Responsibility :

• Responsible for petty cash, sales reports, and outlet operational cost efficiency
• Serves as "the company's point of contact" in responding and resolving all customer complaints.
• Ensuring menu quality
• Maintaining and ensuring proper maintenance, interior and outlet inventory
• Creating a staff work schedule
• Evaluating the performance of service staff and individual kitchens
• Responsible for implementation of hospitalization results at the outlet.
• Responsible for monitoring the implementation of QA and operational internal audit results (HACCP)
• Ensuring implementation of monthly programs such as general cleaning and inventory.
• Creating and reporting operational activities to related users/HO

Requirements :

• Male or female with aged 27-35 years old
• D3, D4/S1 majoring in F&B Service Management or any related field
• Have at least 5 year experiences in the field of F&B or restaurant
• Detail oriented and able to make decision for program, campaign and product
• Can presently a Restaurant Manager of a high profile restaurant
• Understand KPI Operational Restaurant and Employee's Performance Appraisal
• Strong in analytical thinking, problem solving, creative and initiative
• Excellent interpersonal skill and strong leadership
• Able to communicate and work with the whole team as a leader
• Able to work with high mobility
• Placement in Surabaya, Malang, Bali
  
• Willing to joined IMMEDIATELY
  

1. Interview HCM + Psikotest

2. Interview User

3. Offering