Position: Operations Manager (Restaurant and Central Kitchen)
Working location: Kowloon (restaurant and factory on both sides)
Type: Full-time
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Company introduction
Responsibilities and scope
1. Comprehensive management of daily operations, including staff deployment, customer service, quality control and cost control.
2. Responsible for the production flow planning, inventory management and delivery scheduling of the central factory.
3. Coordinate the supply chain between the restaurant and the factory, ensure timely delivery of ingredients, and maintain operating efficiency.
4. Train and lead the team, enhance employees’ skills and service level, and establish a positive and collaborative work environment.
5. Ensure that all operations comply with Hong Kong's health, safety and environmental regulations.
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Applying requirements
1. More than three years of experience in restaurant or food factory operations management, familiar with the restaurant and production process.
2. Have excellent organizational and leadership skills, able to manage multiple operating units at the same time.
3. Proficient in problem-solving, able to adapt to a fast-paced work environment and respond to sudden situations.
4. Good communication skills, able to fluently use Cantonese, Mandarin and basic English.
5. Interested in technology-based dining modes, willing to learn new systems and processes.
6. Hold relevant health or management certificates for priority consideration.
