Overview
Opertional Leader Jobs in Surabaya, East Java, Indonesia at PT Corindo Amagi Putra
Title: Opertional Leader
Company: PT Corindo Amagi Putra
Location: Surabaya, East Java, Indonesia
Company Description PT Corindo Amagi Putra (CAP Group) is a hospitality company dedicated to providing guests with high-quality foods, pastries, bakeries, desserts, and beverages in a warm, modern, and casual setting. Established in 2016, CAP Group began as the official franchisee of Corica Pastries across Indonesia, expanding successfully from Surabaya to Jakarta by 2020. The group also founded Chao Phraya Thai Fine Cuisine, one of the first Thai fine-dining restaurants in Surabaya, which has received recognition from the Ambassador of Thailand. CAP Group focuses on excellent service, memorable dining experiences, and the promotion of culinary culture and tourism in Surabaya and East Java. Team members join a growing, service-oriented organization with opportunities to contribute to multiple brands and concepts.
Role Description The Operational Leader is a full-time, on-site role based in Surabaya, responsible for overseeing day-to-day operations across CAP Group outlets. This role includes managing staff schedules, supervising service quality, and ensuring that food safety and hygiene standards are consistently met. The Operational Leader coordinates with kitchen and front-of-house teams to maintain smooth workflows, monitors inventory levels, and supports procurement activities to prevent stock shortages. The role involves tracking sales and operational performance, preparing regular reports, and implementing process improvements to enhance guest experience and operational efficiency. The Operational Leader also participates in training and coaching team members, reinforcing company values and service standards.
Qualifications
- Operational management skills, including staff supervision, workflow coordination, and day-to-day outlet management.
- Experience in food & beverage, restaurant, or hospitality operations, with knowledge of food safety, hygiene, and quality control standards.
- Strong organizational and planning abilities, including scheduling, inventory monitoring, and basic reporting.
- Effective communication and interpersonal skills, with the ability to lead diverse teams and collaborate with multiple stakeholders.
- Problem-solving and decision-making capabilities, with a focus on guest satisfaction and continuous improvement.
- Basic financial and analytical skills to understand sales data, cost control, and operational KPIs.
- Proficiency in using standard office software and point-of-sale or restaurant management systems.
- Previous leadership experience in a supervisory or managerial role is preferred.
- Ability to work flexible hours, including weekends or holidays, as needed for restaurant operations.
- Diploma or bachelor’s degree in Hospitality Management, Business Administration, or a related field is an advantage.
