Restaurant General Manager

We are looking for an exceptional Restaurant General Manager for Ferro Ubud. The Restaurant General Manager at Ferro Ubud is a full-time, on-site role based in Ubud - Bali, Indonesia.

Role Description

• Oversee and monitor daily restaurant operations to ensure that all areas operate in accordance with SOPs and company standards.

• Oversee and monitor Front of The House & Back of The House operations, including service, kitchen, cleanliness, preparation, dan workflow.

• Oversee and monitor staff attendance, manpower allocation, shift schedule, and productivity.

• Oversee and monitor food quality, service quality, guest experience, and operational standards.

• Conduct regular operational checks and immediately follow up if any issues are found.

• Coordinate with Kitchen, Service, HR, Finance, and other departments to resolve operational problems.

• Monitor stock, wastage, food cost, labor cost, and other operational expenses.

• Monitor daily sales performance and identify opportunities to improve revenue.

• Ensure all SOP, hygiene, safety, and company policies are properly implemented.

• Handle and resolve guest complaints and operational incidents.

• Monitor team performance and ensure managers/supervisors properly follow up on their responsibilities.

• Identify operational risks before they become bigger issues and propose solutions to management.

• Prepare and submit daily/weekly operational reports to management.

• Follow up on all action points until they are fully resolved.

• Ensure smooth coordination between departments and prevent operational conflicts or communication gaps.

• Support management in implementing new operational projects, processes, and improvements.

General Requirement

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field.

• Minimum 5–8 years of relevant experience in restaurant or hospitality operations, with at least 2–3 years in a managerial or leadership role.

• Proven track record of managing end-to-end restaurant operations, preferably within a high-volume, upscale, or premium dining environment.

• Strong understanding of restaurant operations, service excellence, food & beverage standards, and guest experience management.

• Strong leadership and people-management skills, with proven ability to recruit, train, motivate, and develop high-performing teams.

• Excellent communication, interpersonal, organizational, and problem-solving skills.

• Willing to work flexible hours, including weekends, public holidays, and peak operational periods.