Restaurant Manager

Responsibilities

• Assist Food & Beverage Manager on running day-to-day operation and provide training and coaching to colleague timely.
• Strive for continuous improvement on the service standard, product quality and customer satisfaction.
•  Handle feedback from guests and lead to team in delivering excellent service to guests.
•  Monitor sales performance, labor costs, food costs, beverage costs, and overall outlet productivity.
• Work closely with Food & Beverage Manager and Executive Chef to implement departmental strategies an objective.
• Perform any other duties that may be designated by the Food & Beverage Manager.

Requirements

• A minimum of 8 years' hands-on experience in F&B operations, sizeable hotel or catering industry, with at least 4 years in a managerial role.
• Strong communication, interpersonal and leadership skills.
• Good command in written and spoken English and Chinese.