Introduction
We are seeking a dynamic and results‑driven Pemimpin Operasional Front of House dan Back of House to lead both the guest‑facing and behind‑the‑scenes teams of our bustling hospitality venue. The ideal candidate understands that being busy does not automatically translate into productivity; instead, they champion systematic, organized processes and demonstrate an elegant authority that is firm yet courteous. This role offers a unique opportunity to shape operational standards, enhance guest experiences, and mentor staff across multiple departments while working a balanced schedule from Monday through Saturday, 08:00 to 17:00.
Responsibilities
- Develop, implement, and continuously improve standard operating procedures (SOPs) for both Front of House (FOH) and Back of House (BOH) operations.
- Oversee daily service flow, ensuring timely order taking, accurate food preparation, and prompt delivery to guests.
- Monitor inventory levels of food, beverage, and supplies; coordinate with vendors to maintain optimal stock while minimizing waste.
- Lead, train, and motivate a diverse team of servers, hosts, kitchen staff, and support personnel, fostering a culture of accountability and respect.
- Maintain strict hygiene, safety, and quality standards in compliance with local regulations and brand guidelines.
- Analyze sales data and customer feedback to identify trends, address issues, and drive continuous improvement in service efficiency.
- Schedule staff shifts, manage attendance, and ensure adequate coverage during peak periods.
- Resolve guest complaints swiftly and professionally, turning potential negatives into positive brand experiences.
- Collaborate with the culinary team to design menu offerings that align with operational capabilities and market demand.
- Prepare regular reports for senior management on performance metrics such as table turnover, average ticket size, and labor cost percentages.
Requirements
- Minimum education: SMA/SMK or equivalent.
- Age: No upper limit; maturity and professionalism are essential.
- Gender: All genders are welcome to apply.
- Work experience: Entry‑level candidates are considered, but prior exposure to food‑and‑beverage management is a strong advantage.
- Core skills: Food & beverage management, inventory control, scheduling, and basic financial acumen.
- Key competencies: Systematic thinking, meticulous organization, and the ability to maintain an elegant authority—being firm yet polite.
- Soft skills: Excellent communication, problem‑solving, team leadership, and a customer‑centric mindset.
- Language: Proficiency in Bahasa Indonesia; English is a plus.
- Availability: Able to work six days a week (Monday‑Saturday) from 08:00 to 17:00.
Benefits
- Competitive salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Paid annual leave and statutory holidays.
- Opportunities for professional development, including leadership workshops and culinary certifications.
- Employee meals and discounts across all our dining outlets.
- Supportive work environment that values work‑life balance and personal growth.
About Company
Our company is a well‑established player in the hospitality industry, known for delivering exceptional dining experiences across multiple locations. With a focus on innovative cuisine, attentive service, and sustainable practices, we have built a loyal customer base and a reputation for operational excellence. We invest heavily in our people, believing that motivated, well‑trained staff are the cornerstone of our success. Joining our team means becoming part of a forward‑thinking organization that encourages creativity, respects diversity, and celebrates achievements at every level.
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