194 Bar Management jobs in Indonesia

What You'll do :

• Sets price criteria and implements according to budget in all Food & Beverage areas in coordination with the Operation Manager.
• Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits.
• Has a primary goal of obtaining overall budgeted and F&B profits.
• Perform systematic inspection of each F&B areas.
• Establishes, with the assistance of the Executive Chef and Restaurant Captain, menus and price list and summit a proposal for approval to the General Manager, guest and staff comments and suggestions should be considered during this process.
• Supervise the proper implementation of menus and price lists.
• Ensure that all regulations posted, especially those concerning security and hygiene, are respected.
• Ensure the cleanliness of operating equipment, proper inventory control and forecasting of needs.
• Ensure that breakage and spillage are kept to a bare minimum.
• Closely monitors all departments' issued reports and correspondence.
• Ensure, with subordinate assistance, a proper welcome and service is given to all guests.
• Responsible for immediate action to guest comments, oral and informs the Manager of any problems.
• Forward any written complaints received to the Operation Manager and should personally handle oral complaints in F&B outlets.
• Receive clients and makes bookings accordingly.
• Supervise the decoration and atmosphere of the different outlets, especially during "promotion" periods.
• Is well informed of prices, services, and activities of competitors and keeps the Operation Manager informed.
• Define the organization of work within the department including assignments, time schedule and vacations.
• Organize at least semi-monthly, informative meetings, to allow employees to be updated on hotel news, and for them to express their opinions.
• Ensure that staff are properly groomed and attired, including proper and complete uniforms with nametag.
• Insure that work schedules are posted weekly in advance.
• Welcome new staff in person and insure their attendance at orientation programs.
• Ensure that there are excellent relations and cooperation between F&B and kitchen and other hotel departments.
• Ensure that regular outlet meetings (sub-department) are held.
• Ensure that hotel and company policies and standards are implemented and closely monitored.
• Propose to the General Manager, promotions, transfers and salary changes of the staff according to their performance standard.
• Responsible on profit and loss of the department follow by expenses and revenue definition, make report on monthly basis of Management Information Synthesis every 10th of the month and liaise together with financial controller.
• Conducts Food and Beverage serving staff evaluations, disciplines staff in accordance with company policy.
• Organize and supervises a training program and insures that the scheduled internal departmental training sessions are properly conducted. Report monthly these activities to the Operation Manager to achieve hotel minimum monthly hours of training.
• Is fully prepared for fire alarms, bomb threat procedures and other safety requirements including the providing of emergency medical assistance. Ensure that the Food & Beverage staff is adequately trained in these procedures.
• Is familiar with the location of and how to control the supply of water, electricity and gas in case of an emergency situation. Is familiar with the location of, and how to use fire-extinguishing equipments.
• Ensure knowledge of Rhapsody System

What we're looking for :

• Placement : Hotel Monopoli Bukittinggi, Sumatera Barat
• Bachelor Degree in Hospitality Management / related field
• Proven 3 years experience in similar position as FBM
• Service oriented, good communication skill & Positive attitude person
• Adaptable and confident
• Thorough knowledge of all menu FB
• Excellent written, verbal, and organizational skills required.
• Considerable knowledge of Rhapsody System.
• Ability to resolve guests, supervisor and associate conflicts.
• Able to manage effectively multiple tasks at all times.
• Ability to listen effectively and write English clearly to communicate with guests and coworkers.
• Creative and inovation for FB promo

JOB SUMMARY

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.

• Maintains a positive cost management index for kitchen and restaurant operations.

• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Oversees all culinary, restaurant, beverage and room service operations.

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

• Provides excellent customer service to all employees.

• Responds quickly and proactively to employee's concerns.

• Provides a learning atmosphere with a focus on continuous improvement.

• Provides proactive coaching and counseling to team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Monitors and maintains the productivity level of employees.

• Develops specific goals and plans to prioritize, organize, and accomplish work.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.

• Responds quickly and proactively to guest's concerns.

• Understands the brand's service culture.

• Drives alignment of all employees, team leaders and managers to the brand's service culture.

• Sets service expectations for all guests internally and externally.

• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

• Verifies all banquet functions are up to standard and exceed guest's expectations.

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Serves as a role model to demonstrate appropriate behaviors.

• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Conducts performance reviews in a timely manner.

• Promotes both Guarantee of Fair Treatment and Open Door policies.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JOB SUMMARY

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.

