Restaurant Manager

Omni; Provinsi Bali; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

Omni in Bali seeks an experienced leader to lead and oversee daily restaurant operations, ensuring smooth, efficient, and consistent service while upholding OMNI standards.

You will coach and develop the restaurant team, manage staffing and planning, monitor sales and costs, ensure hygiene and safety, and drive continuous improvement across the operation.

Qualifications

• Experience in restaurant management or hospitality leadership.
• Strong leadership and communication abilities.
• Knowledge of safety, hygiene, and service standards.

Responsibilities

• Lead and oversee daily restaurant operations to ensure smooth, efficient service.
• Maintain OMNI service standards and deliver high-quality guest experiences.
• Lead, coach, and develop the restaurant team.
• Manage staffing and manpower planning.
• Monitor restaurant sales and financial performance.
• Ensure compliance with SOPs, hygiene, food safety, and workplace safety standards.
• Monitor inventory and stock control.
• Handle member and guest feedback and service recovery.
• Coordinate with other OMNI departments and HODs for seamless operations.
• Monitor team performance and conduct regular performance follow-ups.
• Prepare and submit operational reports.
• Drive continuous improvement and innovation within the restaurant.

Job description

• Lead and oversee daily restaurant operations to ensure smooth, efficient, and consistent service.
• Maintain OMNI service standards and ensure all team members consistently deliver a high-quality member and guest experience.
• Lead, coach, and develop the restaurant team, including Restaurant Supervisors, FOH, and BOH teams where applicable.
• Manage staffing and manpower planning to ensure the right number of team members are scheduled according to business volume and operational needs.
• Monitor restaurant sales and financial performance, including revenue, labour cost, food cost, and other key operational expenses.
• Ensure compliance with SOPs, hygiene, food safety, health, and workplace safety standards across the restaurant operation.
• Monitor inventory and stock control, including ordering, receiving, storage, wastage, and stock discrepancies.
• Handle member and guest feedback, complaints, and service recovery, ensuring issues are resolved professionally and appropriately.
• Coordinate with other OMNI departments and HODs to ensure seamless communication and operational support across the club.
• Monitor team performance and conduct regular performance follow-ups, identifying areas for improvement and recognising strong performance.
• Prepare and submit operational reports, including daily, weekly, and monthly updates on restaurant performance, staffing, challenges, and action plans.
• Drive continuous improvement and innovation within the restaurant, identifying opportunities to improve service quality, operational efficiency, member satisfaction, and overall business performance.