Manager-Jobs in Indonesien

Maximum age of 35 years, with a minimum education of D3/S1 (Hospitality or Culinary graduates preferred).

At least having 3 years of experience in the F&B industry.

Understanding of Restaurant Operations Management and First-Class Service.

Strong leadership and people management skills within a team. Knowledge of Budgeting, Cost Control, P&L, and Financial Reporting is a plus.

Familiar with Inventory Management, Food Safety, and Food Hygiene.

Skilled in Product Quality Control.

Understanding of Staff Bar Training and Coaching.

Strong strategic and analytical thinking for increasing Sales and NOI.

Experienced in monitoring sales targets and performance.

Communicative and effective problem-solver.

Willing to work on holidays and in shifting schedules.

Ensure daily TC & APC targets are achieved.

Ensure accurate data entry in the POS and Purchasing System.

Review sales from each cashier shift for next-day bank deposits (cash) and debit/credit card (non-cash) transactions as directed by Finance.

Supervise the proper and balanced use of petty cash.

Ensure all operational crew perform up-selling and cross-selling.

Ensure all promotional activities run smoothly at the outlet.

Ensure the accuracy and achievement of outlet efficiency targets.

Ensure the completeness of utensils at the outlet.

Manage building security — including keys, safes, etc.

Ensure service areas, kitchen, outdoor spaces, and general cleaning are done according to standards.

Verify the quality of raw materials received matches the order.

Conduct raw material forecasting based on needs and SDP.

Ensure food storage maintains safe temperatures and follows FIFO/FEFO systems, arrival/expiry date labeling, and separation of raw and cooked ingredients (food safety & hygiene).

Ensure Employee Disciplines.

Ensure 100% accurate and timely administrative reporting.