One of our clients, an established F&B group with semi & fine dining outlets in Ubud, is looking for a Group Operations Managerto join their team.
The ideal candidate is a senior F&B operations professional with a strong background in managing multiple restaurant outlets or hospitality venues, preferably within Bali's premium dining or luxury hospitality industry.
They should have a proven track record of overseeing high-calibre and high volume F&B operations, driving operational excellence, and maintaining consistent service standards across multiple venues.
The candidate must possess strong financial and commercial acumen, with the ability to analyse P&L statements, oversee budgets, manage financial forecasts, and implement effective cost-control strategies. They should also be experienced in developing and implementing rigorous SOPs, recruiting senior-level managers, and designing structured training programmes to ensure operational consistency and team performance. The ideal candidate is a strategic yet hands-on leader who can balance business profitability with exceptional guest experiences.
Requirements:
- Open local and expat candidate.
- Extensive experience in F&B operations management, preferably within Bali's restaurant, fine-dining, or luxury hospitality industry.
- Proven experience managing multiple restaurant outlets, F&B venues, or hospitality operations simultaneously.
- Strong financial literacy, with the ability to analyse P&L statements, manage operational budgets, prepare forecasts, and monitor financial performance.
- Solid understanding of food and beverage cost control, labour cost management, inventory management, and overall operational expenses.
- Previous experience managing high-calibre restaurants, premium dining establishments, or luxury hospitality venues with rigorous operational standards.
- Proven ability to develop, implement, and maintain comprehensive SOPs to ensure consistency and operational excellence across multiple venues.
- Strong leadership experience, including recruiting, managing, and developing senior-level restaurant managers and operational teams.
- Experience designing and implementing structured training programmes and performance management systems.
- Strong strategic planning, commercial awareness, problem-solving, and decision-making skills.
- Ability to oversee pre-opening preparations, establish operational structures, and ensure business readiness.
- Excellent communication, interpersonal, and stakeholder management skills.
- Fluency in English is required; Bahasa Indonesia is an advantage.
Key Responsibilities:
- Multi-Outlet Operations Management: Oversee the overall operations of multiple F&B venues within the group, ensuring operational efficiency, consistent service standards, and excellent guest experiences across all outlets.
- Financial Management & P&L Analysis: Monitor and analyse P&L statements, oversee financial performance, manage operational budgets, and prepare forecasts to support business objectives and profitability.
- Budgeting & Cost Control: Oversee food and beverage costs, labour expenses, inventory, and other operational expenditures while implementing effective cost-control strategies across multiple venues.
- SOP Development & Operational Excellence: Establish, implement, and continuously improve comprehensive operational SOPs, ensuring consistency in service delivery, restaurant procedures, and hospitality standards.
- Leadership & Management Recruitment: Lead, mentor, and develop senior operational teams while overseeing the recruitment and selection of high-level managers across the group.
- Training & Development: Design and implement structured training programmes for management and operational teams to strengthen capabilities, improve performance, and maintain consistent service standards.
- Pre-Opening & Operational Setup: Lead operational preparations for the new 80-seat contemporary Italian restaurant, including operational planning, SOP development, staffing structures, management recruitment, and service readiness.
- Performance Monitoring & Business Improvement: Regularly evaluate outlet performance, identify operational challenges, and implement strategies to improve productivity, efficiency, and overall business results.
- Quality & Guest Experience: Ensure all venues maintain high hospitality standards, delivering exceptional dining experiences while protecting the group's reputation and brand positioning.
- Strategic Planning & Management Coordination: Work closely with ownership and senior management to establish operational strategies, align business objectives, and support the group's long-term growth.
Benefits
- Salary based on experience
- Service Charge
- BPJS
- THR
Work Location: In person
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