Manager, Restaurant

REQ14612 Manager, Restaurant (Open)

Luxury Outlets:

POSITION SUMMARY:

The Manager, Restaurant is responsible for delivering on the Company’s vision, standards, and objectives through a strategic approach to managing a luxury Restaurant and Bar operation. This role emphasizes excellence aligned with Michelin-level and Forbes standards, focusing on:

PRIMARY RESPONSIBILITIES:

1. Operations

• •Gather/evaluate information on quality and quantity of the business operation
• •Oversee daily restaurant and bar operations to ensure efficiency and consistency.
• •Maximize use of resources, equipment, and technology to exceed productivity and quality goals.
• •Identify action steps necessary to ensure high levels of productivity
• •Maintain accurate staffing levels, scheduling, and leave management.
• •Ensure strict adherence to hygiene instructions, supervise practices closely, and maintain the highest hygiene standards
• •Ensure colleagues consistently uphold high levels of personal hygiene and grooming.
• •Adopt a marketing approach to build a successful operation in a competitive environment
• •Identify opportunities for advanced technology applications (training, systems, practices etc.)
• •Ensure adequate staffing levels are maintained by following accurate time
• •Rostering procedures, and that staff are allocated to areas by job classification and skill
• •Maintain annual leave accruals at an acceptable level
• •Drive marketing initiatives to strengthen competitiveness in the luxury dining sector.
• •Ensure financial reports, incident reports, accident/injury reports, and all timekeeping documents are completed and forwarded in an appropriate and timely manner.
• •Collaborate with the team to create new dishes and BV/promotions that meet market needs
• •Maintain Forbes 5-Star standards across all Forbes-rated areas and drive initiatives to achieve and sustain high Dian Ping ratings.
• •Maintain the restaurant in impeccable condition at all times, ensuring cleanliness, ambiance, and presentation reflect luxury standards.

2. People management

• •Lead, coach, and inspire teams to deliver Michelin-level service standards.
• •Foster a culture of respect, empowerment, and accountability.
• •Develop staff skills through training, mentoring, and performance management.
• •Encourage collaboration across departments to achieve organizational goals.
• •Promote clear and timely communication at all levels.

3. Customer

• •Define and uphold customer service standards aligned with luxury, Michelin, and Forbes benchmarks.
• •Gather and act on customer feedback to continuously improve service.
• •Build strong relationships with guests and internal partners.
• •Lead initiatives that enhance customer satisfaction and loyalty.
• •Drive innovation to adapt to evolving guest expectations.
• •Manage and maintain the guest database for relationship management and promotional outreach.
• •Build and maintain strong internal customer communication with Casino, Culinary, and other closely related departments

KEY PERFORMANCE INDICATORS:

• •Manage outlet costs effectively to achieve the targeted profitability.
• •Customer satisfaction and feedback
• •Staff Retention and Development
• •Achievement and maintenance of Michelin Stars, Forbes 5-Star and high Dian Ping rating

QUALIFICATIONS:

Experience

• •Minimum of 3–5 years in a senior management role within luxury hospitality, preferably in a five-star hotel or high-volume F&B organization.
• •Proven track record in luxury hotel food & beverage operations or Michelin-starred restaurant management.

Education (please indicate minimum and preferred academic requirements)

Degree holder in Hotel and Restaurant Management or equivalent professional training

Skills / Competencies

• •Expertise in conceptualizing and implementing innovative beverage programs tailored to luxury hotel or resort environments.
• •Profound knowledge of premium beverages and wines, including rare vintages and high-end selections.
• •Internationally recognized wine certifications (e.g., WSET, Court of Master Sommeliers) are preferred.
• •Strong understanding of food safety regulations and practices, including HACCP compliance.
• •Demonstrated leadership in cultivating high-performance teams and developing talent to Michelin-level service standards.
• •Excellent communication skills with fluency in English; proficiency in Cantonese and Mandarin is an asset.

Advantageous Skills

Outstanding interpersonal and presentation abilities, with a refined approach suited to luxury and Michelin-starred environments.