Responsibilities

• Oversee the restaurant's daily operations, including staff scheduling, training, and administrative tasks.
• Motivate and monitor team performance to ensure flawless execution, enhance guest experiences, and increase profitability.
• Collaborate with the manager to pair wines with food, advise guests on wine selections, ensure proper wine service, and manage the wine cellar and tastings.
• Anticipate guest needs, build rapport with customers, and coach team members on exceeding guest expectations.
• Conduct daily assessments of operating equipment and inventory, reporting any faults, breakages, or missing items. Ensure efficient use of equipment and maintain accurate inventory records.
• Monitor food and beverage costs and labor expenses to stay within budget and maximize revenue.
• Provide regular analysis and status reports for management review.
• Assist the Event Manager with event operations.
• Respond to customer comments about the restaurant on social media platforms.

Requirements

• Degree in Hotel or Hospitality Management, Tourism Management, or a related field.
• 2-3 years of relevant managerial experience in a fine dining restaurant; less experience may be considered for a Supervisor role.
• WSET Level 3 certification is required.
• Strong leadership skills with a customer-focused approach, along with effective people management and problem-solving abilities.
• Knowledge of French cuisine and local food and beverage cultures.
• Proficient in software for inventory management, staff scheduling, and record-keeping.
• Excellent written and spoken English, Mandarin, and Cantonese; additional languages are a plus.
• Immediate availability is highly preferred.

Job Type: Full-time
Pay: $25,000.00 per month
Benefits:

• Medical Insurance
• Paid sick time
• Professional development