Restaurant Manager

Pengiklan Anonim; Tangerang; On-site; IDR 300,000,000 - 600,000,000; Full time

Job summary

Pengiklan Anonim is seeking a senior operations leader to drive pre-opening and set-up activities for a new restaurant, then manage ongoing FOH/BOH operations and P&L responsibilities. You will lead recruitment, training, SOP development, budgeting, and marketing initiatives to ensure a successful launch and sustainable performance.

The role requires extensive experience in restaurant management, strong HACCP knowledge, and hands-on leadership to deliver quality service and profitability.

Qualifications

• Minimum Bachelor’s Degree in Hospitality Management, Hotel & Restaurant Management or 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.
• 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.

Responsibilities

• 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.
• 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.

Skills

Leadership

Team-building

Problem-solving

Execution

Operational management

Education

Bachelor’s Degree in Hospitality Management

Job description

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.