Restaurant Manager

Sofitel Bali Nusa Dua Beach Resort is a French-inspired luxury 5-star beachfront resort with tropical gardens and sophisticated, modern architecture. Part of the MyResorts program featuring exclusive experiences for ALL members, it offers 413 rooms including 39 suites and villas with complete resort facilities: 3 restaurants, 2 bars, a Club Millesime VIP Lounge, Sofite FITNESS, Sofitel SPA, outdoor and indoor kids club and 24 function rooms including a Grand Ballroom and a Beachfront Ballroom.

This luxury beach resort is located within the exclusive resort area in Nusa Dua, Bali with stunning sunrise, pristine beach, and a beachside pathways stretched over 7 km, perfect for morning walks or a cycling tour.

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

• Experience in a luxury hotel environment
• Full compliance with HACCP standards and certification
• Strong working knowledge of Microsoft Office, FB Reservations System, Cashiering System.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Familiar with LQA and Forbes standards.