Operations Manager, F&B

CMB Wing Lung Bank Limited; Hong Kong; On-site; HKD 900,000 - 1,200,000; Full time

Job summary

CMB Wing Lung Bank Limited is seeking an experienced Catering Operations Manager to oversee daily operations across multiple sites and ensure smooth service flow and VIP dining experiences.

You will manage menus with the Head Chef, monitor budgets, and maintain high standards of food safety and staff performance. Strong leadership and Cantonese/Mandarin/English language skills are essential.

Qualifications

• Higher Diploma or Bachelor's Degree in Catering Management, Hospitality Management, Business Administration, or related disciplines.
• Minimum 8 years of catering experience with at least 2 years in a managerial/supervisory role.
• Proficient in MS Word, Excel, PowerPoint; data analysis and budget control.
• Good command of Cantonese, Mandarin, and English.

Responsibilities

• Oversee daily operations of multi-site venues and ensure efficient service flow.
• Address and follow up on feedback, complaints, and maintain customer relations.
• Manage executive dining, VIP banquets, and personalized service.
• Collaborate with Head Chef to consolidate and review menus monthly.
• Prepare and manage annual operational budget; control costs and waste.
• Prepare progress reports, data analysis, and budget reviews.
• Monitor food quality, presentation, kitchen hygiene, and safety standards.
• Train, supervise, and evaluate staff to boost service and morale.
• Perform ad-hoc tasks as required by supervisor.

Skills

Leadership

Communication

Budgeting & cost control

Data analysis

MS Office

Languages

Education

Higher Diploma or Bachelor's Degree in Catering Management or related disciplines

Tools

MS Word

Excel

PowerPoint

Job description

Oversee the daily operations of multi-site venues, ensuring efficient service flow, food replenishment, and smooth operational performance.

Address, respond to, and follow up on feedback, objections, and complaints from clients and executives to maintain strong customer relations and continuously improve service experience.

Manage executive dining, VIP banquets, and special hospitality services; master executive dietary preferences and restrictions to deliver attentive, hotel-standard personalized service.

Consolidate, prepare, and review menus monthly in close collaboration with the Head Chef, ensuring menu diversity, nutritional balance, and timely adjustments based on feedback.

Prepare and manage the annual operational budget for the dining project; strictly control daily operating costs, inventory, and food waste to optimize efficiency.

Prepare regular operational progress reports, data analysis, budget execution reviews, and presentations.

Strictly monitor food quality, presentation, dining environment, and kitchen hygiene, enforcing compliance with food safety regulations and standards.

Train, supervise, and evaluate operational and front-line staff to enhance service skills, work efficiency, team cohesion, and morale.

Perform other ad-hoc tasks as assigned by superior.

Requirements

Higher Diploma or Bachelor's Degree in Catering Management, Hospitality Management, Business Administration, or related disciplines.

Minimum 8 years of experience in catering, private clubs, central kitchens, or hotel F&B management, with at least 2 years in a managerial or supervisory role; experience in annual budgeting, multi-site management, and executive/VIP service is preferred.

Maintain close communication with superiors and report on operational status regularly; possess strong communication and leadership skills, with the ability to work independently and handle crises effectively.

Proficient in administrative work and computer operations (MS Word, Excel, PowerPoint), with expertise in data analysis and budget control.

Good command of spoken and written Cantonese, Mandarin, and English.