2,960 Catering jobs in Indonesia

We are a dynamic F&B group with a thriving catering division and strong B2B presence. Our clients range from corporates and event organizers to lifestyle communities and private celebrations. We're looking for a Catering & B2B Sales Manager to lead sales growth, manage key accounts, and develop new business opportunities across multiple segments.

This role combines strategic business development and hands-on client management — perfect for someone with strong sales leadership and a solid network in both events and corporate markets.

• Develop and execute sales strategies for catering (corporate, social, private) and B2B channels.
• Manage key corporate accounts and build long-term partnerships.
• Identify and secure new business opportunities, partnerships, and event collaborations.
• Lead, coach, and motivate the sales team to achieve ambitious targets.
• Collaborate with operations, culinary, and marketing teams for seamless client experience.
• Negotiate contracts and oversee client relationships from inquiry to post-event follow-up.
• Track and report sales performance, pipeline, and market trends.

• Min. 3–5 years of experience in catering/event sales and/or B2B sales in F&B, hospitality, or lifestyle sectors.
• Strong client network in corporate, event, and premium lifestyle markets.
• Proven track record in meeting and exceeding sales targets.
• Excellent negotiation, presentation, and communication skills.
• Ability to lead teams and work cross-functionally.
• Well-organized, detail-oriented, and results-driven.

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.

• Minimal 2 tahun pengalaman dalam bidang serupa, memiliki pengetahuan dan kemampuan terkait pastry CDB Pastry Level
• Berpengalaman dalam memastikan kualitas yang konsisten dan eksekusi menu pastry, termasuk kreasi inovatif
  
  Team player, open minded dan hospitality mental oriented
• Mampu membuat berbagai macam baked goods, termasuk roti, kue, pastries dan dessert lainnya
• Familiar dengan manual dan computerized administrative documentation
• Fleksibel untuk bekerja di pagi hari, akhir pekan dan hari libur sesuai dengan jadwal kitchen

DXYARY sedang membuka lowongan untuk posisi Kasual/Temporer Catering Cook di Sinduadi, Jogja. Lamar sekarang untuk menjadi bagian dari tim kami.

Kualifikasi pekerjaan:

• Mencari kandidat untuk bekerja pada:
• Senin: Pagi, Siang, Sore
• Selasa: Pagi, Siang, Sore
• Rabu: Pagi, Siang, Sore
• Kamis: Pagi, Siang, Sore
• Jum'at: Pagi, Siang, Sore
• Sabtu: Pagi, Siang, Sore
• Diperlukan 1 tahun pengalaman kerja yang relevan untuk posisi ini
• Gaji yang diinginkan: Rp1,500,000 per bulan

Deskripsi Pekerjaan:

1. Menyiapkan dan memasak menu makanan sehat (resep tersedia atau dikembangkan bersama tim)
2. Mengelola bahan makanan segar sesuai standar gizi dan kebersihan
3. Menjaga kebersihan dapur dan peralatan masak sesuai standar higiene makanan
4. Membantu dalam pengemasan dan persiapan pengiriman makanan (meal box/meal prep)
5. Mengontrol porsi dan kalori sesuai standar menu

Kualifikasi:

1. Berpengalaman minimal 1 tahun di bidang kuliner atau katering, lebih disukai yang pernah mengolah makanan sehat/diet
2. Memahami konsep masakan sehat: rendah minyak, rendah gula, diet keto, tinggi protein, dll (nilai plus)
3. Mampu bekerja dengan resep tetap maupun mengembangkan variasi menu sehat
4. Bisa bekerja cepat, teliti, dan bersih
5. Mampu bekerja dalam tim maupun individu
6. Memiliki pengetahuan dasar tentang food safety dan hygiene
7. Nilai Tambah (Diutamakan bila punya):
8. Pernah bekerja di catering sehat atau meal prep
9. Memiliki sertifikat pelatihan food handling / hygiene makanan
10. Punya kemampuan plating / presentasi makanan untuk foto produk

Benefit:

1. Gaji kompetitif
2. Makan disediakan
3. Lingkungan kerja sehat dan bersih
4. Potensi bonus atau insentif (berdasarkan kinerja)

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Laguna a Luxury Collection Resort & Spa Nusa Dua Bali, Kawasan Pariwisata Nusa Dua Lot N2, Nusa Dua, Bali, Indonesia, 80363

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area.

