About this role
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 environmentStrong background in Italian cuisine or premium dining concepts is highly preferredProven leadership ability with experience managing diverse teamsIn depth knowledge of restaurant operations, cost control, and revenue managementExcellent communication and interpersonal skillsGuest focused mindset with a passion for delivering elevated dining experiencesStrong financial acumen and analytical skillsAbility to thrive in a high volume, upscale dining environmentProficiency in POS systems and operational reporting toolsFluent in English and Bahasa Indonesia; additional languages are an advantageRelevant degree or certification in Hospitality Management, F&B, or Culinary Arts preferredProfessional grooming and demeanor aligned with Sofitel luxury standards