Restaurant General Manager

Our client is a globally recognised 5-star luxury lifestyle resort in Bali, known for its vibrant atmosphere, innovative dining concepts, and high-energy guest experiences. They are seeking a dynamic and results-driven Beach Club General Manager to oversee all daily operations of a seaside venue, including staff management, guest service, food & beverage outlets, and events coordination.

Requirements:

• A two-year degree from an accredited institution in Food Service Management, Hospitality Management, Business Administration, or a related discipline, supported by at least two years' relevant experience in food and beverage or culinary operations.
  
• Proven experience in managing bar and lounge operations, preferably within upscale restaurants, beach clubs, or hospitality environments.
  
• Strong knowledge of beverage management, including inventory control, cost management, menu development, and sales performance analysis.
  
• Solid understanding of liquor laws, health & safety regulations, and sanitation standards.
  
• Demonstrated leadership skills with the ability to train, motivate, and manage high-performing teams.
  
• Strong financial acumen, with experience in budgeting, cost control, and achieving revenue targets.
  
• Excellent communication and interpersonal skills, with the ability to engage effectively with guests and team members.
  
• Customer-focused mindset with a commitment to delivering exceptional guest experiences.
  
• Highly organised and detail-oriented, with the ability to manage multiple priorities in a fast-paced environment.
  
• Proactive problem-solver with strong decision-making and conflict-resolution skills.

Key Responsibilities:

Bar & Lounge Operations Management

• Implement and enforce beverage policies and procedures across all outlets.
• Ensure full compliance with all applicable local, state, and national liquor regulations.
• Oversee beverage control systems, including inventory management, cost control, portioning, and sales mix analysis.
• Monitor adherence to liquor control standards, including issuing, returns, and period-end inventory processes.
• Participate in pre- and post-event briefings to align operations with guest and group requirements.
• Review budgets, operating statements, and payroll reports to support effective financial management.
• Manage departmental expenses and performance to meet or exceed budgeted targets.
• Maintain compliance with operational standards, food safety, and sanitation requirements.
• Optimize inventory levels in line with business demand and financial objectives.
• Contribute to the development of beverage menus, concepts, and promotional initiatives.

Team Leadership & Development

• Train and coach team members on beverage standards, service procedures, and control policies.
  
• Manage staffing levels to ensure optimal service delivery and operational efficiency.
  
• Clearly communicate expectations, roles, and performance standards to the team.
  
• Ensure timely and effective communication of event details and operational updates to staff.

Guest Experience & Service Excellence

• Deliver and uphold exceptional guest service standards across all touchpoints.
  
• Engage with guests to gather feedback on product quality and service performance.
  
• Address guest concerns and complaints promptly and professionally.
  
• Empower team members to take ownership of service excellence.
  
• Drive a culture of continuous improvement, with a strong focus on guest satisfaction.
  
• Provide regular feedback and coaching to enhance individual and team performance.
  
• Review guest feedback and satisfaction metrics with the team to identify improvement areas.

People & Performance Management

• Support onboarding and training programs to ensure new hires are equipped for success.
  
• Contribute to the development and implementation of performance improvement and corrective action plans.