The Restaurant Manager / Assistant Restaurant Manager oversees daily operations, ensuring exceptional guest experiences and efficient catering service. Responsibilities include managing staff, training team members, and optimizing workflows. The manager is also responsible for inventory control, budgeting, and maintaining health and safety standards. This role involves collaborating with the kitchen to create menus and promote special events. Strong leadership, communication skills, and catering experience in the food and beverage industry are essential for success in this position.

Responsibilities:
a. Restaurant Operations Management:
1) Oversee the daily operations of the hotel’s restaurant, ensuring smooth and efficient catering service
2) Ensure all food and beverage services meet the hotel’s quality standards and meet guest expectations
3) Develop and implement standard operating procedures (SOPs) to improve efficiency and service quality
4) Monitor inventory levels of food, beverages, and supplies, and manage procurement processes

b. Guest Experience:
1) Ensure a high level of guest satisfaction by delivering exceptional dining experiences
2) Address guest feedback and complaints promptly and professionally
3) Collaborate with the culinary team to create and update menus that reflect seasonal ingredients and guest preferences
4) Maintain a visible presence in the restaurant to interact with guests and ensure service standards are met

c. Team Leadership:
1) Recruit, train, and supervise restaurant staff, including servers, hosts, and bartenders
2) Conduct regular performance evaluations and provide coaching and feedback to team members
3) Create and manage staff schedules to ensure adequate coverage during peak periods
4) Foster a positive and collaborative work environment

d. Financial Management:
1) Prepare and manage the restaurant’s budget, including revenue targets and cost control
2) Monitor and analyze financial performance, including sales, costs, and profitability
3) Implement strategies to maximize revenue and minimize expenses
4) Ensure accurate billing and cash handling procedures are followed

e. Compliance and Standards:
1) Ensure compliance with local health, safety, and sanitation regulations
2) Maintain a clean, organized, and safe restaurant environment
3) Stay updated on industry trends and best practices to improve restaurant operations

Requirements:
- Minimum 5-8 years of experience in restaurant management, preferably in the hospitality industry. At least 3 years of experience in a leadership or managerial role. Experience working in Macau or familiarity with the local market is an advantage
- High school diploma or equivalent is required. Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred
- Relevant certificates in food safety and sanitation (e.g., HACCP) are required
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Proficiency in restaurant management software and Microsoft Office Suite
- Ability to multitask and work under pressure in a fast-paced environment
- Fluency in English and Chinese (Cantonese and/or Mandarin) is highly desirable
- Macau ID holder only

If you are a dedicated professional looking to make an impact in the hospitality industry, please email your resume with photo and salary expectations to: recruitment@cchotel.com.mo