Restaurant Operational Manager

Our client, a leading hospitality group in Indonesia with multiple locations, is seeking an experienced and result-driven Restaurant Operational Manager.

The Restaurant Operations Manager is responsible for overseeing the daily operations of a restaurant to ensure its smooth and efficient functioning. This includes managing staff, maintaining high levels of customer service, ensuring food and beverage quality and safety standards, managing inventory, handling budgets, and implementing strategies to maximise profitability.

The Operations Manager plays a key leadership role in overseeing the restaurant's front-of-house and back-of-house operations, ensuring that all departments work cohesively to provide an exceptional dining experience for guests. They collaborate closely with the restaurant owner, general manager, kitchen and bar staff, and front-of-house teams to achieve business objectives.

Qualifications :

• Open to local candidates only.
• Minimum 5 years of experience in restaurant or hospitality operations, including at least 2 years in a managerial role.
  
  
• Strong leadership skills with hands-on experience in staff recruitment, training, scheduling, and performance management.
  
  
• Proven ability to maintain high service standards, manage guest feedback, and ensure a positive dining experience.
  
  
• Solid understanding of P&L, budgeting, inventory control, and cost optimisation strategies.
  
  
• Familiar with health and safety regulations, food quality standards, and operational compliance.
  
  
• Strong interpersonal and communication skills with the ability to lead cross-functional teams and resolve conflicts effectively.
  
  
• Proficient in POS systems, reservations technology, and operational reporting tools.
  
  
• Experience in event coordination, vendor negotiation, and implementing marketing or sales initiatives is a plus.
  
  

Key Responsibilities :

Leadership and Staff Management

• Manage Staff: Hire, train, and supervise front-of-house and back-of-house staff, ensuring they are aligned with the restaurant's service standards and culture.
• Staff Scheduling: Develop and manage work schedules for restaurant employees, ensuring adequate coverage during peak and off-peak hours.
• Performance Management: Monitor employee performance, provide feedback, conduct regular performance reviews, and implement corrective actions as needed. Encourage a positive work environment with open communication.
• Training and Development: Implement training programs for staff on customer service, food and beverage safety, product knowledge, and operational procedures to improve overall efficiency and guest experience.
• Conflict Resolution: Handle conflicts and issues among staff and guests promptly, professionally, and effectively to maintain a harmonious work environment.

Customer Service and Experience

• Customer Satisfaction: Ensure high levels of guest satisfaction by addressing guest feedback, managing complaints, and implementing solutions to enhance the overall dining experience.
• Service Standards: Set and maintain high service standards for front-of-house staff. Ensure that service is fast, efficient, and friendly, and that the restaurants ambiance meets guests expectations.
• Guest Engagement: Regularly engage with guests, gathering feedback and building relationships to ensure return business and brand loyalty.
• Quality Control: Monitor food and beverage quality to ensure they meet company standards and customer expectations. Collaborate with the kitchen and bar team to address any issues related to food and beverages quality or presentation.

Financial Management and Budgeting

• Manage Budgets: Oversee the restaurants operating budget, including labour, food, beverage, and supply costs. Work to control expenses while ensuring the restaurant delivers a high-quality product and service.
• Profit and Loss (P&L): Analyse the P&L statements to identify areas for cost savings and revenue growth. Implement strategies to maximize profitability while maintaining operational efficiency.
• Inventory Control: Ensure effective inventory management for food, beverage, and supplies, including regular stock counts, tracking waste, and reordering supplies as necessary.
• Pricing and Menu Planning: Collaborate with the head chef and bar manager to plan menus, determine pricing strategies, and ensure food costs remain within budget.

Operations and Process Optimization

• Streamline Operations: Identify inefficiencies in daily operations and implement processes to improve productivity, reduce costs, and enhance service quality.
• Health and Safety Compliance: Ensure the restaurant complies with all health, safety, and hygiene regulations, including food and beverage safety standards, sanitation, and safety procedures for both staff and guests.
• Maintain Cleanliness: Ensure that both the front-of-house and back-of-house areas are clean, organized, and well-maintained at all times.
• Technology Integration: Oversee the use of point-of-sale (POS) systems, reservation management tools, and other technologies to streamline operations and improve efficiency.

Marketing and Sales

• Sales Strategy: Develop and implement strategies to drive sales and promote the restaurants offerings. This may include special promotions, events, seasonal menus, or loyalty programs.
• Marketing Campaigns: Work with the marketing or PR team to promote the restaurant through various channels, such as social media, print advertisements, email marketing, and partnerships with local businesses or influencers.
• Brand Management: Ensure that the restaurants brand and values are consistently reflected in all aspects of the operation, from the décor and ambiance to the food and beverage quality and customer service.

Supplier and Vendor Management

• Vendor Relations: Establish and maintain strong relationships with food and beverage suppliers, ensuring the timely delivery of quality products at competitive prices.
• Negotiate Contracts: Negotiate pricing, contracts, and terms with vendors to optimize costs and maintain quality.
• Monitor Supply Chain: Ensure that all supplies are available when needed and manage inventory levels to avoid overstocking or shortages.

Reporting and Administration

• Operational Reporting: Provide regular reports which is daily, weekly or monthly reports on operational performance, including sales, expenses, customer feedback, and employee performance, to the restaurant owner or senior management.
• Compliance and Audits: Ensure compliance with all local laws and regulations, including labour laws, food and beverage safety standards, and health codes. Prepare for audits and inspections.
• Administrative Tasks: Oversee administrative duties, including payroll management, employee scheduling, ordering of supplies, and other operational paperwork.