209 Hotel Food jobs in Indonesia

• Developing and implementing innovative food and beverage strategies to enhance profitability and guest satisfaction.
• Managing the daily operations of all F&B outlets, including restaurants, bars, banqueting, and room service.
• Ensuring the highest standards of service quality, presentation, and hygiene across all F&B areas.
• Recruiting, training, motivating, and managing the F&B team to achieve service excellence.
• Controlling operational costs, including food and beverage inventory, labor, and supplies, while maximizing revenue.
• Collaborating with the Executive Chef on menu development and pricing strategies.
• Maintaining strong relationships with suppliers to ensure the quality and cost-effectiveness of ingredients.
• Overseeing the organization and execution of special events and private functions.
• Monitoring industry trends and competitor activities to identify opportunities for growth and improvement.
• Ensuring compliance with all health, safety, and liquor licensing regulations.
• Preparing regular financial reports and performance analyses for senior management.

• Minimum of 5 years of progressive experience in F&B management within luxury hotels or high-end restaurants.
• Demonstrated leadership skills with a strong track record of team development and performance management.
• Excellent knowledge of food, wine, and spirits, with a keen eye for culinary trends.
• Strong financial acumen and experience with budgeting, forecasting, and cost control.
• Exceptional interpersonal and communication skills, with fluency in English and Bahasa Indonesia.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• Ability to work under pressure in a fast-paced environment and adapt to changing demands.
• Proficiency in F&B management software and POS systems.
• A proactive approach to problem-solving and a commitment to continuous improvement.

PT. Makmur Mandiri Abadi adalah perusahaan distribusi bahan pangan yang terpercaya. Sebagai mitra Anda dalam industri kuliner, kami menyediakan produk berkualitas tinggi seperti daging beku, hasil laut, produk unggas, produk susu dan turunannya, serta produk nabati. Hingga saat ini, PT Makmur Mandiri Abadi mempunyai 3 cabang yang tersebar di Semarang, Yogyakarta, dan Solo.

Perusahaan kami adalah yang berfokus pada kecepatan, fleksibilitas, dan dapat diandalkan. Kami menjalin kerjasama yang kokoh berlandaskan kepercayaan, integritas, dan kesuksesan bersama bagi semua pemangku kepentingan. dan kami ingin selalu berperan aktif membangun bangsa dan mensejahterakan masyarakat.

Kami sedang mencari kandidat untuk posisi staff sales HORECA, dengan keterangan sebagai berikut:

Deskripsi Pekerjaan

· Mencari peluang penjualan dan menjalin jaringan dengan calon pelanggan

· Memahami kebutuhan dan tujuan klien dan memberikan solusi yang layak

· Menyiapkan penawaran untuk pelanggan

· Menangani dan membina hubungan baik dengan pelanggan

· Melakukan penagihan

· Mencapai target yang ditentukan

· Mengembangkan basis pelanggan (NOO)

Produk

· Meat (Daging sapi, daging kambing, Bebek, dsb)

· Fish & Seafood (Dori, Salmon, Tuna, dsb)

· Frozen & Chilled Food (Kentang, Keju, Sosis, Bakso, dsb)

· Dry Food (Soy sauce, Chocolate, Syrup, dsb)

Channel Pelanggan

· HORECA (Hotel, Restaurant, Cafe)

· MT (Modern Trade) & GT (General Trade)

· NKA (National Key Account)

· TBK (Toko Bahan Kue)

· Frozen Food Store

Kualifikasi

· Mempunyai kemampuan pemecahan masalah

· Berpengalaman di bidang sales (FMCG / Food service diutamakan)

· Berpengalaman minimal 2 tahun di bidang distribusi

· Disiplin dan berintegritas

· Biasa bekerja dengan target

Benefit Karyawan

· Gaji pokok

· Tunjangan transport

· Insentif

· BPJS Kesehatan

· BPJS Tenaga Kerja

Penempatan SEMARANG KOTA

PT. Makmur Mandiri Abadi | | |

PT. Makmur Mandiri Abadi adalah perusahaan distribusi bahan pangan yang terpercaya. Sebagai mitra Anda dalam industri kuliner, kami menyediakan produk berkualitas tinggi seperti daging beku, hasil laut, produk unggas, produk susu dan turunannya, serta produk nabati. Hingga saat ini, PT Makmur Mandiri Abadi mempunyai 3 cabang yang tersebar di Semarang, Yogyakarta, dan Solo.

