Total 5 restaurant supervisor job vacancies in F&B / Tourism / Hospitality category in kuta

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

MidPlaza Holding is seeking a Supervisor for Kitchen Maintenance to manage and oversee the maintenance operations of our kitchen facilities. In this vital role, you will ensure that all kitchen equipment is functioning efficiently and safely, extending the lifespan of assets through proper maintenance routines. Your leadership will guide the maintenance team to uphold high standards of cleanliness and operational readiness.

Responsibilities:

• Provide professional advisory services and support to the Chief Construction MEP to help achieve the department's strategic objectives.
• Oversee and manage the Maintenance Request System.
• Control, initiate, and execute assigned capital projects, from design and pricing to construction and operation.
• Analyze, monitor, and maintain records related to utility costs throughout the kitchen.
• Supervise the overall cost control aspects of maintenance.
• Conduct routine inspections of kitchen equipment and ensure that inspections required by government authorities are performed and documented.
• Conduct general kitchen inspections and preventive maintenance inspections, including scheduling all such work.
• Manage and supervise the Fire Protection Preventive Maintenance Program.
• Inspect all fire safety and technical features to ensure they operate at maximum efficiency.
• Ensure that accurate records related to all machinery and equipment within the AYANA area are well maintained.
• Ensure appropriate measures are taken to protect the environment in accordance with local regulations and AYANA's compliance with them.
• Implement cost-effective Preventive Maintenance and Condition Monitoring Programs.
• Supervise the daily operations and maintenance of the building, electrical and mechanical services, water features, fixtures, furniture, and equipment.
• Liaise with and oversee all on-site Property Maintenance Contractors, ensuring that appropriate standards are met.
• Carry out all emergency repairs for all technical equipment, general equipment, and kitchen equipment.
• Ensure expenditures align with the department budget, capital plan, and projects.
• Participate in the development of the Strategic Business and Operational Plan.
• Prepare monthly projections/forecasts and reports.
• Attend meetings as necessary.
• Execute opportunities for quality Team Enhancement.
• Conduct development and performance reviews, identifying key personnel for further development and a structured career path.
• Implement and maintain a training system to ensure staff have the framework and skills necessary to perform their jobs efficiently and effectively.
• Draft work schedules and annual leave schedules within the budget, business expectations, and applicable industry legal guidelines.
• Assist in the selection and appointment of new members within the department.
• Hold regular meetings with staff to keep all members fully informed.
• Ensure compliance with health and safety legislative requirements.
• Adhere to the Standard Operating Procedures of Midplaza Holding.
• Actively promote a caring work environment for guests and staff.
• Be responsible for the cleanliness of all mechanical/plant equipment rooms.
• Prepare technical reports as needed by the Chief Construction MEP and the technical service office.
• Promote, share ideas, and proactively contribute to the development of new activities.
• Execute action plans to ensure consistency in improvements, verification, and achievement of our sustainability goals.
• Participate in and contribute to the resort's sustainability programs through education, interaction, and advice.

• Minimum education of a vocational high school.
• A minimum of 3 years of experience in the field (kitchen equipment and systems).
• Strong technical knowledge in kitchen equipment, electrical systems, and LPG systems.
• Good understanding of preventive maintenance and condition monitoring.
• Financial skills, including expense control, monitoring financial procedures, and maximizing revenue through initiatives.
• Ability to plan and organize resources for various business levels, both short-term and long-term, to achieve strategic goals.
• Strong communication skills – must be able to speak, read, write, and understand both English and the primary language used in the workplace, ensuring effective information flow.
• Ability to be a Change Agent and drive the pursuit of continuous improvement.
• Leadership, delegation, motivation, and team-building skills.
• Effective conflict resolution and problem-solving abilities.
• Professionalism.
• Good knowledge of information systems.
• Familiarity with legislation, including building codes, fire safety, and national standards.

• Supervise and oversee the operation/section to maintain service standards
• Check on employees’ discipline, grooming standards and punctuality
• Check on guests’ satisfaction levels and properly handle feedback and follow-up
• Perform opening and closing duties as assigned
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in employees’ development, counselling and resolving staff conflict
• Report any complaints, incidents or any other irregularities to Management
• Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of the pantry area
• Monitor quality of food and beverage products in every order
• To ensure that guests receive the attention and service they require
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager
• To motivate, coach and project a positive attitude at all times
• Help manage employees’ performance appraisals and performance logs
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures. 
• Carry out any other duties as and when assigned by the Management of the Hotel

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

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.