Responsibilities
- To achieve profitable business result in accordance with the annual financial targets (both top line and expense)
- To provide high quality of service to the guests and training to the service team
- To maintain a healthy & safe work environment for both internal and external customers
- To ensure restaurant operating effectively and efficiently
- To work closely with Executive Chef for day to day operation for both service team and culinary team
- To work closely with Sales & Marketing department for F&B promotions and special banquet events
- To manage beverage vendors
- To manage food delivery platforms
- To be responsible for departmental P&L
- To control inventory (e.g. beverage, tableware, etc)
- To prepare weekly and monthly reports (e.g. forecast, month-report)
- To prepare yearly budget (both top line and expense)
Requirements
- Approximately 2 years of managerial experiences in a mid-size cafe / restaurant either within a F&B group or an international branded hotel
- Good knowledge of both Western & Asian cuisine and beverage
- Excellent interpersonal skills
- Strong supervisory skill and attention to details
- Able to handle multiple tasks at the same time and to work under pressure
- Flexible on working hours, shift duty when required
- Good verbal and written communication skills in Cantonese and English, Putonghua would be a plus
- Innovative, independent and require minimal supervision
- Proficient computer skill (e.g. Microsoft Office, outlook, Word, Excel, Outlook and PowerPoint, etc)
- Good knowledge of F&B POS system
- Holder of HCAPP Level 3 or above would be a plus
