job description
Join PT Dapur Sehat Indonesia, a leading name in healthy catering services, as our Branch Manager for Catering Operations in Bali. This is a high-impact role designed for a seasoned professional who thrives in fast-paced hospitality environments and is passionate about delivering exceptional culinary experiences. As the Branch Manager, you will oversee all aspects of our catering operations across key locations in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung, ensuring seamless service delivery, operational excellence, and sustainable growth.
In this role, you will lead a dynamic team of culinary and service professionals, driving efficiency, innovation, and customer satisfaction. You’ll be responsible for managing high-volume catering orders, maintaining the highest standards of food safety and hygiene, and fostering strong relationships with clients, vendors, and stakeholders. With a focus on integrity, managerial maturity, and resilience, you will navigate the challenges of a high-turnover environment while upholding our commitment to quality and excellence.
If you are a strategic thinker with a proven track record in hospitality or catering management, this is your opportunity to make a meaningful impact in Bali’s thriving culinary scene. Join us and be part of a team that values leadership, creativity, and a passion for healthy, delicious food.
Responsibility
- Oversee daily operations of catering services across multiple locations in Bali, ensuring consistent quality and efficiency.
- Lead, mentor, and develop a team of culinary and service professionals to deliver exceptional customer experiences.
- Manage high-volume catering orders, from planning to execution, while adhering to strict timelines and budgets.
- Ensure compliance with food safety, hygiene, and quality standards in all catering operations.
- Build and maintain strong relationships with clients, vendors, and stakeholders to drive business growth and customer loyalty.
- Monitor financial performance, including revenue, expenses, and profitability, and implement strategies to optimize results.
- Address operational challenges proactively, including staff turnover, logistical issues, and customer feedback.
- Collaborate with the central management team to align branch operations with company goals and standards.
Qualifications
- Minimum 5 years of experience in catering, hospitality, or food service management, with at least 2 years in a leadership role.
- Proven track record of managing high-volume catering operations in a fast-paced environment.
- Strong leadership skills with the ability to inspire and motivate teams in a high-turnover setting.
- Excellent communication and interpersonal skills, with fluency in English and Bahasa Indonesia.
- Deep understanding of food safety, hygiene, and quality control standards (e.g., HACCP, ISO 22000).
- Financial acumen, with experience in budgeting, cost control, and revenue optimization.
- Problem-solving mindset with the ability to think strategically and act decisively under pressure.
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.