Restaurant Operation Manager

Unbranded; Lombok; On-site; IDR 90,000,000 - 180,000,000; Full time

Job summary

KULT MOSS Restaurant is seeking a Restaurant Operations Manager to lead all Front of House operations and ensure exceptional guest experiences. You will coordinate with HR for workforce development and work with the Executive Chef to align FOH with Kitchen operations.

Responsibilities include staff leadership, training, scheduling, and maintaining service standards while driving revenue through guest satisfaction and effective cost control.

Qualifications

• Ability to lead, manage, and oversee all Front of House operations.
• Ability to ensure daily operations are executed efficiently and in full compliance with policies, service standards, and SOPs.
• Ability to deliver exceptional dining experiences by maintaining high service standards.
• Ability to handle guest feedback and resolve complaints professionally and promptly.
• Ability to recruit, lead, coach, mentor, and develop the Front of House team.

Responsibilities

• Lead, manage, and oversee all Front of House operations, including guest services, dining operations, reservations, reception, cashier, and host functions.
• Ensure daily operations are executed efficiently and in full compliance with company policies, service standards, and SOPs.
• Foster effective communication and collaboration between Front of House and Kitchen Teams.
• Deliver exceptional dining experiences by maintaining high service standards.
• Handle guest feedback and resolve complaints professionally, promptly, and effectively.
• Recruit, lead, coach, mentor, and develop the Front of House team.
• Conduct daily briefings, operational meetings, service training, coaching sessions, and performance reviews.
• Prepare staffing schedules based on business demands while maximizing labor productivity.
• Drive revenue growth by maximizing guest satisfaction and service excellence.
• Manage labor costs and operational expenses within approved budgets.

Job description

The Restaurant Operations Manager is responsible for managing and overseeing all Front of House (FOH) operations at KULT MOSS Restaurant, ensuring exceptional guest experiences, consistent service standards, operational efficiency, team development, and the achievement of business and profitability goals. This role works closely with the Executive Chef to ensure seamless coordination between Front of House and Back of House operations, and collaborates with the HR Manager to support workforce management, employee development, and compliance with company policies, ensuring smooth and effective restaurant operations.

Key responsibilities

Lead, manage, and oversee all Front of House operations, including guest services, dining operations, reservations, reception, cashier, and host functions.

Ensure daily operations are executed efficiently and in full compliance with company policies, service standards, and Standard Operating Procedures (SOPs).

Foster effective communication and collaboration between the Front of House and Kitchen Teams.

Deliver exceptional dining experiences by maintaining consistently high service standards.

Handle guest feedback and resolve complaints professionally, promptly, and effectively.

Recruit, lead, coach, mentor, and develop the Front of House team.

Conduct daily briefings, operational meetings, service training, coaching sessions, and performance reviews.

Prepare staffing schedules based on business demands while maximizing labor productivity.

Drive revenue growth by maximizing guest satisfaction and service excellence.

Manage labor costs and operational expenses within approved budgets.

About you

Ability to lead, manage, and oversee all Front of House operations.

Ability to ensure daily operations are executed efficiently and in full compliance with company policies, service standards, and Standard Operating Procedures (SOPs).

Ability to deliver exceptional dining experiences by maintaining consistently high service standards.

Ability to handle guest feedback and resolve complaints professionally, promptly, and effectively.

Ability to recruit, lead, coach, mentor, and develop the Front of House team.

Ability to conduct daily briefings, operational meetings, service training, coaching sessions, and performance reviews.

Ability to prepare staffing schedules based on business demands while maximizing labor productivity.

Ability to drive revenue growth by maximizing guest satisfaction and service excellence.

Ability to manage labor costs and operational expenses within approved budgets.

Ability to ensure full compliance with company policies, SOPs, hospitality standards, hygiene, sanitation, and workplace safety regulations.