job description
Join Vivo Food Sdn Bhd as a Restaurant Supervisor and lead a dynamic team in delivering exceptional dining experiences across Bali’s most vibrant locations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this pivotal role, you will oversee daily restaurant operations, ensuring seamless service, high standards of food quality, and an unforgettable guest experience. Your leadership will drive team performance, operational efficiency, and customer satisfaction in a fast-paced, high-energy environment.
This is a unique opportunity to grow your career in the hospitality industry while contributing to a brand known for its commitment to excellence and innovation. If you are passionate about service, thrive under pressure, and have a knack for creating memorable moments for guests, we want to hear from you!
Responsibility
- Supervise and coordinate daily restaurant operations, including opening/closing procedures, staff scheduling, and shift management.
- Ensure exceptional customer service by monitoring guest interactions, resolving complaints, and maintaining a welcoming atmosphere.
- Train, mentor, and motivate staff to uphold service standards, food safety protocols, and company policies.
- Oversee inventory management, including ordering supplies, tracking stock levels, and minimizing waste to optimize costs.
- Conduct regular inspections of dining areas, kitchens, and restrooms to ensure cleanliness, hygiene, and compliance with health regulations.
- Collaborate with the kitchen team to ensure timely food preparation, presentation, and delivery according to brand standards.
- Monitor sales performance, analyze customer feedback, and implement strategies to enhance guest satisfaction and revenue.
- Handle cash management, POS systems, and daily sales reports with accuracy and integrity.
Qualifications
- Minimum 3 years of experience in a supervisory or managerial role within the restaurant/hospitality industry.
- Proven ability to lead and inspire a diverse team in a high-volume dining environment.
- Strong knowledge of food safety, sanitation standards, and HACCP principles.
- Excellent communication, problem-solving, and conflict-resolution skills.
- Familiarity with POS systems, inventory management software, and basic financial reporting.
- Flexibility to work evenings, weekends, and holidays as required by business needs.
- Fluency in English; additional language skills (e.g., Indonesian, Mandarin) are a plus.
- Diploma or degree in Hospitality Management, Culinary Arts, or a related field is preferred.