job description
Join Kopitiam Investment as an Assistant Restaurant Manager for our renowned Japanese restaurant in the heart of Baliâs most vibrant locations. This is a unique opportunity to be part of a dynamic team delivering authentic, high-quality dining experiences in a fast-paced, customer-centric environment.
As the Assistant Manager, you will play a pivotal role in supporting the Restaurant Manager in daily operations, ensuring seamless service, and maintaining the highest standards of food quality, presentation, and guest satisfaction. Youâll contribute to staff training, inventory management, and creating an exceptional atmosphere that reflects the essence of Japanese hospitality (omotenashi).
Based in Baliâs top tourist and expat hubsâincluding Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badungâthis role offers a competitive salary, career growth, and the chance to work in a culturally rich and diverse setting. If youâre passionate about Japanese cuisine, leadership, and delivering unforgettable dining experiences, weâd love to hear from you!
Responsibility
- Assist the Restaurant Manager in overseeing daily operations, including opening/closing procedures, staff scheduling, and shift coordination.
- Ensure exceptional customer service by addressing guest inquiries, resolving complaints, and maintaining a welcoming atmosphere.
- Monitor food and beverage quality, presentation, and consistency in alignment with authentic Japanese culinary standards.
- Train, mentor, and supervise front-of-house staff, including servers, hosts, and bartenders, to uphold service excellence.
- Manage inventory levels, place orders with suppliers, and control costs to optimize profitability.
- Collaborate with the kitchen team to ensure timely and accurate order fulfillment during peak hours.
- Implement and enforce health, safety, and hygiene protocols in compliance with local regulations.
- Contribute to marketing initiatives, such as promotions, events, and social media campaigns to drive customer engagement.
Qualifications
- Minimum 2-3 years of experience in a supervisory or management role within the hospitality industry, preferably in a Japanese or fine-dining restaurant.
- Strong leadership, communication, and problem-solving skills with a customer-first mindset.
- In-depth knowledge of Japanese cuisine, service etiquette, and cultural nuances (e.g., sake pairing, tea service).
- Proven ability to manage high-volume operations in a fast-paced environment while maintaining composure.
- Fluency in English (written and verbal); proficiency in Japanese or Indonesian is a plus.
- Flexibility to work evenings, weekends, and holidays as required by the restaurantâs operating hours.
- Basic understanding of POS systems, inventory management software, and Microsoft Office/Google Workspace.
- Diploma or degree in Hospitality Management, Culinary Arts, or a related field is advantageous.