• Maintain high visibility during service hours to ensure smooth running of operations, promote good PR, take corrective actions and handle customer queries and complaints.
• Operation in-charge for all F&B outlets focusing on upholding service standards, staff performance and customer satisfaction.
• Direct and organize F&B functions and promotional activities; review and submit P&L report for each event.
• Emphasize customer service excellence, lead by example and communicate a customer-first culture throughout the establishment.
• Build relationship with members and customers, encourage repeat visits and record customer profile and preferences for staff training purposes.
• Recruit and train F&B service staff, cultivate a ‘can do’ attitude.
• Review staff rosters and holiday plans in compliance with the regulatory requirements.
• Assist in managing department expenses and ensure profitability according to financial goals set by management.
• In the absence of the F&B Manager, attend management meetings and provide market feedback to senior management.

• A natural leader with the confidence and energy to carry out this pivotal role.
• Multi-outlet F&B operations and management experience is necessary, work experience in hotel establishments preferred.
• Knowledgeable in western cuisine and wine pairing.
• Customer service-oriented, high regard for self and employees’ physical appearance and posture, restaurant environments and overall customer dining experience.
• Professional qualifications in Hotel or Restaurant Management from recognised hospitality institutions.
• Holder of valid food hygiene course certificates.
• Good business acumen and understanding of event P&L.
• Good command of spoken and written English and Cantonese.

 Hong Kong