Total 103 general manager job vacancies in F&B / Tourism / Hospitality category in Indonesia

AYANA Hospitality is seeking an Assistant Food & Beverage Manager for AYANA Komodo to support our Food & Beverage Manager in ensuring high-quality service and guest satisfaction. This role will involve assisting in the management of all food and beverage operations, from restaurants to bars, while maintaining exceptional standards of service and quality. The ideal candidate should possess strong leadership skills, as well as a deep understanding of food and beverage trends.

Responsibilities

• Assist in overseeing the daily operations of food and beverage outlets to meet quality and service standards.
• Manage and train team members to ensure efficient and effective service.
• Monitor inventory levels and assist in procurement and budget management.
• Handle guest inquiries and complaints promptly to ensure satisfaction.
• Develop and implement strategies to improve revenues and reduce costs.
• Ensure compliance with health and safety regulations.

• Minimum of 2 years of experience in assistant Manager role within the food and beverage department.
• Strong knowledge of food and beverage trends and best practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple tasks in a fast-paced environment.
• Proficiency in restaurant management software and MS Office.
• Fluent in English.

TBA

Food & Beverage Manager
Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.
What is in it for you:
In 3-4 bullet points, showcase the benefits and perks of working at the property
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies and the opportunity to earn qualifications while you work
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Lead, mentor and train the Food & Beverage Operations team
Ensure Food & Beverage relevant brand standards are maintained
Strategize on new products and service offerings
Create unforgettable experiences for our guests"

We are seeking an enthusiastic and detail-oriented Assistant Front Office Manager to support our front office operations. In this role, you will play a crucial part in ensuring the smooth and efficient functioning of the reception area, assisting in managing the front desk team, and providing excellent service to our guests.

Responsibilities:

• Assist the Front Office Manager in overseeing daily front desk operations.
• Ensure that guests receive a warm and friendly welcome upon arrival.
• Handle guest inquiries, complaints, and requests in a professional and timely manner.
• Coordinate and manage reservations, check-ins, and check-outs efficiently.
• Train and mentor front desk staff to maintain high standards of customer service.
• Monitor front desk activities and ensure compliance with company policies.
• Assist in managing the front office budget and inventory of supplies.
• Collaborate with other departments to enhance the guest experience.
• Perform other related duties as assigned by the Front Office Manager.

• Proven work experience as a Front Office Manager minimum for 1 year
• Diploma/ Bachelor’s degree in hospitality management or relevant field
• Proficiency in English (oral and written)
• Solid knowledge of OPERA Hotel System
• Excellent communication and people skills
• Willing to be placed in Karawang

We are seeking a dynamic and experienced Restaurant Manager to oversee our all-day dining operations. The ideal candidate will be passionate about providing exceptional guest experiences and leading a team in a fast-paced environment.

• Oversee daily restaurant operations, ensuring smooth service and a high-quality guest experience.
• Manage inventory, ordering, and food preparation to maintain quality standards and minimize waste.
• Implement and uphold health and safety regulations.
• Recruit, train, and mentor staff to create a cohesive team environment.
• Schedule and supervise front-of-house and back-of-house staff.
• Foster a positive workplace culture that encourages staff engagement and development.
• Build and maintain strong relationships with guests to encourage repeat business.
• Handle guest feedback and resolve any issues promptly and professionally.
• Monitor dining experience to ensure high standards of service.
• Prepare and manage budgets, forecasts, and financial reports.
• Analyze sales trends and adjust strategies to meet financial goals.
• Oversee cash handling and ensure accurate financial procedures.
• Collaborate with the marketing team to develop and implement promotional activities and events.
• Monitor competitors and industry trends to keep the restaurant competitive.

We are in search of young talent with an energetic personality, yet elegant that fulfill the requirements for a Food & Beverege Manager to work with our Food & Beverages team at the Delonix Hotel Karawang.

• Position responsible for all the food and beverage operations, which includes all restaurant, beverage and room service operations.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations.
• Develops and implements business plan for food and beverage.
We are in search of young talent with an energetic personality, yet elegant that fulfill the requirements for a Food & Beverege Manager to work with our Food & Beverages team at the Delonix Hotel Karawang.

Plan for F&B department budget and review forecast on revenue and expenditure on monthly basic.

