Restaurant Operations Leader: Strategy, Service & Profit

The Murray, Hong Kong, a Niccolo Hotel; Hong Kong; On-site; HKD 900,000 - 1,500,000; Full time

Job summary

The Murray, Hong Kong, a Niccolo Hotel invites an experienced F&B leader to oversee restaurant operations and nurture a high-performing team. You will drive strategies to achieve financial targets and elevate guest experiences in a luxury hotel setting.

You will coach managers, monitor cost controls, analyze P&L statements, and collaborate with culinary teams to optimise menu quality and profitability while upholding Leading Quality Assurance standards.

Qualifications

• Higher diploma or above in hospitality management or related discipline.
• Minimum of 8 years’ experience in Food & Beverage operations, with at least 4 years in a managerial role.
• Preference for candidates with lounge experience and understanding of Leading Quality Assurance (LQA) standards.
• Excellent interpersonal skills and ability to lead a cohesive team.
• Knowledgeable in reviewing profit and loss statements and strong business acumen.

Responsibilities

• Assist in developing and implementing strategies to achieve financial targets and maximise revenue
• Maintain high standards of customer service and food quality, addressing guest complaints and feedback promptly and effectively to ensure a memorable dining experience
• Manage the restaurant's budget, including monitoring expenses, revenue and profitability
• Assist with the inventory management and ongoing maintenance of operating equipment and other assets
• Oversee team scheduling and coach team members to maintain service standards and operational efficiency

Skills

Interpersonal skills

Business acumen

P&L understanding

Education

Higher diploma or above in hospitality management or related discipline

Job description

The Murray, Hong Kong, a Niccolo Hotel invites an experienced F&B leader to oversee restaurant operations and nurture a high-performing team. You will drive strategies to achieve financial targets and elevate guest experiences in a luxury hotel setting.

You will coach managers, monitor cost controls, analyze P&L statements, and collaborate with culinary teams to optimise menu quality and profitability while upholding Leading Quality Assurance standards.