Restaurant Manager

Responsibilities:

• Support the Operation Manager and manage daily restaurant operations
• Oversee the end-to-end daily operations of the restaurant, ensuring flawless execution of service standards, food safety, and hygiene compliance (HACCP/SOP)
• Oversee budgets and monthly/annual forecasts, diligently control costs to align with budgeted revenue and maximize profitability
• Cultivate and maintain strong relationships with our valued customers, ensure their satisfaction and loyalty
• Lead, mentor, and inspire the team. Drive recruitment, scheduling, performance appraisals, and structured training programs to foster high staff morale and retention
• Supervise stock control, supply chain coordination, and waste reduction protocols, while ensuring proper maintenance of restaurant facilities and equipment
• Handle and complete the routine and ad hoc tasks which aligns to the group policy and the management decision

Requirements:

• Diploma in Hotel/Catering Management or related disciplines is an advantage
• Minimum 5 years of progressive management experience in upscale dining, hotel, F&B, or well-established restaurant chains
• Exceptional leadership, interpersonal, and crisis-management skills
• Proactive, stress-resilient, and flexible to work on shifts, weekends, and holidays
• Proficiency in restaurant management software (POS systems, inventory tools) and local food & beverage regulations
• Excellent command of written and spoken English and Cantonese