Responsibilities

• Oversee daily Food & Beverage operations to ensure smooth workflow and deliver a high standard of service to guests.
• Ensure team members follow established service standards and Standard Operating Procedures (SOPs), particularly when updates or changes are introduced.
• Support management in manpower planning, including providing input on recruitment and staff progression where appropriate.
• Prepare and manage weekly duty rosters to optimize operational efficiency.
• Generate daily and monthly sales and operational reports for management review.
• Assist in the preparation of annual budgets, including operational equipment, manpower, and other business needs.
• Execute marketing initiatives and promotional activities, including managing promotional setups during peak or festive periods.
• Promote available facilities and dining offerings to guests, and collect feedback to share with the kitchen team for continuous improvement and menu development.
• Train, coach, and mentor new hires and trainees to maintain service quality and enhance team performance.
• Carry out any additional duties assigned by management.

Requirements

• Minimum of 5 years’ relevant experience in a similar role within hotels, restaurants, or reputable standalone dining establishments.
• Experience in Japanese fine dining operations is preferred.
• Knowledge of sake is an advantage.
• Proficient in Cantonese and English
• Proficient in Japanese is a must
• Secondary education or above, with a Diploma in Hospitality Management or a related discipline preferred.