Restaurant Manager

Chouchou; Hong Kong; On-site; HKD 335,000 - 558,000; Full time

Benefits offered by this job

Performance bonus

Staff meals

Hong Kong statutory benefits

Job summary

Chouchou in Central HK is seeking an experienced Restaurant Manager to lead daily operations of a ~35-seat French restaurant. You will oversee service quality, staff performance, and guest experience, ensuring a refined dining atmosphere from opening to closing.

Key responsibilities include maintaining service flow, training the team, managing reservations, and ensuring compliance with health and licensing standards. Flexibility for evenings and weekends is required.

Qualifications

• 3–5 years of experience in restaurant management or senior front-of-house roles, preferably in fine dining.
• Fluent English; Mandarin/Cantonese a plus.
• Strong leadership, guest service, and communication skills.

Responsibilities

• Ensure high hospitality standards consistent with French dining and fine service.
• Oversee opening/closing procedures and daily operations.
• Lead and train front-of-house staff, schedule shifts, and coach for service excellence.
• Maintain reservation flow, table turns, and guest seating arrangements.
• Monitor hygiene, health compliance, and POS/ cash procedures.

Skills

Leadership

Customer service

Communication

POS/reservation systems

English proficiency

Tools

POS systems

Reservation software

Job description

Restaurant Manager (French Restaurant, Central HK | ~35 Seats)

Role Summary

We are seeking an experienced Restaurant Manager to lead daily operations of our 35-seat French restaurant in Central. You will oversee service quality, staff performance, guest experience, and business performance—ensuring smooth operations from opening to closing while maintaining a refined, authentic dining atmosphere.

Key Responsibilities

Guest Experience & Service Excellence

• Ensure high standards of hospitality consistent with French dining and fine service.




• Lead by example in guest engagement, service flow, and problem resolution.




• Handle VIP guests and escalations professionally, ensuring satisfaction and retention.




• Monitor service timing (greeting, pacing, course transitions, table readiness).

Daily Operations Management

• Oversee opening/closing procedures and daily operational checklists.




• Coordinate front-of-house service standards with back-of-house needs.




• Ensure compliance with health, hygiene, and licensing requirements.




• Maintain organized reservation flow and manage walk-ins effectively.

Team Leadership & Training

• Recruit, onboard, schedule, and coach front-of-house staff (servers, hosts, floor team).




• Conduct regular training on service standards, menu knowledge, wine guidance (if applicable), and POS procedures.




• Foster teamwork, accountability, and a positive service culture.




• Manage performance issues promptly and fairly.

Inventory, Cost Control & Administration

• Monitor daily/weekly inventory needs (supplies, consumables, station items).




• Support cost control by minimizing wastage and ensuring correct portioning support via communication with kitchen.




• Ensure proper handling of invoices, cash/credit procedures, receipts, and reporting.




• Work with management on budgeting forecasts and monthly performance reporting (if required).

Reservations, Events & Brand Presence

• Manage reservation systems and optimize table turns while preserving guest comfort.




• Support small private dining / special events as needed (with guidance).




• Uphold brand standards in the restaurant environment, including cleanliness and presentation.

Requirements

• At least 3–5 years of experience in restaurant management or senior front-of-house roles (fine dining or high-service concepts preferred).




• Strong leadership, customer service, and communication skills in English (Mandarin and Cantonese a plus).




• Proven ability to manage service flow, staff scheduling, and guest issues.




• Familiarity with POS/reservation systems (specific platforms can be trained).




• Knowledge of Hong Kong food service compliance and operational hygiene standards (preferred).




• Ability to work evenings, weekends, and peak periods.

Preferred Qualifications (Nice to Have)

• Experience in European/French restaurants or similar service models.




• Wine service knowledge (basic wine pairing, service standards).




• Experience managing a team of 10 to 15 (front-of-house) depending on shift.

Skills & Competencies

• Service mindset and attention to detail




• Calm, professional decision-making under pressure




• Accountability and consistent follow-through




• Strong organizational skills and operational discipline




• Staff coaching and conflict resolution

Working Conditions

• Location: Central, Hong Kong Island




• Restaurant Type: French cuisine (approx. 35 seats)




• Work Model: Full-time (evenings + weekends required)




• Reports to: Owners




• Location: Central HK (close to major transport links)




• Hours: Typically evenings + weekends, with flexibility for events




• Benefits: To be discussed (e.g., performance bonus, meals, statutory benefits per Hong Kong law)

Job Application Questions

• Which of the following statements best describes your right to work in Hong Kong?