REQ14616 Manager, Restaurant (Open Date: 13/05/2026)
Casual Outlets:
POSITION SUMMARY:
The Manager, Restaurant is responsible for delivering on the Company vision, standards and objectives through a strategic approach to managing a Restaurant / Bar operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best practices.
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
- 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
2. People management
- Achieve productivity by maximising the use of team synergies
- Show concern for dignity, self-esteem, welfare and contributions of all employees, while demanding performance
- Tap into others’ skills, experience, knowledge and creativity
- Develop teams to have the skills to be empowered to influence and be involved in issues that affect their work; promote an environment, systems and practices that enable this level of participation
- Coach others to allow those who are able, to take responsibility for tasks and outcomes.
- Work effectively with those outside of formal line authority to achieve organisational goals
- Establish systems that encourage clear, timely and accurate information about the organisation and operations between employees at all levels to enhance decision-making processes
- Encourage and support all staff to participate in job-related training to build professional skills
3. Customer
- Identify customer requirements and expectations
- Establish an environment that allows customer feedback to be disseminated to all levels of employees and incorporated into planning and operations
- Seek feedback/gather information on customer service performance
- Set and monitor goals for achieving quality in customer service
- Drive company initiatives on Customer Service Enhancements both internally and externally.
- Develop and share with all employees a vision for the enterprise
- Treat internal partners as customers who seek to have their needs and expectations met or exceeded
- Identify how performance, decisions and actions will ultimately impact on customer satisfaction
- Develop success through an outcome-driven focus on long term accomplishments
- Lead for successful change and foster innovation to enable positive consequences to changing environment
- Build and maintain strong internal customer communication with Casino, Culinary, and other closely related departments
KEY PERFORMANCE INDICATORS: (this is optional, please list 3-5 indicators at most)
- Manage outlet costs effectively to achieve the targeted profitability.
- Customer satisfaction and feedback
- Staff Retention and Development
- Profitability of the Business
QUALIFICATIONS:
Experience (please indicate minimum required and preferred experiences)
- Experience in a management role, preferably in a five star Hotel/F&B organization with exposure to high volume
- Hotel F & B management and fine-dining restaurant experience would be an advantage
Education (please indicate minimum and preferred academic requirements)
- Degree holder in Hotel and Restaurant Management or equivalent professional training
Skills / Competencies (please indicate requisite competencies that are qualified for the position)
- Experience in the process of creating and implementing new beverage concepts in a hotel/resort environment
- Profound knowledge of beverages and wines, including high end wines
- Internationally recognized professional qualifications on wines would be an advantage
- Knowledge of food safety regulations and practices, such as HACCP
- Proven leadership skills, teambuilding and developing star performers
- Good command in spoken and written English, Cantonese and Mandarin preferred.
Advantageous Skills(please indicate skills that are not necessary for his position but are desirable)
- Excellent interpersonal / presentation skills are preferred
