job description
Join GF Culinary, a leading name in Indonesia’s hospitality industry, as we expand our dynamic Restaurant and Kitchen Management Teams across Bali’s most vibrant locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
This is your opportunity to take the helm in a fast-paced, high-energy environment where culinary excellence meets exceptional guest experiences. Whether you specialize in front-of-house leadership or back-of-house operations, you’ll play a pivotal role in driving operational efficiency, team development, and service standards that define our brand.
As part of our management team, you’ll collaborate with talented chefs, service professionals, and support staff to deliver unforgettable dining experiences. We’re looking for passionate leaders who thrive under pressure, inspire their teams, and are committed to upholding the highest standards in hospitality.
If you’re ready to elevate your career in one of Bali’s most exciting culinary destinations, apply today and become a key player in GF Culinary’s continued success.
Responsibility
- Oversee daily restaurant and kitchen operations, ensuring seamless service and adherence to brand standards.
- Lead, mentor, and develop a high-performing team of chefs, servers, and support staff.
- Monitor inventory levels, manage supplier relationships, and optimize cost control without compromising quality.
- Implement and enforce food safety, hygiene, and HACCP standards in compliance with local regulations.
- Create and refine menus in collaboration with the culinary team, balancing creativity with profitability.
- Handle guest feedback and resolve service issues promptly to maintain exceptional customer satisfaction.
- Develop and execute staff training programs to enhance skills and service consistency.
- Analyze performance metrics (e.g., sales, labor costs, customer reviews) and implement data-driven improvements.
Qualifications
- Minimum 3+ years of experience in restaurant or kitchen management within the hospitality industry.
- Proven leadership skills with the ability to motivate and manage diverse teams in a high-volume setting.
- Strong knowledge of food cost control, inventory management, and P&L analysis.
- Excellent communication and interpersonal skills, with fluency in English (Bahasa Indonesia is a plus).
- Certification in food safety and hygiene (e.g., HACCP) is highly preferred.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by operational needs.
- Passion for culinary arts, service excellence, and continuous improvement.
- Familiarity with POS systems and restaurant management software is an advantage.