Responsibilities:

• Oversee and manage all F&B outlets 

• Formulate business strategies and to maximize business growth in all F&B outlets

• Responsible for all F&B outlet’s development, food & beverage cost pricing initiative and profit & loss result

• Ensure high standard of safety, sanitation, and cleanliness of all F&B outlets

• Work with Executive Chefs in creating menus, to strive for food quality and providing outstanding dining experience

• Develop, monitor, review and report on all sales and marketing activities and results

• Review the menu planning to ensure the efficiency of food preparation

• Hands-on with excellent leadership, problem solving and communications skills

• Undertake special projects as assigned by management

Requirements:

• Diploma or above in Hospitality or F&B Management

• Minimum 10 years’ experience with at least 5 years at a managerial level

• Strong team-building skills including ability to lead, cooperate & motivate

• Outstanding interpersonal communication skill, leadership, and organizational skills

• Knowledge of HACCP systems and ISO 22000 is an advantage

• Excellent command of spoken and written English and Chinese

• Proficiency in IT hospitality systems (e.g. catering, stock management system, etc)