Restaurant Operations Manager

PT Cimory Dairy Shop ..; Cisarua; On-site; IDR 180,000,000 - 300,000,000; Full time

Job summary

PT Cimory Dairy Shop .. is seeking an experienced Restaurant Operations Manager to oversee daily restaurant activities in Cisarua, Bogor. You will ensure SOPs are followed, monitor promotions, and lead a team to deliver consistent service.

You will manage food quality, hygiene, and inventory, conduct monthly stock opname, and control COGS and raw material utilization. You will develop marketing initiatives to boost sales and supervise the operations team to maintain productivity and standards.

Qualifications

• Minimum Diploma (D3) or Bachelor's Degree (S1) in Hospitality Management, Hotel Management, or other relevant fields.
• Minimum 4 years of experience in the restaurant or food & beverage industry, preferably with experience as a Chef or Chef de Partie (CDP).
• Strong understanding of restaurant operations, food quality, hygiene standards, and inventory management.
• Good leadership, communication, team management skills, problem-solving, and organizational skills.
• Willing to be placed in Cisarua, Bogor.

Responsibilities

• Oversee and manage daily restaurant operations to ensure smooth and efficient business activities.
• Ensure consistent implementation of operational procedures (SOPs) and monitor ongoing promotional programs.
• Monitor and maintain food quality, hygiene standards, and service excellence to ensure customer satisfaction.
• Manage restaurant inventory, food supplies, and conduct regular monthly stock opname.
• Monitor and control Manpower Planning (MPP), Cost of Goods Sold (COGS/HPP), and raw material utilization to achieve operational efficiency.
• Develop and implement marketing strategies to increase restaurant sales and business performance.
• Supervise and develop the operational team to maintain productivity and service standards.

Skills

Leadership

Team management

Communication

Problem solving

Organizational skills

Education

Diploma or Bachelor's in Hospitality

Job description

Oversee and manage daily restaurant operations to ensure smooth and efficient business activities.

Ensure consistent implementation of operational procedures (SOPs) and monitor ongoing promotional programs.

Monitor and maintain food quality, hygiene standards, and service excellence to ensure customer satisfaction.

Manage restaurant inventory, food supplies, and conduct regular monthly stock opname.

Monitor and control Manpower Planning (MPP), Cost of Goods Sold (COGS/HPP), and raw material utilization to achieve operational efficiency.

Develop and implement marketing strategies to increase restaurant sales and business performance.

Supervise and develop the operational team to maintain productivity and service standards.

Qualifications

Minimum Diploma (D3) or Bachelor's Degree (S1) in Hospitality Management, Hotel Management, or other relevant fields.

Minimum 4 years of experience in the restaurant or food & beverage industry, preferably with experience as a Chef or Chef de Partie (CDP).

Strong understanding of restaurant operations, food quality, hygiene standards, and inventory management.

Good leadership, communication, team management skills, problem-solving, and organizational skills.

Willing to be placed in Cisarua, Bogor.