Analyze and submit month-end reports and identify deviation from business plan goals

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

Identify and develop team members with potential

Conduct performance review with the team

Constantly monitor team members’ appearance, attitude and degree of professionalism

Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Manage daily operations meet company standards and SOP, including guest services, housekeeping, maintenance, and staff management

• Ensure a superior guest experience by maintaining high standards of service, cleanliness, and comfort
• Lead, train, and develop a team of employees, including housekeeping, maintenance, and front desk staff
• Monitor and manage the operational budget, controlling costs while ensuring high service levels
• Implement and maintain quality control processes to ensure that all cabins and facilities meet company standards and SOP
• Ensure that all operations comply with local health and safety regulations
• Oversee inventory levels for all supplies, ensuring timely replenishment
• Provide regular reports on operational performance, including guest feedback, occupancy rates, and financial metrics
• Address and resolve any operational issues or guest complaints promptly and effectively
• Work closely with other departments, including marketing, sales, and finance, to ensure alignment of business goals

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

• Minimum of 4 years of experience in hospitality management, preferably in a similar setting (e.g., small luxury hotels, resorts, or cabin retreats).
• Proven leadership and team management skills for at least 1 years’ experience as a team leader
• Strong customer service orientation with a focus on guest satisfaction.
• Experience in managing budgets and financial performance.
• Excellent verbal and written communication skills in both English and Indonesian.
• Strong problem-solving abilities and the capacity to make decisions under pressure.
• Familiarity with local health, safety, and environmental regulations.
• Comfortable with hospitality management software and basic office applications.
• Willingness to work in the site on daily basis

• Assist and oversee the day-to-day operations of the Food & Beverage team in Restaruant and Banquet
• Supervise and monitor team members with true leadership ability that motivates the entire team
• Ensure all levels of service run smoothly 
• Manage financial outcomes 
• Understand all licensing and operating legislation affecting the department, including the Liquor Act.
• Maintain stock levels 
• Develop and Coach team members 
• Attend all scheduled F&B and other relevant meetings when required. 
• Handle customer complaints 

You will be one of the principal pillars of the hotel, passionately and enthusiastically directing day-to-day activities of the sales team by inspiring and coaching them to drive results. Further you will drive the preparation of the annual departmental operating budget, the hotel sales, marketing and business plan. As Group & Event Manager you will be involved in event sales forecasting with the Revenue Manager and also developing special events and sales blitzes to showcase the hotel to potential clients. You will develop rapports with key clients and feel comfortable taking risks by entering into new markets. You will have a presence at trade shows and major market events, locally and nationally, to promote new business and increase sales for the hotel.

• Creating revenue & distribution strategy by region and responsible for department metric indicators​
• Managing the Corporate Cluster & Revenue coordinators​
• Responsible for hotel management revenue in Jakarta area​
• Selecting potential accounts (online & offline) to be maintained & developed alongside Sales team​
• Assessing cost, market & competition research, supply & demand to identify selling prices in Jakarta region​
• Directing and giving advice to the team’s coordinator related to compset regarding necessary action that hotel might need, ​
• Ensuring and validating the data on IVI compared to the data in PMS

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

1. Food & Beverage Manager to organize and direct a team essentially oriented towards customer service & satisfaction in the restaurant, bar, room service, banquet and executive lounge.
2. Ensure the delivery of all orders while maintaining a high quality of service, creates constantly and consistently maximum guest satisfaction in all Food & Beverage outlets
3. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

Key Duties and Delights

• Manage and develop AMODA's brand voice and messaging across all communications.
• Oversee all aspects of brand identity, including messaging, tone of voice, and visual language.
• Ensure brand consistency across all company touchpoints, from marketing materials and website content to social media and presentations.
• Craft compelling copy for marketing materials, website content, and social media campaigns.
• Develop and implement a comprehensive brand storytelling strategy that encompasses all marketing channels (website, social media, email marketing, content marketing, etc.).
• Work closely with the Creative Team to ensure brand consistency across all visual assets, including website design, social media graphics, presentations, and sales collateral.
• Conceive, plan, and execute creative marketing campaigns across various channels (online and offline) to achieve brand awareness and business objectives.
• Conduct market research and competitor analysis to stay ahead of industry trends and identify new opportunities.
• Oversee the performance of marketing campaigns and make data-driven recommendations for continuous improvement.
• Manage and collaborate with our internal creative team and external vendors, such as designers and agencies, to produce high-quality brand assets.
• Stay up-to-date on industry trends and best practices in branding and marketing.

