General Manager PT Buana Boga Nusantara

PT Buana Boga Nusantara (Food & Beverage – Fried Chicken Business)

Location : Jabodetabek

Purpose of the Role

Leads all operational activities of PT Buana Boga Nusantara, a Food & Beverage company (main product: fried chicken), including Restaurant Management, production kitchen (central kitchen), raw material distribution, and brand development.

The General Manager is responsible for ensuring product quality, customer satisfaction, operational efficiency, compliance with food regulations, and business growth across all branches.

Working Conditions

• Full-time work, based at the head office, may include regular visits to branches or outlets.

• Flexible working hours are required, including weekends and national holidays for operational oversight and branch performance evaluation

Department

Executive Management

Reports To

Directors

Operational Oversight

• Lead and supervise all restaurant operations, including the central kitchen, and the distribution of raw materials to all outlets.

• Establish and ensure product quality standards (taste, freshness, and hygiene) at all branches in accordance with SOPs.

• Optimize operational process efficiency – from ingredient procurement, storage, processing, to serving.

• Promote the implementation of efficient and consistent work systems across branches (franchise/own-operated).

Quality Assurance & Compliance

• Ensure all processes comply with food safety standards and regulations from the Food & Drug Authority (BPOM), PIRT, and the Health Department.
• Maintain compliance with halal and food hygiene and sanitation regulations.
• Establish a regular audit system to ensure quality and taste consistency across all outlets.
• Enforce Occupational Health and Safety (K3) standards in the production kitchen and restaurant.

Commercial & Sales Management

• Develop market expansion strategies and develop new branches, both owned and franchised.
• Develop promotional strategies and marketing collaborations to increase brand awareness and sales.
• Monitor branch sales performance and evaluate promotional effectiveness.
• Analyze market trends and consumer behavior to adjust menu and pricing strategies.

Cost & Financial Management

• Control the restaurant's operational budget, raw material costs, and overhead.
• Analyze costs per product and implement cost efficiencies without compromising quality.
• Coordinate with the finance team in preparing financial reports and profitability projections.
• Monitor daily cash flow, especially for outlets with high cash transactions.

Cross-Functional Coordination

• Coordinate with the R&D team to innovate new menu items and enhance flavors in line with culinary trends.
• Collaborate with the HR team to recruit, train, and retain qualified personnel at each branch.
• Ensure the supply chain (procurement and logistics) runs smoothly to ensure raw materials are always fresh and available on time.
• Maintain good relationships with vendors, suppliers, and relevant government agencies.

Reporting to Directors

• Deliver regular reports on sales, margins, customer satisfaction, and branch evaluations.

• Provide strategic recommendations regarding expansion, investment, and product innovation.

• Ensure all policies and directives from the board of directors are effectively implemented across all business units.

Qualifications

• Minimum Bachelor's degree in Business Management, Hospitality, Food Technology, or a related field.

• Minimum 10 years' experience in the Food & Beverage industry, with 5 years in a managerial position (preferably in a fast-food fried chicken brand or franchise).

• Proven track record of improving operational efficiency and growing multi-branch businesses.

• Proficient in restaurant management, raw material control, and large-scale food production systems.

• Understanding of HACCP, GMP, and national food safety standards.

• Strong communication, leadership, and business analysis skills.

• Proficiency in ERP, POS, and MS Office systems.

• Proficiency in English is a plus.

Technical Skills & Competencies

• Strong leadership skills in managing cross-functional teams.

• Strategic thinking for business development and product innovation.

• In-depth knowledge of restaurant operations and the F&B supply chain.

• Strong negotiation and vendor management skills.

• High adherence to quality, cleanliness, and service standards.