RESTAURANT MANAGER

PT Pilar Cipta Nusantara; Tangerang; On-site; IDR 167,400,000 - 279,000,000; Full time

Benefits offered by this job

An opportunity to build and lead a new

Job summary

PT Pilar Cipta Nusantara seeks an experienced restaurant manager to lead the pre-opening setup, launch and ongoing operations of a new restaurant in Tangerang. You will build the team, develop SOPs, manage budgets, and design launch strategies to ensure a successful opening.

Role requires strong FOH/BOH oversight, HACCP knowledge, and a proven track record in driving revenue and profitability through sales and marketing initiatives.

Qualifications

• Bachelor’s degree in Hospitality or related field.
• At least 7 years in restaurant/F&B with 3+ years in a managerial role.
• Proven pre-opening or new restaurant setup experience.
• Experience overseeing FOH and BOH operations.
• Knowledge of P&L, budgeting, food cost and profitability.
• Commercially driven with sales and marketing experience.
• Knowledge HACCP principles; certification is an advantage.
• Hands-on leadership and team-building abilities; full-service or casual dining preferred.

Responsibilities

• Lead restaurant pre-opening setup and operational readiness.
• Build the team; coordinate recruitment, training, SOP development and implementation.
• Ensure facility, equipment, POS, supplies and food safety systems are opening-ready.
• Develop operating budgets, sales strategy, marketing plans and launch preparations.
• Lead operational trials, soft opening and grand opening readiness.
• Lead overall restaurant business operations, including FOH and BOH through functional leads.
• Drive revenue growth, marketing initiatives, partnerships and business development.
• Own restaurant P&L, budgeting, cost control and profitability.
• Ensure food quality, service excellence, customer satisfaction and HACCP compliance.
• Lead team performance, operational efficiency and continuous improvement.

Skills

Hands-on leadership

Team building

Problem solving

Execution skills

Sales & marketing experience

P&L management

Budgeting

Education

Bachelor’s degree in Hospitality Management

Tools

POS systems

HACCP systems

Job description

We are seeking an experienced, hands-on and business-driven Restaurant Manager to lead the pre-opening setup, launch and overall management of our new restaurant. This position will be responsible for overall business performance, including Front of House (FOH) and Back of House (BOH) operations, sales, marketing, profitability, and business development.

KEY RESPONSIBILITIES — PRE-OPENING & SETUP

Lead restaurant setup and operational readiness, coordinating FOH and BOH preparation.

Build the team; coordinate recruitment, training, SOP development and implementation.

Ensure facility, equipment, POS, supplies and food safety systems are opening-ready.

Develop operating budgets, sales strategy, marketing plans and launch preparations.

Lead operational trials, soft opening and grand opening readiness.

KEY RESPONSIBILITIES — POST-OPENING

Lead overall restaurant business operations, including FOH and BOH through functional leads.

Drive revenue growth, marketing initiatives, partnerships and business development.

Own restaurant P&L, budgeting, cost control and profitability.

Ensure food quality, service excellence, customer satisfaction and compliance with HACCP principles and food safety standards.

Lead team performance, operational efficiency and continuous improvement.

REQUIREMENTS

Minimum Bachelor’s Degree (S1) in Hospitality Management, Hotel & Restaurant Management, Business Management or a related field.

Minimum 7 years in the restaurant/F&B industry, including at least 3 years in a managerial role.

Proven pre-opening or new restaurant setup experience is required.

Strong experience overseeing overall restaurant operations, including FOH and BOH.

Solid knowledge of restaurant P&L, budgeting, food cost, labor cost and profitability.

Commercially driven, with proven sales and marketing experience.

Strong knowledge of HACCP principles, food safety and hygiene standards; HACCP certification is an advantage.

Hands-on leadership, team-building, problem-solving and execution skills; full-service or casual dining experience preferred.

WHAT WE OFFER

• An opportunity to build and lead a new restaurant business from the ground up, with ownership of operational excellence, commercial performance and long-term growth.