Job Description

Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

We are seeking a passionate and service oriented Assistant Restaurant Manager to support the daily operations of Kwee Zeen our all day dining restaurant at Sofitel Bali Nusa Dua Beach Resort. In this role, you will assist the Restaurant Manager in leading the restaurant team, ensuring exceptional guest experiences, and maintaining operational excellence in line with Sofitel brand standards.

• Assist the Restaurant Manager in overseeing daily restaurant operations
• Ensure smooth and efficient service during breakfast, lunch, dinner, and special events
• Supervise and motivate the restaurant team to deliver exceptional guest experiences
• Monitor service standards and ensure compliance with Sofitel brand standards
• Handle guest feedback and resolve concerns professionally and promptly
• Coordinate with Kitchen, Stewarding, and other departments to ensure seamless operations
• Assist in staff scheduling, training, and performance development
• Monitor inventory, operating supplies, and equipment conditions
• Ensure cleanliness, hygiene, and safety standards are maintained at all times
• Support upselling initiatives and promotional activities to maximize revenue
• Prepare operational reports and assist in achieving departmental targets

Qualifications

• Minimum 2–3 years of experience in Food & Beverage operations, preferably in a supervisory role
• Previous experience in luxury hotel or upscale restaurant operations preferred
• Strong leadership and interpersonal skills
• Excellent knowledge of restaurant service and guest relations
• Good communication skills in English
• Ability to work in a fast paced environment and handle operational challenges effectively
• Strong organizational and problem solving skills
• Service oriented mindset with attention to detail
• Familiar with HACCP and food safety standards
• Proficient in POS systems and restaurant operations software
• Willingness to work flexible hours, including weekends and public holidays