Restaurant Director
(A New, Revamped Dining Experience by Michelin-star Chef)
Fairmont Jakarta is revamping one if its specialty restaurants to offer a new dining experience, infused with global influences and contemporary flair, for Jakarta gourmet aficionados. Located 22 floors above the ground, the new restaurant will bring Fairmont Jakarta dining scene to a new height, with its alliance with a Michelin-starred restaurant in Singapore.
The Restaurant Director will oversee all aspects of restaurant operations, including managing the staff, ensuring customer satisfaction, maintaining inventory, handling finances and complying with regulations. They create a pleasant atmosphere, develop menus with the chef, train employees, provide excellent service and boost the restaurant’s profitability.
What's in it for you:
- Employee benefit card offering discounted rates in Accor worldwide.
- Learning programs through our Academies.
- Opportunity to develop your talent and grow within your property and across the world!
- Ability to make a difference through our Corporate Social Responsibility activities.
What you will be doing:
- Uphold the highest standards of customer service and ensure that all guests receive a memorable dining experience.
- Address any customer concerns or complaints promptly and effectively, striving to resolve issues to the satisfaction of the guest.
- Oversee day-to-day restaurant operations, including opening and closing procedures, reservation management, and seating arrangements.
- Monitor food and beverage quality and presentation, ensuring consistency and adherence to established standards.
- Implement and enforce health and safety protocols to maintain a clean, safe, and sanitary environment for guests and staff.
- Manage restaurant financial performance, including revenue targets, cost control, and profitability.
- Analyze sales trends, expenses, and financial reports to identify areas for improvement and implement strategies to maximize revenue and minimize costs.
- Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste to optimize profitability.
- Develop and implement marketing strategies to attract new customers and retain existing ones, including promotions, special events, and loyalty programs.
- Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and kitchen staff.
- Conduct regular performance evaluations, recognize outstanding contributions, and address performance issues promptly and professionally, promoting a positive and collaborative work environment.
- Provide ongoing coaching, feedback, and performance evaluations to ensure staff members meet or exceed expectations.
- Foster a positive work environment that promotes teamwork, professionalism, and employee satisfaction.
- Create work schedules and assign tasks accordingly to achieve productivity target.
- Conduct regular inventory checks and update records and manage stock levels to prevent shortages or wastage.
- Prepare weekly, monthly, quarterly and annual reports, as required
- Plan and coordinate special events, parties, and private bookings in the restaurant.
- Implement feedback from customers (Trust you survey, google review, etc. and staff to continuously improve services.
- Conduct post-event evaluations. Collect feedback from clients and attendees to identify strengths and areas for improvement. Use evaluation results to refine future event planning processes
