Lowongan Kerja North Kuta Posisi Restaurant Manager di PT. CANTINA MEXICANA BALI

Info Loker

Perusahaan	PT. CANTINA MEXICANA BALI
Posisi	Restaurant Manager
Tempat	North Kuta
Jenis Pekerjaan	Kontrak/Temporer
Spesialisasi Dibutuhkan	Manajemen (Hospitaliti & Pariwisata)
Gaji Min	Rp. 10.075.000
Gaji Max	Rp. 12.075.000

Job Summary

The Restaurant Supervisor is responsible for overseeing daily operations in the restaurant, ensuring excellent customer service, managing staff, and maintaining quality control and safety standards. The Restaurant Manager will assist in training staff, handling customer complaints, and ensuring a positive dining experience for all guests and cash management of the tills.

Key Responsibilities

Staff Management

• Supervise and support restaurant staff, including waitstaff, kitchen staff, and runners and at the same time to assist the housekeeping with maintenance.

• Schedule shifts and assign duties to all floor staff members.

• Conduct training sessions for new employees and ongoing training for existing staff. Following the training session, all employees will also be given tests. HR then receives all test results for filing.

• Monitor staff performance and provide feedback. This will also entail conducting performance reviews for every employee under your supervision.

•  Ensure that all staff are working in accordance with the Lolas rules and regulations.

Customer Service

• Greet and welcome guests, ensuring a positive dining experience.

• Address and resolve customer complaints and issues in a professional manner.

• Ensure that service standards are met and exceeded.

• Monitor customer satisfaction and implement improvements as necessary.

Operations Management

• Oversee daily restaurant operations, ensuring efficiency and adherence to standards

• Manage reservations and seating arrangements. Additionally, this would entail becoming familiar with and educated about the Resdairy application.

• Ensure the restaurant is clean, organized, and well-maintained.

• Monitor inventory levels and order supplies as needed.

• Developing standard operating procedures for every departmental area

• Ensure compliance with health and safety regulations.

• Understanding the roles of the hosts and their 

Financial Management

• Assist in managing the restaurant’s budget and financial performance.

• Monitor and control costs to maximize profitability.

• Assist with cash handling and daily financial reporting.

• Being diligent with the handling and  process of petty cash

• Support marketing and promotional activities to boost revenue.

Quality Control

• Ensure food quality and presentation meet the restaurant’s standards.

• Collaborate with the kitchen team to address any food-related issues.

• Conduct regular inspections to maintain cleanliness and hygiene.

• Conduct constant food and beverage matrix test to ensure the consistency of all offering

On the job requirements

• Understand all of  Lola’s standard operating procedures for all areas

• Understanding the Lola’s sequence of service

• Training all floor staff lola’s sos, sop

• Understanding all of lola’s food and beverage offerings and daily and weekly specials

• Understanding Lola’s handbook, rules and regulations, and brand identity.

• Comprehending the Resdairy system, monitoring it daily, being able to train all staff to using the system (signing in and out, breaks, understanding the scheduling and timesheets)

• Interacting with guests every day via the on-site phone (whatsapp). inquiries about events and functions will be a common part of the communication channels. Any inquiries must be communicated directly to the executive chef and the manager on duty promptly.

• The capacity to receive queries about group reservations and carefully handle their needs. Please review the required management plan as there is a separate sop for group reservations

• Keeping conscious of the events we have scheduled in our calendar. comprehending the event brief and overseeing attendees or consumers during the event

• The capacity to multitask and operate in a fast-paced environment.

• Fundamental mathematical abilities for monitoring the waitlist and processing payments.

Reporting

• The Restaurant Manager will report directly to the General Manager.

• Attendance at weekly meetings will be mandatory for the restaurant manager.

• At the beginning of dinner shifts, the restaurant manager will also actively conduct briefings.

Additionally, the Executive Team and department heads will actively meet with the restaurant manager.

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