Restaurant Manager

SHELTER INDONESIA GROUP; Provinsi Bali; On-site; IDR 89,280,000 - 156,240,000; Full time

Benefits offered by this job

Competitive salary

Career growth

Team-oriented environment

Staff discounts

Job summary

Shelter Restaurant is seeking an experienced, hands-on, and service-driven Restaurant Manager to lead daily operations and deliver exceptional guest experiences across all areas of the venue. This role ensures smooth service flow, strong team coordination, and adherence to operational standards by collaborating with kitchen and support teams to drive guest satisfaction and business performance.

You will oversee operations, coaching, reporting, and initiatives to improve service, productivity,

Qualifications

• Experience as Restaurant Manager or similar leadership role (2–4 years).
• Hospitality/restaurant operations experience preferred.
• Strong leadership and people-management skills.

Responsibilities

• Oversee daily restaurant operations to ensure standards are met.
• Ensure service excellence and guest experience across all areas.
• Coordinate with kitchen and other departments for smooth service flow.
• Lead staffing, scheduling, attendance, and performance.
• Prepare and present operational reports (sales, staffing, issues).
• Monitor sales performance and identify improvements.
• Ensure compliance with hygiene, safety, and SOPs.
• Support marketing and event initiatives.

Skills

Leadership

Team coordination

Service excellence

English proficiency

Job description

Shelter Restaurant is seeking an experienced, hands‑on, and service-driven Restaurant Manager to lead daily operations and deliver exceptional guest experiences across all areas of the venue.

This role is responsible for ensuring smooth service flow, strong team coordination, and consistent operational standards. It requires strong leadership, attention to detail, and close collaboration with kitchen and support teams to drive both guest satisfaction and business performance.

Key Responsibilities

1. Operations & Service Management

• Oversee daily restaurant operations to ensure overall standards are consistently met.
• Ensure consistent execution of service excellence and overall guest experience.
• Ensure all restaurant areas are well‑maintained and service‑ready at all times.
• Lead and manage floor, housekeeping (HK), and security teams.
• Manage staff scheduling, attendance, and daily team performance.
• Drive team performance through clear leadership, coaching, and support.

3. Guest Experience & Service Recovery

• Ensure an excellent guest experience across all touchpoints.
• Handle guest feedback and complaints professionally and promptly.
• Drive service improvements based on guest insights and feedback.

4. Coordination & Communication

• Work closely with the kitchen team to ensure efficient service flow.
• Align with other departments to support daily operations and special requirements.
• Maintain clear and effective communication across all operational teams.

5. Performance & Reporting

• Prepare and present daily, weekly, and monthly reports covering sales, operations, manpower, and operational issues.
• Monitor operational and sales performance and identify areas for improvement.
• Provide operational insights and recommendations to management.

6. Business Performance

• Monitor sales performance to support revenue growth.
• Support initiatives to improve operational efficiency and overall restaurant performance.
• Identify opportunities to improve service, productivity, and profitability.

7. Compliance & Standards

• Ensure compliance with hygiene, safety, and company standards.
• Maintain operational discipline and consistency across all areas.
• Ensure team members follow established SOPs and operational procedures.

8. Marketing & Events Support

• Support and execute marketing and event initiatives.
• Ensure operational readiness for promotions, campaigns, and special events.
• Coordinate with relevant departments to ensure smooth execution of events and promotional activities.

Requirements

1. Experience & Background

• Minimum 2-4 years of experience as a Restaurant Manager or in a similar leadership role.
• Experience in hospitality or restaurant operations is preferred.

2. Operational Knowledge

• Strong understanding of restaurant operations, including service flow, cleanliness, and security standards.
• Able to manage multi‑department coordination effectively.
• Strong understanding of service standards and guest experience.
• Strong leadership skills with experience managing multiple teams.
• Performance‑driven with the ability to manage targets and deliver results.
• Promote teamwork and collaboration across all departments.
• Able to work effectively in a fast‑paced environment.
• Hands‑on approach with strong attention to detail.

4. Analytical & Reporting Skills

• Able to prepare and analyze operational reports.
• Comfortable using data to monitor performance and support decision‑making.
• Strong understanding of sales and operational performance indicators.
• Strong communication and problem‑solving skills.
• Able to collaborate effectively with kitchen and cross‑functional teams.
• Good command of English, both written and spoken, is preferred.
• Professional and confident when dealing with guests, team members, and internal stakeholders.

What We Offer

• Competitive salary package aligned with experience and role scope.
• Opportunity to grow within a dynamic and expanding hospitality group.
• A supportive, collaborative, and team‑oriented working environment.
• Employee benefits, including staff discounts across our venues.

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Your application will include the following questions:

• What's your expected monthly basic salary?
• How many years' experience do you have as a restaurant manager?
• Which of the following types of qualifications do you have?
• How many years of Leadership Management experience do you have?
• How much notice are you required to give your current employer?
• How would you rate your English language skills?