Quality Control jobs in Indonesia

Our client, an eco-luxury wellness resort in Bali, is seeking a talented and dynamic Food & Beverage Manager.

As a Food and Beverage Manager, you will lead the overall Food & Beverage operations, drive guest satisfaction through exceptional dining experiences, and oversee event execution, including any other in-house culinary promotions.

This role requires a hands‑on leader with a strong background in food operations, creative thinking, and the ability to inspire and manage a dynamic team in a wellness‑focused environment.

Requirements:

• Proven experience in 5* or upscale restaurant operations, ideally as an F&B Manager, Assistant F&B Manager, or Senior Restaurant Manager with at least 3 years in a leadership capacity.
• Certification in Food Safety and HACCP.
• Knowledgeable with food and hygiene codes, policies and procedures.
• Strong leadership and multitasking skills.
• Have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the wellness‑seeker customer.
• Excellent command of written and spoken English.
• Full knowledge of food and beverage terminology, application, operation, wine service, costs, menu development and controlling inventory.
• Strong creativity and passion for delivering exceptional, culinary-driven guest experiences.
  
• Energetic, hands‑on leader with a positive, enthusiastic attitude who can inspire the team and execute effectively.
• Deep understanding of menu planning, food quality, and guest satisfaction in both restaurant and event settings.

Key Responsibilities:

• Supervise daily F&B operations across the restaurant, room service, and in‑house events, ensuring each area is properly staffed, efficiently managed, and delivering consistent service excellence.
• Lead the operational execution of Food & Beverage activities from planning to post‑event follow‑up, ensuring a seamless guest experience.
  
• Conduct regular on‑the‑job and off‑the‑job training based on identified needs to equip team members with comprehensive product knowledge, service standards, and procedures.
  
• Oversee end‑to‑end recruitment processes within the department, including interviewing, onboarding, HR administration, and structured training for new hires.
  
• Establish and maintain clear, practical operational standards and procedures, and ensure effective communication across all team levels.
  
• Facilitate team meetings, pre‑shift briefings, and structured handovers to align team members on service requirements, guest profiles, and special events.
  
• Assign responsibilities clearly, monitor execution during service, and ensure smooth operations, especially during peak hours.
  
• Foster a high‑performance team culture by setting clear expectations, managing performance proactively, and recognising contributions.
  
• Maintain guest service excellence from arrival to departure, ensuring all interactions are prompt, courteous, and solution‑focused.
  
• Monitor compliance with service protocols, taking corrective action when standards are not met, including coaching and formal management processes.
  
• Oversee billing accuracy, cash handling, and float reconciliation, maintaining accountability for all financial transactions.
  
• Manage beverage procurement and stock levels, ensuring optimal inventory control and alignment with cost of sales targets.
  
• Ensure daily updates and use of the POS system for sales and stock tracking.
  
• Collaborate with the culinary team on menu development, pricing strategies, and feedback-driven improvements, and report regularly to senior management.
  
• Maintain optimal stock levels for equipment and operating supplies, ensuring readiness for all services.
  
• Prioritise guest satisfaction, proactively resolve complaints, and consistently place the guest at the centre of service delivery.
  
• Promote a positive work environment that supports team engagement, morale, and productivity.
  
• Manage administrative responsibilities efficiently and report any discrepancies promptly.
  
• Uphold professional communication standards, including telephone etiquette and inter‑departmental collaboration.
  
• Respond to internal conflicts or guest concerns with appropriate actions and timely communication with senior leadership.
  
• Gather, review, and act on guest feedback and internal performance data to improve service and operations.
  
• Build rapport with returning guests and personalise interactions to enhance guest loyalty.
  
• Identify sales opportunities and communicate them to the commercial team.
  
• Design and implement team incentives to encourage motivation and high performance.
  
• Lead assigned projects to completion, ensuring timelines and objectives are met.
  
• Monitor financial performance and contribute to required reporting processes.
  
• Support a safe and secure work environment by adhering to health, safety, and manual handling practices.
  
• Ensure compliance with confidentiality, financial handling procedures, and professional conduct standards.
  
• Maintain full adherence to all licensing and operational requirements related to food and beverage service.
  
• Regularly review and update team training, ensuring full compliance with service procedures and safety protocols.
  
• Contribute to continuous improvement by evaluating and refining operational processes, products, and service quality.
  
• Ensure cleanliness and maintenance of all service areas, with a focus on presentation and hygiene.
  
• Uphold personal grooming standards and professional appearance during working hours.
  
• Cultivate collaborative relationships across departments, supporting other teams when needed to ensure smooth hotel operations.