower, and daily operations
• Handle customer complaints and resolve operational issues
• Schedule shifts and manage manpower requirements
• Lead and develop the restaurant team
• Ensure compliance with food safety, hygiene standards, and food quality standards
• Work shifts, weekends, and holidays as required by operational needs

Education

D3/S1 education

Job description

Restaurant Manager position responsible for overseeing all aspects of restaurant operations, including dine-in service and customer service delivery. The role requires managing both front of house and kitchen operations while ensuring all standard operating procedures are followed.

Key responsibilities

• Oversee daily restaurant operations including dine-in service and customer service
• Manage front of house and kitchen operations and ensure all SOPs are implemented correctly
• Monitor sales, food cost, inventory, manpower, and daily operations
• Handle customer complaints and resolve operational issues
• Schedule shifts and manage manpower requirements
• Lead and develop the restaurant team
• Ensure compliance with food safety, hygiene standards, and food quality standards
• Work shifts, weekends, and holidays as required by operational needs

About you

• Minimum D3/S1 education, preferably in Management, Hospitality, Culinary Arts, or related field
• Minimum 2–3 years experience as Restaurant Manager, Assistant Restaurant Manager, or F&B Supervisor
• Experience in restaurant operations, particularly dine-in and customer service
• Strong leadership capabilities and ability to manage and develop teams
• Ability to monitor sales, food cost, inventory, manpower, and daily operations
• Strong communication and problem-solving skills
• Experience working with targets in fast-paced, dynamic environments
• Understanding of food safety, hygiene, and food quality standards
• Willingness to work shifts, weekends, and holidays as needed