-Oversee the daily operations of all F&B outlets, including restaurants, bars, banquets, catering and room service.
-Ensure all food and beverage services meet the hotel’s quality standards and meet guest expectations.
-Develop and implement standard operating procedures (SOPs) to improve efficiency and service quality.
-Monitor inventory levels of food, beverages, and supplies, and manage procurement processes.
-Ensure a high level of guest satisfaction by delivering exceptional dining experiences.
-Address guest feedback and complaints promptly and professionally.
-Collaborate with the culinary team to create and update menus that reflect seasonal ingredients and guest preferences.
-Maintain a visible presence in the restaurant to interact with guests and ensure service standards are met.
-Recruit, train, and supervise F&B staffs, including culinary team, restaurant managers, servers, bartenders, and banquet staffs.
-Conduct regular performance evaluations and provide coaching and feedback to team members.
-Create and manage staff schedules to ensure adequate coverage during peak periods.
-Foster a positive and collaborative work environment.
-Manage department’s budget, including revenue targets and cost control.
-Monitor and analyze financial performance, including sales, costs, and profitability.
-Implement strategies to maximize revenue and minimize expenses.
-Ensure accurate billing and cash handling procedures are followed.
-Ensure compliance with local health, safety, and sanitation regulations.
-Maintain a clean, organized, and safe restaurant environment. Enforce strict hygiene and safety protocols (e.g., HACCP) to comply with health regulations and company policies.
-Stay updated on industry trends and best practices to improve restaurant operations.

Requirements:
- Minimum 5-8 years of experience in culinary roles, with at least 3 years in a leadership or management position. Experience working in a hotel or high-volume restaurant environment is highly desirable. Familiarity with Macau’s culinary scene and local ingredients is an advantage.
- High school diploma or equivalent is required. Culinary degree or equivalent certification from a recognized culinary school is preferred.
- Relevant certificates in food safety and sanitation (e.g., HACCP) are required.
- Strong culinary skills and a passion for food innovation
- Excellent leadership and team management abilities
- Strong organizational and time management skills
- Ability to work under pressure in a fast-paced environment
- Good command of spoken and written Chinese and English
- Macau ID holder only