• Maintains a positive cost management index for kitchen and restaurant operations.

• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Oversees all culinary, restaurant, beverage and room service operations.

• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

• Provides excellent customer service to all employees.

• Responds quickly and proactively to employee's concerns.

• Provides a learning atmosphere with a focus on continuous improvement.

• Provides proactive coaching and counseling to team members.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Monitors and maintains the productivity level of employees.

• Develops specific goals and plans to prioritize, organize, and accomplish work.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.

• Responds quickly and proactively to guest's concerns.

• Understands the brand's service culture.

• Drives alignment of all employees, team leaders and managers to the brand's service culture.

• Sets service expectations for all guests internally and externally.

• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

• Verifies all banquet functions are up to standard and exceed guest's expectations.

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Serves as a role model to demonstrate appropriate behaviors.

• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Conducts performance reviews in a timely manner.

• Promotes both Guarantee of Fair Treatment and Open Door policies.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

1. Lead, supervise, and coordinate all Food & Beverage operations including restaurants, bars, banquets, room service, and other outlets.
2. Prepare, monitor, and evaluate the F&B budget to achieve revenue targets and cost efficiency.
3. Establish and maintain service, hygiene, and product presentation standards in accordance with hotel policies.
4. Develop marketing and promotional strategies to increase F&B sales and guest satisfaction.
5. Analyze market trends, guest preferences, and competitors to support menu innovation and service improvement.
6. Recruit, train, motivate, and evaluate F&B team members to ensure productivity and service excellence.
7. Handle guest complaints promptly and professionally to maintain guest satisfaction and loyalty.
8. Ensure compliance with food safety, health, and occupational safety standards (HACCP, hygiene, and safety).
9. Maintain effective communication with other departments to support overall hotel operations.
10. Prepare and present operational and financial reports of the F&B department to management.
11. Minimum of 3 years' experience as Food & Beverage Manager

• Minimum 5 years of experience in Food & Beverage leadership, preferably within a multi-outlet or hotel environment.
• Excellent communication skills in both English and Bahasa Indonesia, verbal and written.
• Proven track record in F&B operations with strong collaboration across sales and marketing to drive business results.
• Deep understanding of culinary trends, mixology, and experiential dining or lifestyle activations.
• Strong leadership and people development skills, with the ability to inspire and guide diverse teams.
• Analytical mindset with the ability to translate ideas into measurable results.
• Comprehensive understanding of multi-unit inventory control, supplier management, cost optimization, and purchasing processes for both kitchen and bar operations.
• Open-minded, innovative thinker with a passion for hospitality and guest experience.

Jenis Pekerjaan: Penuh Waktu, Kontrak

Panjang kontrak: 12 bulan

Company Description

Hotel that makes every moment matter

The centrally-located Novotel Makassar Grand Shayla provides everything the discerning traveller looks for in a hotel. After a day's work in the business centre, or sightseeing around town, reap the benefits of a massage or a dip in the outdoor pool. With 4-star service and first-rate amenities, we have all your needs covered at Novotel.

Job Description

• Lead and Supervise F&B Operations: Oversee all aspects of F&B operations, including restaurant outlets, in-room dining, and banquet services, ensuring seamless daily operations.
• Team Leadership & Development: Mentor, coach, and manage a team of F&B professionals, leading recruitment, onboarding, and training efforts.
• Coaching & Development: Provide regular feedback, conduct performance reviews, and create incentive programs to drive motivation and career growth.
• Guest Experience & Service Excellence: Ensure the highest service standards, promptly addressing guest concerns and feedback to maintain satisfaction.
• Financial Management: Assist the F&B Leadership Team in overseeing revenue generation and cost control, ensuring adherence to budgetary guidelines. Provide support in the budgeting, forecasting, and financial reporting processes for all F&B outlets, contributing to strategic financial decision-making.
• Operational Support & Process Improvement: Implement operational processes to enhance productivity, quality, and cost-efficiency, while ensuring compliance with health and safety regulations.
• Event Management: Coordinate event execution, working with Conference Services and Catering teams to ensure smooth banqueting operations and exceptional guest experiences.
• Innovative Promotions: Develop creative ideas to drive business growth and F&B revenues through seasonal promotions, events, and specialized offerings.

