Responsibilities:
- Ensure that all staff in your areas of responsibility provide exceptional service to both Members and non-members. This involves continuously improving operational efficiency, planning resources, fairly allocating work, establishing performance standards, arranging staff training, and motivating the team to deliver top-notch customer service. You will also manage issues related to Members and non-members that require attention.
- Collaborate with the Executive Chefs (Western and Chinese) to plan and implement menus for all outlets.
- Achieve business results and manage costs according to budget targets. This includes preparing marketing plans, guiding section heads in budget preparation, overseeing menu planning and marketing efforts, and developing business to optimize manpower, facilities, and assets.
- Contribute to the planning and development of new and existing catering facilities, considering market trends and the composition of Members to enhance the use of catering outlets and increase food and beverage turnover. This includes recommending new equipment, products, and operational techniques that benefit customers, as well as ensuring restaurant staff are trained in the latest service techniques through regular training and visits to competitors.
- Plan and execute catering deliverables for marketing initiatives to generate customer interest and satisfaction. Work closely with Marketing, Membership Services, and other relevant departments to design and launch promotional programs.
- Ensure that the Club’s policies, procedures, and guidelines are followed to comply with government hygiene and safety regulations. This involves inspecting food and beverage quality, service standards, and cleanliness of public areas and kitchens, while enforcing the HACCP system and ISO 22000 standards.
- Control costs and allocate expenditures in line with approved budgets. This includes reviewing financial reports for variances, taking corrective actions, and collaborating with Procurement to source high-quality food and beverage products as well as furniture, fixtures, and equipment (FF&E).
- Make recruitment decisions and plan for succession in critical positions through delegation and training.
- Perform other duties as assigned by the General Manager, Club Operations.
Requirements:
- A university degree or higher diploma in Hospitality Management from a recognized institution.
- Hygiene Manager Certification and knowledge of food safety standards.
- A minimum of 10 years of managerial experience in a sizable hospitality operation.
- Strong knowledge of food and beverage management and products.
- Familiarity with HACCP systems and ISO 22000 is a plus.
- Proficiency in IT hospitality systems (e.g., catering and stock management systems).
- Fluency in both written and spoken English; proficiency in Mandarin is an advantage.
Please click "Apply Now" to apply for this position or contact us via WhatsApp at 84945461 for further discussion.