Restaurant Manager

PT ECOLIT KONTRAKTOR BALI; Kuta Selatan; On-site; IDR 90,000,000 - 150,000,000; Full time

Job summary

PT ECOLIT KONTRAKTOR BALI in Bali is seeking an experienced Restaurant Manager to oversee daily operations, ensuring top-tier guest service and adherence to company standards. You will lead the restaurant team, monitor service quality, and drive revenue while managing costs.

The role requires strong leadership, excellent communication, and a proactive, customer-focused mindset. Shift flexibility and the ability to work weekends and holidays are essential.

Qualifications

• Leadership qualities for supervising a restaurant team.
• Strong communication and interpersonal skills.
• Excellent problem-solving and decision-making abilities.
• Solid understanding of food safety and hygiene standards.
• Ability to manage inventory, costs, and budgeting.

Responsibilities

• Oversee and manage daily restaurant operations to ensure smooth and efficient service.
• Ensure the restaurant is clean, organized, and well-maintained at all times.
• Monitor food and beverage quality, presentation, and service standards.
• Ensure compliance with SOPs, hygiene standards, food safety regulations, and health and safety requirements.
• Lead, supervise, and motivate restaurant staff to achieve operational goals.
• Prepare staff schedules, manage attendance, and ensure adequate staffing levels.
• Conduct staff training, performance evaluations, and coaching.
• Ensure a high level of guest satisfaction and professional customer service.
• Handle guest complaints, feedback, and service recovery effectively.
• Monitor restaurant revenue, expenses, and operational performance.

Skills

Leadership

Communication

Problem-solving

Food safety

Hygiene standards

Inventory management

Cost control

English proficiency

Customer-focused

Job description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest service, smooth operational performance, food quality, and compliance with company standards. This role involves managing the restaurant team, controlling operational costs, maintaining service standards, and driving revenue and customer satisfaction.

Key responsibilities

Oversee and manage daily restaurant operations to ensure smooth and efficient service

Ensure the restaurant is clean, organized, and well-maintained at all times

Monitor food and beverage quality, presentation, and service standards

Ensure compliance with company SOPs, hygiene standards, food safety regulations, and health and safety requirements

Lead, supervise, and motivate restaurant staff to achieve operational goals

Prepare staff schedules, manage attendance, and ensure adequate staffing levels

Conduct staff training, performance evaluations, and coaching

Ensure a high level of guest satisfaction and professional customer service

Handle guest complaints, feedback, and service recovery effectively

Monitor restaurant revenue, expenses, and operational performance

About you

Minimum 3‑5 years of experience in restaurant or F&B operations, preferably in a supervisory or managerial position

Proven experience managing restaurant teams and daily operations

Strong leadership, communication, and problem-solving skills

Good understanding of food safety, hygiene standards, inventory management, and cost control

Ability to analyze sales reports, budgets, and operational KPIs

Good English communication skills; additional languages are an advantage

Customer-oriented, proactive, organized, and able to work under pressure

Flexible to work shifts, weekends, and public holidays as required