162 Beverage Management jobs in Indonesia

Tugas dan tanggung Jawab Management Team (Restaurant Manager, Assistant Restaurant Manager, Restaurant Supervisor, dan Captain):

• Menjalankan dan memantau kegiatan operasional dengan sebaik mungkin
• Membuat jadwal bekerja staff restoran
• Memantau stock persediaan di restoran
• Membuat laporan absensi karyawan di outlet
• Membuat laporan untuk order barang ke purchasing
• Memastikan kegiatan operasional berjalan dengan baik
• Pengecekan secara rutin listrik dan inventoris di restoran
• Briefing setiap shift perihal promo dan lainnya
• Melaksanakan kontrol ketepatan jumlah pengorderan barang dan Personal or Kitchen Hygiene di tiap section
• Melakukan pengawasan dan meminimalkan waste barang
• Membantu pelaksanaan training dan peningkatan kemampuan/performa/kinerja individu staf.

Tugas dan tanggung Jawab Kitchen ManagementTeam (Chef de Partie - Demi Chef):

• Menjalankan dan memantau kegiatan operasional serta disiplin kerja tim Kitchen dengan sebaik mungkin
• Melaksanakan kontrol ketepatan jumlah pengorderan barang dan Personal or Kitchen Hygiene di tiap section
• Melakukan pengawasan dan meminimalkan waste barang
• Melaksanakan kontrol dan pengecekan standar penerimaan kualitas bahan baku
• Membantu pelaksanaan training dan peningkatan kemampuan/performa/kinerja individu staf kitchen.
• Melakukan kontrol inventori harian, mingguan, dan bulanan
• Melakukan kontrol penggunaan bahan di outlet
• Melakukan pengaturan jadwal kerja & disiplin staf kitchen
• Bertanggung jawab terhadap perawatan asset di section kitchen
• Melaporkan kepada atasan apabila ada kerusakan yang terjadi di area kitchen
• Bertanggung jawab dalam membuat laporan tentang operational kitchen outlet
• Menginformasikan kepada staff service item yang habis (sold out) dan melakukan upselling terhadap item yang over stock.
• Membantu section lain jika dibutuhkan.

Persyaratan :

• Usia maksimal 35 tahun
• Minimal lulusan D3 / Diploma di jurusan apapun (jurusan Food and Beverage Industry / tata boga / perhotelan akan menjadi nilai plus)
• Minimum 2 tahun pengalaman dalam posisi/jabatan yang sama di dunia Food & Beverage (Restoran / Hotel)
• Memiliki pengetahuan dalam menghitung PNL, Labor Cost, Food Cost, COGS menjadi nilai plus
• Wajib memiliki keterampilan interpersonal dan organisasi yang sangat baik
• Wajib memiliki inisiatif & kemampuan kepemimpinan
• Memiliki motivasi yang kuat dalam bekerja, jujur, dan tanggung jawab
• Penampilan yang baik, rapi, dengan sikap positif dan mampu bekerja dalam team
• Sehat jasmani dan rohani
• Terbiasa untuk melakukan stock barang.
• Bersedia bekerja pada akhir pekan (sabtu & minggu), hari libur nasional, dan sistem kerja shift atau split.
• Penempatan kerja di Jakarta & Tangerang
• Bersedia bekerja di seluruh restoran GF Culinary Group

Job Responsibilities

1. Systematically learn standard operating procedures for various restaurant positions, including front-of-house, kitchen, cashier, and warehouse operations.

2. Familiarize yourself with restaurant operational standards and assist with daily operations and management, ensuring food safety and service quality.

3. Assist the restaurant manager in achieving business goals, cost control, and personnel management.

4. Participate in scheduling, materials management, inventory counting, and report analysis.

5. Assist in handling customer needs and emergencies to enhance customer satisfaction.

6. Learn team management and employee training, gradually developing leadership skills.

7. Complete the company's rotation and training program to advance into restaurant management.

Job Requirements

1. College degree or above, preferably in a related field such as catering management, hotel management, or business administration;

2. Passion for the Restaurant business, willingness to learn from entry-level positions, and a strong sense of service;

3. Strong communication and learning skills, as well as a strong team spirit;

4. Ability to adapt to a fast-paced work environment and shift schedules;

5. Experience in student union, club, or team management is preferred.

6. Speak Chinese fluently, no need to be able to read or write.

7. Willing to be placed at Semarang.

Kualifikasi:

1. Pria/Wanita
2. Mampu berbahasa Mandarin dengan baik
3. Memiliki pengalaman di Restaurant Management
4. Minimal pendidikan SMA/K atau D3
5. Jujur, pekerja keras dan bertanggung jawab
6. Bersedia ditempatkan di Jakarta

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.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

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