Operation Manager Jobs

SCOPE OF ROLE:

Outlets Manager, working under the direction of the Operation Manager, will primarily be responsible for ensuring effective day-to-day operations of the Food & Beverage Department as well as completing administrative tasks for the department. This will involve developing a high-performance team that is customer focused and profit driven. The Outlets Manager will strive to achieve sales targets while remaining within budget in all aspects of the job. The Outlets Manager maintains facilities and high standards of cleanliness and ensures company culture and vision are exercised while providing excellent guest satisfaction and promoting teamwork. Administrative tasks include ordering, scheduling, managing labor and inventory management.

RESPONSIBILITIES:

• Assist in cash handling activities and develop expense and revenue reports.
• Maintain the outlet facility clean and safe.
• Develop marketing strategies to improve sales and profitability.
• Oversee the daily operations of outlet for efficient operations.
• Establish operational strategies to meet quality and customer service standards.
• Obtain customer feedbacks and recommend necessary outlet operational changes.
• Plan and assign daily workloads to outlet associates/F&B Crews.
• Develop and enforce established policies and procedures.
• Develop cost-effective operational plan to achieve outlet goals.
• Analyze and resolve problems in a timely and accurate manner.
• Address customer queries courteously and ensure customer satisfaction.
• Schedule orientations and job trainings to outlet associates/F&B Crews.
• Organize special events and entertainments to attract more customers.
• Interview and hire associates for outlet operations.
• Organize regular meetings to discuss about issues and updates.

REQUIREMENTS:

• Responsible beverage service certification is required.
• Domicile in Bali, Indonesia
• Strong beverage knowledge required, including wines.
• Excellent leadership, communication, customer service, conflict resolution and interpersonal skills.
• Completion of a college diploma in hospitality, food and beverage service management or other related disciplines.
• Experience with monitoring and controlling inventory
• Ability to work under pressure while complying with all relevant legislation.
• GCSEs or equivalent required
• Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required.
• At least 5 years of supervisory experience in the food service industry.