Job Description

REQ14616 Manager, Restaurant (Open Date: 13/05/2026)

Casual Outlets:

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