Restaurant Manager

1957 & Co. (Management) Limited; Hong Kong; On-site; HKD 42,000 - 70,000; Full time

Job summary

1957 & Co. (Management) Limited in Hong Kong seeks an experienced Restaurant Operations Manager to oversee end-to-end daily operations, ensure flawless service standards, food safety and hygiene compliance.

Lead a high-performing team, manage budgets and forecasts, drive recruitment, scheduling and training, and maintain strong customer relationships to maximize profitability. The role requires leadership, crisis-management abilities, and fluency in English and Cantonese, with willingness to

Qualifications

• Diploma in Hotel/Catering Management or related disciplines is an advantage.
• Minimum 5 years of progressive management experience in upscale dining, hotel, F&B, or well-established restaurant chains.
• Exceptional leadership, interpersonal, and crisis-management skills.
• Proactive, stress-resilient, and flexible to work on shifts, weekends, and holidays.
• Proficiency in restaurant management software (POS systems, inventory tools) and local food & beverage regulations.
• Excellent command of written and spoken English and Cantonese.

Responsibilities

• Support the Operation Manager and manage daily restaurant operations.
• Oversee end-to-end daily operations, ensuring flawless service standards, food safety, and hygiene compliance (HACCP/SOP).
• Oversee budgets and monthly/annual forecasts, diligently control costs to align with budgeted revenue and maximize profitability.
• Cultivate and maintain strong relationships with customers, ensuring their satisfaction and loyalty.
• Lead, mentor and train the team, drive recruitment, scheduling, performance appraisals, and structured training programs.
• Supervise stock control, supply chain coordination, and waste reduction protocols.

Skills

Leadership

Crisis management

Staff training

Recruitment

POS systems

Education

Diploma in Hotel/Catering Management

Tools

POS systems

Inventory tools

Job description

Support the Operation Manager and manage daily restaurant operations

Oversee the end-to-end daily operations of the restaurant, ensuring flawless execution of service standards, food safety, and hygiene compliance (HACCP/SOP)

Oversee budgets and monthly/annual forecasts, diligently control costs to align with budgeted revenue and maximize profitability

Cultivate and maintain strong relationships with our valued customers, ensure their satisfaction and loyalty

Lead, mentor, and inspire the team. Drive recruitment, scheduling, performance appraisals, and structured training programs to foster high staff morale and retention

Supervise stock control, supply chain coordination, and waste reduction protocols, while ensuring proper maintenance of restaurant facilities and equipment

Handle and complete the routine and ad hoc tasks which aligns to the group policy and the management decision

Requirements:

Diploma in Hotel/Catering Management or related disciplines is an advantage

Minimum 5 years of progressive management experience in upscale dining, hotel, F&B, or well-established restaurant chains

Exceptional leadership, interpersonal, and crisis-management skills

Proactive, stress-resilient, and flexible to work on shifts, weekends, and holidays

Proficiency in restaurant management software (POS systems, inventory tools) and local food & beverage regulations

Excellent command of written and spoken English and Cantonese

Working location: will subject to the Management arrangement