Restaurant Manager

GENERAL MANAGER RESTAURANT BANDARA SOEKARNO HATTA CEMPAKA RESTO Responsibilities

• Ensure all restaurant operations are executed in accordance with company SOP, hygiene standards, and safety regulations
• Oversee daily operations including service flow, kitchen coordination, inventory, and cash handling
• Monitor and improve service quality, customer satisfaction, and operational efficiency
• Lead, coach, and discipline restaurant staff to maintain high performance and compliance
• Manage manpower planning, scheduling, attendance, and productivity
• Control food cost, labor cost, and operational expenses to meet business targets
• Analyze sales performance and operational data to identify improvement opportunities
• Develop and implement initiatives to increase sales, repeat customers, and overall business growth
• Handle customer complaints professionally and ensure proper resolution
• Coordinate with Management regarding reports, audits, and improvement plans

• Bachelor’s degree in Management, Business, Hospitality, or a related field
• Minimum 3–5 years of experience as a Restaurant Manager or Assistant Restaurant Manager
• Strong understanding of restaurant operations, SOP, food safety, and service standards
• Proven experience in managing teams and daily operational issues
• Ability to analyze sales, cost, and operational performance
• Business‑oriented mindset with the ability to develop and grow restaurant performance
• Strong leadership, communication, and problem‑solving skills
• Willing to work in shifts, weekends, and public holidays