Key Responsibilities

A. Pre-Opening Responsibilities

Concept & Operational Planning

• Support the development and execution of the restaurant concept, service philosophy, and guest experience journey.
• Collaborate with the Executive Chef and F&B leadership team to establish operational standards and procedures.
• Develop restaurant operating manuals, SOPs, and service sequence guidelines.
• Participate in outlet design reviews to ensure operational efficiency and guest comfort.
• Assist in menu engineering and beverage program development.

Recruitment & Talent Acquisition

• Recruit, interview, and select service team members, supervisors, and captains.
• Develop staffing plans and departmental organizational structures.
• Conduct onboarding and orientation programs for new colleagues.

Training & Culture Building

• Lead comprehensive service training programs focusing on:
  • Chinese fine dining etiquette
  • Luxury guest engagement
  • Wine and beverage knowledge
  • Upselling techniques
  • Food safety and hygiene
  • IHG service culture
• Establish a high-performance and guest-centric culture.

Systems & Setup

• Participate in POS setup, menu programming, and operational testing.
• Ensure procurement of operating equipment, uniforms, and serviceware.
• Conduct mock services and soft-opening rehearsals.
• Coordinate opening readiness audits and corrective actions.

Marketing & Business Development

• Support pre-opening marketing activities and promotional events.
• Build relationships with corporate clients, diplomats, airlines, embassies, business leaders, and local influencers.
• Participate in media tastings and launch events.

B. Post-Opening Responsibilities

Guest Experience Excellence

• Ensure delivery of exceptional fine dining service standards.
• Personally engage with guests to build loyalty and obtain feedback.
• Resolve guest concerns promptly and professionally.
• Maintain strong online reputation and guest satisfaction scores.
• Drive personalized service and memorable dining experiences.

Operational Management

• Oversee daily restaurant operations and service execution.
• Ensure compliance with hotel, IHG, and local regulatory standards.
• Monitor service quality, cleanliness, ambience, and presentation standards.
• Conduct regular inspections of dining areas, private dining rooms, and service stations.
• Manage reservations and seating strategies to maximize revenue.

Financial Performance

• Achieve departmental revenue and profitability targets.
• Monitor:
  • Average check value
  • Covers
  • Labor cost
  • Food and beverage cost
  • Productivity metrics
• Prepare forecasts, budgets, and monthly performance reports.
• Implement upselling and revenue enhancement initiatives.

Team Leadership

• Lead, coach, mentor, and develop the restaurant team.
• Conduct regular performance reviews and development discussions.
• Build succession plans for key service positions.
• Foster employee engagement and retention.
• Ensure compliance with company policies and labor regulations.

Food & Beverage Quality

• Work closely with the culinary team to ensure consistency and quality.
• Monitor menu performance and guest preferences.
• Recommend menu enhancements and seasonal promotions.
• Ensure proper handling and presentation of food and beverages.

Health, Safety & Compliance

• Maintain the highest standards of food safety and hygiene.
• Ensure compliance with HACCP, sanitation, and health regulations.
• Conduct regular safety audits and risk assessments.
• Promote a safe working environment for colleagues and guests.

Sales & Business Development

• Develop strategies to increase restaurant revenue and market share.
• Build relationships with:
  • Corporate accounts
  • Airlines
  • Embassy communities
  • High-net-worth individuals
  • Local business leaders
• Drive private dining, celebrations, and special event business.
• Collaborate with Sales & Marketing teams on campaigns and promotions.

Key Performance Indicators (KPIs)

Pre-Opening

• Opening readiness score
• Recruitment completion rate
• Training completion rate
• SOP implementation status
• Successful soft opening execution

Post-Opening

• Guest Satisfaction (GSS) scores
• Revenue achievement
• Profitability targets
• Labor cost percentage
• Food & beverage cost control
• Employee engagement scores
• Online review ratings
• Mystery shopper results
• Repeat guest ratio

Qualifications

Education

• Any Degree in Hospitality Management, Hotel Management, Business Administration, or related field.

Experience

• Minimum 5–7 years of progressive restaurant management experience.
• At least 2 years in a luxury or upscale fine dining environment.
• Pre-opening experience preferred.
• Experience with Chinese, Asian, or specialty fine dining concepts is highly desirable.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Advanced knowledge of fine dining service standards.
• Strong financial and commercial acumen.
• Proficiency in POS and restaurant management systems.
• Excellent guest relations skills.
• Ability to work under pressure in a fast-paced environment.
• Strong training and coaching capability.

Preferred Attributes

• Passion for luxury hospitality and Chinese cuisine.
• Strong understanding of wine, tea culture, and premium beverage service.
• Ability to build a high-performing service team from pre-opening through stabilization.
• Strong networking and business development capabilities.