Restaurant Manager

Our client is a boutique hospitality group located in Bingin, Uluwatu, Bali, operating an exclusive clifftop villa and dining concept overlooking the ocean. They are seeking a Restaurant Manager to lead the team in their high-volume outlet.

The Restaurant Manager leads day-to-day operations across the restaurant, garden, lawn, and both bars, from brunch through dinner. The role is the host of the venue, leads the service, works as a peer of the Head Chef (who also reports to the Director), protects the guest experience and the service culture, controls sales, costs and stock together with Finance, and reports the venue's performance to the Director every day.

Requirements

• Luxury & High-Volume Background: Minimum 3 years of experience in the same senior operational leadership position within 5-star properties, luxury brands, or multi-faceted lifestyle venues (restaurants, beach clubs, and bars).
  
• Floor Leadership & Operational Coordination: Demonstrated ability to lead service as the primary host, run daily walks and briefings, manage peer relations with the Head Chef, and coordinate with Engineering, Security, and Housekeeping.
  
• Shift Governance & Incident Handling: Extensive Manager on Duty (MOD) experience covering float verifications, cash difference reporting, out-of-hours store access, escalations, emergencies, and VIP/complaint resolution.
  
• Financial Acumen & Cost Control: Strong capability in daily sales close reviews, void/comp authorizations, non-food purchase sign-offs within budget, stock threshold management, and inventory cost control.
  
• Manning & People Management: Proven track record in labor budgeting, 40-hour roster management, HRIS approvals (leave/overtime), training, performance evaluations, and handbook-compliant disciplinary actions.
  
• Systems & Stakeholder Relations: Hands-on proficiency with POS systems (Quinos or equivalent) and HRIS platforms, paired with strong relationship-building skills across marketing, DJs/events, suppliers, neighbors, and the community.

Key Responsibilities

• Venue Leadership: Lead the venue on the floor during service as the host; carry out the daily venue walk, chair the leaders' briefing, and coordinate the Service Manager, Bar Manager and support departments, together with the Head Chef, so the restaurant, garden, lawn and bars run as one operation.
• Guest Experience : Protect the service culture; handle escalated complaints, VIPs and large groups personally, monitor online reviews, make sure service times and standards set in the Service and Bar SOPs are met, and agree kitchen ticket times and menu availability with the Head Chef.
• Sales, Cost & Stock Control: Review the daily sales close and revenue report; review all voids, discounts and comps in Quinos every day; authorize voids, refunds, comps and discounts.
• People Management: Approve rosters within the 40-hour week, and leave and overtime of direct reports, in
  HRIS; run performance reviews, lead training and recognition, issue Warning Letter as Department Head,
  and propose further discipline to the HR Manager in line with the Company Handbook.
• Reporting & Escalation: Send the daily report to the Director, keep the manager's closing report, and escalate matters outside delegated authority, including emergencies and incidents, to the Director without delay
• Manager on Duty: When rostered as Manager on Duty (MOD): verify the Cashier's float at opening and record any difference for the General Accountant; open a store out of hours only against a signed requisition and sign the key out and back in; initial every Cashier's envelope that shows a difference, check that any difference is explained in writing, and record the difference that night; decide between an urgent purchase and taking a menu item off sale when its stock is below minimum; receive broken-glass and pest reports; hold the key to the locked lost-property box; and complete the manager's closing report. 
• Prepare the MOD roster so every shift is covered by the main rotation of the Venue Manager, Service Manager and Bar Manager, with the Head Chef as back-up MOD only, since the Head Chef is in the kitchen during service; lead guest-facing decisions when on duty (the rostered Manager on Duty covers otherwise); coordinate with the Head Chef as a peer on service pacing, menu availability, specials and guest issues, while recipes, kitchen standards and the kitchen team remain under the Head Chef. 
• Coordinate maintenance, housekeeping and security matters affecting guests with the Assistant Engineering Manager and the Security Manager, and set the peak times for Housekeeping's guest-toilet inspections.
• Approve non-food purchase lists for Housekeeping, Engineering, IT and A&G before 2 pm, within budget; above budget, the CFO approves.
• Support marketing activities, events and DJ programming in line with the brand
• Maintain good relations with neighbor's, the local community and suppliers on matters that affect the venue.