What Jobs are available for Food And Beverage Manager in Hong Kong?

為配合公司業務發展,現誠上列聘職位:

職責:

• 負責管理場所之日常營運,帶領員工有效提升顧客服務質素等
• 負責重要賓客的迎領工作、引導客人相應座位,為客人提供優質專業的服務
• 招待貴賓用餐及飲料酒水
• 管理場所內食品、飲品與酒水庫存
• 每日巡視、監督相關崗位,維持場所內外設施達到公司標準
• 每日監督、檢查店內工作人員的著裝、禮儀等事宜
• 定期對店內客戶服務相關崗位提供禮儀、高效溝通等培訓,持續提升全員服務意識與技能
• 負責客戶滿意度、客戶服務體系的建立和實施
• 協助客戶關係部規劃、完善客戶活動與服務標準,提升基盤及VIP客戶的服務品質

崗位要求:

• 專科及以上學歷,6年以上服務行業經驗(高級餐廳接待、星級酒店接待)
• 儀表端莊,熱愛工作,鑽研業務,反應敏捷,善於交際具有較好的管理和協調能力,能夠很好的發揮其管理、領導和監督的作用
• 有熟練的服務技巧和一定的應變能力,能妥善處理服務中出現的一般性問題
• 擁有優越的客戶服務意識,精煉有效的溝通技巧
• 關注細節,反應敏捷,精通禮儀;具有較好的管理和協調能力
• 富有責任心,有較強的執行力,敢於承擔責任
• 需加班工作及能隨時待命
• 有積極的上進心和良好的學習能力、抗壓能力
• 懂得培訓技能及輔導團隊的能力
• 能操流利英語和普通話優先
• 需提供以往的工作證明
• 經驗較少者可申請 助理場所經理 / 餐廳主管 (有開場經驗優先)

待遇:

• 有薪年假、勞工假期、醫療福利(包括門診、牙科及住院保障)

申請方法:

• Whatsapp個人履歷表 到 或;
• 電郵 (透過Indeed申請)

有意者請遞交簡歷申請並註明申請職位、現有薪金及薪金要求,如需申請工作簽證者,請在簡歷中註明簽證類型。

*所有個人資料絶對保密,並只用作招聘用途

工作類型: 全職

薪酬: $19,720.93至$25,764.39(每月)

Work Location: 親身到場

Company description:

The Hong Kong Jockey Club

Job description:

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

The Job

• Ensure operation excellence of the outlet / business unit by: Providing leadership and direction to staff in delivering excellent service in line with membership service pillars. Working closely with the direct supervisors and Executive Chef on food promotions, marketing programming, cost effective and seasonal menu planning. Keeping current with culinary trends and making recommendations for menu and drinks offerings. Managing and guiding proper work ethics, etiquette, and grooming of restaurant staff and ensure their compliance with the Club's standard. Maintaining and managing the equipment, furniture and fixtures, and resources and assets, initiating requisitions to protect property health while adhering to the budgeted expenses. Managing manpower, equipment other resources and assets; initiating requisitions via supervisor as required. Execute on the restaurant's business plan and assist manager with developing and executing tactics to achieve goals and targets. Documenting, investigating and resolving employee and member incidents. Mastering MCRM and related systems
• Supervise and coach the restaurant staff to perform in accordance with compliance / SOP requirements and service standards; ensure changes of SOP are well implemented by communication to and supervision of staff.
• Conduct regular meetings and briefings with team members and collaborators; provide relevant training and feedback to enhance work and service standards for continuous operation and process improvement (including participation in Quality Delivery Circle) and alignment with the Club's culture.
• Build a team of motivated food and beverage professionals by providing professional development, counselling and coaching; source, recommend recruitment and promotion of restaurant staff to maintain optimal staffing level and for succession planning.
• Prepare, recommend and manage the department operation reports, budget, forecast, and business proposals.
• Direct FOH employee assignment, training, payroll, scheduling, evaluations and terminations; review and approve weekly staff rosters of the floor prepared by subordinate while up-holding the principle of work life balance.
• Perform the "ambassador" role in accordance with the protocol regarding Member and guest handling for allergen related situations, as defined in SOP.
• Collaborate with teams for monitoring Food Safety practices; monitor work process to ensuring safety and health at work for all its employees.
• Perform any other related duties as and when assigned by supervisor.

