Manager, Restaurant (Japanese or Cantonese cuisine)

Melco Resorts & Entertainment; Hong Kong; On-site; HKD 900,000 - 1,300,000; Full time

Job summary

Melco Resorts & Entertainment in Hong Kong seeks a Manager, Restaurant (Japanese or Cantonese cuisine) to lead a luxury restaurant and bar operation to Michelin-level and Forbes 5-Star standards. You will oversee daily operations, manage staffing, ensure hygiene and quality, collaborate on new dishes and promotions, and drive guest satisfaction and loyalty.

The ideal candidate has 3–5 years in senior luxury hospitality management, a degree in Hotel and Restaurant Management, and fluency in

Qualifications

• 3–5 years in a senior luxury hospitality role.
• Proven track record in luxury F&B or Michelin-starred management.
• Strong leadership and staff development abilities.

Responsibilities

• Oversee daily restaurant and bar operations to ensure efficiency and consistency.
• Lead, coach, and inspire teams to deliver Michelin-level service.
• Maintain Forbes 5-Star standards across areas and drive Dian Ping ratings.

Skills

Leadership

Communication

Customer service

Languages: English

Cantonese

Mandarin

Education

Hotel & Restaurant Management degree

Wine certifications (WSET)

HACCP knowledge

Job description

Manager, Restaurant (Japanese or Cantonese cuisine)

The Manager, Restaurant is responsible for delivering on the Company’s vision, standards, and objectives through a strategic approach to managing a luxury Restaurant and Bar operation. This role emphasizes excellence aligned with Michelin-level and Forbes standards, focusing on:

PRIMARY RESPONSIBILITIES:

• 1. Operations
• Gather/evaluate information on quality and quantity of the business operation
• Oversee daily restaurant and bar operations to ensure efficiency and consistency.
• Maximize use of resources, equipment, and technology to exceed productivity and quality goals.
• Identify action steps necessary to ensure high levels of productivity
• Maintain accurate staffing levels, scheduling, and leave management.
• Ensure strict adherence to hygiene instructions, supervise practices closely, and maintain the highest hygiene standards
• Ensure colleagues consistently uphold high levels of personal hygiene and grooming.
• Adopt a marketing approach to build a successful operation in a competitive environment
• Identify opportunities for advanced technology applications (training, systems, practices etc.)
• Ensure adequate staffing levels are maintained by following accurate time
• Rostering procedures, and that staff are allocated to areas by job classification and skill
• Maintain annual leave accruals at an acceptable level
• Drive marketing initiatives to strengthen competitiveness in the luxury dining sector.
• Ensure financial reports, incident reports, accident/injury reports, and all timekeeping documents are completed and forwarded in an appropriate and timely manner.
• Collaborate with the team to create new dishes and BV/promotions that meet market needs
• Maintain Forbes 5-Star standards across all Forbes-rated areas and drive initiatives to achieve and sustain high Dian Ping ratings.
• Maintain the restaurant in impeccable condition at all times, ensuring cleanliness, ambiance, and presentation reflect luxury standards.
• Lead, coach, and inspire teams to deliver Michelin-level service standards.
• Foster a culture of respect, empowerment, and accountability.
• Develop staff skills through training, mentoring, and performance management.
• Encourage collaboration across departments to achieve organizational goals.
• Promote clear and timely communication at all levels.
• 3. Customer
• Define and uphold customer service standards aligned with luxury, Michelin, and Forbes benchmarks.
• Gather and act on customer feedback to continuously improve service.
• Build strong relationships with guests and internal partners.
• Lead initiatives that enhance customer satisfaction and loyalty.
• Drive innovation to adapt to evolving guest expectations.Manage and maintain the guest database for relationship management and promotional outreach.
• Build and maintain strong internal customer communication with Casino, Culinary, and other closely related departments

KEY PERFORMANCE INDICATORS:

• Manage outlet costs effectively to achieve the targeted profitability.
• Customer satisfaction and feedback
• Staff Retention and Development
• Achievement and maintenance of Michelin Stars, Forbes 5-Star and high Dian Ping rating

QUALIFICATIONS:

Experience

• Minimum of 3–5 years in a senior management role within luxury hospitality, preferably in a five-star hotel or high-volume F&B organization.
• Proven track record in luxury hotel food & beverage operations or Michelin-starred restaurant management.

Education (please indicate minimum and preferred academic requirements)

• Degree holder in Hotel and Restaurant Management or equivalent professional training
• Expertise in conceptualizing and implementing innovative beverage programs tailored to luxury hotel or resort environments.
• Profound knowledge of premium beverages and wines, including rare vintages and high-end selections.
• Internationally recognized wine certifications (e.g., WSET, Court of Master Sommeliers) are preferred.
• Strong understanding of food safety regulations and practices, including HACCP compliance.
• Demonstrated leadership in cultivating high-performance teams and developing talent to Michelin-level service standards.
• Excellent communication skills with fluency in English; proficiency in Cantonese and Mandarin is an asset.

Advantageous Skills

• Outstanding interpersonal and presentation abilities, with a refined approach suited to luxury and Michelin-starred environments.