Restaurant Manager

The Restaurant Manager is responsible for leading all day-to-day operations of Toko Bakmi Kita, ensuring smooth restaurant performance, excellent guest experiences, and strong team morale. This role drives both operational efficiency and business growth by maintaining service excellence, managing cost control, and ensuring compliance with TBK’s standards in quality, hygiene, and customer satisfaction.

Responsibilities

1. Staff Management

• Lead, train, and supervise all front-of-house and back-of-house employees (waiters, kitchen, bar, cashier, cleaning staff).

• Prepare weekly schedules, delegate responsibilities, and monitor shift performance.

• Conduct regular team briefings, service training, and one-on-one coaching to maintain service consistency.

• Resolve employee concerns, manage discipline fairly, and foster a positive team culture.

• Coordinate with HR for recruitment, performance appraisal, and reward systems.

1. Customer Experience

• Maintain a warm, family-friendly dining atmosphere aligned with TBK’s brand image.

• Handle guest feedback, complaints, and special requests with empathy and problem-solving attitude.

• Monitor service speed, food presentation, and table turnover to ensure operational excellence.

• Ensure customer satisfaction scores and online reviews remain high across platforms (Google, Instagram, etc.).

1. Operations & Quality Control

• Supervise daily restaurant operations including opening/closing checklists, cleanliness, and equipment condition.

• Ensure all food and beverage products meet TBK’s taste and presentation standards.

• Oversee stock control, order supplies, and coordinate with the Central Kitchen and Warehouse.

• Implement SOPs and ensure compliance with hygiene, sanitation, and food safety standards (BPOM/health regulations).

• Coordinate minor repairs and maintenance with vendors and the facility team.

1. Financial & Performance Managemen

• Track daily sales, cost of goods sold (COGS), labor cost, and other expenses.

• Control waste, monitor inventory variance, and ensure accurate daily cash reconciliation.

• Analyze sales trends and propose menu or operational improvements to achieve revenue targets.

• Prepare weekly and monthly performance reports for management.

1. Marketing & Brand Activation

• Collaborate with the Marketing team to execute outlet-level events and campaigns (e.g. “Cerita Kita di TBK,” “Festival Kita,” “TBK Soulful Morning”)

• Maintain strong local customer engagement and community relationships.

• Ensure visual merchandising, posters, and digital screens reflect ongoing campaigns.

Qualifications

1. Minimum 3–5 years of experience in restaurant management (F&B background required).

2. Strong leadership, communication, and people management skills.

3. Solid knowledge of restaurant operations, customer service, and financial basics (P&L, cost control, inventory).

4. Familiar with POS systems, daily reporting, and standard operational tools.

5. Bachelor’s degree in Hospitality, Business, or related field preferrer

6. Willing to be placed in Serang or Bekasi (Grand Wisata).