MANAGER

Job Description:

• Oversee the overall business operations and performance of the restaurant.

• Develop and implement business strategies and operational plans.

• Manage sales performance, budgets, operating costs and profitability.

• Lead the management team and oversee manpower planning and staff development.

• Maintain high standards of food quality, customer service and operational efficiency.

• Manage suppliers, procurement and inventory control.

• Support business development, new projects and expansion plans.

Requirements:

• Postgraduate qualification in Business Administration, Hospitality Management or a related field.

• Minimum 10 years of experience in restaurant and F&B management.

• Strong experience in yacht dining, yacht hospitality or luxury F&B operations.

• Proven experience in restaurant operations, cost control, service management and team leadership.

• Excellent communication and interpersonal skills, with strong ability to engage and maintain relationships with Chinese-speaking clients.

• Proficiency in Mandarin is preferred to effectively communicate with the company's Chinese-speaking clientele and business partners.