job description
Accelerate your hospitality career with Paradox Clarke Quay as an Operations Manager (Back-of-House) in our exclusive Future Leaders Programme. This is a unique opportunity to take the helm of back-of-house operations in a dynamic, high-energy environment, where your leadership will drive efficiency, excellence, and innovation.
Based in the vibrant heart of Bali (Canggu, Ubud, Denpasar, or surrounding areas), you’ll oversee a team dedicated to delivering seamless service, maintaining operational standards, and ensuring guest satisfaction. Whether you’re optimizing workflows, managing inventory, or fostering a culture of continuous improvement, your role will be pivotal in shaping the future of our hospitality operations.
Ideal for ambitious professionals with a passion for hospitality, this position offers a fast-track to leadership, mentorship from industry experts, and the chance to make a lasting impact in one of Asia’s most exciting culinary and tourism hubs.
Responsibility
- Lead and supervise all back-of-house operations, including kitchen, storage, and logistics teams.
- Develop and implement standard operating procedures (SOPs) to enhance efficiency and maintain consistency.
- Monitor inventory levels, manage supplier relationships, and ensure cost-effective procurement.
- Oversee food safety, hygiene, and compliance with local and international hospitality standards.
- Collaborate with front-of-house teams to align service delivery with guest expectations.
- Train, mentor, and motivate staff to foster a high-performance culture.
- Analyze operational data to identify trends, reduce waste, and improve profitability.
- Ensure seamless coordination during peak periods, events, and special projects.
Qualifications
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
- Minimum 3-5 years of experience in back-of-house operations, with at least 2 years in a managerial role.
- Proven track record in leading teams, optimizing processes, and driving operational excellence.
- Strong knowledge of food safety regulations, HACCP, and inventory management systems.
- Excellent communication, problem-solving, and decision-making skills.
- Ability to work under pressure in a fast-paced, multicultural environment.
- Proficiency in POS systems, Excel, and hospitality management software.
- Passion for continuous learning and a commitment to career growth in hospitality.