Venue Manager - The Usual Kitchen - Seseh

Position : Venue Manager

Client : The Usual Kitchen

Location : Bali, Indonesia

Department : Food & Beverage Service

Reports To : Owner

Budget : Up To IDR 20,000,000

About Us:

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences.

About Client:

The Usual Kitchen is a casual and community-oriented food and beverage venue in Seseh, Bali, located alongside Jungle Padel Seseh. The venue is designed as a relaxed space where guests can enjoy good food, coffee, and drinks while connecting, working, or unwinding after activities. The menu focuses on approachable Western favourites and all-day dining, including breakfast options, bagels, bowls, salads, burgers, pizza, and other comfort food.

Built around the idea of making people feel comfortable, connected, and at home, The Usual Kitchen aims to create an environment where guests are welcomed by familiar faces and receive warm, thoughtful service. As the venue continues to grow, we are looking for an experienced and energetic hospitality professional who can take ownership of daily operations and help build a strong, efficient, and guest-focused team.

What You Will Contribute:

As a Venue Manager at The Usual Kitchen, you will be responsible for overseeing the overall day-to-day operation of the venue, ensuring that every aspect of the guest experience, team performance, service quality, and operational standards runs smoothly.

Reporting directly to the Owner, you will act as the key operational leader on the ground, coordinating between the front-of-house, kitchen, bar, and support teams. You will be expected to lead by example, remain hands-on during service, and ensure the venue consistently delivers a welcoming and efficient experience for every guest.

Your leadership will play an important role in developing the team, maintaining operational standards, controlling costs, improving guest satisfaction, and supporting the continued growth and success of The Usual Kitchen.

What You Will Do:

• Oversee the overall daily operation of the venue, ensuring smooth, efficient, and consistent service.
• Take ownership of front-of-house operations and coordinate closely with the kitchen and bar teams.
• Lead, supervise, and motivate the entire venue team to deliver excellent service and maintain high operational standards.
• Be present and hands-on during service, particularly during peak operating periods, to ensure smooth execution.
• Conduct daily briefings and communicate operational priorities, promotions, menu updates, and service expectations to the team.
• Ensure guests receive warm, attentive, and professional service from arrival through departure.
• Build strong relationships with regular guests and create a welcoming community atmosphere within the venue.
• Ensure the restaurant's service standards, SOPs, policies, and operational procedures are consistently followed.
• Monitor the performance, discipline, attendance, and overall development of team members.
• Coach, train, and mentor employees to improve their service skills, product knowledge, and overall performance.
• Work with the Owner to identify staffing requirements, recruitment needs, and team development opportunities.
• Ensure appropriate staffing levels and effective staff scheduling based on business volume and operational requirements.
• Monitor daily sales, revenue, operational costs, and other key performance indicators.
• Assist the Owner in achieving sales targets and improving the overall profitability of the venue.
• Monitor food and beverage costs, portion control, wastage, breakage, and operational expenses.
• Oversee inventory control, stock levels, ordering, receiving, storage, and stock rotation.
• Ensure cash handling, POS procedures, payment processes, and end-of-day reporting are properly managed.
• Review daily operational reports and identify areas requiring improvement or corrective action.
• Ensure the venue maintains excellent standards of cleanliness, hygiene, sanitation, and organization.
• Ensure compliance with food safety, health, safety, and applicable hospitality regulations.
• Coordinate with suppliers, vendors, maintenance teams, and other external partners when required.
• Monitor the condition of the venue, equipment, furniture, facilities, and guest areas, and report or resolve maintenance issues promptly.
• Support the planning and execution of events, promotions, special activities, and community initiatives.
• Work closely with the Owner to implement new ideas, operational improvements, and business initiatives.
• Identify opportunities to improve service efficiency, guest experience, team productivity, and overall venue performance.
• Prepare and provide regular operational updates and feedback to the Owner.
• Act as a positive representative of The Usual Kitchen and uphold the venue's values, culture, and reputation at all times.

Who We're Looking For:

• Proven experience with minimum 3-5 years of experience as a Venue Manager, Restaurant Manager, Outlet Manager, or similar leadership role in the F&B industry.
• Proven experience managing multi-outlet restaurant operations is highly preferred
• Strong leadership and organizational skills with the ability to oversee multiple teams and locations
• Strong understanding of restaurant and F&B operations, particularly front-of-house service and daily venue management.
• Experience managing and developing a diverse hospitality team.
• Strong leadership skills with the ability to motivate, coach, and hold team members accountable.
• Hands-on and operationally driven, with the ability to lead by example during busy service periods.
• Strong understanding of guest experience and service excellence.
• Good knowledge of restaurant financials, including sales, COGS, labour costs, wastage, and basic P&L management.
• Experience with inventory management, stock control, purchasing, and cost control.
• Strong organizational and problem-solving skills with the ability to manage multiple priorities.
• Excellent communication and interpersonal skills.
• Confident in handling guest complaints and resolving operational issues professionally.
• Commercially minded with an understanding of how to improve sales, profitability, and overall venue performance.
• Positive, approachable, and energetic personality with a genuine passion for hospitality.
• Comfortable working in a casual, fast-paced, and community-oriented environment.
• Flexible to work shifts, weekends, public holidays, and peak operating periods as required.
• Good command of English; additional languages are an advantage.

What We Offer:

• Competitive salary (negotiable based on qualifications)
• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• Meal Allowance
• Service Charge