Area Restaurant Manager - Bandung
Job Summary:
The Restaurant Operations Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient service, high-quality customer experience, and profitable business outcomes. This role involves managing staff, ensuring compliance with health and safety regulations, optimizing processes, maintaining inventory, and supporting overall business strategy.
Key Responsibilities:
1. Operational Management
- Oversee daily restaurant operations, ensuring consistency and excellence in service and food quality.
- Implement and monitor standard operating procedures (SOPs) to improve efficiency and effectiveness.
- Coordinate with kitchen and service staff to maintain smooth flow of operations.
2. Staff Leadership & Training
- Hire, train, schedule, and manage front-of-house and back-of-house staff.
- Conduct regular staff meetings and performance evaluations.
- Foster a positive, motivated, and team-oriented work culture.
3. Customer Service
- Ensure high standards of customer service are consistently delivered.
- Handle customer complaints and feedback professionally, ensuring satisfaction and loyalty.
- Monitor customer reviews and implement improvements where necessary.
- Understand culture customer west java
4. Financial & Inventory Management
- Assist with budgeting, cost control, and profitability monitoring.
- Monitor inventory levels, place orders, and manage supplier relationships.
- Control food and beverage waste and ensure accurate stocktaking.
5. Compliance & Safety
- Ensure compliance with health, safety, and sanitation regulations.
- Oversee proper food handling, hygiene practices, and cleanliness of the restaurant.
- Conduct regular safety and quality audits.
6. Marketing & Business Development
- Support marketing and promotional activities in collaboration with the marketing team or management.
- Analyze sales trends and customer preferences to recommend strategies for growth.
Qualifications:
- Bachelor's degree in Hospitality, Business Administration, or related field (preferred).
- Minimum 3–5 years of experience in restaurant or hospitality management.
- Strong leadership and interpersonal skills.
- Excellent organizational and problem-solving abilities.
- Proficiency in restaurant management software and POS systems.
- Solid understanding of financials, inventory, and cost control.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Key Competencies:
- Leadership and Team Management
- Customer Focus
- Decision Making and Problem Solving
- Communication and Conflict Resolution
- Financial Acumen
- Attention to Detail
- Adaptability and Resilience
Location : Bandung
Willing to training in Central Java
Job Type: Full-time
Laporkan lowongan
