Restaurant Manager

About Us

We are a growing standalone F&B group, about to open our new outlet in a newly built complex in BSD. The concept is an escalated kopitiam: a classic kopitiam elevated with an Asian fusion menu, a modern setting, and warm hospitality. It brings the nostalgia of kopitiam culture to a new generation, and we are building it from the ground up with a strong team.

We are looking for a Restaurant Manager to join us from the pre-opening phase. You will help shape the team, systems, and culture of the outlet from day one, rather than simply running something already built.

Role Overview The Restaurant Manager has full ownership of the outlet's daily operations, covering product quality, service, financial performance, and team development. This role reports to the Corporate Operational team. We are looking for a leader who takes initiative, understands the numbers, and brings real energy: someone who is on the floor, not just behind a desk.

Key Responsibilities

1. Pre-Opening

• Take part in preparing the outlet for opening: layout and workflow, equipment readiness, suppliers, and operational permits (together with the relevant teams).
• Develop the organization structure and manpower plan, and the recruitment timeline together with HR/corporate.
• Join the selection process, then lead onboarding and training for the entire outlet team before opening.
• Develop and implement operational SOPs: opening/closing, service flow, cleanliness, hygiene, and food safety.
• Lead preparation for the soft opening and grand opening, including service simulations and improvement reviews.
• Coordinate with kitchen, purchasing, marketing, and corporate to make sure everything is ready before launch.

1. Daily Operations

• Lead and oversee all front-of-house and back-of-house operations in a balanced way.
• Ensure food, beverage, presentation, and speed of service meet standards consistently.
• Ensure the outlet is clean, tidy, comfortable, and safe, in line with standards.
• Be actively present on the floor during peak hours: run briefings, monitor service, and step in when needed.
• Handle guest complaints quickly, warmly, and with real solutions, then use them to drive improvements.
• Make sure equipment, facilities, and maintenance are in good order, and follow up on damage promptly.

1. Financial Performance (P&L)

• Own the achievement of sales targets, food cost, beverage cost, labour cost, and outlet profitability.
• Monitor and analyze daily, weekly, and monthly reports, and take corrective action based on what the numbers show.
• Control waste, stock variance, and the efficient use of raw materials.
• Prepare and manage the outlet's operational budget.
• Identify opportunities to grow revenue: upselling, promotions, events, and optimizing both peak and slow hours.
• Ensure cash management, cash handling, and daily reconciliation run in an orderly way with no discrepancies.

1. Leadership and Team Development

• Build efficient work schedules (scheduling) that match operational needs and labor regulations.
• Run regular briefings, coaching, and feedback sessions with the whole team.
• Deliver ongoing training: product knowledge, service excellence, and SOPs.
• Conduct periodic performance reviews and identify talent ready to move up.
• Build a positive, disciplined, tight-knit, and energetic work culture.
• Prepare supervisors and leaders from within the team to support the outlet's growth and future outlets.

1. Administration and Reporting

• Manage restaurant administration: attendance, schedules, employee data, leave, and overtime.
• Manage inventory, stock opname, purchase requests, and goods receiving.
• Prepare operational and sales reports regularly and on time.
• Ensure compliance with SOPs, company policy, and applicable regulations (occupational safety, hygiene, permits, etc.).
• Manage the POS and back-office systems, and make sure transaction data is accurate.

1. Guest Relations and Brand

• Deliver a warm, consistent guest experience that reflects the Modern Kopitiam brand.
• Build good relationships with regular guests, the surrounding community, and other tenants in the complex.
• Work with the marketing team on promotions, content, and in-outlet activities.
• Monitor guest reviews and feedback (Google Reviews, social media, and others) and follow up on them.

Qualifications

Required

• Minimum Diploma (D3) or Bachelor's degree, preferably in Hospitality, Management, or a related field. Strong hands-on experience will also be given serious consideration.
• At least 3-5 years of experience in the F&B industry, including at least 1 years as a Restaurant Manager, Assistant Restaurant Manager, or equivalent leading outlet operations.
• A solid understanding of F&B profit and loss (P&L): able to read, analyze, and control food cost, labour cost, and operating expenses.
• Strong leadership: experienced in leading large teams, firm yet supportive, and able to motivate people.
• Proactive and self-driven: does not wait for instructions, spots problems and opportunities, then acts.
• Able to build work schedules and manage manpower efficiently.
• Strong restaurant administration skills: inventory, reporting, purchasing, and cash control.
• Proficient with POS/restaurant systems and Microsoft Office / Google Workspace (especially Excel/Sheets).
• Good communication skills and a high service-minded attitude, with both team and guests.
• Energetic, resilient under pressure, and comfortable in a fast-paced environment, including weekends and public holidays.
• Willing to work in shifts and be based in BSD.

Nice to Have

• Experience in pre-opening or new outlet launches (strongly preferred).
• Experience in casual dining, café, or Asian / fusion / kopitiam concepts.
• Experience in an F&B group or multi-outlet operation.
• Knowledge of food safety and hygiene standards (HACCP, etc.).
• Experience in recruitment, training, and building a team from scratch.
• Fresh ideas and perspective to develop the concept and guest experience.
• Based in BSD / South Tangerang / Greater Jakarta.

Character and Competencies We Look For

• A leader who is present on the floor, respected for leading by example, not just for the title.
• Owner mindset: treats the outlet like their own business and cares about every rupiah.
• Problem solver: calm and quick to decide under pressure.
• Team builder: enjoys developing people and takes pride in seeing them grow.
• Detail-oriented about product standards, cleanliness, and administration.
• Adaptable and resilient: comfortable in a new, fast-moving environment.
• Enthusiastic and positive: brings good energy to the whole team.

What We Offer

• The chance to be part of the core pre-opening team and help shape the outlet from the beginning.
• Clear career and development paths within a growing group, with opportunities to move up to roles such as Area Manager, Operations Manager, or to lead future new outlets.
• A collaborative work environment with direct access to the Corporate Operational team.
• Competitive compensation and benefits based on experience and ability.
• An outlet in the fast-growing BSD area, inside a new and promising complex.

Skills: Western Restaurant, Customer Service, Kitchen Supporting Design, Teamwork, Microsoft Office, Barbecue Restaurant, Catering Management, Restaurant Management, Chinese Restaurant, Fast Food Restaurant Supervisor