Manager Restaurant

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.