Project & Operations Consultant, F&B

CMB Wing Lung Bank Limited; Hong Kong; On-site; HKD 1,200,000 - 1,800,000; Full time

Job summary

CMB Wing Lung Bank Limited in Hong Kong is seeking a senior project lead to fully own the corporate dining setup, including the operational structure, SOPs, budget, and service guidelines. You will design menus aligned with dining requirements and balance culinary quality with cost efficiency.

You will source high-quality suppliers, negotiate prices, and audit vendor compliance with food safety and corporate standards.

Qualifications

• Minimum 5 years of experience in setting up and operating large F&B projects.
• Extensive F&B industry network to identify top culinary talent and suppliers.
• Knowledge of local catering licensing, fire safety, hygiene, and procurement rules.
• Strong project management, negotiation, and stakeholder communication skills.

Responsibilities

• Lead the full setup of corporate dining projects and define operating procedures.
• Design diversified menus while balancing culinary quality with cost efficiency.
• Source and audit suppliers, negotiate prices, and ensure compliance with safety and corporate standards.
• Recruit, train, and mentor the culinary and service teams to achieve high service and hygiene standards.
• Plan kitchen layouts, equipment, and workflow for safety and efficiency.
• Oversee renovations, equipment procurement, trial operations, and on-schedule launches.
• Perform ad-hoc tasks as assigned by superior.

Skills

Project management

Vendor negotiation

Stakeholder communication

Job description

Fully lead the overall setup of the corporate dining project; formulate the operational structure, Standard Operating Procedures, operating budget, and service guidelines.

Deeply understand corporate and guest dining requirements, lead the design of diversified menus, and ensure an optimal balance between culinary quality and cost efficiency.

Utilize F&B industry networks to assist in sourcing and screening high-quality food suppliers; conduct price negotiations and quality audits to ensure vendor compliance with strict food safety, quality, and corporate standards.

Assist in recruiting and building the full culinary and service team, providing professional training to establish high service and hygiene standards.

Lead the layout planning for kitchens, mechanical, electrical, and fire safety facilities, as well as service and workflow design to ensure statutory compliance and high operational efficiency.

Oversee renovation progress, equipment procurement, trial operations, and site debugging to ensure the project launches on schedule and operates smoothly.

Perform other ad-hoc tasks as assigned by superior.

Requirements

Minimum 5 years of experience in setting up and operating commercial catering projects, private clubs, food courts, or large-scale F&B venues; hands-on experience in leading F&B setup projects is preferred.

Possess an extensive network in the F&B industry to effectively introduce top culinary talent and operational staff, with access to established quality food supplier channels.

Comprehensive understanding of end-to-end catering operations; familiar with local catering licensing, fire safety, hygiene regulations, and corporate procurement compliance guidelines.

Strong project management, vendor negotiation, and stakeholder communication skills, with the ability to execute projects independently.