Swire Hotels has been created to manage refreshingly individual hotels in Hong Kong, Mainland China and the USA, providing a characterful experience for well travelled individually minded travellers who seek originality, style and personalised service. We create distinctive hotels with a sense of place...

Swire Hotels has been created to manage refreshingly individual hotels in Hong Kong, Mainland China and the USA, providing a characterful experience for well travelled individually minded travellers who seek originality, style and personalised service. We create distinctive hotels with a sense of place that break with convention.

The company’s first hotel, The Opposite House in Beijing, opened in 2008 and was followed by The Upper House, Hong Kong, and then by EAST, Hong Kong, EAST, Beijing, The Temple House, Chengdu and EAST, Miami. The Middle House in Shanghai, our latest addition, opened in April 2018.

A restaurant division was set up in 2013 to manage the company’s stand-alone restaurant operations. Our first restaurant Plat du Jour opened in November 2013 followed by Public and Ground Public in Quarry Bay. The Continental in Pacific Place opened in October 2014 and Mr & Mrs Fox in 2015, follow by the second Plat du Jour opened in Pacific Place in 2016.

Swire Restaruants - Restaurant Manager 餐 廳 經 理

Job level Senior
Work exp Minimum 10 Years
Education Bachelor Degree
Location
Admiralty
Employment type Full Time
Benefits 5-day week, Dental plan, Flexible working hours, Insurance plan, Medical plan, Transportation allowance
Industry Hospitality / Hotel Services
Job function Catering / Hospitality > Food & Beverage
Catering / Hospitality > Restaurant / Store Manager
Published On 10/12/2019

Restaurant Manager for The Continental

Job Description

  • Effectively manage the daily operation of the restaurant while achieving high service standard and guest satisfaction
  • Develop and implement cost-effective business plans and strategies including promotions, products and services plans in order to maximize and increase sales and/or yield and establish an excellent reputation in the market
  • Be responsible and accountable for the departmental operating budget and capital expenditure
  • Proactively manage costs based on key performance indicators
  • Ensure that necessary guidelines and procedures are in place for the effective management of restaurant operations
  • Control Food and Beverage costs with the Cost Controller in order to achieve budgeted profit goals
  • Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the Restaurant own operations remain competitive and cutting edge
  • Work closely with the Executive Chef regarding kitchen operations and keep the kitchen team informed if there is any guest comments
  • Exercise responsible management and behaviour at all times and positively represent the Restaurant
  • Greet VIPs and regular guests and handle complaints
  • Attend Management meetings and prepare management reports
  • Maintain a well-trained and motivated Restaurant and Bar Team
  • Ensures that team members have a complete understanding of and adhere to employee rules and regulations
  • Cooperate with the consultant Chef and maintain a constructive work relationship

Do you have the following?

  • A degree holder of hotel management / catering management or related discipline is preferred.
  • Minimum 10 years’ relevant working experience with at least 3 years’ managerial experience
  • Experience in developing strategic business plans and food and beverage plans
  • Experience in managing financial aspect of restaurants, including budget preparation, profit and loss statement analysis and forecasting
  • Adaptable, people-oriented and a strategic thinker, with good organizational and communication skills
  • Ability to work under pressure and in a dynamic environment
  • Excellent command of both written and spoken English and Chinese; proficiency in Putonghua is preferred