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.