General Qualification

• Experienced working in the same field (Hotel Industry) for minimum 5 years Minimal educational background: D3-D4 (Preferred)
• Good attitude, highly committed, and able to work as a team
• Creative, innovative, and pleasant personality

Key Responsibilities

• Oversee daily operations of restaurants, bars, room service, and catering.
• Ensure smooth coordination between kitchen, service staff, and suppliers.
• Maintain high standards of food quality, presentation, and service.
• Recruit, train, and supervise F&B staff, including chefs, servers, and bartenders. 
• Schedule shifts and manage team performance.
• Motivate and develop staff to enhance customer experience and efficiency.
• Ensure excellent customer service and handle guest feedback.
• Monitor dining trends and implement improvements to enhance the guest experience.
• Address complaints professionally and effectively.
• Develop and manage budgets, monitor costs, and optimize revenue.
• Analyze sales data to improve profitability and reduce waste.
• Set pricing strategies in collaboration with senior management.
• Monitor stock levels, order supplies, and negotiate with vendors.
• Ensure compliance with food safety and hygiene regulations.
• Implement cost-effective purchasing and waste management strategies.
• Ensure adherence to health and safety standards.
• Maintain compliance with local food safety laws and alcohol regulations.
• Conduct regular inspections and audits to uphold cleanliness and quality standards.
• Placement: Gili Trawangan