Restaurant Manager- Steakhouse-(Hotel50364)

丽晶®酒店及度假村; Hong Kong; Sur place; HKD 600 000 - 1 000 000; Plein temps

Résumé du poste

Regent Hong Kong is seeking a Restaurant Manager for the Steakhouse to lead kitchen operations and ensure luxury service standards. You will oversee day-to-day cooking activities, collaborate with the Executive Chef, and ensure top-quality dining experiences for guests.

You will work on inventory management, cost control, staff training, and HACCP hygiene compliance, while coordinating with other departments for promotions and events to uphold Regent's luxury brand.

Qualifications

• Oversee steakhouse kitchen operations to hotel standards.
• Collaborate with Executive Chef on service and staff.
• Ensure HACCP hygiene and safety compliance.
• Manage budgeting, inventory and staff training.

Responsabilités

• Assist Executive Chef and Executive Sous Chef in smooth kitchen operations.
• Supervise and coordinate steakhouse kitchen service with the Executive Chef.
• Address staff queries and resolve issues in steakhouse kitchen.
• Prepare daily food items according to business needs.
• Monitor inventory quality and control stock levels to prevent wastage.
• Balance cost control with food quality.
• Maintain hygiene and safety per HACCP with scheduled and random checks.
• Check daily orders for inconsistencies in products.
• Ensure proper stock rotation in main fridge.
• Provide staff feedback to Executive Chef on kitchen operations.
• On-the-job training for chef teams.
• Cost control, budgeting, sales forecast, manpower planning and duty roster.
• Coordinate with Marketing Communications on menu promotions and events.

Description du poste

Restaurant Manager- Steakhouse-(Hotel50364)

Join us and be part of the rebirth of a legend

Regent Hotels & Resorts set the benchmark for luxury hotels when it was founded 40 years ago. The combined legacy of Regent Hotels & Resorts and the expertise and vision of IHG we are redefining what it means to be a luxury hotel with the rebirth of the Regent and what it stands for in today’s world of Luxury. With a clear expectation of what it means to deliver a phenomenal experience to luxury guests, Regent will regain its stature as a leading luxury Hotel brand as it exceeds the expectations of today’s luxury traveler.

The Regent will be reborn with the re-opening of the flagship Regent Hong Kong in early

2022.

Key Responsibilities :

-To assist the Executive Chef and Executive Sous Chef in the smooth running of Steak House Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.

-Together with the Executive Chef to supervise and co-ordinate Steak House Kitchen service.

-Together with the Executive Chef to deal with staff queries, solving any problems concerning Steak House Kitchen.

-To prepare any food on a daily basis according to business requirements.

-Check inventory quality and control stock level to ensure rotation and avoid wastage.

-Ensure well balance between cost control and food quality.

-Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements, conduct scheduled and random check.

-Checking daily orders and Product for inconsistencies

-Ensure correct stock rotation in main fridge

-Provide Executive Chef with staff feedback regarding kitchen operations

-Maintain kitchen hygiene and safety standards via delegation to other staff members

-Understand American style charcoal concept A la carte menu

-Manges and is responsible for quality assurance and portion control of all food products.

-Responsible for ordering, inventory menu creation, preparation, and test recipes, train staff with techniques for food preparation and presentation to ensure consistent high quality.

-Check inventory quality and control stock level to ensure rotation and avoid wastage.

-Provide on-the-job training to chef teams.

-Financial and administration – cost control, annual budgeting, sales forecast, manpower planning and duty roster.

-Coordinate with hotel Marketing Communications Department on menu promotion

and other departments on special event.

Job Descriptions

Join us and be part of the rebirth of a legend

Regent Hotels & Resorts set the benchmark for luxury hotels when it was founded 40 years ago. The combined legacy of Regent Hotels & Resorts and the expertise and vision of IHG we are redefining what it means to be a luxury hotel with the rebirth of the Regent and what it stands for in today’s world of Luxury. With a clear expectation of what it means to deliver a phenomenal experience to luxury guests, Regent will regain its stature as a leading luxury Hotel brand as it exceeds the expectations of today’s luxury traveler.

The Regent will be reborn with the re-opening of the flagship Regent Hong Kong in early

2022.

Key Responsibilities :

-To assist the Executive Chef and Executive Sous Chef in the smooth running of Steak House Kitchen that all areas of the Kitchen are maintained to the Hotel Standard.

-Together with the Executive Chef to supervise and co-ordinate Steak House Kitchen service.

-Together with the Executive Chef to deal with staff queries, solving any problems concerning Steak House Kitchen.

-To prepare any food on a daily basis according to business requirements.

-Check inventory quality and control stock level to ensure rotation and avoid wastage.

-Ensure well balance between cost control and food quality.

-Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements, conduct scheduled and random check.

-Checking daily orders and Product for inconsistencies

-Ensure correct stock rotation in main fridge

-Provide Executive Chef with staff feedback regarding kitchen operations

-Maintain kitchen hygiene and safety standards via delegation to other staff members

-Understand American style charcoal concept A la carte menu

-Manges and is responsible for quality assurance and portion control of all food products.

-Responsible for ordering, inventory menu creation, preparation, and test recipes, train staff with techniques for food preparation and presentation to ensure consistent high quality.

-Check inventory quality and control stock level to ensure rotation and avoid wastage.

-Provide on-the-job training to chef teams.

-Financial and administration – cost control, annual budgeting, sales forecast, manpower planning and duty roster.

-Coordinate with hotel Marketing Communications Department on menu promotion

and other departments on special event.

Job Qualifications

同上

Job Type

Recruitment Type：Experienced

Work Type：Full-Time

部门：厨师