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage/Culinary Goals

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.

• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.

• Establishes challenging, realistic and obtainable goals to guide operation and performance.

• Strives to improve service performance.

Developing and Maintaining Budgets

• Develops and manages Food and Beverage budget.

• Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Leading Food and Beverage/Culinary Team

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

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

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Serves as a role model to demonstrate appropriate behaviors.

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.

• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.

• Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.

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

• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service

• 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.

• Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Empowers employees to provide excellent guest service.

• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.

• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities

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

• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).

• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.

• Brings issues to the attention of Human Resources as necessary.

• Ensures employees are treated fairly and equitably.

• Coaches team by providing specific feedback to improve performance.

Additional Responsibilities

• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.

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

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

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

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.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination's cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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.

PIKAPIKA RESTAURANT sedang membuka lowongan untuk posisi Penuh waktu Waiter / Waitress di Sanur, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.

Kualifikasi pekerjaan:

• Mencari kandidat untuk bekerja pada:
• Senin: Pagi, Siang, Sore
• Selasa: Pagi, Siang, Sore
• Rabu: Pagi, Siang, Sore
• Kamis: Pagi, Siang, Sore
• Jum'at: Pagi, Siang, Sore
• Sabtu: Pagi, Siang, Sore
• Minggu: Pagi, Siang, Sore

Nobitakoyaki / Nobita Kitchen sedang membuka lowongan untuk posisi Penuh waktu Cook di Ancol, Jawa Barat. Lamar sekarang untuk menjadi bagian dari tim kami.

Kualifikasi pekerjaan:

• Mencari kandidat untuk bekerja pada:
• Senin: Pagi, Siang
• Selasa: Pagi, Siang
• Rabu: Pagi, Siang
• Kamis: Pagi, Siang
• Sabtu: Pagi, Siang
• Minggu: Pagi, Siang
• Diperlukan 1 tahun pengalaman kerja yang relevan untuk posisi ini
• Gaji yang diinginkan: Rp1,750,000 - Rp2,250,000 per bulan

Tanggung Jawab Utama

1. Merancang dan mengembangkan menu yang kreatif dan inovatif sesuai dengan preferensi pelanggan
2. Mengawasi persiapan dan penyajian makanan sesuai dengan standar kualitas tertinggi
3. Memastikan kebersihan dan keamanan dapur serta area penyajian
4. Memimpin dan melatih tim dapur untuk memaksimalkan efisiensi dan produktivitas
5. Melakukan pemesanan, manajemen stok, dan pengendalian biaya bahan baku
6. Berkolaborasi dengan tim manajemen untuk mengembangkan konsep dan strategi menu

Kualifikasi dan Pengalaman yang Dibutuhkan

1. Memiliki gelar atau sertifikat di bidang kuliner atau perhotelan
2. Minimal 5 tahun pengalaman sebagai Chef di restoran, hotel, atau industri hospitalitas lainnya
3. Kemampuan merencanakan dan mengeksekusi menu yang kreatif dan inovatif
4. Pengetahuan luas tentang tren kuliner dan teknik memasak terbaru
5. Kemampuan kepemimpinan dan manajemen tim yang efektif
6. Keterampilan komunikasi yang baik dan kemampuan bekerja dalam tim
7. Pemahaman mendalam tentang standar kebersihan dan keamanan di dapur

Mengapa Bergabung dengan PT Nagasyndo Berkat Tritunggal

1. Paket kompensasi yang kompetitif, termasuk gaji yang menarik dan tunjangan
2. Kesempatan untuk mengembangkan keterampilan dan karier dalam industri hospitalitas yang dinamis
3. Lingkungan kerja yang mendukung dan kolaboratif, dengan fokus pada pertumbuhan dan pengembangan individu
4. Akses ke pelatihan dan sertifikasi profesional untuk meningkatkan kompetensi Anda
5. Fasilitas kerja yang modern dan nyaman, dengan dukungan tim manajemen yang berpengalaman

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
The St. Regis Jakarta, Rajawali Place, Jalan HR Rasuna Said Kav. B/4, Jakarta Selatan, Indonesia, Indonesia, 12910VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Non-Management

Position Summary
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Preferred Qualification
Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No 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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.