Operational Manager - Hospitality & Tourism (Bali)

Warung Local Bali · 📍 Canggu, Bali · Diposting 2026-10-06

FULL_TIME⭐ TERVERIFIKASI

Rp 8,500,000 - Rp 12,000,000 per bulan

Join Warung Local Bali, a vibrant and growing hospitality brand dedicated to delivering authentic Balinese dining experiences. We are seeking a dynamic and results-driven Operational Manager to oversee our restaurant operations in Canggu, Bali. As the Operational Manager, you will play a crucial role in ensuring smooth daily operations, enhancing guest satisfaction, and driving the success of our restaurant in this sought-after tourist destination.

Warung Local Bali is a beloved local chain known for its warm hospitality, locally sourced ingredients, and unique Balinese culinary traditions. With multiple locations across Bali, we are committed to providing exceptional dining experiences that reflect the rich culture and heritage of the island. This role offers a fantastic opportunity to be part of a growing brand and make a significant impact on our operations and guest experiences.

📋 Tanggung Jawab Pekerjaan

Oversee daily restaurant operations, including staff scheduling, inventory management, and food cost control.
Ensure high standards of food quality, hygiene, and presentation through regular inspections and training.
Manage and mentor a team of 20-30 staff members, fostering a positive and productive work environment.
Implement and monitor operational procedures to improve efficiency and reduce waste.
Develop and execute marketing strategies to attract and retain customers, including promotions and events.
Collaborate with the general manager and other department heads to ensure overall business objectives are met.
Monitor and analyze sales data to identify trends and make data-driven decisions.
Ensure compliance with health and safety regulations, as well as local and national laws.

🎓 Kualifikasi & Syarat

Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Minimum of 5 years of experience in restaurant operations, preferably in a high-volume, fast-paced environment.
Proven track record of successfully managing teams and driving operational improvements.
Strong knowledge of inventory management, food cost control, and budgeting.
Excellent communication, leadership, and problem-solving skills.
Familiarity with POS systems like Micros, QuickBooks, or similar.
Certification in food safety and hygiene (e.g., ServSafe, HACCP) is a plus.
Ability to work well under pressure and meet tight deadlines.