Lowongan Group F&B and Hospitality General Manager di PT Normi International

A General Manager is responsible for managing all F&B operations and delivering revenues and profits by developing, marketing, financing, and providing appealing restaurant service and an excellent guest experience. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

PRIMARY RESPONSIBILITIES

• Manages food and beverage operations within budget and to the highest standards
• Preserves excellent levels of internal and external customer service
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Identifies customers’ needs and respond proactively to all of their concerns
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Leads F&B team and accomplishes restaurant and bar human resource objectives by attracting, recruiting, selecting, orienting, training and appraising talented personnel; assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Establishes targets, KPI’s, schedules, policies and procedures
• Provides a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Complies with all health and safety regulations
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

QUALIFICATIONS / EXPERIENCE

• Bachelor’s degree in Hospitality or other relevant fields and position for minimum 5 years
• Proven food and beverage management experience
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Leadership, communication and training skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

---

Seorang General Manager bertanggung jawab untuk mengatur semua kegiatan operational F&B dan menghasilkan pendapatan dan keuntungan dengan cara mengembangkan, memasarkan, mengatur keuangan dan menyediakan pelayanan restoran yang menarik dan guest experience yang baik. Tujuannya adalah untuk memaksimalkan penjualan dan pendapatan melalui kepuasan pelanggan dan employee engagement.

PRIMARY RESPONSIBILITIES

• Mengatur kegiatan operasional F&B menurut budget dan dengan standar tertinggi.
• Menjaga level excellence customer service baik secara internal dan eksternal.
• Membuat business plan restoran dengan mempelajari kebutuhan restoran, bersosialisasi dengan orang-orang di komunitas F&B, menidentifikasi dan mengevaluasi kompetitor, menyiapkan rencana finansial, marketing dan proyeksi penjualan, analisa penjualan dan estimasi penjualan.
• Menarik customer dengan mengembangkan dan mengimplementasikan marketing, advertising, program relasi publik dan komunitas, mengevaluasi hasil program dan mengidentifikasi kebutuhan untuk perubahan
• Mengontrol pembelian dan inventoris dengan melakukan meeting dengan account manager, negosiasi harga dan kontrak, mengembangkan daftar supplier, me-review dan mengevaluasi laporan penggunaan, menganalisa perbedaan dan mengambil tindakan korektif
• Menstabilkan kegiatan operasional dengna mempersiapkan aturan dan SOP, mengimplementasikan standar produksi, produktivitas, kualitas dan customer service, menentukan dan mengimplementasikan pengembangan sistem
• Mengidentifikasi kebutuhan customer dan merespon terhadap concern mereka secara proaktif
• Menjaga kepuasan customer dengan mengawasi, mengevaluasi dan mengaudit makanan, minuman dan service yang diberikan kepada customer, menginisiasi pengembangan, membangun hubungan dengan customer
• Memimpin tim F&B dan memenuhi tujuan sumber daya manusia restoran dengan menarik, merekrut, memilih, mendidik, melatih dan melakukan penilaian terhadap personel yang berprestasi; penunjukkan, pengaturan jadwal, coaching, konseling dan melakukan review terhadap kontribusi  pekerjaan; merencanakan kompensasi dan menegakkan aturan dan SOP
• Membuat target, KPI, jadwal, aturan dan SOP
• Menyediakan komunikasi dua arah dan mengembangkan rasa memiliki dengan penekanan di motivasi dan teamwork
• Mengikuti regulasi kesehatan dan keselamatan
• Menjaga lingkungan yang aman dan sehat dengan membuat, mengikuti dan menekankan standar dan prosedur kebersihan sesuai dengan peraturan kesehatan
• Memiliki pengetahuan secara professional dan teknis dengan mengikuti perkembangan trend di industri restoran, mengikuti workshop, membaca publikasi profesional, membangun network, menerapkan standar praktek yang baik dan berpartisipasi di lingkungan profesional
• Mencapai tujuan perusahaan dengan sense of ownership untuk memenuhi kebutuhan yang baru, mengeksplorasi kesempatan dan menambah nilai untuk mencapai tujuan

QUALIFICATIONS / EXPERIENCE

• Min. S1 di Hospitality atau bidang yang bersangkutan selama minimum 5 tahun dengan posisi sebagai General Manager atau setara
• Memiliki pengalaman di management F&B
• Memiliki kemampuan unutk menemukan dan menyelesaikan masalah secara efisien
• Memiliki kemampuan untuk mendelegasikan berbagai tugas
• Memiliki kemampuan memimpin, berkomunikasi dan training
• Up to date dengan trend F&B
• Kemampuan untuk mengatur personel dan mencapai tujuan finansial
• Guest-oriented dan service-minded

for more details and to send your CV

https://bit.ly/JDFnBGM