Total 22 F&B / Tourism / Hospitality job vacancies in surabaya jawa

1. Memiliki kemampuan memasak
2. Memiliki pengatahuan indonesian dan western food
3. Mampu mengoperasikan komputer

1. Memiliki kemampuan dasar matematika
2. Mampu melakukan transaksi penjualan

• Menangani permintaan pemesanan lapangan bagi player
• Menjual prodak kepada calon tamu yang melakukan pemesanan langsung melalui telepon atau email 
• Menawarkan harga prodak sesuai dengan standar harga yang ditetapkan manajemen 
• Memproses pembatalan pemesanan lapangan
• Melakukan administrasi reservasi, seperti pengkajian, pencatatan, pembukuan, pengagendaan, dan pelaporan data tamu 

We are seeking an enthusiastic and detail-oriented Assistant Restaurant Manager to join our team in Surabaya, Indonesia. As a key member of our management team, you will play a crucial role in ensuring smooth daily operations and delivering exceptional dining experiences to our guests.

• Assist the Restaurant Manager in overseeing daily operations, including opening and closing procedures
• Support in recruiting, training, and managing restaurant staff to maintain high service standards
• Ensure excellent customer service by addressing guest concerns promptly and professionally
• Collaborate with the management team to implement promotional activities and special events
• Monitor and maintain food and beverage quality, cleanliness, and adherence to health and safety regulations
• Assist in inventory management, including ordering supplies and minimizing waste
• Support financial management efforts by monitoring expenses and analyzing performance metrics
• Foster a positive and collaborative work environment among staff members
• Implement and maintain efficient systems for reservations, seating, and wait list management
• Stay informed about industry trends and competitor activities to contribute to the restaurant's growth strategies

We are seeking a dynamic and experienced Restaurant & Bar Manager to join our team in Surabaya, Indonesia. As the Restaurant & Bar Manager, you will be responsible for overseeing all aspects of our establishment's operations, ensuring exceptional customer experiences, and leading a team of dedicated professionals.

• Manage the day-to-day operations of the restaurant and bar, ensuring smooth service and customer satisfaction
• Oversee inventory management, including ordering supplies and maintaining optimal stock levels
• Develop and implement strategies to increase revenue and profitability
• Ensure compliance with food safety regulations and maintain high standards of cleanliness and hygiene
• Recruit, train, and supervise staff members, fostering a positive and collaborative work environment
• Handle customer inquiries, feedback, and complaints promptly and professionally
• Analyze sales data and prepare reports for upper management
• Collaborate with the kitchen team to develop and update menus
• Manage budgets and control costs while maintaining quality standards
• Organize and oversee special events and promotions to attract and retain customers

AYANA Hospitality is seeking a highly skilled and experienced Executive Assistant Manager to join our dynamic team. In this role, you will work closely with the General Manager to oversee the daily operations of the hotel, ensuring that all departments are running smoothly and efficiently. You will play a critical role in enhancing guest satisfaction, implementing operational improvements, and managing staff performance. The ideal candidate should possess strong leadership abilities, excellent communication skills, and a proven background in hospitality management.

Responsibilities

• Assist the General Manager in overseeing hotel operations, including guest services, housekeeping, food and beverage, and maintenance
• Ensure high levels of guest satisfaction through engagement and support of all departments
• Monitor and evaluate staff performance, providing feedback and guidance to enhance productivity
• Develop and implement operational policies and procedures to improve efficiency
• Assist in budget preparation and financial planning, ensuring cost control measures are in place
• Conduct regular inspections of the hotel to ensure adherence to quality standards
• Handle guest inquiries, concerns, and complaints in a professional manner
• Support the General Manager in strategic planning and decision-making processes

• Minimum of 5 years of experience in hotel management or a similar role within the hospitality industry
• Strong leadership and management skills, with a proven ability to motivate and guide teams
• Excellent communication and interpersonal skills
• Proficient in hotel management software and Microsoft Office Suite
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously
• Fluent in English; proficiency in additional languages is a plus
• Bachelor’s degree in Hospitality Management or a related field is preferred
• Strong problem-solving skills and a customer-focused mindset

• Positive Working
• Great Environment
• Supportive Team Work

1. Selalu mematuhi instruksi keamanan yang ditetapkan oleh Head Chef, CDP, atau Demi Chef.
2. Membantu dan berpartisipasi dalam aktivitas dan fungsi harian semua fasilitas dapur.
3. Menghormati dan mengikuti instruksi penghematan energi di dapur.
4. Selalu ingat bahwa kepuasan tamu sangat bergantung pada kualitas dan efisiensi pekerjaannya.
5. Menghindari pemborosan bahan makanan dengan menjalankan pekerjaan secara benar dan efektif.
6. Memastikan bahwa standar kinerja diterapkan dan dipertahankan.
7. Menggunakan dan menjaga peralatan dapur sesuai dengan fungsinya serta mengikuti langkah-langkah pencegahan yang telah ditetapkan.
8. Melaporkan setiap kerusakan peralatan kepada Head Chef, CDP, atau Demi Chef.
9. Melakukan semua pekerjaan mise en place dengan tepat, lengkap, dan efisien, serta memastikan bahwa semua peralatan dapur dan area tanggung jawabnya tetap bersih, rapi, dan tersanitasi.
10. Melaksanakan tugas di bawah pengawasan Demi-Chef dan Head Chef dalam menyiapkan dan memasak makanan sesuai dengan standar resep.
11. Menyimpan setiap bahan makanan dengan benar di dalam lemari pendingin untuk memastikan kualitas penyimpanan yang lebih baik.
12. Mematuhi kebijakan hotel terkait:

• Kesehatan, Keselamatan, dan Kebersihan
• Aturan Rumah dan Regulasi
• Penampilan dan Standar Kerapihan
• Memastikan kehadiran yang tepat waktu dan mematuhi jadwal tugas yang diarahkan oleh Head Chef dan CDP atau Demi Chef.

