Group Restaurant Manager

Uncharted Concepts Limited; Hong Kong; On-site; HKD 900,000 - 1,200,000; Full time

Benefits offered by this job

Staff meals provided during shifts

Job summary

Uncharted Concepts Limited seeks a Group Restaurant Manager to lead front-of-house operations across 5 Nocino locations, the Stübli Swiss concept, central kitchen, and corporate catering in Hong Kong.

You will oversee 50 staff, define SOPs, drive cost controls, and optimize POS systems like Eat365 and Bistrochat while coordinating with Group GM and Owner for growth.

Qualifications

• 6–8 years in restaurant operations, with 4–6 years managing multiple locations in Hong Kong.

Responsibilities

• Define and enforce FOH SOPs and hygiene rules across brands.
• Conduct site audits to remove bottlenecks and uphold brand standards.
• Coordinate regional staff schedules and rotas for floor coverage.
• Monitor Leave management and contractor liaison for equipment issues.
• Partner with ownership on menu layouts to boost margins.
• Manage pricing/descriptions in Eat365 and update Bistrochat reservations.
• Drive monthly sales targets and minimize beverage waste.
• Lead hiring, onboarding, training, and performance reviews for floor staff.
• Coordinate with Group Sous Chef and Senior Chefs for kitchen-floor alignment.
• Support group-wide venue rollouts and brand growth initiatives.

Skills

FOH leadership

Multi-location mgmt

Budgeting

Staff scheduling

Menu planning

POS Eat365

Bistrochat

F&B cost control

Hiring & training

English & Cantonese

Tools

Eat365 POS

Bistrochat

Job description

We are seeking an operational Group Restaurant Manager to lead front-of-house (FOH) operations across 5 Nocino locations, our Swiss concept Stübli, our central kitchen, and our corporate catering division.

This role bridges shop teams and corporate leadership. Across our entire group, we have a total team of 50 employees spanning both FOH and Back-of-House (BOH). Your primary focus is leading and organizing the FOH workforce, optimizing current portfolio operations, driving floor consistency, and hitting group cost and sales targets.

Reporting Line: Reports directly to the Group General Manager and the Owner.
Direct Reports: Oversees all Restaurant Managers and Assistant Restaurant Managers.

Operations & Floor Execution (Primary Focus)

Service Standards: Define and enforce service SOPs and strict FOH hygiene rules across all brands.

Site Audits: Conduct regular store visits to eliminate service bottlenecks and maintain high brand standards.

Manager Multiple Location Scheduling: Coordinate regional staff schedules and rotas to optimize floor coverage.

Leave Management: Monitor schedules to systematically clear staff Annual Leave (AL) and Statutory Holidays (SH).

Maintenance & Compliance: Enforce health regulations and work with local contractors to fix equipment issues quickly.

Menu Adjustments: Partner with ownership to design and adjust menu layouts, optimizing items for higher profit margins.

POS & System Updates: Manage database pricing, item descriptions, and modifications in the Eat365 POS.

Print Support: Coordinate menu rollouts, check printing proofs, and manage delivery to shops.

Cost Targets: Take absolute ownership of achieving specific food and beverage cost targets.

Sales Growth: Drive floor teams to hit monthly shop sales targets using upselling and Bistrochat reservation updates.

Cost Control: Implement fast floor-level action plans to minimize beverage waste and financial leaks.

Catering, Marketing & Alignment

PR & Social Media: Partner with PR/Marketing to create social media content and actively push the brand online.

Catering & Events: Liaise directly with corporate clients to pitch, organize, and run large catering orders.

Talent Growth: Lead hiring, onboarding, continuous training, and performance reviews for all floor staff.

Kitchen Alignment: Coordinate with the Group Sous Chef, Group Head Production Chef, and shop Senior Chefs for smooth kitchen-to-floor logistics.

Brand Growth: Support the Group GM and Owner with future venue rollouts once current sites are fully optimized.

Experience: 6–8 years in restaurant operations, with 4–6 years managing multiple locations in Hong Kong.

FOH Mastery: Proven track record of running high-volume, premium dining floors and standardizing service.

Tech Stack: Direct experience utilizing Eat365 POS and Bistrochat booking software.

Financial Acumen: Proven ability to manage food/beverage costs, labor budgets, and analyze operational metrics.

Marketing Skill: Hands‑on experience with social media content creation and executing localized promotions.

Languages: Professional English and Cantonese required to manage local floor staff, contractors, and kitchen teams.

Competitive executive salary package with target-driven bonuses.

Clear pathways for group-level operations career growth.

Staff meals provided during shifts.

A supportive, fast-paced corporate culture.