Restaurant & Bar Manager

About the role

The Restaurant & Bar Manager is responsible for the overall management and performance of the outlet, overseeing both restaurant and bar operations. The concept is a warm, social and casual dining destination built around drinks, sharing plates, bites, music and conviviality. The Manager must create an inviting atmosphere, deliver consistent service standards and maximize the restaurant's commercial performance.

KEY RESPONSIBILITIES

A. Operations & Guest Experience

• Oversee daily restaurant and bar operations, including opening, closing and service standards.

• Ensure consistent food quality, drink preparation, service and cleanliness.

• Coordinate the front-of-house, bar and kitchen teams.

• Manage reservations, customer feedback and complaints.

• Maintain a welcoming, casual and social atmosphere.

B. Bar & Beverage Management

• Supervise cocktails, wine, beer and other beverage operations.

• Ensure consistency in drink recipes, presentation and service.

• Control beverage inventory, wastage and stock discrepancies.

• Train staff on beverage knowledge, service standards and upselling.

• Develop sales through beverage recommendations, promotions and happy hours.

C. Sales & Financial Performance

• Achieve monthly sales targets and monitor daily performance.

• Increase average spending per guest through upselling and cross-selling.

• Monitor food costs, beverage costs, manpower expenses and operational spending.

• Ensure accurate POS transactions, cash handling and inventory reporting.

• Identify opportunities to improve revenue and profitability.

D. Team Management

• Recruit, train, supervise and motivate restaurant and bar staff.

• Prepare staff schedules according to business needs.

• Conduct team briefings and monitor staff performance.

• Ensure compliance with company SOPs, hygiene standards and applicable regulations.

E. Reporting & Coordination

• Prepare daily sales reports and regular operational updates.

• Coordinate with the kitchen, Finance, Cost Control, Purchasing and Marketing teams.

• Monitor equipment maintenance and ensure the venue is properly maintained.

• Report operational issues and propose improvements to management.

3. KEY PERFORMANCE INDICATORS (KPIs)

• Monthly sales versus budget.

• Average spending per guest.

• Food and beverage cost percentages.

• Manpower cost as a percentage of sales.

• Inventory variance and wastage.

• Guest satisfaction and service quality.

• Staff productivity and SOP compliance.

4. REQUIREMENTS

• Minimum 3–5 years of experience in restaurant, bar or hospitality operations.

• Previous experience in a supervisory or management position.

• Good knowledge of cocktails, wine, beer and beverage cost control.

• Strong leadership, communication and problem-solving skills.

• Commercial mindset with a proven ability to manage costs and drive sales.

• Good command of English; Bahasa Indonesia is an advantage.

5. PERSONAL ATTRIBUTES

• Hands-on, organized and results-oriented.

• Strong hospitality and customer service mindset.

• Sociable, proactive and comfortable managing busy services.

• Able to balance a relaxed atmosphere with strong operational discipline.

Main objective: Ensure our outlet operates efficiently, delivers an excellent guest experience and achieves its sales and profitability targets.