job description
Join KNC Group as an Assistant Restaurant Manager in the heart of Bali’s vibrant hospitality scene! This is your opportunity to grow your career in a dynamic, customer-focused environment while contributing to the success of a premium dining establishment.
As the right hand to the Restaurant Manager, you’ll play a pivotal role in ensuring seamless daily operations, leading a motivated team, and delivering exceptional guest experiences that align with our brand’s high standards. Bali’s booming tourism industry offers unparalleled opportunities for professional development in luxury hospitality.
We’re looking for a proactive leader with a passion for service excellence, operational efficiency, and team mentorship. If you thrive in fast-paced settings and want to make your mark in one of Southeast Asia’s most sought-after destinations, this role is for you.
Responsibility
- Assist the Restaurant Manager in achieving financial targets, operational goals, and service excellence standards.
- Supervise and coordinate daily front-of-house and back-of-house operations, ensuring smooth workflow during peak hours.
- Train, mentor, and motivate staff to deliver 5-star customer service, fostering a positive and productive work environment.
- Monitor inventory levels, place orders with suppliers, and manage cost control to optimize profitability.
- Handle guest complaints and resolve issues promptly, ensuring high satisfaction and repeat business.
- Implement and enforce health, safety, and hygiene protocols in compliance with local regulations.
- Collaborate with the culinary team to maintain menu consistency, presentation, and quality standards.
- Prepare daily, weekly, and monthly reports on sales, expenses, and staff performance for management review.
Qualifications
- Minimum 2+ years of experience in a supervisory or management role within the restaurant/hospitality industry.
- Proven ability to lead teams, delegate tasks, and maintain high service standards under pressure.
- Excellent communication and interpersonal skills, with fluency in English (additional languages a plus).
- Strong understanding of POS systems, inventory management, and basic financial reporting.
- Hands-on experience with staff scheduling, payroll processing, and performance evaluations.
- Knowledge of food safety regulations (e.g., HACCP) and local health codes.
- Flexibility to work evenings, weekends, and holidays as required by the business needs.
- Passion for hospitality, a guest-first mindset, and a commitment to continuous improvement.