Introduction
The Restaurant Operations Manager is a pivotal leadership role responsible for ensuring the smooth, profitable, and guest‑centric functioning of our dining establishments. Reporting directly to the General Manager, this position combines strategic planning with day‑to‑day execution, overseeing everything from inventory control to staff performance and customer experience. The ideal candidate thrives in a fast‑paced environment, possesses a strong analytical mindset, and demonstrates a genuine passion for hospitality and continuous improvement.
Responsibilities
- Oversee all operational aspects of the restaurant, including opening and closing procedures, cash handling, and compliance with health and safety regulations.
- Conduct regular analysis of sales data, labor costs, and inventory levels to identify trends, forecast demand, and set realistic revenue targets.
- Develop and implement action plans to address operational challenges, improve service speed, and enhance overall guest satisfaction.
- Coordinate with the kitchen team to ensure menu consistency, proper portion control, and timely food preparation.
- Manage supplier relationships, negotiate contracts, and monitor delivery schedules to maintain optimal stock levels while minimizing waste.
- Recruit, train, coach, and evaluate front‑of‑house staff, fostering a culture of teamwork, accountability, and professional growth.
- Lead weekly and monthly performance meetings, presenting key metrics and recommending strategic adjustments to senior management.
- Ensure that the restaurant’s ambiance, cleanliness, and overall presentation align with brand standards.
- Handle guest feedback—both positive and negative—promptly and effectively, turning concerns into opportunities for improvement.
- Maintain accurate records of all operational activities, including shift schedules, payroll, and incident reports.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent; a degree in Hospitality Management is a plus.
- Age: 40 years or younger.
- Gender: Open to all genders.
- At least 2 years of hands‑on experience in restaurant or food‑service operations, preferably in a supervisory role.
- Strong desire to learn, adapt, and embrace new challenges in a dynamic industry.
- Excellent communication and interpersonal skills, with the ability to motivate diverse teams.
- Proficiency in restaurant management software, POS systems, and basic MS Office applications.
- Demonstrated analytical abilities—capable of interpreting financial reports, identifying gaps, and proposing actionable solutions.
- Key skill sets: restaurant design and layout, menu planning, service workflow optimization, and high‑level customer service.
- Immediate availability and willingness to start as soon as possible.
Benefits
- Competitive base salary with performance‑based bonuses tied to sales and service metrics.
- Comprehensive health insurance covering medical, dental, and vision care.
- Paid annual leave, sick days, and public holidays.
- Opportunities for professional development, including industry workshops, certification courses, and leadership training.
- Employee meal discounts and complimentary dining experiences across all brand locations.
- Supportive work environment that values teamwork, innovation, and work‑life balance.
- Potential for career advancement within a rapidly expanding restaurant group.
About Company
Our company is a forward‑thinking restaurant group that blends contemporary cuisine with exceptional service. With multiple venues across the region, we pride ourselves on delivering memorable dining experiences that reflect local flavors while embracing global trends. Our commitment to sustainability, community engagement, and employee empowerment sets us apart in a competitive market. As we continue to grow, we seek passionate professionals who share our vision of redefining hospitality standards.
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