Work with Sagori

We are a foreign-owned company (PT PMA) running Sagori, a small Korean restaurant in Citraland, and preparing to open a new cafe-bistro, Bistro Tapimoka, in Lontar/Sambikerep.

The role starts at Sagori. Once Bistro Tapimoka opens and the Sagori restaurant in Citraland closes, F&B operations move to Tapimoka, and the role grows to cover catering, delivery management, social media and accounting.

We are not looking for someone who only does what they are told. We are looking for someone with ownership, who:

• Actively looks for things that can be improved.
• Spots problems and solves them before they grow.
• Steps in when professionalism falls short.
• Cares about customer reviews and feedback, and proposes ideas to follow up on them.

We value people who can say:

• I saw this review. This is the cause, and this is what I suggest.
• Stock was running low, so I bought or ordered more before it ran out.
• The margin on this dish is too thin. I suggest changing the portion or the price.
• This process could be more efficient. Here is how.

Always be honest. Always keep the owner and management updated on your work, including anything that is late, wrong or unfinished.

1. 01

   Restaurant Operations & Supervision

   • Oversee all restaurant activity every day.
   • Make sure service standards, cleanliness, SOPs and staff coordination run well.
   • Work alongside the staff at busy times or whenever needed.
   • Handle customer complaints and operational problems.
   • Keep operations running smoothly when the owner is not on site, within the authority you are given.

2. 02

   Stock & Daily Shopping

   • Build a stock system (minimum stock levels, shopping lists, a restock schedule) so that we never run out of stock or need emergency shopping during opening hours.
   • Shop for stock regularly. This is a daily task.
   • Monitor inventory, waste and ingredient quality, and compare supplier prices.
   • Record every purchase, keep the receipts and manage petty cash.

3. 03

   Menu, Margins & Quality Control

   • Calculate the food cost and set the margin of every dish.
   • Actively check quality: taste, portion, presentation and consistency.
   • Rework and develop the menu with the owner, based on sales data, margins and customer feedback.

4. 04

   Customers, Social Media & Partnerships

   • Monitor and respond to customer reviews and feedback, then follow up on them.
   • Respond to inquiries, reservations and partnership offers.
   • Actively look for ways to grow our presence on social media.

5. 05

   Looking Ahead

   Once Bistro Tapimoka opens and the Sagori restaurant in Citraland closes

   • Catering, delivery management, social media management, and accounting/bookkeeping.

Required

• Honest, proactive, trustworthy, responsible and a fast learner.
• Careful, organised, and able to set priorities and follow up.
• Comfortable in a fast-moving restaurant environment.
• Able to use, or quick to learn, Google Sheets/Excel, WhatsApp and other digital tools.
• Thinks long-term and wants to grow with the business.
• Meets all of the absolute requirements above.

Pluses that come with an allowance

• Accounting/bookkeeping knowledge+5%
• Social media management experience+5%
• Able to communicate in English+5%
• Work experience in cafes & bistros+5%

Other pluses

• Experience as an F&B supervisor or in F&B operations.
• Experience with POS, food cost, inventory or waste control.
• Korean language skills.
• Able to use ChatGPT/AI for research and problem solving.

• Base salary: Rp 3.000.000/month.
• Plus the skill allowances above, for a total of up to Rp 4.200.000+/month, or higher based on performance and experience.
• Transport/fuel costs for work trips are reimbursed under company policy. The daily commute between home and work is not included.

A 3-month probation and training period. After that, your salary may be reviewed based on performance, with no guaranteed increase.

Shortlisted candidates take an interview built around real work situations and may be asked to complete a short practical assessment, such as calculating a dish's food cost and margin, setting up a stock system or shopping list, replying to a negative review, or working through a simulated operational problem.

We value how you think, your initiative and how you solve problems more than interview answers that sound good.