About You

• A university degree or higher diploma in Hospitality Management from a leading hospitality institution
• Hygiene Manager Certification
• A minimum of five years of managerial experience in a sizable hospitality operation
• International hospitality experience is preferred.
• Sound knowledge of F&B management and products in the fine dining domain
• A solid understanding of local and international F&B, wine and sales trends
• Understanding of International wines and sales trends
• Knowledge of HACCP systems is an advantage
• Proficiency in IT hospitality systems
• Fluency in both written and spoken English
• Proficiency in Cantonese & Mandarin is an advantage

Terms of employment

The level of appointment will be commensurate with qualifications and experience.

Other Details

Only shortlisted candidates will be notified.

We are an equal opportunity employer. Personal data provided by job applicants will be used strictly in accordance with the Club's notice to employees and prospective employees relating to the Personal Data (Privacy) Ordinance. A copy of which will be provided immediately upon request.

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

The Job

You will:

• Supporting F&B Manager in relations to the Prestige Western portfolio in order to deliver services of Operation Excellence, including:

• Providing on-floor support to outlet teams as required

• Exploring and sourcing unique partnership e.g. restaurants/ chefs for promotions
• Working closely with the Venue Manager, Head Sommelier, Restaurant Manager, Executive Chef, Chief Cook/ Chef de Cuisine on food promotions, wine dinner, marketing programming, cost effective and seasonal menu planning
• Planning logistics to support special events and promotions
• Monitoring repair and maintenance works
• Delivering continuous improvement on operation effectiveness and efficiency (including Quality Delivery Circle)

• Assisting F&B Manager to achieve business results and managing cost base in accordance with the annual F&B budget and KPIs by:

• Monitoring and enhancing staff productivity

• Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment
• Creating business and revenue improvement strategies

• Providing excellent services to Members and guests by

• Conducting staff training, coaching and service quality assessments

• Establishing frequent contact and building strong proper relationships with Members
• Master membership MCRM and hospitality service systems

• Ensuring that the operation within areas of responsibilities complies with the SOP requirements and all staff are well trained and perform according to the SOP requirements and standards.

• Recommending for SOP changes according to the changing needs and preferences of Members and maintenance, if necessary.

• Ensuring the teams meet the Club's compliance requirements, policies, procedures and guidelines by

• Regular inspection of F&B quality, service standards

• Regular inspection of facilities to ensure all meet compliance requirement and Occupational  safety records are well kept and maintained
• Arranging appropriate training sessions and briefings for staff
• Enforcing and implementing the HACCP system and participating in the Clubhouse HACCP Committee
• Attaining re-certification during audits
• Working closely with Food Safety Quality Assurance team to address related issues

• Ensuring the operation and the public areas comply with safety regulations in order to provide a safe and friendly environment for Members and staff by

• Ensuring all staff follow safety work practices and constantly reviewing and improving work practices

• Regularly reviewing and inspecting facilities
• Participating within the divisional work safety committee to address related issues
• Perform any other related duties as and when assigned by supervisor.
• Delivering products or services with sustainable improvements in resource efficiency without compromising quality
• Managing a team whose performance in service excellence and guest engagement are the level of role models for peers.

About You

You should have:

• A university degree or higher diploma in Hospitality Management from a leading hospitality institution
• Hygiene Manager Certification
• A minimum of five years of managerial experience in a sizable hospitality operation
• International hospitality experience is preferred.
• Sound knowledge of  F&B management and products in the fine dining domain
• A solid understanding of local and international F&B, wine and sales trends
• Understanding of International wines and sales trends
• Knowledge of HACCP systems is an advantage
• Proficiency in IT hospitality systems
• Fluency in both written and spoken English
• Proficiency in Cantonese & Mandarin is an advantage

Terms of employment

The level of appointment will be commensurate with qualifications and experience.

How to Apply

Please send your resume, complete with expected salary and job reference by clicking the Apply Now button or to:

Fax:

Mail: The Human Resources Department, The Hong Kong Jockey Club, 1 Sports Road, Happy Valley, Hong Kong

We are an equal opportunity employer. Personal data provided by job applicants will be used strictly in accordance with the Club's notice to employees and prospective employees relating to the Personal Data (Privacy) Ordinance. A copy of which will be provided immediately upon request.