Operational FB Manager

1 week ago

Bali, Indonesia Family Nest Experience Villas Full time 50,000,000 - 150,000,000 per year
OPERATIONAL F&B MANAGER – JOB DESCRIPTION
Overview

The Operational F&B Manager is responsible for overseeing the daily operations of the restaurant and bar/pool area, ensuring smooth service flow, consistent product quality, and excellent guest satisfaction. This role ensures all departments (kitchen, service, bar, purchasing, and support teams) operate efficiently and in alignment with brand standards.


Key Responsibilities
1. Daily Operations
  • Oversee day-to-day operations of the restaurant, bar, and pool service area.
  • Ensure smooth coordination between service team, kitchen, and back-of-house.
  • Monitor guest flow, table rotation, cleanliness, and service speed.
2. Service Quality & Guest Experience
  • Maintain high service standards aligned with the brand's identity.
  • Handle guest concerns, special requests, and service recovery when needed.
  • Conduct spot checks to ensure food quality, portion consistency, and presentation meet standards.
3. Team Management
  • Lead, train, and supervise service staff, including scheduling and task assignments.
  • Conduct regular briefings, trainings, and performance evaluations.
  • Foster a positive team environment and motivate staff toward excellence.
4. Financial & Operational Control
  • Monitor operational costs, labor costs, and wastage.
  • Work closely with the accounting and purchasing teams for stock control, budgeting, and cost efficiency.
  • Review daily sales reports and identify opportunities to increase revenue.
5. Inventory & Purchasing
  • Coordinate with purchasing and kitchen teams to ensure stock availability and quality.
  • Approve purchase requests and ensure proper inventory rotations (FIFO).
  • Monitor vendor performance, pricing, and delivery reliability.
6. Compliance & Safety
  • Ensure compliance with hygiene, sanitation, and health-safety regulations.
  • Implement SOPs, checklists, and standards required for restaurant and pool operations.
  • Oversee equipment maintenance and coordinate repairs as needed.
7. Menu & Product Support
  • Support Executive Chef and Bar Supervisor in menu planning, new product development, and promotional items.
  • Analyze guest feedback and sales data to adjust menus or improve offerings.
8. Reporting
  • Prepare daily/weekly operation reports for management.
  • Review service issues, staff performance, and operational challenges.
GENERAL REQUIREMENTS

OPERATIONAL MANAGER · EXECUTIVE CHEF · PURCHASING MANAGER · ACCOUNTING MANAGER

  • Minimum 5 years of professional experience, including at least 2 years in a supervisory or managerial capacity, preferably within F&B, restaurant operations, or hospitality.
  • Proven track record in a similar role, with strong understanding of restaurant workflows, kitchen operations, costing, stock control, procurement, and service standards.
  • Strong leadership, problem-solving, and decision-making abilities.
  • Excellent communication skills in English, both spoken and written.
  • High level of professionalism, integrity, and strong work ethics.
  • Detail-oriented, proactive, and able to collaborate effectively across departments.
  • Able to perform well under pressure while maintaining service excellence.
  • Positive attitude, adaptability, and strong interpersonal skills.

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