Luxury Restaurant Supervisor | Lead Service & Training

IHG; Hong Kong; Hybride; HKD 446 000 - 670 000; Plein temps

Résumé du poste

IHG in Hong Kong is seeking a seasoned restaurant service lead to guide the team through every service, ensuring impeccable presentation of tables, sideboards and equipment.

You will greet guests by name, anticipate needs and relay dietary requests, while coaching staff on menu and wine knowledge to maintain refined service. The role emphasizes budget awareness, safety, hygiene and collaboration with other departments to uphold the highest standards of hospitality.

Qualifications

• Minimum 3 years of F&B experience in luxury hotels or fine-dining venues.
• Strong knowledge of food and wine with attention to guest needs.
• Calm under pressure and enjoys developing others.
• Proficient in English and Cantonese; Putonghua an advantage.

Responsabilités

• Lead the restaurant team through every service with poise and precision to ensure seamless operation and impeccable presentation of tables, sideboards and equipment.
• Greet guests by name, anticipate needs and communicate allergies, dietary needs and requests to relevant teams.
• Share menu and wine knowledge to make confident recommendations and upsell where appropriate; coach servers regularly to maintain refinement.
• Support the restaurant's budget by monitoring ordering accuracy, pouring standards, and stock levels; minimize waste and complete weekly breakage reports.
• Set high standards for grooming, punctuality and teamwork; collaborate with other departments and uphold safety, hygiene and sustainability guidelines.

Connaissances

F&B knowledge

Guest service

Team leadership

Description du poste

IHG in Hong Kong is seeking a seasoned restaurant service lead to guide the team through every service, ensuring impeccable presentation of tables, sideboards and equipment.

You will greet guests by name, anticipate needs and relay dietary requests, while coaching staff on menu and wine knowledge to maintain refined service. The role emphasizes budget awareness, safety, hygiene and collaboration with other departments to uphold the highest standards of hospitality.