Venue Manager

The Cakap Group; Kuta Utara; On-site; IDR 180,000,000 - 280,000,000; Full time

Benefits offered by this job

Competitive salary

Religious Holiday Allowance (THR)

BPJS Health & Employment Coverage

Meal Allowance

Service Charge

Job summary

Sinamon Bali Uluwatu is seeking a Venue Manager to oversee day-to-day operations, drive guest satisfaction, and manage front-of-house, kitchen, and service teams. You will report to the Owner and lead by example during service, ensuring consistent hospitality and operational excellence across all areas of the venue.

With 3–5 years in venue or restaurant management, you will coach staff, optimize labor and costs, and collaborate on recruitment and promotions.

Qualifications

• Proven leadership in hospitality/FOH or venue operations.
• Strong understanding of restaurant and F&B operations.
• Experience building and developing hospitality teams.
• Track record of maintaining high service standards during peak periods.

Responsibilities

• Oversee daily venue operation ensuring smooth, consistent service.
• Coordinate front-of-house with kitchen and bar teams.
• Supervise and develop the venue team to deliver exceptional experiences.
• Be hands-on during peak service moments and lead by example.
• Conduct daily briefings on priorities, menus, promotions and service expectations.
• Ensure guests receive warm, attentive hospitality from arrival to departure.
• Build relationships with returning guests and uphold the venue's hospitality reputation.
• Enforce SOPs, policies, and operational procedures.
• Monitor staff performance, attendance, and discipline.
• Coach and mentor staff to improve service quality and product knowledge.
• Collaborate with Owner on recruitment and staffing needs.
• Prepare staff schedules based on forecasted demand.
• Monitor sales, labour costs, and other KPIs to drive profitability.
• Control costs, wastage, and supplier coordination.
• Ensure cash handling, POS operations and daily reconciliation.
• Review operational reports and implement corrective actions as needed.
• Maintain cleanliness, hygiene, and venue presentation to standard.
• Ensure health and safety and food safety compliance.
• Coordinate maintenance with suppliers and contractors.
• Support promotions and marketing initiatives.
• Implement improvements and share ideas with the Owner.
• Identify opportunities to improve guest satisfaction and efficiency.
• Provide regular business updates to the Owner.
• Represent Sinamon Bali Uluwatu with professionalism and hospitality.

Skills

Leadership

Operations management

Guest service

Budgeting

Communication

Staff development

Job description

About Client

Sinamon Bali Uluwatu is part of Sinamon, Bali's original cinnamon roll brand, renowned for its signature soft, freshly baked cinnamon rolls and specialty coffee. Established with the vision of creating world-class pastries using premium ingredients and handcrafted techniques, Sinamon has grown into one of Bali's most recognized bakery and café brands, serving both local communities and international visitors across multiple locations on the island.

Located in the heart of Uluwatu, the venue offers more than just exceptional baked goods—it provides a warm, welcoming space where guests can relax, connect, work, or recharge after exploring Bali's iconic beaches and surf destinations. Built around quality, consistency, and genuine hospitality, Sinamon delivers memorable guest experiences through freshly baked products, great coffee, and friendly service in a vibrant café environment.

What You Will Contribute

As the Venue Manager at Sinamon Bali Uluwatu, you will be responsible for overseeing the overall day-to-day operation of the venue, ensuring that every aspect of the guest experience, team performance, service quality, and operational standards runs smoothly.

Reporting directly to the Owner, you will serve as the operational leader of the venue, coordinating front-of-house, kitchen, bar, and support teams to ensure seamless collaboration and operational excellence. You will lead by example, remain hands-on during service, and foster a culture of professionalism, accountability, and genuine hospitality.

What You Will Do

• Oversee the overall daily operation of the venue, ensuring smooth, efficient, and consistent service.
• Lead and coordinate front-of-house operations while maintaining close collaboration with the kitchen and bar teams.
• Supervise, motivate, and develop the entire venue team to consistently deliver exceptional guest experiences.
• Maintain a visible and hands-on leadership presence during service, particularly during busy operating periods.
• Conduct daily briefings to communicate operational priorities, menu updates, promotions, and service expectations.
• Ensure every guest receives warm, attentive, and professional hospitality from arrival until departure.
• Build strong relationships with returning guests and strengthen the venue's reputation for outstanding hospitality.
• Ensure all service standards, SOPs, policies, and operational procedures are consistently implemented.
• Monitor employee performance, attendance, discipline, and professional development.
• Coach, train, and mentor team members to improve service quality, product knowledge, and operational efficiency.
• Collaborate with the Owner on recruitment, staffing requirements, and employee development initiatives.
• Prepare staff schedules based on forecasted business levels and operational needs.
• Monitor daily sales, revenue, labour costs, and other key business performance indicators.
• Support the Owner in achieving financial targets and improving venue profitability.
• Control food and beverage costs, wastage, breakage, and other operational expenses.
• Oversee purchasing, inventory management, stock rotation, and supplier coordination.
• Ensure proper cash handling procedures, POS operations, payment processing, and daily reconciliation.
• Review daily operational reports and implement corrective actions where necessary.
• Maintain excellent standards of cleanliness, hygiene, sanitation, and venue presentation.
• Ensure compliance with food safety regulations, health and safety standards, and company policies.
• Coordinate maintenance requirements with suppliers, contractors, and external service providers.
• Monitor the condition of facilities, equipment, furniture, and guest areas to ensure optimal operation.
• Support the planning and execution of promotions, special events, and marketing initiatives.
• Implement operational improvements and innovative ideas in collaboration with the Owner.
• Continuously identify opportunities to improve guest satisfaction, operational efficiency, and team productivity.
• Provide regular operational reports, recommendations, and business updates to the Owner.
• Represent Sinamon Bali Uluwatu professionally while upholding the venue's culture, values, and reputation.

Qualifications

• Minimum 3–5 years of experience as a Venue Manager, Restaurant Manager, Outlet Manager, or similar leadership position within the hospitality or F&B industry.
• Experience managing premium restaurants, cafés, lifestyle venues, or hospitality operations is highly preferred.
• Strong leadership and organizational skills with the ability to manage multiple operational functions simultaneously.
• Comprehensive understanding of restaurant and food & beverage operations, particularly front-of-house management.
• Proven experience leading, developing, and motivating hospitality teams.
• Hands-on leadership style with the ability to perform effectively under pressure during busy service periods.
• Strong commitment to guest satisfaction and delivering exceptional service standards.
• Solid understanding of restaurant financial performance, including sales, labour costs, COGS, inventory, and basic profit & loss management.
• Experience in inventory control, purchasing, stock management, and cost optimization.
• Excellent problem-solving, decision-making, and organizational abilities.
• Outstanding communication and interpersonal skills.
• Ability to professionally manage guest feedback and resolve operational challenges effectively.
• Commercially driven with the ability to identify opportunities to increase revenue and operational efficiency.
• Energetic, approachable, and passionate about hospitality and guest experiences.
• Comfortable working in a fast-paced, dynamic hospitality environment.
• Willing to work shifts, weekends, public holidays, and peak business periods as required.
• Good command of English; additional language skills are an advantage.

What We Offer

• Competitive salary (negotiable based on qualifications)
• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• Meal Allowance
• Service Charge