Company 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.

Job Description

As the Cucina Restaurant Manager, you will be responsible for the overall leadership, operational excellence, and financial performance of Cucina, our signature Italian dining destination. You will ensure that every guest enjoys an exceptional culinary journey that reflects authentic Italian flavors, refined service, and Sofitel's Art de Vivre philosophy.

Oversee the daily operations of Cucina, ensuring seamless and efficient service delivery
Maintain exceptional quality standards in food presentation, beverage service, and guest interaction
Ensure full compliance with Sofitel brand standards and operational procedures
Monitor service flow and guest engagement to ensure consistency and excellence
Lead, mentor, and inspire the Cucina service team, including supervisors, servers, bartenders, and hosts
Conduct regular briefings, training sessions, and performance evaluations
Ensure a refined and memorable dining experience from arrival to departure
Handle guest feedback and service recovery situations with professionalism and empathy
Drive revenue growth through strategic upselling, wine pairing recommendations, and promotional initiatives
Monitor daily sales performance and implement strategies to achieve financial targets
Oversee inventory management, stock rotation, and ordering procedures
Collaborate with suppliers to ensure product quality and cost efficiency
Collaborate with the Marketing team to develop special events, themed dinners, and seasonal promotions
Drive guest engagement through curated dining experiences

Qualifications

Minimum 3–5 years of experience in a managerial role within a high end or luxury restaurant environment
Strong background in Italian cuisine or premium dining concepts is highly preferred
Proven leadership ability with experience managing diverse teams
In depth knowledge of restaurant operations, cost control, and revenue management
Excellent communication and interpersonal skills
Guest focused mindset with a passion for delivering elevated dining experiences
Strong financial acumen and analytical skills
Ability to thrive in a high volume, upscale dining environment
Proficiency in POS systems and operational reporting tools
Fluent in English and Bahasa Indonesia; additional languages are an advantage
Relevant degree or certification in Hospitality Management, F&B, or Culinary Arts preferred
Professional grooming and demeanor aligned with Sofitel luxury standards

Deputy Director of Conference & Event | AYANA BALI

SFDC Revenue Cloud with CPQ – Solution Architect

Cucina Restaurant Manager