F&B Operations Manager

PBTP: Urban TrattoriaLocation: Jakarta. Based at Head Office, with regular presence across all outletsReports to: Owner(s) (direct)Direct reports: Outlet Managers (all locations)About PBTPPBTP is an urban trattoria. We take the soul of Italian comfort food and reimagines it — with premium ingredients, bold flavors, and a dining experience that is as thoughtful as it is unpretentious. We don't chase authenticity. We chase flavor.Our vision is to become Indonesia's definitive destination for modern comfort food; a place where guests are intrigued by something new, yet always feel right at home. Founded in 2021 and born from our owner's childhood memories of family gatherings, PBTP takes traditional flavours somewhere more relaxed and more creative: familiar enough to feel like home, unexpected enough to be ours.Our Mac & Cheese has become the brand's cultural anchor since launching in December 2024, a fixture in social feeds and on nearly every table. But it is the entry point, not the destination. What keeps people coming back is the full PBTP experience.Our core values: Community · Comfort · Authenticity · Creativity · Customer-CentricWhat We Are BuildingWe are at the point where a strong product and a strong brand need an operating structure to match. Our growth ambition is not simply more dining rooms, it is to grow PBTP as a brand and to reach people through channels beyond the four walls of an outlet: delivery and digital channels, collaborations with other brands and establishments, and new formats for our products to live in.That only works if the core operation is genuinely excellent and genuinely consistent. A brand can only travel as far as its quality holds.This is the first time we are opening this position. Until now, operations have been held together directly by ownership and the outlet teams. The person who takes this role will not inherit a department, they will build one, define how PBTP runs as it scales, and grow with the company rather than administer what already exists. You will report directly to the Owner, with no layer in between.Key ResponsibilitiesOutlet Performance & P&LOwn the operating P&L for each outlet: revenue, COGS, labour, and controllable opexSet and defend targets for food cost %, beverage cost %, and labour cost % by outlet; investigate variance monthlyReview month-end reports with the finance team, explain deviations against budget, and drive corrective actionBuild the annual, and quarter operating budget and rolling forecast per outletApprove outlet-level spend within delegated authority and flag capex needs earlyCommunication & Reporting to OwnershipServe as the single point of accountability for operations to the Owner: clear, direct, no filtering of bad newsDeliver a regular operations report: what moved, what didn't, what you're doing about it, and what you need decidedTranslate between the floor and ownership in both directions. Bring outlet-level reality up, and bring brand and business decisions down in a way teams can act onCoordinate across HR, finance, product, and marketing as an equal partner, not a siloLead and align the outlet line: Outlet Leaders, Kitchen Leaders, and Warehouse Leader, so that a decision made at head office reaches every location as one instruction, not three versions of itStandards & Brand ConsistencyDevelop, document, and enforce SOPs for service, opening/closing, food handling, and cash management — one standard, every locationRun a regular outlet audit cycle (service, hygiene, presentation, equipment) with written findings and follow-upEnsure recipe adherence, portioning, and plating consistency in partnership with the product teamProtect the guest experience our brand is built on: monitor Google reviews and social feedback, set response standards, and lead service recovery on escalated complaintsEnsure the service standard on the floor matches the brand promise our marketing makesGrowing Beyond the OutletBuild the operational capability behind our non-dine-in channels. For example delivery and aggregator platforms (GoFood, GrabFood, ShopeeFood): menu accuracy, packaging integrity, prep time, and rating managementSupport collaborations and partnerships with other brands and establishments, assess operational feasibility, set the standards, and make sure execution holds up outside our own four wallsWork with the owner(s) and product team on new formats and products that let PBTP reach people beyond the dining room, and build the processes to deliver them consistently at volumeSupport new outlet openings when they happen: layout and equipment input, pre-opening hiring and training, soft launch, and stabilisationCentral Kitchen & Supply ChainCoordinate central kitchen output against outlet and channel demand — ordering cycles, transfer discipline, and shelf-life controlOversee stock take discipline across outlets and CK; investigate shrinkage and wasteWork with procurement on supplier performance, pricing, and contingency sourcingMaintain equipment inventory and preventive maintenance schedules across all sitesTeam LeadershipRecruit, develop, and hold accountable the Outlet Manager layer; build a succession bench of supervisorsDesign and run training programs — new hire onboarding, service standards, and product knowledge for every menu launchSet rostering rules that match anticipated covers to labour budget; review schedules before they're publishedRun monthly operations meetings across outlets; conduct performance reviews on a defined cycleOversee payroll inputs and service charge distribution in line with company policyCompliance & RiskEnsure every outlet holds current permits and licences and meets food safety and hygiene requirementsMaintain compliance with Indonesian labour regulations, BPJS, and internal HR policy in coordination with HRImplement safety and emergency procedures across all locationsQualificationsExperienceMinimum 5 years in F&B operations, with at least 2 years at area, group, or multi-outlet levelDemonstrated P&L ownership — able to walk us through how they moved food cost or labour cost at a specific siteExperience opening at least one new outletWorking knowledge of central kitchen or commissary operations is a strong advantageExposure to delivery channels, brand collaborations, or product formats beyond dine-in is a plusFamiliar with POS and inventory systems, and comfortable in Excel (pivot tables, variance analysis)Working knowledge of Indonesian labour law and F&B licensingFluent Bahasa Indonesia; strong working EnglishWilling to travel between outlets regularly and work flexible hours including weekends and peak periodsOn education: a degree in hospitality is welcome, and so is a degree in anything else. Business, engineering, communications, or otherwise. We care that you think clearly and learn fast, not which faculty you came from.Competencies:Sharp and articulate, can hold a room with the owner and a briefing with the closing shift on the same day, and be understood in bothDirect communicator: raises problems early, in writing when it matters, without softening the numbersSystems thinker: builds repeatable process rather than fixing the same problem four timesComfortable holding managers accountable without micromanaging themStrong commercial instinct; treats cost control and guest experience as the same problem, not competing onesCalm and decisive under pressure; credible on the floor during a full serviceWho Thrives HereOur values aren't wall decoration, they describe how we expect the operation to run. The right person for this role is someone who:Community: builds a team people want to stay on, and understands that our guests come for belonging as much as for pastaComfort: protects the warmth of the experience even while tightening the process behind itAuthenticity: says the real thing to the owner and to the team; no polished reporting that hides a problemCreativity: is energised rather than frustrated when the process doesn't exist yet, and will write itCustomer-Centric: makes decisions from the guest's table backwards, not from the spreadsheet forwardsWe are owner-led and still close to the ground. You'll work alongside the team, not above it. You'll work on the floor, in the kitchen, and in a budget meeting. If you need a large support structure beneath you to operate, this will be a difficult fit. If you want to build that structure yourself and grow with the brand over years, this is the role.Compensation: Rp15,000,000 – Rp25,000,000 nett per month, depending on experience and background.