About this role
REQ14612 Manager, Restaurant (Open)
Luxury Outlets:
POSITION SUMMARY:
The Manager, Restaurant is responsible for delivering on the Company’s vision, standards, and objectives through a strategic approach to managing a luxury Restaurant and Bar operation. This role emphasizes excellence aligned with Michelin-level and Forbes standards, focusing on:
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 • Drive marketing initiatives to strengthen competitiveness in the luxury dining sector. • 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 • Maintain Forbes 5-Star standards across all Forbes-rated areas and drive initiatives to achieve and sustain high Dian Ping ratings. • Maintain the restaurant in impeccable condition at all times, ensuring cleanliness, ambiance, and presentation reflect luxury standards.
2. People management
• Lead, coach, and inspire teams to deliver Michelin-level service standards. • Foster a culture of respect, empowerment, and accountability. • Develop staff skills through training, mentoring, and performance management. • Encourage collaboration across departments to achieve organizational goals. • Promote clear and timely communication at all levels.
3. Customer
• Define and uphold customer service standards aligned with luxury, Michelin, and Forbes benchmarks. • Gather and act on customer feedback to continuously improve service. • Build strong relationships with guests and internal partners. • Lead initiatives that enhance customer satisfaction and loyalty. • Drive innovation to adapt to evolving guest expectations. • Manage and maintain the guest database for relationship management and promotional outreach. • Build and maintain strong internal customer communication with Casino, Culinary, and other closely related departments
KEY PERFORMANCE INDICATORS:
• Manage outlet costs effectively to achieve the targeted profitability. • Customer satisfaction and feedback • Staff Retention and Development • Achievement and maintenance of Michelin Stars, Forbes 5-Star and high Dian Ping rating
QUALIFICATIONS:
Experience
• Minimum of 3–5 years in a senior management role within luxury hospitality, preferably in a five-star hotel or high-volume F&B organization. • Proven track record in luxury hotel food & beverage operations or Michelin-starred restaurant management. Education (please indicate minimum and preferred academic requirements)
• Degree holder in Hotel and Restaurant Management or equivalent professional training
Skills / Competencies
• Expertise in conceptualizing and implementing innovative beverage programs tailored to luxury hotel or resort environments. • Profound knowledge of premium beverages and wines, including rare vintages and high-end selections. • Internationally recognized wine certifications (e.g., WSET, Court of Master Sommeliers) are preferred. • Strong understanding of food safety regulations and practices, including HACCP compliance. • Demonstrated leadership in cultivating high-performance teams and developing talent to Michelin-level service standards. • Excellent communication skills with fluency in English; proficiency in Cantonese and Mandarin is an asset.
Advantageous Skills
• Outstanding interpersonal and presentation abilities, with a refined approach suited to luxury and Michelin-starred environments.