The Director of Operations must oversee and supervise multiple venue to coordinate company wide initiatives where applicable, including all aspects of department function to ensure the business operations runs smoothly and as expected.

KAJA Group Brand Guidelines:

  • The Director of Operations must foster our KAJA culture, our Vision, our Mission and our Values. The General Manager must be an ambassador and role model for the KAJA Group values for all staff at all levels.
  • Must work closely with the Director of Operations to implement and oversee training to ensure that KAJA values and standards are cultivated amongst all outlet staff.

KAJA Group Family service standards, policies and procedures for F&B in all outlets:

  • Implementation of KAJA Family Beverage standards, SOS, SOP and Control Measures, (operational, financial, service, health and safety) to all outlets. The goal is to ensure proper and efficient management of our beverage program to all properties, which includes ensuring compliance with regulatory requirements, protecting health and safety of all guests and staff to minimize risks and fraud whilst reducing costs and increasing profitability in line with KAJA families vision, mission and value.
  • Performance of all F&B SOS, SOP’s, policies and procedure implementation will be measured through group-set key performance indicators (KPI’s)

Managing service standards, efficiencies and profitability in all F&B outlet areas and departments to continuously improve in all areas:

  • Service standards;
  • To ensure that leadership service standards must be implemented in all business units in accordance to KAJA Group Family guidelines.
  • To ensure that KAJA Group Family service standards are practiced consistently in the day-to-day operations of all business units.
  • To ensure that regular audits are conducted to measure consistent compliance to policies and procedures in all service areas and by all family members. This will additionally be monitored through reports compiled through mystery shoppers, guest feedback, BOD feedback. Reviews and other social media platforms.

Outlet performances:

  • To ensure that every outlet is efficient and profitable by creating and overseeing effective budget evaluations and targeted forecasts.
  • Accountability in ensuring all targets are met in line with agreed acceptable costs percentages and GOP targets applicable to the location of each business outlet.
  • P&L responsibilities alongside the Business Unit Managers, Group Financial Controller and the Director of Operations to ensure implementation of appropriate financial controls needed for operations to be carried out effectively and efficiently in line with the business climate.
  • To work closely with the CEO, Director of Operations and the Group Financial Controller to implement KAJA Group F&B Financial controls to minimize wastage inventory, costs, cash handling requirements and asset management.

KAJA Family engagement:

  • To uphold high employee retention and maintain minimum staff turnover by ensuring employee development plans are implemented, consistent and measured through regular employee feedback and reviews.
  • To ensure that our establishments are maintained to the KAJA Group Family design standards as set by the CEO, President and Director of Operations; graphic design team, interior design team, amenities and ambience.

F&B outlet maintenance:

  • To ensure that all outlets are properly maintained according to the KAJA Group Family standards.
  • To monitor and control adherence to KAJA Group standards for maintenance, fire/Life/safety policies and procedures.
  • To ensure that all equipment and its assets are properly maintained and controlled through the correct preventive maintenance programs thus reducing the need to constantly replace or refurbish.
  • To ensure that all outlets maintain design standards in relation to interior design, amenities and ambiences by conducting regular maintenance checks to address concerns in a timely manner.


  • The position will be responsible for managing the front of the house restaurant operations and ensure profitability and cost efficiencies at the venue
  • Manage and organize the daily venue operations from scheduling and payroll to guest interactions, ensuring accuracy and maintaining the highest level of venue standards
  • Deal with all aspects of recruitment and performance management, including disciplinary procedures
  • Ensure performance appraisals are done in a timely manner
  • Train the restaurant team to improve product knowledge and service standards
  • Process the weekly schedule and payroll for the hourly staff, conduct pre-shift meetings, and assist team members with any inquiries
  • Coach, counsel, and evaluate all members of the front-of-house team using fair and consistent practices
  • Develop and implement operating standards and implement and maintain all training manuals as appropriate
  • Assign and instruct staff in details of work; observe performance and encourage improvement where necessary
  • Communicate with employees effectively, listen to and understand requests, respond with appropriate actions, and provide accurate information
  • Interact with all department personnel and restaurant staff as needed
  • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
  • Work closely with General Managers in monitoring and updating policies to ensure effective cost control and profitability
  • Communicate any unusual events and customer feedback received with the management team
  • Take proactive steps to ensure a problem-free guest experience and follow up on any service recovery situations; ensure that the executive team is aware of any mishaps that occur
  • Ensure compliance with all federal, state, and city laws surrounding the sale and consumption of alcohol, health and safety requirements are in continuous compliance
  • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations
  • Produce daily and weekly reports that measure sales and loss
  • Assists and/ or completes additional tasks as assigned


  • Diploma/Bachelor Degree in related discipline;
  • Having min. 10 years of relevant experience in Hospitality/Restaurants;
  • Must be proficient in computer and software skills;
  • Professional written and oral communication skills both in Bahasa Indonesia and English;
  • Knowledge of POS and back office reporting systems, operations, fine dining procedures, and beverage service, special events and banquets
  • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls as it applies to bar product
  • Knowledge of state and local laws as it applies to liquor, labor, and health code regulations
  • Ability to work under pressure;
  • Independent, meticulous and excellent interpersonal skills.


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