Restaurant Manager - Cucina

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, experienced, and results-driven Restaurant Manager to lead the daily operations of Cucina. The successful candidate will be responsible for delivering exceptional guest experiences, driving revenue and profitability, developing a high-performing team, and ensuring operational excellence across all aspects of the restaurant.

As the leader of the outlet, the Restaurant Manager will oversee service standards, team performance, guest satisfaction, financial results, and compliance with company policies and food safety regulations.

Key Responsibilities

Operational Leadership

• Manage and oversee all daily restaurant operations to ensure smooth and efficient service.
• Ensure the highest standards of food quality, beverage presentation, cleanliness, and guest experience.
• Conduct daily briefings, shift handovers, and operational inspections.
• Monitor restaurant reservations, table allocation, guest flow, and seating strategies to maximize revenue opportunities.
• Ensure all opening, operating, and closing procedures are consistently followed.
• Coordinate closely with the Culinary, Stewarding, Sales, Marketing, and Front Office teams.

Guest Experience & Service Excellence

• Lead the team in delivering warm, personalized, and memorable dining experiences.
• Handle guest feedback, complaints, and service recovery professionally and promptly.
• Build strong relationships with repeat guests and VIP customers.
• Monitor guest satisfaction scores, online reviews, and social media feedback.
• Implement action plans to continuously improve service quality and guest satisfaction.

Financial & Commercial Performance

• Achieve budgeted revenue, profitability, and guest satisfaction targets.
• Analyze daily, weekly, and monthly sales performance.
• Monitor labor costs, productivity, and scheduling efficiency.
• Control operating expenses while maintaining service excellence.
• Drive upselling and promotional activities to maximize average check and outlet revenue.
• Collaborate with the Sales & Marketing team to develop promotional campaigns and special events.

Team Leadership & Development

• Recruit, train, coach, and mentor restaurant team members.
• Conduct regular performance reviews and provide constructive feedback.
• Foster a positive, collaborative, and high-performance work environment.
• Develop succession plans and identify future talent within the team.
• Ensure all employees receive ongoing training on service standards, product knowledge, and guest engagement.

Quality Assurance & Compliance

• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Conduct regular audits and inspections of restaurant facilities and equipment.
• Maintain accurate records and operational documentation.
• Ensure adherence to company policies, standard operating procedures, and local regulations.

Inventory & Cost Control

• Monitor inventory levels and ordering processes.
• Control food and beverage costs through effective stock management.
• Minimize waste, breakage, and pilferage.
• Conduct regular inventory counts and investigate variances.
• Collaborate with purchasing and kitchen teams to optimize product utilization.

• Minimum 3–5 years of experience in a managerial role within a high end or luxury restaurant environment
• Strong background in Italian cuisine or premium dining concepts is highly preferred
• Proven leadership ability with experience managing diverse teams
• In depth knowledge of restaurant operations, cost control, and revenue management
• Excellent communication and interpersonal skills
• Guest focused mindset with a passion for delivering elevated dining experiences
• Strong financial acumen and analytical skills
• Ability to thrive in a high volume, upscale dining environment
• Proficiency in POS systems and operational reporting tools
• Fluent in English and Bahasa Indonesia; additional languages are an advantage
• Relevant degree or certification in Hospitality Management, F&B, or Culinary Arts preferred
• Professional grooming and demeanor aligned with Sofitel luxury standards