Restaurant Manager

PT Makanan Minuman Pusat; Provinsi Bali; On-site; IDR 100,440,000 - 167,400,000; Full time

Job summary

PT Makanan Minuman Pusat is seeking an experienced Restaurant Manager to oversee daily operations, ensure service quality and food safety, and drive profitability. You will lead a talented outlet team, manage staffing, training, and scheduling, and resolve customer concerns to sustain high satisfaction.

The role requires a Diploma/Degree in Hospitality or related field and at least 3 years of leadership experience in F&B.

Qualifications

• Minimum 3 years of experience as Restaurant Manager or Assistant Restaurant Manager in restaurant, hospitality, or F&B industry
• Strong knowledge of restaurant operations, service standards, and food safety procedures
• Experienced in manpower planning, scheduling, recruitment, training, and employee development
• Strong leadership, communication, and problem-solving skills

Responsibilities

• Oversee daily restaurant operations and ensure service quality
• Monitor sales performance and develop action plans to meet targets
• Control labor, food cost, and inventory usage
• Lead, coach, and develop outlet team members
• Conduct regular performance evaluations and provide feedback
• Plan manpower and schedule shifts
• Handle customer complaints and resolutions
• Monitor stock levels and ordering processes
• Ensure compliance with SOPs and government regulations
• Maintain cleanliness, safety, and food safety standards

Skills

Leadership

Communication

Problem-solving

Customer service mindset

Education

Diploma (D3) or Bachelor's Degree in Hospitality/Hotel Management/Business Administration

Job description

Manage and oversee the overall restaurant operations to ensure smooth daily activities, maintaining service quality, cleanliness, food safety, and operational standards.

Key responsibilities

Manage and oversee the overall restaurant operations to ensure smooth daily activities

Ensure service quality, cleanliness, food safety, and operational standards are consistently implemented

Monitor sales performance and develop action plans to achieve outlet targets

Control operational expenses including labor cost, food cost, and inventory usage

Lead, coach, and develop outlet team members to improve performance and productivity

Conduct regular performance evaluations and provide feedback to employees

Ensure adequate manpower planning and proper shift scheduling

Handle customer complaints and ensure effective resolution to maintain customer satisfaction

Monitor stock levels, inventory accuracy, and ordering processes

Ensure compliance with company policies, SOPs, and government regulations

Requirements

Minimum Diploma (D3) or Bachelor's Degree in Hospitality, Hotel Management, Business Administration, or related field

Minimum 3 years of experience as Restaurant Manager or Assistant Restaurant Manager in restaurant, hospitality, or F&B industry

Strong knowledge of restaurant operations, service standards, and food safety procedures

Experienced in handling manpower planning, scheduling, recruitment, training, and employee development

Strong leadership, communication, and problem-solving skills

Proven ability to manage sales targets, operational costs, and outlet profitability

Familiar with inventory control, food cost, labor cost, and budget management

Able to analyze operational reports and implement improvement plans

Customer-oriented with strong hospitality mindset

Willing to work on shifts, weekends, and public holidays

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