Restaurant Manager

Position is restaurant manager. Looking for someone with at least 3-5 years in Michelin star or Asia's 50 best restaurants as manager position.

Graduate from hospitality management school is highly preferred.

Great references from the industry is highly preferred.

No bad habits and no labor dispute previous.

Candidates should be mandarin speaking   as well as fluent in English.

WSET 3 is highly preferred or have the similar level of wine knowledge and passionate about wine.

Role Package:

Working days are 5-6 days a week (restaurant operates Wednesday - Sunday . Unpaid overtime for managers however. Scheduled 2 days off per week.

Salary is starting from 22,000- 25,000 rmb/ month for local hire and 30,000-35,000 rmb/month for international hire with qualifications .

Vacation and Annual leave can only be taken 2 times per year specifically split during Chinese new year and national holiday total 18 days per working year.

Round trip economy ticket once a year will be afforded by the company after 1 year of services in the restaurant which can be used during annual leave (this only apply to International hire)

After 1.5 years of service, the role of GM will be potentially available. All the above are only available to local hire and international hire must be able to hold a valid Chinese residence and a work permits which is required by the governing laws in Mainland China.

The key responsibilities of the Restaurant Manager in the front-of-house (FOH) department revolve around maintaining high service standards and ensuring consistency within the service team. This includes organizing team-building activities, conducting daily development sessions, and developing standard operating procedures (SOPs) to enhance work effectiveness and efficiency.

The Restaurant Manager is responsible for managing the front-of-house budget and staff budget, as well as overseeing the execution of a lunch program specifically launched on weekends. They should also be capable of serving tables during service and addressing guest issues, including those related to reservations, while assisting staff with other concerns.

Creating a proactive and professional work environment is a crucial aspect of the Restaurant Manager's role. They are responsible for establishing detailed service standards and ensuring that each staff member adheres to them consistently. They also manage the front-of-house team, set personal performance requirements, and develop SOPs to optimize operations.

Additionally, the Restaurant Manager is responsible for planning and executing various restaurant operation programs, while providing excellent service to guests on a daily basis. They act as a team leader, fostering a positive work environment and handling guest complaints both on-site and related to reservations. The Restaurant Manager may also be involved in establishing and maintaining connections with landlords and government entities, as needed.