job description
Join Boy N Cow Seminyak as a Floor Supervisor and lead a team dedicated to delivering exceptional dining experiences in one of Bali’s most vibrant culinary destinations. This role offers a unique opportunity to combine your passion for hospitality with leadership in a dynamic, high-energy environment.
As a Floor Supervisor, you will oversee daily restaurant operations, ensuring seamless service, guest satisfaction, and team excellence. You’ll work in a supportive, fast-paced setting with opportunities for professional growth, competitive compensation, and a healthy work-life balance in the heart of Bali’s thriving hospitality scene.
Whether you’re coordinating with the kitchen, resolving guest inquiries, or mentoring staff, your role will be pivotal in maintaining the premium standards that define Boy N Cow Seminyak. If you thrive in leadership roles and have a knack for creating memorable dining experiences, we’d love to hear from you.
Responsibility
- Lead and supervise the dining room team to ensure exceptional guest service and smooth operations.
- Coordinate with kitchen staff to maintain timely and accurate order delivery.
- Resolve guest complaints or issues professionally and efficiently.
- Train, mentor, and motivate staff to uphold service standards and brand values.
- Monitor table turnover and seating arrangements to maximize efficiency and guest satisfaction.
- Conduct pre-shift briefings and ensure all team members are prepared and aligned with daily goals.
- Maintain a clean, organized, and inviting dining environment.
- Assist in inventory management and cost-control initiatives for dining supplies.
Qualifications
- Minimum 2+ years of experience in a supervisory role within fine dining or upscale hospitality.
- Proven ability to lead and inspire a team in a fast-paced environment.
- Excellent communication and interpersonal skills with fluency in English (Bahasa Indonesia is a plus).
- Strong problem-solving abilities and a guest-first mindset.
- Knowledge of POS systems, reservation management, and basic financial reporting.
- Flexibility to work evenings, weekends, and holidays as required.
- Passion for delivering high-quality service and creating memorable guest experiences.
- Familiarity with health, safety, and sanitation standards in food service.