Supervisor Resto

Pengiklan Anonim; Jakarta Barat; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading restaurant group in Jakarta Barat is seeking a Restaurant Supervisor/Manager to lead operations across multiple outlets. The role involves setting financial targets, ensuring SOP compliance, and training staff. Ideal candidates have over 2 years of experience in the F&B sector, strong leadership skills, and a proven track record in managing restaurant operations, including cash reconciliation and inventory management. The position offers opportunities for career growth and a supportive team environment.

Benefits

Health allowance

Career progression

Uniform provided

Qualifications

• 2+ years experience in F&B, with at least 1 year in a supervisory role.
• Understanding of basic P&L, COGS, and inventory management.
• Strong leadership abilities and communication skills.

Responsibilities

• Lead end-to-end restaurant operations and monitor revenue.
• Ensure SOP compliance for kitchen and service.
• Train staff on service excellence and guest handling.

Skills

Leadership

Team Management

Communication

P&L Understanding

English Proficiency

Tools

Raptor POS

QRIS

Job description

Perusahaan: Group 68 resto & hospitality (Nasi Uduk)

Responsibilities

• Lead end‑to‑end restaurant operations: revenue, COGS, service, people, and system compliance (Raptor POS/QRIS, void/refund control).
• Set monthly targets, monitor daily revenue, control COGS, manage expenses, and achieve GOP according to targets.
• Ensure kitchen and service SOPs are followed, maintain accurate stock, cleanliness, food safety, and 5S work area.
• Conduct weekly briefings and monthly reviews for the entire operational team.
• Represent management at the outlet and act as liaison between staff and management.
• Train waitstaff on grooming, speed of service, upselling, guest handling, and elegant complaint resolution.
• Enforce transaction discipline via Raptor/QRIS, daily cash reconciliation, void/refund control, and periodic audits.
• Collaborate with central kitchen/management on menu engineering, pricing, and 14‑30 day promotional plans.
• Recruit, schedule, coach, evaluate KPIs, enforce discipline, and develop the team.
• Maintain strong communication and collaboration with other outlets and management teams.
• Track key metrics: revenue growth MoM, guest rating, repeat rate, and SOP audit compliance.

Qualifications

• 2+ years experience in F&B, with at least 1 year leading a team as Supervisor/Manager.
• Understanding of basic P&L, COGS, inventory, and menu engineering.
• Proficiency with POS (preferably Raptor), QRIS, and cash reconciliation.
• Strong leadership, communication, assertiveness, integrity, and SOP discipline.
• Ready to work long shifts, weekends, and high season.
• Willing to be relocated to any branch within Group 68 resto & hospitality.
• Experience handling multi‑outlet restaurants.
• Active English proficiency.

Benefits

• Health allowance, uniform, and career progression within Group 68 resto & hospitality.
• Modern, systematic environment with growth mindset.

Additional Policies

In Group 68 resto & hospitality, “Management” is the leader. All staff are required to fulfill any directive, decision, or instruction from Group 68 Management. All SOPs, policies, and standards are binding and serve as the daily operational reference. Failure to comply with Management’s instructions or SOPs will be evaluated as a performance and discipline violation.