Qualifications

• Experience: At least 3 years in F&B management, preferably in a 4* hotel
• Leadership Skills: Ability to lead, motivate, and manage diverse teams across multiple departments.
• Guest-Focused Attitude: Passion for guest service, with the ability to anticipate needs and resolve concerns professionally.
• Operational Expertise: Knowledge of F&B operations, service standards, inventory control, and health & safety regulations.
• Communication Skills: Excellent interpersonal and communication abilities to engage effectively with guests, team members, and departments.
• Educational Background: A degree or diploma in Hospitality Management is preferred but not required.
• Flexibility: Willingness to work a flexible schedule, including weekends, late nights, early mornings, and holidays.

Company Description
Hotel that makes every moment matter

The centrally-located Novotel Makassar Grand Shayla provides everything the discerning traveller looks for in a hotel. After a day's work in the business centre, or sightseeing around town, reap the benefits of a massage or a dip in the outdoor pool. With 4-star service and first-rate amenities, we have all your needs covered at Novotel.

Job Description

• Lead and Supervise F&B Operations: Oversee all aspects of F&B operations, including restaurant outlets, in-room dining, and banquet services, ensuring seamless daily operations.
• Team Leadership & Development: Mentor, coach, and manage a team of F&B professionals, leading recruitment, onboarding, and training efforts.
• Coaching & Development: Provide regular feedback, conduct performance reviews, and create incentive programs to drive motivation and career growth.
• Guest Experience & Service Excellence: Ensure the highest service standards, promptly addressing guest concerns and feedback to maintain satisfaction.
• Financial Management: Assist the F&B Leadership Team in overseeing revenue generation and cost control, ensuring adherence to budgetary guidelines. Provide support in the budgeting, forecasting, and financial reporting processes for all F&B outlets, contributing to strategic financial decision-making.
• Operational Support & Process Improvement: Implement operational processes to enhance productivity, quality, and cost-efficiency, while ensuring compliance with health and safety regulations.
• Event Management: Coordinate event execution, working with Conference Services and Catering teams to ensure smooth banqueting operations and exceptional guest experiences.
• Innovative Promotions: Develop creative ideas to drive business growth and F&B revenues through seasonal promotions, events, and specialized offerings.

Qualifications

• Experience: At least 3 years in F&B management, preferably in a 4* hotel
• Leadership Skills: Ability to lead, motivate, and manage diverse teams across multiple departments.
• Guest-Focused Attitude: Passion for guest service, with the ability to anticipate needs and resolve concerns professionally.
• Operational Expertise: Knowledge of F&B operations, service standards, inventory control, and health & safety regulations.
• Communication Skills: Excellent interpersonal and communication abilities to engage effectively with guests, team members, and departments.
• Educational Background: A degree or diploma in Hospitality Management is preferred but not required.
• Flexibility: Willingness to work a flexible schedule, including weekends, late nights, early mornings, and holidays.

POSITION SUMMARY

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

License or Certification: None

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.

In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

At IKEA, we do everything we can to keep that fire in our bellies. Why? Because that's what helps us go home happy at the end of every day. That makes IKEA, IKEA. And a job here so much more than a job.

What you'll be doing day to day:

• Lead by example and be a good ambassador for the IKEA store in all contact points with our customers, giving them a good reason to come back again and again
• Understand and Implement the agreed range matrix to secure a strong IKEA Food range identity in order to distinguish ourselves from our competitors on the market
• Taking an active part in creating the IKEA store business plan and use the country business plan, based on growing IKEA together and IKEA Food direction & strategy, as input. Working together with country team to ensure that you understand how to work correctly with country and global priorities, as well as local needs, when developing it. Working with my team to develop and implement a clear IKEA Food action plan which is followed up regularly
• Operating IKEA Food in accordance with legislation. Being accountable for operating the IKEA Food areas within the IKEA store in accordance to IKEA and local quality and food safety requirements
• Ensure that the shop and products displays are always fresh and look appealing and that daily work routines are in place

We want you to be a person who:

• Extensive and advanced experience of successful commercial
  , retail management or the role of
  multi-unit food service manager
  with proven
  leadership abilities and strong track-record of managing managers
  , including management competence
• Have a good personal discipline, team player and flexible approach
  /open to change
• Able to organize, plan, and prioritize.
  Decision making, problem-solving ability, and tactical thinker
• Ability to
  manage
  a
  high-volume
  , fast
  and vibrant retail environment and develop people to excellence in performance
• Is able to see how IKEA Food contributes
  to increasing the overall performance of an IKEA store and correlation with IKEA Home Furnishing business