F&B Operation Manager – Rooftop Bar, Restaurant & Nightclub (Jimbaran)

One of Bali’s leading hotel and resort groups is searching for an Operation Manager to join their team immediately for a new rooftop bar, restaurant and nightlife concept.

The ideal candidate must be thoroughly familiar with all operational and gastronomy standards and ensure they are followed and will assist all department heads under his/her control in the accomplishment of their objectives. 

Requirements:

• Open for local candidates only.
• Minimum 2-3 years experience in the F&B sector or managerial roles.
• Experience in nightlife venues is advantageous. 
• Bachelor’s Degree in related fields such as Hospitality Management, Business Management, or Restaurant Management.
• Good command of English both oral and written communication skills.
• Previous work experience in various F&B departments such as kitchen, food service, and beverage, as well as event management or menu planning, can be an added advantage. 
• Strong leadership and management skills.
• Ability to manage all kitchen operations and maintain hygienic standards and practices and sanitation needs.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 
• Ability to work in a dynamic and sometimes stressful environment, as well as flexibility to handle changes in policies, procedures, or operational situations quickly.

Responsibilities:

• Supervise the day-to-day operation of the Food & Beverage department.
• Oversee the preparation, presentation and service of Food & Beverage products to ensure highest quality at all times.
• Assist the Director of F&B in all administrative areas.
• Conducts daily briefings and monthly departmental meetings with the Food & Beverage management team of F&B in absence of Director.
• Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.
• Overlooking the monthly customer satisfaction report and initiates an action plan with the restaurant manager together with corrective actions whenever required.
• In collaboration with the DOSM and Director of F&B or Assistant Dir. F&B plan the annual marketing activities for the department.
• Monitors the cleanliness of the restaurant and bar and checks daily, weekly and monthly cleaning lists, food & beverage product handling, expiry dates and labelling with HACCP sticker.
• Ensures all staff are thoroughly familiar with the outlet’s emergency procedures and is in a state of preparedness for any emergency which may occur.
• Plans the annual manning for the F&B service department for the following year’s budget.
• Monitors labour expenses and takes corrective actions if necessary.
• Make a departmental training analysis and write an annual departmental training need plan.

Benefits:

• Salary according to experience  
• KPIs annual bonus
• BPJS