Restaurant Manager

Restaurant / Outlet Manager — Gurih 7

Role Summary

Own the outlet as a business unit. Lead end-to-end operations to hit revenue and profit targets while ensuring excellent guest experience, strong team discipline, and tight cost/inventory controls.

Key Responsibilities

• Guest Experience & Operations: run daily service execution, SOP compliance, speed/quality consistency, complaint handling, and service recovery.
• People Leadership: roster planning, daily briefings, coaching, performance discipline, and staffing readiness across shifts.
• Sales Execution (Outlet-led): convert inbound calls/WA/DM, manage group bookings execution on-site, upselling discipline, and local relationship building.
• P&L Ownership: deliver revenue, COGS, labor, and controllable cost targets; weekly action plan based on numbers.
• Inventory & Receiving Control: ensure stock availability, FIFO/FEFO discipline, shrink/waste prevention, stock count readiness, and a clean audit trail.
• Cross-Function Coordination: align with kitchen leadership, HO purchasing, marketing, and finance to execute standards and campaigns.
• Reporting & Improvement: daily/weekly reporting, issue log, root-cause fixes, and continuous improvement.
  

Requirements

• Bachelor’s degree (S1) in Hospitality, Business, Management, or a related field.
• 4+ years as Restaurant/Outlet/Branch Manager in high-volume F&B (multi-section operations preferred).
• Proven leadership: can run busy shifts, enforce standards, and build a disciplined team.
• Strong understanding of basic P&L drivers (revenue, COGS, labor, waste/shrink, controllable costs).
• Solid ops control mindset: SOP, cash handling discipline, inventory/receiving basics (FIFO/FEFO).
• Strong communication, problem-solving, and fast decision-making under pressure.
  

Benefits

• Employee meal
• BPJS