• 5+ years of experience in brand management, marketing communications, or a related field, preferably experienced working in startups or marketing agencies
• Bachelor's degree in Marketing, Communications, or a related field from a reputable university.
• Strategic mindset combined with creative problem solving skills.
• Strong written and verbal communication skills in both English and Indonesian, with the ability to articulate complex ideas in a clear and concise manner.
• Strong attention to detail. Self starter. A positive attitude and a collaborative personality.
• Proven track record of developing and implementing successful 360° marketing campaigns.
• Strong understanding of marketing principles and best practices across various channels (digital and traditional).
• Analytical mindset with the ability to collect, analyze, and interpret marketing data.
• Strong understanding of brand strategy and storytelling principles.

 Managing Beverage Operations

• Developing and creating beverage menu and recipes 
• Leading and Training Beverage team
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all applicable beverage laws.
• Understands beverage control including days on hand, perpetual inventory, beverage pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Monitors adherence to all beverage control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Maintains food handling and sanitation standards.
• Manages inventories according to budget and business levels.
• Trains staff on beverage control policies and procedures.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Communicates critical information to the beverage staff regarding each event.

Ensuring Exceptional Customer Service
• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.
 

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guest.

* Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.

* Exercises administration and supervises through Kitchen Leader and Restaurant Leader.

* Confers with management on reports, forecasts, budget policy and future planning.

•Support the annual budgeting process and financial forecast for the operations departments

•Manage performance issues that arise within the operational departments. Train, develop, coach and counsel, conduct performance evaluations and resolve problems of departmental team members and managers

•Develop, recommend, implement and manage the operational department’s annual and long term goals

* Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.
* Exercises administration and supervises through Kitchen Leader and Restaurant Leader.
* Confers with management on reports, forecasts, budget policy and future planning.

• Bertanggung jawab atas pembuatan jurnal dan laporan keuangan
• Melakukan koordinasi dengan departemen lain untuk pembuatan budget tahunan
• Membuat proyeksi cashflow mingguan dan bulanan ke Treasury
• Melakukan control kas perusahaan (cash flow) terutama piutang dan hutang
• Melakukan analisa keuangan
• Melakukan fungsi perpajakan
• Melakukan fungsi pengawasan transaksi keuangan

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Epice-Restaurant Assistant Manager is an entry level management position and will be responsible in assisting with the day-to-day management of the restaurant.

The Assistant Restaurant Manager is integral part of the hotel’s overall Food and Beverage team. Responsibilities to supporting and managing Epice while working closely with the FB leaders as well as the Director of Food and Beverage.

Human Resources Management

• Review and update People & Culture policies and procedures and other human resources materials
• Monitor present and future trends in the local labor situation, social legislation and make recommendations to the management
• Monitor the administration of the Performance Appraisal Program and act in an advisory capacity to department heads in such process
• Ensure that all employees comply with the hotel policies and procedures as well as government regulations pertaining to employment practice
• Prepare and submit periodic People & Culture reports to management
• Prepare and issue correspondences relating to the People & Culture department
• Counsel hotel personnel as and when needed in areas such as career planning, training and development and employee relations
• Investigate and review all disciplinary actions to ensure the actions are complying with the labor law, hotel rules and regulations. Discuss with department heads an appropriate action and recommend the final results in consultation with the Director of People & Culture
• Oversee the organization and execution of employees’ social, athletic and recreational activities
• Maintain a good working relations with all departments and all professional external contacts

Recruitment

• Develop and implement recruitment procedures and strategies to attract the most qualified candidates for position vacancies in the hotel
• Analyze  the hotel manpower requirements
• Coordinate with the hiring managers on the recruitment of qualified personnel based on approval by the divisional head and General Manager, following established standards, policies and procedures
• Conduct recruitment and exit interviews
• Maintain good working relationships and partnerships with recruitment agencies / sources

Team Management

• Interview, select and recruit direct reports
• Identify and develop team members with potential
• Conduct performance review and manages performance issues that arise within the team
• Constantly monitor team members performance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Be aware of the hotel fire & life safety/emergency procedures
• Perform other reasonable duties assigned by the assigned by the Management

• A ‘hands on’ approach is required as is to work as part of a team to provide efficient food and beverage service.
• Develop, train, empower & lead your team of Food & Beverage professionals.
• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
• Developing special promotional and merchandising plans, advertising materials to help increase revenue. 
• Proven ability to oversee daily activities, optimize seating arrangements, manage staff schedules, and ensure exceptional guest service within these outlets.
• Cost and Revenue Management: Demonstrated experience in effectively managing costs and driving revenue within a food and beverage setting. Proficiency in monitoring inventory levels, implementing cost-control measures, and strategizing to enhance profitability while maintaining high-quality offerings.