Operational Manager F&B

Operational Manager – F&B (Luxury / Fine-Dining)

•Location : Jakarta

•Role Description :

The Operational Manager is responsible for ensuring the smooth, efficient, and high-quality daily operations of a luxury or fine dining restaurant. This role focuses on service excellence, guest satisfaction, staff management, and maintaining the refined standards expected in a premium dining environment.

Key Responsibilities

1. Restaurant Operations Management

• Oversee and coordinate all front-of-house and back-of-house operations.
• Ensure the restaurant consistently delivers exceptional fine-dining service.
• Monitor daily service flow, table management, and guest experience.
• Guarantee compliance with hygiene, safety, and sanitation standards.

2. Guest Experience & Service Excellence

• Maintain the highest level of hospitality and personalized service.
• Greet VIP guests, manage special requests, and handle guest escalations.
• Ensure a refined atmosphere that aligns with the restaurant's luxury concept.
• Monitor service quality and implement enhancements when needed.

3. Staff Leadership & Training

• Recruit, train, and supervise service staff, including supervisors, servers, hosts, and bar teams.
• Conduct performance evaluations and deliver coaching to maintain high standards.
• Schedule staff effectively to ensure optimal service coverage.
• Foster a positive, motivated, and professional team culture.

4. Financial & Cost Management

• Monitor and control operational budgets, labor costs, and expenses.
• Oversee inventory management, ordering, and supplier coordination.
• Analyze daily/weekly sales reports and implement strategies to optimize revenue.
• Ensure cost efficiency without compromising luxury service standards.

5. Collaboration with Culinary Team

• Coordinate with the Executive Chef and kitchen leadership to ensure menu consistency and timely service.
• Support menu development, tastings, and seasonal updates.
• Ensure communication between front-of-house and kitchen teams is smooth and effective.

6. Standard Operating Procedures (SOPs)

• Develop, implement, and enforce SOPs for all operational areas.
• Regularly review and refine service protocols to maintain excellence.
• Ensure all staff follow the fine dining etiquette and service sequence.

7. Quality Control & Brand Standards

• Maintain the restaurant's brand identity, ambiance, and service style.
• Ensure table settings, presentations, and details meet luxury standards.
• Monitor feedback through guest surveys, reviews, and mystery audits.

8. Compliance & Safety

• Ensure adherence to health, safety, and food-handling regulations.
• Conduct routine inspections and report any maintenance or safety issues.
• Train staff in emergency procedures and safe working practices.

•Qualifications :

· Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field.

· Minimum 5–7 years of experience in Food & Beverage operations.

· At least 3 years in a supervisory or managerial role in a luxury, fine dining, or 5-star hospitality environment.

· Proven track record of managing both front-of-house and back-of-house operations.

· Strong leadership and team management abilities.

· Skilled in training, coaching, and developing service teams.

· Excellent understanding of fine dining etiquette, luxury service standards, and guest expectations.

· Strong knowledge of F&B operations, menu engineering, inventory management, and cost control.

· Familiarity with POS systems, reservation platforms, and restaurant management software.

· Ability to analyze financial reports, sales data, and operational performance.

· Strong decision-making and problem-solving abilities.