Job Description

Job Summary

The Restaurant Manager is responsible for the overall operation and profitability of the Sari Ratu restaurant. This includes managing daily operations, leading the team, ensuring exceptional food quality and guest service, maintaining brand standards, and achieving financial targets.

Key Responsibilities

1. Operations Management

Oversee all daily operations of the restaurant, including opening and closing procedures. Ensure compliance with health, safety, and sanitation regulations (HACCP standards). Maintain restaurant cleanliness, equipment functionality, and overall ambience. Manage inventory levels, food costs, and supplies through effective ordering and stock control. Implement and uphold all Standard Operating Procedures (SOPs) set by Sari Ratu.

2. Guest Experience & Service

Ensure every guest receives prompt, friendly, and professional service. Handle guest inquiries, feedback, and complaints promptly and effectively. Monitor service quality and dining experience to consistently meet brand standards.

3. Team Leadership & Development

Recruit, train, schedule, and supervise all restaurant staff (servers, kitchen crew, cashiers, cleaners). Conduct regular team meetings and training sessions on service, product knowledge, and safety. Motivate and mentor staff to achieve high performance and teamwork. Manage employee performance, provide constructive feedback, and conduct appraisals. Handle staff relations, conflict resolution, and ensure a positive work environment.

4. Financial Management

Achieve sales targets and control operational costs (food, labor, supplies). Prepare and analyze daily/weekly/monthly financial reports (sales, costs, profitability). Manage cash handling procedures, daily deposits, and petty cash. Implement strategies to increase sales, such as promotions and upselling.

5. Quality & Brand Standards

Ensure all food served meets Sari Ratu's recipes, presentation, and quality standards. Conduct regular quality checks on food preparation, taste, portion sizes, and freshness. Maintain the restaurant's appearance and ensure it aligns with the brand image. Collaborate with the kitchen team to optimize menu execution and consistency.

6. Marketing & Community Engagement

Support local marketing initiatives and promotions. Build relationships with regular customers and the local community. Gather and report customer feedback to the head office for continuous improvement.

Qualifications & Requirements

Prior experience as a Restaurant Manager or Assistant Manager in a full-service restaurant (experience with Indonesian/Asian cuisine is a plus). Strong knowledge of restaurant operations, including food safety, cost control, and service standards. Excellent leadership, communication, and interpersonal skills. Ability to work under pressure in a fast-paced environment. Financial literacy (budgeting, P&L understanding, inventory management). Proficiency in restaurant POS systems and Microsoft Office. Flexible schedule, able to work weekends, holidays, and evenings.

Preferred Attributes

Well-versed in Indonesian cuisine. Customer-oriented mindset with strong problem-solving skills. Hands-on, proactive, and detail-oriented approach. Ability to train, inspire, and develop a diverse team.

What We Offer

Competitive salary and performance-based incentives. Opportunities for career growth within the Sari Ratu group. Training and development programs. Meals on duty.
Job Types: Full-time, Contract
Contract length: 12 months

Pay: RM2,500.00 - RM3,200.00 per month

Benefits:

Meal provided Opportunities for promotion Professional development
Work Location: In person