Operational Manager Assistant

As the Assistant Operational Manager, you will play a crucial role in ensuring the smooth and efficient operation of the F&B department within our outlets inside Waterbom Bali. 

This position involves overseeing various aspects of the F&B department (FB products, Equipment's, outlet monitoring), maintaining high-quality standards, and providing exceptional guest experiences.

Requirements: 

• Join immediately at least 1 April 2024 

• Our restaurant located inside Waterbom Bali 

• Minimum 2 years' experience 

• Proven experience in a supervisory or managerial role within the food and beverage industry. 

• Strong leadership and interpersonal skills. 

• Excellent communication and organizational abilities. 

• Knowledge of food and beverage trends, industry regulations, and safety standards. 

• Familiarity with point-of-sale systems and other relevant technology. 

• Flexibility to work irregular hours, weekends, and holidays.

Key Responsibilities:

1. Team Leadership: 

• Supervise and lead the F&B team, including servers, bartenders, and kitchen staff. 

• Recruit, train, mentor, and motivate staff to deliver excellent customer service. 

• Create and maintain a positive and productive work environment. 

2. Operations Management 

• Assist in the planning and organization of daily F&B operations. 

• Monitor and manage inventory levels, ensuring sufficient supplies are available. 

• Collaborate with the kitchen staff to coordinate menu planning, food preparation, and presentation. 

• Implement and enforce health and safety standards. 

3. Customer Service: 

• Ensure that all guests receive prompt and courteous service. 

• Address and resolve customer complaints or concerns promptly. 

• Maintain a strong focus on delivering a high-quality dining experience 

4. Quality Control: 

• Monitor food and beverage quality and presentation to uphold established standards. 

• Conduct regular inspections to ensure cleanliness and compliance with health and safety regulations. 

• Ensure seamless coordination between the F&B department and other hotel departments. 

5. Financial Management: 

• Set and achieve revenue targets and cost control measures. 

• Monitor and analyze financial performance, preparing regular reports for hotel management. 

• Implement pricing strategies and promotions to maximize profitability 

6. Menu Planning and Development: 

• Collaborate with the chef and kitchen team to plan and update menus. 

• Stay informed about food trends and incorporate them into menu offerings. 

• Monitor menu pricing for competitiveness and profitability. 

7. Compliance and Regulations: 

• Stay updated on health and safety regulations, ensuring compliance in all F&B operations. 

• Oversee the implementation of hygiene and sanitation practices. 

8. Vendor Management: 

• Develop and maintain relationships with suppliers and vendors. 

• Negotiate contracts and prices for F&B supplies and services 

9. Training and Development: 

• Conduct regular training sessions for staff on service standards, menu knowledge, and customer interaction.

Benefit: 

• Service Charge (after 3 months’ probation) 

• BPJS Kesehatan & Ketenagakerjaan