job description
Join Jollibee Foods Corporation as an Assistant Restaurant Manager and play a pivotal role in delivering exceptional dining experiences in Bali’s most vibrant locations. This is your opportunity to grow with a globally recognized brand while contributing to the operational excellence of our restaurants in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As an ARM, you will work closely with the Restaurant Manager to ensure smooth daily operations, maintain high service standards, and drive team performance. Your leadership will help create a welcoming atmosphere for guests while optimizing efficiency, quality, and profitability. If you’re passionate about hospitality, team development, and operational excellence, this role is perfect for you.
At Jollibee, we invest in our people, offering competitive compensation, career growth opportunities, and a dynamic work environment. Be part of a team that values innovation, customer satisfaction, and a culture of continuous improvement.
Responsibility
- Assist the Restaurant Manager in overseeing daily restaurant operations, ensuring compliance with company standards and local regulations.
- Supervise and mentor staff, fostering a positive work environment and ensuring high levels of customer service.
- Monitor inventory levels, place orders, and manage supplier relationships to maintain optimal stock and reduce waste.
- Implement and enforce health, safety, and hygiene protocols to ensure a clean and safe dining environment.
- Analyze sales reports and customer feedback to identify trends and recommend improvements to enhance performance.
- Coordinate with the marketing team to execute promotions, events, and loyalty programs to drive customer engagement.
- Resolve customer complaints professionally and efficiently, ensuring guest satisfaction and repeat business.
- Assist in budgeting, cost control, and financial reporting to support the restaurant’s profitability goals.
Qualifications
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent work experience).
- Minimum of 3 years of experience in a supervisory or managerial role within the restaurant or hospitality industry.
- Strong leadership, communication, and interpersonal skills to effectively manage teams and interact with guests.
- Proven ability to multitask, prioritize, and work under pressure in a fast-paced environment.
- Familiarity with POS systems, inventory management, and basic financial reporting.
- Knowledge of food safety standards, HACCP, and local health regulations.
- Flexibility to work evenings, weekends, and holidays as required by the business needs.
- Passion for the hospitality industry and a commitment to delivering exceptional guest experiences.