Manager, Chinese RestaurantRef:217365

Last Updated: 2019/10/09

Company: Casino Resorts Industry: Hotel Industry


Responsibilities:

  • Gather and evaluate information on quality and quantity of the business operation, identify action steps to ensure high levels of productivity, adopt a marketing approach to build a successful operation in a competitive environment.

  • Ensure adequate staffing levels are maintained by following accurate time, rostering procedures, job classification and skill, effectively utilise electronic systems and ensure reports and documents are completed in an appropriate and timely manner.

  • Achieve productivity by maximising the use of team synergies, show concern for dignity, self-esteem, welfare and contributions of all employees, while demanding performance, tap into others’ skills, experience, knowledge and creativity.

  • Develop and coach teams by promoting a working environment that enable this level of participation, work effectively to achieve organizational goals, establish systems that encourage clear, timely and accurate information about the organization and operations.

  • Identify customer requirements and expectations, establish an environment that allow customer feedback to be disseminated to all levels of employees and incorporated into planning and operations, seek feedback on customer service performance, set and monitor goals for achieving quality in customer service.

  • Drive company initiatives on Customer Service Enhancements, develop and share with all employees a vision for the enterprise, treat internal partners as customers who seek to have their needs and expectations met or exceeded.

  • Identify how performance, decisions and actions will ultimately impact on customer satisfaction, develop success through an outcome-driven focus on long term accomplishments, lead for successful change and foster innovation to enable positive consequences to changing environment.

Requirements:

  • Degree or Higher Diploma holder in Hospitality Business Management.

  • Solid experience in Michelin-starred restaurant, experience in the process of creating and implementing new beverage concepts in a hotel / resort environment.

  • Profound knowledge of beverages and wines, including high end wines.

  • Internationally recognized professional qualifications on wines would be an advantage.

  • Knowledge of food safety regulations and practices, such as HACCP.

  • Proven leadership skills, teambuilding and developing star performers.

  • Good command in spoken and written English, Cantonese and Mandarin preferred.

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