PT. Kreasi Rasa Sejahtera (YUI)membuka lowonganRestaurant Manager - Head Chef - Service Team - Bar Team - Kitchen Team

Restaurant Manager

• Minimum 2-3 years of experience in a managerial or supervisory role in F&B service (Japanese restaurant experience is a plus)
• Diploma/Bachelor’s degree in Hospitality Management or equivalent
• Able to speak and write in English
• Takes ownership of service quality, guest satisfaction, cost control, and daily operational results
• Familiar with POS systems and the basics of operational reporting (sales, cost, and guest feedback)
• Passionate about hospitality, detail-oriented, and committed to guest satisfaction
• Understands and applies the YUI brand standards: simple and honest communication, gentle heat, plenty of character, and the role-specific uniform
• Strong leadership and communication skills, with the ability to give clear, firm, and respectful direction
• Leads by example in discipline: punctuality, grooming, hygiene, and consistent application of SOPs, and holds the team to the same standard
• Handles misconduct and underperformance fairly and promptly through coaching, warnings, and follow-up
• Good understanding of service standards, table manners, and F&B trends, while keeping YUI’s character: warm, welcoming, and honest
• Able to manage and motivate a diverse team, including Captains, Servers, Bar, and Front Desk
• Communicates clearly and calmly with guests, the kitchen team, and management, and leads briefings, handovers, and feedback sessions
• Strong problem-solving, organizational, and multitasking skills
• Ready to work in a fast-paced environment with flexible hours (including weekends and holidays)

Head Chef

• Minimum vocational culinary school (SMK Tata Boga), Diploma (D3), or equivalent
• Minimum 5 years of experience as a Head Chef or Sous Chef
• Able to lead, train, and schedule a kitchen team, set a strong example, and handle conflict fairly
• Takes ownership of kitchen quality, cost, and timing
• Strong communicator who gives clear briefings and handovers, coordinates with front-of-house, and reports regularly to the Corporate Chef
• Mastery of long-simmered chicken and bone stocks, including skimming technique, clarity, and depth of flavor
• Mastery of spice blends and curry soup bases, with consistency from batch to batch
• Able to set heat levels in a measured and uniform way
• Develops recipe standards, portion weights (gramasi), and plating standards
• Calculates COGS and food cost percentage per menu item through accurate recipe costing, and keeps them within target
• Conducts yield tests and applies strict portion control to minimize trim loss and over-portioning
• Tracks waste, spoilage, and staff meals, and analyzes variance between theoretical and actual food cost
• Runs regular stock counts (stock opname), sets par levels, and plans purchasing and production to reduce overstock
• Monitors supplier price changes and adjusts recipes or menu pricing when costs shift, using menu engineering to balance margin and popularity
• Applies HACCP, FIFO/FEFO, labeling, and storage temperature controls (chiller, freezer, danger zone 5-60°C)
• Manages suppliers, including ingredient selection and quality checks at receiving
• Develops new or seasonal menus while staying true to the brand’s character