Restaurant Manager

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

We are seeking a passionate and experienced Restaurant Manager to lead the daily operations of our vibrant Kwee Zeen all day dining restaurant at Sofitel Bali Nusa Dua Beach Resort. In this role, you will be responsible for ensuring exceptional guest experiences, maintaining service excellence, and driving operational performance.

• Oversee daily restaurant operations to ensure smooth and efficient service
• Lead, motivate, and develop the restaurant team to deliver outstanding guest experiences
• Ensure service standards are consistently maintained in line with Sofitel brand standards
• Manage restaurant reservations, seating arrangements, and guest satisfaction
• Handle guest feedback and resolve complaints professionally and promptly
• Coordinate closely with the Kitchen and other departments to ensure seamless operations
• Monitor staffing schedules, productivity, and labor costs
• Maintain high standards of hygiene, cleanliness, and safety in accordance with HACCP guidelines
• Support revenue growth initiatives through upselling, promotions, and special events
• Monitor inventory, operating supplies, and equipment maintenance
• Prepare operational reports and analyze performance metrics to improve efficiency and profitability

• Minimum 3–5 years of experience in Food & Beverage operations, with at least 2 years in a managerial role
• Previous experience in luxury hotel or upscale restaurant operations preferred
• Strong leadership and team management skills
• Excellent knowledge of restaurant service standards and guest relations
• Strong communication and interpersonal skills in English
• Ability to work in a fast paced environment and handle operational challenges effectively
• Good understanding of budgeting, cost control, and revenue management
• Service oriented mindset with strong attention to detail
• Familiar with HACCP and food safety standards
• Proficient in POS systems and restaurant operations software
• Willingness to work flexible hours, including weekends and public holidays