Chinese Restaurant Manager (5* Hotel)

Job Title: Chinese Restaurant Manager (5* Hotel)
Contract Type: Permanent
Location: Macao
Reference: JOB_000703[50]
Contact Name: Lisa Vissers
Contact Email:
Job Published: November 11, 2019 16:52

Job Description

The Company

Our client is a well-known resort operator around the world.

Through the development of innovative products and services and by working hand-in-hand with globally renowned brands, the Company garnered multiple international awards in the past 10 years.

Our client is currently looking for an experienced Restaurant Manager for one of their Chinese Restaurants.

The restaurant manager is responsible for delivering on the company’s vision, standards and objectives through a strategic approach. A management style that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best practices.


The Role

1. Operations

o Gather/evaluate information on quality and quantity of the business operation

o Identify action steps necessary to ensure high levels of productivity

o Maximize equipment/resource capacity

o Attempt to exceed quantity and quality goals

o Adopt a marketing approach to build a successful operation in a competitive environment

o Identify opportunities for advanced technology applications (training, systems, practices etc.)

o Ensure adequate staffing levels are maintained by following accurate time and rostering procedures, and that staff are allocated to areas by job classification and skill.

o Maintain annual leave accruals at an acceptable level.

o Ensure financial reports, incident reports, accident/injury reports, and all timekeeping documents are completed and forwarded in an appropriate and timely manner.

o Effectively utilize electronic systems such as Time Manager (payroll), Workday (Recruitment/HR), Maximo (Engineering), Micros (POS), Micros ResPak (Reservation Management System), SWS (Ordering System), Itrak (Guest Feedback System)

2. People management

o Achieve productivity by maximizing the use of team synergies

o Show concern for dignity, self-esteem, welfare and contributions of all employees, while demanding performance

o Tap into others’ skills, experience, knowledge and creativity

o Develop teams to have the skills to be empowered to influence and be involved in issues that affect their work; promote an environment, systems and practices that enable this level of participation

o Coach others to allow those who are able, to take responsibility for tasks and outcomes.

o Work effectively with those outside of formal line authority to achieve organizational goals

o Establish systems that encourage clear, timely and accurate information about the organization and operations between employees at all levels to enhance decision-making processes

3. Customer

o Identify customer requirements and expectations

o Establish an environment that allows customer feedback to be disseminated to all levels of employees and incorporated into planning and operations

o Seek feedback/gather information on customer service performance

o Set and monitor goals for achieving quality in customer service

o Drive company initiatives on Customer Service Enhancements both internally and externally.

o Develop and share with all employees a vision for the enterprise

o Treat internal partners as customers who seek to have their needs and expectations met or exceeded

o Identify how performance, decisions and actions will ultimately impact on customer satisfaction

o Develop success through an outcome-driven focus on long term accomplishments

o Lead for successful change and foster innovation to enable positive consequences to changing environment

The Person


o Experience in a management role in a five-star luxury Hotel/F&B organization/Strong Michelin background with exposure to high volume beverage sales, preferably in Chinese cuisine.


Preferably a Degree/Higher Diploma holder in Hospitality Business Management

Skills / Competencies

o Experience in the process of creating and implementing new beverage concepts in a hotel/resort environment

o Profound knowledge of beverages and wines, including high end wines

o Internationally recognized professional qualifications on wines would be an advantage

o Knowledge of food safety regulations and practices, such as HACCP

o Proven leadership skills, teambuilding and developing star performers

o Fluent in English, Cantonese and Mandarin