Restaurant Manager

Bali Jobs Recruitment; Kuta Selatan; On-site; IDR 45,000,000 - 85,000,000; Full time

Job summary

Bali Jobs Recruitment is seeking a dynamic Restaurant Manager for an iconic ultra-luxury 5-star resort in the Nusa Dua area. You will lead front-of-house operations and shape unforgettable dining concepts, ensuring service excellence that aligns with luxury standards while collaborating with culinary teams.

The role emphasizes bridging service and culinary teams, mentoring talent, optimizing revenue streams, managing bar and lounge operations, inventory and cost controls, and implementing

Qualifications

• At least two years' leadership experience in food and beverage or culinary operations within a five-star brand environment.
• Proven experience in managing bar and lounge operations, preferably within upscale restaurant environments.
• Strong knowledge of beverage management, inventory control, cost management, menu development, and sales performance analysis.
• Demonstrated leadership skills with the ability to train, motivate, and manage high-performing teams.
• Strong financial acumen, with experience in budgeting, cost control, and achieving revenue targets.
• Excellent communication and interpersonal skills, with the ability to engage effectively with guests and team members.
• Customer-focused mindset with a commitment to delivering exceptional guest experiences.
• Highly organised and detail-oriented, with the ability to manage multiple priorities in a fast-paced environment.
• Proactive problem-solver with strong decision-making and conflict-resolution skills.

Responsibilities

• Service Excellence: Ensure that an exceptionally high standard of product quality, personalized service, and upscale guest atmosphere is consistently delivered throughout the venue.
• Financial Performance: Drive outlet sales aggressively to fulfill maximum revenue potential while meticulously adhering to pre-set operational budgets and financial targets.
• Entrepreneurial Development: Cultivate the outlet with an entrepreneurial spirit, continuously scouting for lucrative opportunities to expand market reach and generate fresh business volume.
• Innovation & Creativity: Actively foster a culture of creativity where new service ideas and concepts are collected, evaluated, and effectively communicated to the Head of Department.
• Talent Cultivation: Champion the professional growth and career progression of internal team members to successfully build and retain high-performing talent from within.
• Cross-Departmental Synergy: Coordinate seamlessly with the culinary brigade and administrative departments to synchronize front-of-house hospitality with back-of-house execution.

Skills

Leadership experience

Beverage management

Cost control

Staff training

Guest service

Communication skills

Analytical skills

Proactive problem-solving

Job description

Our client, an iconic ultra-luxury 5-star resort in the Nusa Dua area, is seeking a dynamic and results-driven Restaurant Manager to spearhead front-of-house operations and cultivate unforgettable dining concepts.

The ideal candidate will seamlessly bridge service and culinary teams to deliver sophisticated hospitality aligned with luxury standards while optimising revenue streams and mentoring service talent. This role offers an incredible opportunity to shape outlet growth through an entrepreneurial mindset and innovative guest experiences.

Role Overview

Our client, an iconic ultra-luxury 5-star resort in the Nusa Dua area, is seeking a dynamic and results-driven Restaurant Manager to spearhead front-of-house operations and cultivate unforgettable dining concepts.

The ideal candidate will seamlessly bridge service and culinary teams to deliver sophisticated hospitality aligned with luxury standards while optimising revenue streams and mentoring service talent. This role offers an incredible opportunity to shape outlet growth through an entrepreneurial mindset and innovative guest experiences.

Key Requirements

• At least two years' relevant leadership experience in food and beverage or culinary operations within a five-star brand environment.
  
• Proven experience in managing bar and lounge operations, preferably within upscale restaurant environments.
  
• Strong knowledge of beverage management, including inventory control, cost management, menu development, and sales performance analysis.
• Demonstrated leadership skills with the ability to train, motivate, and manage high-performing teams.
  
• Strong financial acumen, with experience in budgeting, cost control, and achieving revenue targets.
  
• Excellent communication and interpersonal skills, with the ability to engage effectively with guests and team members.
  
• Customer-focused mindset with a commitment to delivering exceptional guest experiences.
  
• Highly organised and detail-oriented, with the ability to manage multiple priorities in a fast-paced environment.
  
• Proactive problem-solver with strong decision-making and conflict-resolution skills.

Key Responsibilities

• Service Excellence: Ensure that an exceptionally high standard of product quality, personalized service, and upscale guest atmosphere is consistently delivered throughout the venue.
  
• Financial Performance: Drive outlet sales aggressively to fulfill maximum revenue potential while meticulously adhering to pre-set operational budgets and financial targets.
  
• Entrepreneurial Development: Cultivate the outlet with an entrepreneurial spirit, continuously scouting for lucrative opportunities to expand market reach and generate fresh business volume.
  
• Innovation & Creativity: Actively foster a culture of creativity where new service ideas and concepts are collected, evaluated, and effectively communicated to the Head of Department.
  
• Talent Cultivation: Champion the professional growth and career progression of internal team members to successfully build and retain high-performing talent from within.
  
• Cross-Departmental Synergy: Coordinate seamlessly with the culinary brigade and administrative departments to synchronize front-of-house hospitality with back-of-house execution.