Restaurant Manager

Overlooking the scenic South China Sea, an hour away by ferry from Singapore, Mövenpick  Resort & Spa Bintan Lagoon will introduce Swiss-inspired hospitality to Bintan in celebration of Mövenpick's rich culinary legacy. The resort is set to be the new beach getaway destination for all generations with standout facilities, including 420 rooms & suites, two golf course, three lagoon swimming pools, unique restaurant concepts, a two-storey beach club, spacious event spaces. Wellness will also be an integral part of the resort experience, with a vast wellness and recreation village that will feature a gym, a spa, and Kid Club.

We are seeking an enthusiastic and experienced Restaurant Manager to join our team. As the Restaurant Manager, you will be responsible for overseeing all aspects of our restaurant operations, ensuring exceptional customer service, and leading a high-performing team.

Operations:

• Manage day-to-day restaurant operations, maintaining high standards of food quality and customer service
• Develop and implement innovative strategies to enhance guest experience and drive revenue growth
• Oversee inventory management, cost control, and budgeting to maximize profitability
• Ensure compliance with food safety regulations and maintain a clean, safe dining environment
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies 
• Maintain department communication logbook and updated notice board 
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests 
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations 
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features  
• Assist other food & beverage outlets with their operations during peak times or when required 

Leading the Team: 

• Lead, mentor, and motivate the restaurant team to achieve performance goals and maintain a positive work environment
• Collaborate with the kitchen team to create and update menus that align with customer preferences and market trends
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members 
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards 
• Coordinate with other departments to support overall hotel operations and special events
• Attend all briefings, meetings and trainings as assigned by management 

Guest Passion:

• Handle customer feedback and resolve issues promptly to maintain high levels of guest satisfaction
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service 
• Handle guests’ complaints and comments tactfully and efficiently 

Revenue Strategy:

• Analyze sales data and market trends to make informed business decisions
• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic 
• Analyze and submit month-end reports and identify deviation from business plan goals 
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet 
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion 
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget 

• Minimum of 2 years of experience in a similar restaurant management role, preferably in high-end dining operations at International Hotel in Indonesia.
• Excellent reading, writing and oral proficiency in English language; knowledge other languages is advantage.
• Proven track record of leading and mentoring high-performing teams
• Strong interpersonal and problem-solving abilities, with excellent written and verbal communication skills
• Passion for food, beverage, and creating memorable guest experiences
• Proficiency in restaurant management software and point-of-sale systems
• Solid understanding of financial management, including budgeting and cost control
• Knowledge of food safety regulations and best practices
• Bachelor's degree in Hospitality Management or related field preferred
• Customer-focused mindset with a commitment to delivering exceptional service
• Adaptability and resilience in a fast-paced, dynamic environment

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.