Area Operations Manager
BDC Company
Kuta Petitenget
Job Title: Area Operations Manager
Company: BDC Hospitality
Location: Bali, Indonesia
About BDC Hospitality: BDC Hospitality is a leading hospitality company with a portfolio of three unique restaurants in Bali, Indonesia. We are committed to delivering exceptional dining experiences to our customers. Our diverse restaurant lineup includes NOAA, an international pan-Asian concept, and two outlets of Spice Mantraa, an inspirational Indian cuisine experience. We are seeking a dynamic and experienced Area Operations Manager with a strong focus on sales to oversee the operations of these three establishments and play a pivotal role in maintaining and developing relationships with business partners.
Job Summary: As the Area Operations Manager for BDC Hospitality, you will be instrumental in driving revenue growth and enhancing our restaurant's market presence. Your primary responsibility will be to develop and maintain strategic relationships with tour agencies and other partners to drive business to our restaurants. In addition to overseeing operations, you will play a crucial role in maximizing sales opportunities and ensuring that our restaurants remain top choices for tourists and locals alike.
Key Responsibilities:
1. Sales Strategy:
• Develop and execute a comprehensive sales strategy, with a particular focus on tour agencies and other potential partners.
• Identify and target key accounts to establish and maintain long-term business relationships.
• Regularly review and adjust the sales strategy to meet or exceed revenue targets.
• Cultivate and maintain strong relationships with tour agencies, travel planners, and concierge services.
• Collaborate with these partners to create special promotions and packages that attract tourists and groups.
• Act as a liaison between the restaurants and external partners, ensuring seamless coordination and communication.
• Monitor and analyze sales data, including customer demographics and trends.
• Use data-driven insights to make informed decisions and adjustments to the sales strategy.
2. Marketing Collaboration:
• Work closely with the marketing team to develop targeted campaigns and promotions to attract tourists and groups.
• Leverage your relationships with tour agencies to create joint marketing initiatives that increase brand visibility.
3. Training and Development:
• Provide ongoing training and coaching to restaurant managers, focusing on areas such as team leadership, customer service, food safety, and operational efficiency. Conduct regular performance reviews and identify development opportunities for each manager to enhance their skills and competencies.
4. Budget Oversight:
• Collaborate with restaurant managers to create annual budgets for each location, ensuring they align with the company's financial goals. Monitor financial performance regularly and work with managers to identify cost-saving opportunities and revenue-enhancing strategies. Take corrective actions if budgets are not met.
5. Performance Metrics Monitoring:
• Establish key performance indicators (KPIs) for each restaurant, such as sales targets, food and labor cost percentages, and customer satisfaction scores. Regularly analyze these metrics and work with restaurant managers to develop action plans for improvement when necessary.
6. Operational Standards:
• Ensure that each restaurant maintains consistent operational standards, including food quality, cleanliness, and adherence to company policies and procedures. Conduct regular audits and inspections to identify areas for improvement and implement corrective measures as needed.
7. Resource Allocation:
• Manage the allocation of resources, including staffing levels, equipment, and inventory, to optimize restaurant performance. Collaborate with restaurant managers to schedule staffing efficiently, control food and labor costs, and minimize waste. Make recommendations for capital investments or renovations as needed o improve restaurant profitability
Key Performance Indicators (KPIs) :
• Revenue Growth: Measure year-over-year or quarter-over-quarter revenue growth for the restaurants within the area. This KPI demonstrates the manager's ability to drive sales and increase profitability.
• Customer Satisfaction: Use customer feedback, online reviews, or Net Promoter Score (NPS) surveys to gauge customer satisfaction levels. Maintaining high customer satisfaction is crucial for repeat business and positive word-of-mouth.
• Operational Efficiency: Evaluate cost control measures and operational efficiency by monitoring key cost metrics like food cost percentage, labor cost percentage, and inventory turnover. Lowering costs while maintaining quality is essential.
• Employee Turnover: Track employee turnover rates to ensure a stable and motivated workforce. High turnover can lead to increased training costs and decreased service quality.
• Health and Safety Compliance: Ensure that all restaurants in the area adhere to health and safety regulations and maintain a clean and safe environment for both customers and employees. Monitor compliance with food safety standards and local health codes.
• Market Share: Assess the restaurant group's market share within the local area or region compared to competitors. This KPI helps measure the effectiveness of marketing and expansion efforts.
Qualifications:
• Proven Leadership Experience: Several years of successful management experience in the restaurant industry, including roles such as restaurant manager or general manager, to demonstrate the ability to lead and develop restaurant teams effectively.
• Multi-Unit Management: Experience overseeing multiple restaurant locations or regions, showcasing the capability to manage a portfolio of establishments while maintaining consistent operational standards.
• Financial Acumen: Strong financial management skills, including budgeting, P&L analysis, and the ability to interpret financial reports to ensure restaurants meet or exceed financial goals.
• Excellent Communication: Exceptional communication and interpersonal skills, enabling effective collaboration with restaurant managers, staff, and senior leadership, as well as the ability to resolve conflicts and provide clear direction.
• Strategic Planning: Proficiency in developing and executing strategic plans to drive revenue growth, enhance customer satisfaction, and improve operational efficiency across multiple restaurant locations.
• Food Safety and Quality Standard: A deep understanding of food safety regulations and a commitment to maintaining high-quality standards across all restaurants to ensure compliance with health and safety regulations and customer satisfaction.
• Bachelor's degree in Hospitality Management or a related field is preferred.
• Expat in Bali are Welcome
Benefits:
• Competitive salary and performance-based bonuses.
• Meal and transportation allowances.
• Opportunities for career advancement within BDC Hospitality.
• A dynamic and supportive work environment in the beautiful setting of Bali, Indonesia.
BDC Company
Jl. Petitenget 2000X, Kerobokan Kelod, Kuta Utara, Badung Regency, Bali 80361
[email protected]
0361-9343112, 0361-9344234
www.noaa.live and www.spicemantraa.com
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