Restaurant Manager

About the role

The restaurant seeks an experienced manager to lead daily operations, drive revenue, and uphold high standards of service, safety, and food quality. The role requires full ownership of budgeting, marketing, and staff development.

Key responsibilities

• Formulate and implement operational budgets and work plans, ensuring cost‑effective, high‑quality dining services.
• Develop marketing strategies and short‑term operating budgets, motivating the team to exceed performance targets.
• Establish, refine, and enforce restaurant regulations, service procedures, and standards.
• Control revenue and expenses, set menu prices, supervise purchasing, inventory, and cost‑control measures.
• Appoint and supervise department heads, conduct regular performance evaluations.
• Organise training programmes for service and culinary skills to enhance staff competence.
• Maintain strong guest relations, handle feedback and complaints, and ensure maximum guest satisfaction.
• Enforce food safety laws, conduct safety, security, and fire‑prevention training.

Required profile

• Bachelor’s degree or higher with formal food‑and‑beverage management training.
• Minimum 8 years of food‑and‑beverage management experience, preferably in Chinese cuisine.
• Bilingual fluency in Mandarin and Cantonese (English also required).
• Extensive knowledge of service operations, cost control, facility maintenance, marketing, nutrition, and hygiene.
• Strong sense of responsibility, loyalty, efficiency, and impartial judgment in personnel management.

Required skills

• Food safety compliance and hygiene management.
• Cost control and budgeting expertise.
• Inventory management and menu pricing.
• Marketing and guest‑relationship management.