Mercure Jakarta Gatot Subroto

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

The F&B Outlet Manager is responsible for the overall operation and performance of the assigned food and beverage outlet. The position ensures excellent guest service, efficient operations, achievement of financial targets, team development, and compliance with hotel standards, policies, and food safety requirements.

Key Responsibilities

• Manage the daily operations of the assigned F&B outlet to ensure smooth and efficient service.

• Ensure consistently high standards of guest service, food quality, beverage quality, and presentation.

• Lead, supervise, and motivate the F&B team to achieve operational and service standards.

• Conduct daily briefings and communicate operational information, promotions, VIP guests, special requests, and daily targets.

• Monitor guest satisfaction and respond promptly and professionally to feedback, requests, and complaints.

• Ensure the outlet is properly prepared before opening and properly closed according to established procedures.

• Monitor table assignments, reservations, guest flow, and service sequence to ensure efficient operations.

• Ensure all menu items, promotions, pricing, and product information are correctly communicated to the team.

• Monitor sales performance and implement appropriate actions to achieve or exceed outlet revenue targets.

• Control operating costs, including food, beverage, labor, supplies, and other operational expenses.

• Monitor stock levels and coordinate with the relevant departments regarding purchasing, receiving, storage, and replenishment.

• Conduct regular inventory checks and ensure proper stock rotation and FIFO procedures.

• Minimize food and beverage waste and monitor portion control and product usage.

• Ensure cash handling, billing, voids, discounts, complimentary items, and other financial procedures are properly controlled and documented.

• Prepare and review daily operational reports, sales reports, and other required management reports.

• Ensure compliance with hotel policies, SOPs, HACCP, food safety, hygiene, health and safety, and local regulations.

• Conduct regular inspections of the outlet, including dining areas, service stations, equipment, storage areas, and back-of-house facilities.

• Coordinate with Kitchen, Stewarding, Engineering, Housekeeping, Front Office, and other departments to resolve operational issues.

• Recruit, train, coach, and develop team members to improve service skills, product knowledge, productivity, and career development.

• Monitor employee attendance, grooming, punctuality, performance, and compliance with company policies.

• Prepare staff schedules and ensure adequate manpower based on business levels and forecasted occupancy.

• Assist in menu planning, promotions, special events, and other initiatives to increase outlet revenue and guest engagement.

• Maintain strong relationships with regular guests and identify opportunities to enhance guest loyalty.

• Support hotel-wide events, banquets, functions, and special activities when required.

• Ensure all equipment, furniture, fixtures, and facilities are properly maintained and report defects to the relevant department.

• Perform other duties and responsibilities assigned by the Director of F&B, F&B Manager, or management.

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.

• Minimum 2-3 years of experience in Food & Beverage operations, with supervisory or management experience.

• Previous experience in a hotel, resort, upscale restaurant, or high-volume F&B operation is preferred.

• Strong knowledge of restaurant operations, service standards, food and beverage products, and cost control.

• Good understanding of budgeting, forecasting, inventory, and revenue management.

• Excellent leadership, communication, interpersonal, and problem-solving skills.

• Strong guest-service orientation and ability to handle challenging situations professionally.

• Good command of English; additional languages are an advantage.

• Proficient in Microsoft Office and familiar with POS and restaurant management systems.

• Flexible to work shifts, weekends, public holidays, and special events.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.