Restaurant Manager – Operations & Guest Experience

About the role

We are seeking an experienced Restaurant Manager to lead all aspects of our dining operation, ensuring high‑quality service, cost efficiency and guest satisfaction. The role combines strategic planning, staff leadership and rigorous safety and hygiene oversight.

Key responsibilities

• Develop and implement operational budgets, work plans and short‑term marketing strategies while controlling costs.
• Oversee daily restaurant operations, including menu pricing, purchasing, inventory management and cost control.
• Establish, refine and enforce service procedures, standards and food safety regulations.
• Appoint and supervise department heads, conduct regular performance evaluations and organise training programmes for service and culinary skills.
• Maintain strong guest relations by actively seeking feedback, handling complaints and continuously improving service quality.
• Ensure compliance with food safety laws and conduct regular safety, security and fire‑prevention training.

Required profile

• Bachelor’s degree or higher with formal training in food and beverage management.
• Minimum 8 years of food‑and‑beverage management experience, preferably in Chinese cuisine.
• Bilingual fluency in Mandarin and Cantonese, with strong English communication skills.
• Extensive knowledge of cost control, facility maintenance, marketing, nutrition and hygiene.
• Demonstrated leadership, strong organisational ability and impartial decision‑making.

Required skills

• Advanced organisational and management capabilities.
• Excellent verbal communication and business report writing.