Restaurant Manager (Causal Dining)

TalentGo; Jakarta Selatan; On-site; IDR 240,000,000 - 420,000,000; Full time

Job summary

TalentGo is seeking a Restaurant Manager to oversee daily restaurant operations, lead a busy team, ensure service quality, manage inventory, and control costs, with involvement in the pre-opening phase and potential to grow into multi-store leadership.

The role requires 3–5 years in F&B operations, 1–2 years in a supervisory capacity, and experience in casual dining. Strong leadership, communication, and problem-solving skills are essential to drive performance and guest satisfaction.

Qualifications

• Minimum 3–5 years in F&B operations.
• At least 1–2 years in a supervisory or management role.
• Experience in casual dining preferred.
• Strong understanding of restaurant operations and service standards.
• Strong leadership and people-management skills.
• Ability to work in a fast-paced, hands-on restaurant environment.
• Experience in a pre-opening team is a strong plus.
• Experience in established/reputable F&B groups is a plus.

Responsibilities

• Oversee daily restaurant operations and ensure smooth store performance.
• Ensure compliance with SOPs, service standards, hygiene, and food safety requirements.
• Monitor restaurant cleanliness and overall customer experience.
• Handle customer feedback, complaints, and operational issues.
• Lead, train, and manage restaurant staff, including scheduling and performance monitoring.
• Monitor team performance, discipline, and productivity.
• Build a positive and high-performing restaurant team.
• Monitor and control food wastage, inventory, and COGS to improve cost efficiency.
• Track sales performance, AOV, and other key store KPIs.
• Monitor stock levels and coordinate procurement to ensure sufficient supply.
• Coordinate effectively with the kitchen team on food preparation, inventory, and operational requirements.
• Prepare and monitor basic store-level P&L reporting.
• Participate in the pre-opening process, including staff preparation, SOP implementation, and operational readiness.
• Provide management with regular updates on store performance and key issues.
• Support the opening and stabilization of the restaurant during its initial operating period.

Skills

Leadership

People management

Communication

Problem-solving

Team training

Operations management

Budgeting / cost control

Job description

This role is responsible for overseeing all daily restaurant operations, including team management, service quality, inventory, and cost control, to ensure smooth performance and customer satisfaction. The Manager will also play a key role in the pre-opening phase and has potential for growth into managing multiple stores.

Responsibilities

Oversee daily restaurant operations and ensure smooth store performance

Ensure compliance with SOPs, service standards, hygiene, and food safety requirements

Monitor restaurant cleanliness and overall customer experience

Handle customer feedback, complaints, and operational issues

Lead, train, and manage restaurant staff, including scheduling and performance monitoring

Monitor team performance, discipline, and productivity

Build a positive and high-performing restaurant team

Monitor and control food wastage, inventory, and COGS to improve cost efficiency

Track sales performance, AOV, and other key store KPIs

Monitor stock levels and coordinate procurement to ensure sufficient supply

Coordinate effectively with the kitchen team on food preparation, inventory, and operational requirements

Prepare and monitor basic store-level P&L reporting

Participate in the pre-opening process, including staff preparation, SOP implementation, and operational readiness

Provide management with regular updates on store performance and key issues

Support the opening and stabilization of the restaurant during its initial operating period

Qualifications

Minimum 3-5 years of experience in F&B operations

At least 1-2 years in a supervisory or management role

Experience in casual dining restaurants preferred

Strong understanding of restaurant operations and service standards

Strong leadership and people-management skills

Good communication and problem-solving abilities

Able to work in a fast-paced, hands-on restaurant environment

Experience in a pre-opening team is a strong plus

Experience in established/reputable F&B groups is a plus

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