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.