Venue Manager - Sinamon Bali - Uluwatu

Position: Venue Manager

Client: Sinamon Bali Uluwatu

Location: Bali, Indonesia

Department: Food & Beverage Service

Reports To: Owner

About Us:

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences. 

About Client:

Sinamon Bali Uluwatu is part of Sinamon, Bali's original cinnamon roll brand, renowned for its signature soft, freshly baked cinnamon rolls and specialty coffee. Established with the vision of creating world-class pastries using premium ingredients and handcrafted techniques, Sinamon has grown into one of Bali's most recognized bakery and café brands, serving both local communities and international visitors across multiple locations on the island.

Located in the heart of Uluwatu, the venue offers more than just exceptional baked goods—it provides a warm, welcoming space where guests can relax, connect, work, or recharge after exploring Bali's iconic beaches and surf destinations. Built around quality, consistency, and genuine hospitality, Sinamon delivers memorable guest experiences through freshly baked products, great coffee, and friendly service in a vibrant café environment.

What You Will Contribute:

As the Venue Manager at Sinamon Bali Uluwatu, you will be responsible for overseeing the overall day-to-day operation of the venue, ensuring that every aspect of the guest experience, team performance, service quality, and operational standards runs smoothly.

Reporting directly to the Owner, you will serve as the operational leader of the venue, coordinating front-of-house, kitchen, bar, and support teams to ensure seamless collaboration and operational excellence. You will lead by example, remain hands-on during service, and foster a culture of professionalism, accountability, and genuine hospitality.

What You Will Do:

• Oversee the overall daily operation of the venue, ensuring smooth, efficient, and consistent service.
• Lead and coordinate front-of-house operations while maintaining close collaboration with the kitchen and bar teams.
• Supervise, motivate, and develop the entire venue team to consistently deliver exceptional guest experiences.
• Maintain a visible and hands-on leadership presence during service, particularly during busy operating periods.
• Conduct daily briefings to communicate operational priorities, menu updates, promotions, and service expectations.
• Ensure every guest receives warm, attentive, and professional hospitality from arrival until departure.
• Build strong relationships with returning guests and strengthen the venue's reputation for outstanding hospitality.
• Ensure all service standards, SOPs, policies, and operational procedures are consistently implemented.
• Monitor employee performance, attendance, discipline, and professional development.
• Coach, train, and mentor team members to improve service quality, product knowledge, and operational efficiency.
• Collaborate with the Owner on recruitment, staffing requirements, and employee development initiatives.
• Prepare staff schedules based on forecasted business levels and operational needs.
• Monitor daily sales, revenue, labour costs, and other key business performance indicators.
• Support the Owner in achieving financial targets and improving venue profitability.
• Control food and beverage costs, wastage, breakage, and other operational expenses.
• Oversee purchasing, inventory management, stock rotation, and supplier coordination.
• Ensure proper cash handling procedures, POS operations, payment processing, and daily reconciliation.
• Review daily operational reports and implement corrective actions where necessary.
• Maintain excellent standards of cleanliness, hygiene, sanitation, and venue presentation.
• Ensure compliance with food safety regulations, health and safety standards, and company policies.
• Coordinate maintenance requirements with suppliers, contractors, and external service providers.
• Monitor the condition of facilities, equipment, furniture, and guest areas to ensure optimal operation.
• Support the planning and execution of promotions, special events, and marketing initiatives.
• Implement operational improvements and innovative ideas in collaboration with the Owner.
• Continuously identify opportunities to improve guest satisfaction, operational efficiency, and team productivity.
• Provide regular operational reports, recommendations, and business updates to the Owner.
• Represent Sinamon Bali Uluwatu professionally while upholding the venue's culture, values, and reputation.

Who We're Looking For:

• Minimum 3–5 years of experience as a Venue Manager, Restaurant Manager, Outlet Manager, or similar leadership position within the hospitality or F&B industry.
• Experience managing premium restaurants, cafés, lifestyle venues, or hospitality operations is highly preferred.
• Strong leadership and organizational skills with the ability to manage multiple operational functions simultaneously.
• Comprehensive understanding of restaurant and food & beverage operations, particularly front-of-house management.
• Proven experience leading, developing, and motivating hospitality teams.
• Hands-on leadership style with the ability to perform effectively under pressure during busy service periods.
• Strong commitment to guest satisfaction and delivering exceptional service standards.
• Solid understanding of restaurant financial performance, including sales, labour costs, COGS, inventory, and basic profit & loss management.
• Experience in inventory control, purchasing, stock management, and cost optimization.
• Excellent problem-solving, decision-making, and organizational abilities.
• Outstanding communication and interpersonal skills.
• Ability to professionally manage guest feedback and resolve operational challenges effectively.
• Commercially driven with the ability to identify opportunities to increase revenue and operational efficiency.
• Energetic, approachable, and passionate about hospitality and guest experiences.
• Comfortable working in a fast-paced, dynamic hospitality environment.
• Willing to work shifts, weekends, public holidays, and peak business periods as required.
• Good command of English; additional language skills are an advantage.

What We Offer:

• Competitive salary (negotiable based on qualifications)
• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• Meal Allowance
• Service Charge