Black Sheep Restaurants is a celebrated Hong Kong-based hospitality group that specialises in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience...

Black Sheep Restaurants is a celebrated Hong Kong-based hospitality group that specialises in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience in hospitality and business development, along with a zest for travel and discovering dining subcultures.

Black Sheep Restaurants curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine while celebrating the bounty of premium ingredients available both locally and from abroad. 

Restaurant Manager

Job level Senior
Work exp Minimum 8 Years
Location
Central
Employment type Full Time
Industry Food & Beverage (Catering)
Job function Catering / Hospitality > Catering Service
Catering / Hospitality > Food & Beverage
Catering / Hospitality > Restaurant / Store Manager
Published On 15/10/2019

The Restaurant Manager at Black Sheep Restaurants is responsible for overseeing the flow of service, catering to the individual needs of restaurant guests, and supporting the Operations Manager and Owners. Specific responsibilities include, but are not limited to: troubleshooting service issues, recruiting, hiring, and training of staff, creating and maintaining work checklists, interacting with guests to create the desired environment, control of food, beverage, and labor costs, and meeting financial targets.

 

ROLES & RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO: 

  • Manage restaurant operations with passion, integrity, and knowledge while promoting the culture and values of Black Sheep Restaurants (BSR)
  • Implement BSR policies and procedures by developing plans and checklists and instructing a large and diverse team of 20 or more
  • Provide direction and leadership to all team members to achieve restaurant and team goals
  • Consistently and continuously review operations and team performance to identify problems, concerns and opportunities for improvement
  • Provide coaching, feedback, and development to all front-of-house team members 
  • Create a positive guest experience by delivering a high level of consistent service and hospitality 
  • Manage the restaurant to exceed standards in food quality, safety, cleanliness and guest experience
  • Consistently monitor food, beverage, and labor costs to remain within budgets and reach targets

 

DESIRED QUALIFICATIONS

  • 8+ years of experience within the hospitality industry, with at least 3 years in a managerial/supervisory role
  • Experience managing a team of 20 or more staff
  • Experience in a Michelin-starred or Hatted restaurant recognized for high standards and quality
  • Strong understanding of Human Resources practices, to support the team on recruitment, career development, performance evaluations, and other personnel needs
  • Strong experience in training team members in operational roles, inclusive of serving, hosting, bartending, etc.
  • Financial acumen and experience in cost control, inclusive of managing food, beverage, and labor costs and meeting financial targets
  • Superior English written and oral communications skills
  • International experience in major hospitality -driven cities such as London, Paris, Singapore, Bali etc.