Restaurant Manager (Mall Café)

Responsibilities:

• Oversee daily restaurant operations, conduct daily briefing with staff to ensure smooth service flow, efficient order processing, and customer satisfaction.
• Manage and train the Mall Cafe staff, focusing on product knowledge, customer service standards, and operational procedures
• Review and forecast the volume of business with consideration to the Hotel occupancy, seasonal activities in HK and festive holidays
• Monitor inventory levels for drinks and other guest supplies, placing orders and managing vendor relationships to prevent shortages.
• Handle cash management, deposit payments, and managing petty cash for small purchases.
• Maintain high standards of cleanliness and hygiene throughout the cafe, ensuring compliance with food safety and hygiene standards.
• Work closely with Executive Chef in planning the menus and promotional activities
• Address customer feedback and resolve complaints promptly and professionally, turning negative experiences into positive outcomes.
• Co-ordinate with Marketing Department to implement local marketing initiatives, such as FS on online platforms or quarterly special promotions, to attract and retain customers and boost sales.
• Undertake ad-hoc assignments as required by the Deputy Director of Food & Beverage/General Manager or CEO/General Secretary

Required Skills and Experience:

• At least 5-year experience in a management or similar leadership position, preferably within the restaurant or hospitality industry.
• The ability to motivate, schedule, and guide staff, fostering a positive and efficient work environment.
• Strong verbal and interpersonal skills are vital for interacting with customers, training staff, and resolving conflicts.
• A focus on providing excellent customer experiences and handling complaints effectively.
• The ability to think quickly on your feet, make decisions under pressure, and adapt to a fast-paced environment.
• The capacity to manage multiple tasks, prioritize responsibilities, and maintain attention to detail.
• Competence with point-of-sale (POS) systems, inventory management software, and other relevant technology is essential.
• A thorough understanding of health codes and the ability to train staff on proper food safety practices. 
• Experience in budgeting, financial reporting, managing costs, and menu engineering is crucial for profitability