job description
Join KNC Group as an Assistant Restaurant Manager and take the next step in your hospitality career in the vibrant heart of Bali. This is a unique opportunity to support the Restaurant Manager in delivering exceptional dining experiences while driving operational excellence in one of Southeast Asia’s most dynamic culinary destinations.
In this pivotal role, you will assist in overseeing daily restaurant operations, ensuring seamless service, and maintaining the highest standards of food quality and guest satisfaction. Bali’s thriving tourism industry offers unparalleled growth potential, making this position ideal for ambitious professionals passionate about hospitality leadership.
Whether you’re drawn to the cultural richness of Ubud, the beachside charm of Canggu, or the luxury resorts of Nusa Dua, this role places you at the center of Bali’s world-class hospitality scene. Your leadership will directly contribute to the restaurant’s success, from team development to financial performance.
If you’re a proactive, detail-oriented leader with a passion for creating memorable guest experiences, we invite you to apply and become part of a team that values innovation, excellence, and career growth.
Responsibility
- Assist the Restaurant Manager in overseeing daily operations, including staff scheduling, inventory management, and customer service standards.
- Ensure compliance with health, safety, and hygiene regulations to maintain a clean and safe dining environment.
- Train, mentor, and motivate staff to deliver exceptional service and uphold company values.
- Monitor financial performance, including sales reports, cost control, and budget adherence, to optimize profitability.
- Resolve guest complaints professionally and efficiently to ensure high satisfaction and repeat business.
- Collaborate with the culinary team to maintain food quality, presentation, and consistency with brand standards.
- Develop and implement promotional strategies to attract new customers and enhance the restaurant’s reputation.
- Conduct regular performance evaluations for staff and provide constructive feedback for continuous improvement.
Qualifications
- Minimum of 2-3 years of experience in a supervisory or management role within the hospitality industry, preferably in fine dining or high-volume restaurants.
- Proven leadership skills with the ability to inspire and manage a diverse team in a fast-paced environment.
- Strong understanding of restaurant operations, including POS systems, inventory management, and financial reporting.
- Excellent communication and interpersonal skills to interact effectively with guests, staff, and management.
- Flexibility to work evenings, weekends, and holidays as required by the business needs.
- Degree in Hospitality Management, Business Administration, or a related field is a plus.
- Familiarity with local and international culinary trends and customer service standards.
- Problem-solving mindset with the ability to handle high-pressure situations with composure.