Perusahaan kami adalah yang berfokus pada kecepatan, fleksibilitas, dan dapat diandalkan. Kami menjalin kerjasama yang kokoh berlandaskan kepercayaan, integritas, dan kesuksesan bersama bagi semua pemangku kepentingan. dan kami ingin selalu berperan aktif membangun bangsa dan mensejahterakan masyarakat.

Kami sedang mencari kandidat untuk posisi sales spesialis food service & FMCG, dengan keterangan sebagai berikut:

DESKRIPSI PEKERJAAN

• Mencari peluang penjualan dan menjalin jaringan dengan calon pelanggan
• Memahami kebutuhan dan tujuan klien dan memberikan solusi yang layak
• Menyiapkan penawaran untuk pelanggan
• Menangani dan membina hubungan baik dengan pelanggan
• Melakukan penagihan
• Mencapai target yang ditentukan
• Mengembangkan basis pelanggan (NOO)

PRODUK

• Meat (Daging sapi, daging kambing, Bebek, dsb)
• Fish & Seafood (Dori, Salmon, Tuna, dsb)
• Frozen & Chilled Food (Kentang, Keju, Sosis, Bakso, dsb)
• Dry Food (Soy sauce, Chocolate, Syrup, dsb)

CHANNEL PELANGGAN

• HORECA (Hotel, Restaurant, Cafe)
• MT (Modern Trade) & GT (General Trade)
• NKA (National Key Account)
• TBK (Toko Bahan Kue)
• Frozen Food Store

KUALIFIKASI

• Mempunyai kemampuan pemecahan masalah
• Berpengalaman di bidang sales (FOOD SERVICE / FMCG diutamakan)
• Berpengalaman di HORECA diutamakan
• Berpengalaman minimal 2 tahun di bidang distribusi
• Disiplin dan berintegritas
• Biasa bekerja dengan target

BENEFIT KARYAWAN

• Gaji pokok
• Tunjangan transport
• Insentif bonus target
• BPJS Kesehatan
• BPJS Tenaga Kerja
• Fasilitas mess karyawan ber-AC

Penempatan
SURAKARTA-KARANGANYAR
Untuk profile & produk MMA, silahkan cek di website

• Design and execute innovative, seasonally inspired menus for the hotel restaurant, banquets, and room service.
• Manage all kitchen operations, including food preparation, cooking, plating, and presentation.
• Lead, train, mentor, and supervise a team of culinary professionals, fostering a culture of excellence.
• Control food costs by effectively managing inventory, procurement, and waste reduction.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Collaborate with the Food & Beverage Manager to develop budgets and achieve financial targets.
• Source high-quality ingredients from local and international suppliers.
• Develop and maintain strong relationships with vendors and suppliers.
• Create special menus for events, functions, and VIP guests.
• Stay updated on culinary trends, techniques, and emerging ingredients.
• Conduct regular performance reviews for kitchen staff.
• Ensure efficient scheduling and labor management within the kitchen.
• Maintain the overall ambiance and functionality of the kitchen environment.

• Culinary degree or equivalent professional certification from a recognized institution.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.
• Proven experience in menu engineering, cost control, and inventory management.
• Extensive knowledge of international cuisines, cooking techniques, and food presentation.
• Strong leadership, management, and team-building skills.
• Excellent understanding of food safety regulations and best practices.
• Creative flair, passion for food, and a commitment to quality.
• Ability to work under pressure and meet demanding deadlines.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software is a plus.
• A portfolio of culinary creations and menu concepts is highly desirable.

A Food and Beverage Supervisor is responsible for overseeing the daily operations of the food and beverage department in a hospitality establishment, such as a restaurant, hotel, resort, or catering service. They play a crucial role in ensuring high-quality service, guest satisfaction, and efficient operations.