13.Rutin memeriksa dan mengidentifikasi area yang memerlukan perawatan, serta menyampaikan informasi ini kepada Head Chef dan CDP atau Demi Chef.

14.Melaksanakan tugas terkait lainnya dan proyek khusus yang ditugaskan oleh Manajemen.

A learning and development coordinator examines the unique training needs of their company and determines which programs, educational platforms, and instructional style will give their workforce the best chance of success. Then communicate this information to management, find relevant training programs, and oversee the implementation process.

Qualifications:

• Strong inter-personality and leadership skill
• Familiar with training methods and techniques
• Proficieny in English and computer literate
• Creative thinker with ability to work on own initiative
• At least 2 years in proven experience f delivering training program

• Understanding organization's goals to affectively create a training strategy to fit
• Identify training program for business process of each department
• Coordinate and assist training activities with departmental trainer dan Department Head
• Oversee program implementation while tacking the results and maintaining detailed records
• Prepare and communicate the training calendar on regular basis and ensure all the training activities are delivered as per the training calendar
• Prepare and maintain monthly training report to tract learning effectiveness

You are an ambassador for the exceptional service and cuisine that are hallmarks of our food & beverage experience. Your warm, personal attention and knowledge of our outstanding offerings makes guests feel unique and valued.

What you will be doing:

• Assist guests regarding menu items in an informative and helpful way
• Have full knowledge of beverage lists and promotions, menu items and preparation methods
• Follow all safety and sanitation policies when handling food and beverage

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

* 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.

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

Sesuai dengan Job Deskripsi Pekerjaan

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Reporting to the Executive Chef, the Sous Chef plays a vital role in upholding the culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 

•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.

Pramusaji makanan dan minuman pada restaurant hotel

• melakukan proses pengolahan makanan mulai dari bahan mentah hingga hidangan siap saji (cook)
• memahami proses melakukan pengolahan makanan
• pelayanan pelanggan

Tanggung Jawab :

1. Menyusun target jangka pendek departemen dengan memperhitungkan factor internal dan eksternal serta inisiatif divisi untuk memastikan target yang ditetapkan selaras dengan yang ditetapkan perusahaan.
2. Membuat prioritas perencanaan tahunan yang meliputi inisiatif program kerja dan anggaran keuangan untuk mencapai target yang telah disusun.
3. Menyusun dan mengusulkan KPI yang tepat dan efektif kepada atasan untuk mendukung pencapaian target departemen.
4. Mengarahkan, mengatur dan memonitor schedule perawatan dan perbaikan peralatan dan fasilitas yang ada di Store dan DC agar terlaksana sesuai standar waktu, standar proses, kebutuhan dan anggaran yang telah ditetapkan.
5. Mengelola kegiatan Pra Testcom, Testcom dan serah terima New Store/Renov agar seluruh kegiatan berjalan sesuai dengan rencana.
6. Mengelola kegiatan bongkaran Store agar kegiatan operasional berjalan sesuai jadwal.
7. Mengarahkan memonitor dan menerapkan standar kerja dan kesiplinan tim sesuai dengan ketentuan perusahaan yang berlaku agar kegiatan operasional berjalan dengan lancar.
8. Membuat laporan pertanggung jawaban anggaran untuk dapat di evaluasi.
9. Membuat laporan setiap kuartal ke atasan untuk memberikan gambaran mengenai progress pekerjaan.
10. Menjalin sinergi dan hubungan baik dengan lintas departemen untuk mendukung aktivitas departemen.
11. Memberikan arahan dan memastikan program pengembangan tim berjalan untuk meningkatkan kompetensi yang dimiliki.

1. Min S1 Jurusan Teknik Elektro.
2. Pengalaman kerja min 2 tahun di posisi yang sama.
3. Pengalaman handle peralatan resto (mesin pendingin, kompor dll) tata udara.

• BPJS Kesehatan
• Jamsostek
• Jaminan pension
• Asuransi kesehatan
• Cuti
• THR
• Kenaikan gaji tahunan
• Insentif

1. Berkoordinasi dengan departemen terkait untuk menjalankan semua kegiatan yang berhubungan dengan visual branding baik online daan offline.
2. Menghasilkan visual desain sesuai dengan program-program yang dijalankan.

1. Mengidentifikasi bahaya dan resiko yang terkait dengan Kesehatan, Keselamatan Kerja dan Lingkungan perusahaan serta mengusulkan standard atau tindakan yang diperlukan untuk mencegah bahaya tersebut muncul.
2. Melakukan pemeriksaan terhadap peralatan kerja, mesi, perilaku tenaga kerja, kesehatan tenaga kerja, lingkungan kerja telah dilakukan secara rutin untuk menjaga dari resiko yang berkaitan dengan kesehatan dan keselamatan kerja.
3. Mengasawi kegiatan kerja yang di wilayah perusahaan terutama yang melibatkan pihak luar agar tetap selalu patuh terhadap standar kesehatandan keselamatan kerja yang telah ditetapkan perusahaan.
4. Mengawasi kegiatan yang bersifat beresiko tinggi di wilayah perusahaan telah dilaksanakan sesuai dengan regulsi dan standar perusahaan sehngga terhindar dari bahaya keselamatan maupun kesehatan kerja.