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.