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees' proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests' feedback and recommend improvements to our menu

• Work experience as a Food & Beverage Supervisor or similar role in the hospitality industry
• Familiarity with restaurant management software
• Strong Leadership Skills
• Good math and reporting skills
• Customer service attitude
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Communication and team management abilities
• Good communication in English

A Food and Beverage Supervisor is responsible for overseeing the daily operations of the food and beverage department in a hospitality establishment, such as a restaurant, hotel, resort, or catering service. They play a crucial role in ensuring high-quality service, guest satisfaction, and efficient operations.

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees' proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests' feedback and recommend improvements to our menu

Requirements

• Work experience as a Food & Beverage Supervisor or similar role in the hospitality industry
• Familiarity with restaurant management software
• Strong Leadership Skills
• Good math and reporting skills
• Customer service attitude
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Communication and team management abilities
• Good communication in English

• Oversee all culinary operations for the hotel and its associated restaurants, bars, and event spaces.
• Develop innovative, creative, and seasonal menus that align with the brand's luxury positioning and cater to diverse palates.
• Manage, train, and mentor a diverse team of chefs, cooks, and kitchen staff, fostering a positive and collaborative work environment.
• Ensure exceptional quality, presentation, and consistency of all dishes served.
• Implement and enforce strict food safety and hygiene standards (HACCP, local regulations).
• Manage kitchen budget, including food costs, labor costs, and inventory, ensuring profitability without compromising quality.
• Source high-quality ingredients, build strong relationships with suppliers, and negotiate favorable terms.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.
• Maintain impeccable standards of kitchen cleanliness, organization, and equipment maintenance.
• Collaborate with the Food & Beverage Director and General Manager on strategic planning and menu engineering.
• Contribute to the overall guest experience by ensuring memorable culinary moments.
• Stay abreast of global culinary trends, techniques, and innovations.
• Oversee banquets, catering, and special events, ensuring flawless execution.
• Manage waste reduction initiatives and promote sustainable kitchen practices.

• Culinary degree from a reputable institution or equivalent professional experience.
• Minimum of 10 years of progressive experience in professional kitchens, with at least 5 years in an Executive Chef or Senior Sous Chef role within a luxury hotel or fine dining restaurant group.
• Demonstrated expertise in a wide range of international cuisines and culinary techniques.
• Proven leadership and team management skills, with the ability to motivate and inspire a culinary brigade.
• Exceptional understanding of food cost management, budgeting, and P&L accountability.
• Strong knowledge of food safety, sanitation regulations, and best practices.
• Creative flair and passion for developing new dishes and culinary concepts.
• Excellent organizational, problem-solving, and decision-making abilities.
• Strong communication and interpersonal skills, with the ability to interact effectively with guests, staff, and management.
• Proficiency in kitchen management software is an advantage.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.
• Must be physically capable of standing for extended periods and working in a demanding kitchen environment in Bogor, West Java, ID .

Pekerjaan:

• Mengelola segment Horeca (Hotel, Restaurant, Cafe) dan B2B traditional market
• Membuka dan mengembangkan Dealer/Toko baru
• Melakukan penjualan dan mencapai target KPI, untuk periode bulanan, triwulanan, dan tahunan
• Membangun hubungan yang baik dengan customer yang sudah ada

Kualifikasi:

• Usia maksimal 40 Tahun
• Pendidikan minimal SMA/SMK/D3/S1 (Semua Jurusan)
• Diutamakan memiliki pengalaman minimal 1 tahun di posisi Sales
• Diutamakan memiliki database Horeca (Hotel, Restaurant, Cafe), Distributor (B2B), Toko Tradisional, Toko Bangunan, Toko Barang Pecah Belah, Toko Elektronik, dan Toko Perabotan
• Memiliki kemampuan komunikasi, negosiasi dan interpersonal yang baik
• Memiliki kendaraan motor pribadi dan SIM C
• Domisili Jakarta
• Bersedia melakukan kunjungan kerja luar kota

Penempatan Kota - Jakarta Barat

Range Sallary:

Benefit:

• Komisi yang kompetitif
• Bensin (Tunjangan transportasi)
• BPJS