Job Description:

• Responsible for daily operation of restaurants and report to the Director of Operations
• Assist the Director of Operations to manage a team of F&B staff to deliver high quality service to our valuable customers
• Handle pre-opening and run the day-to-day operations
• Establish and maintain standards for preparations, presentation, and service of food and beverage, in order to ensure the highest quality and consistency at all times
• Ensure all food and beverage areas are kept clean and uncluttered in accordance with company standards and local regulations
• Maintain equipment in good repair and all venues in perfect conditions
• Lead and motivate the team to achieve business targets in terms of profitability, service standards, and business development
• Assist in compiling and distributes revenue forecasts, sales analysis data, and operating reports
• Ensure team member is scheduled according to forecasted revenue, and established labor cost goals are maintained
• Liaise and collaborate with internal departments to evaluate business performance and ensure action plans roll-out effectively
• Assist in preparing all promotions and coordinating the advertising plan, all collateral, and printing material together with the Marketing department
• Engage in staff manpower planning, recruitment, retention, and training
• Establish standard operating procedures

Requirements:

• Bachelor Degree holder in Business Management or Hospitality Management
• 10 years or above of working experience in Food and Beverage industry and at least 7 years at managerial level
• Strong leadership and interpersonal skills
• Must have knowledge and experience of cost control, sourcing and inventory management
• Service-oriented with good communication & problem solving skills
• Knowledge of kitchen operation with experience in working with chef on menu planning
• Fluency in English, Cantonese and Mandarin
• Proficiency in MS office tools (Word, PowerPoint, Excel)