F&B Outlet Manager

About the role

Dim Sum District runs six restaurants that do one thing seriously: yum cha, all day, with a trolley service we brought back on purpose. Our Causeway Bay branch is the busiest of the six, turning 140 seats three times over on a Sunday with a queue that starts before we unlock the door.

The outlet manager runs that building. Front of house is yours — service standards, the roster, the queue, the takings and the relationship with a kitchen brigade that has been together longer than most marriages. You will report to the Group Operations Manager and share the P&L with the head chef.

The branch is trading well but the labour line has drifted and our lunch turn time is eleven minutes slower than the Wan Chai flagship. We would like a manager who is interested in why, and who can fix it without making the dining room feel rushed.

What you'll do

• Run daily front-of-house operations across three sittings, seven days, including the Sunday family peak
• Own the branch P&L jointly with the head chef: revenue, food cost, labour cost and the controllables in between
• Roster and develop a 38-person team of captains, servers, trolley staff, cashiers and dishwashers
• Manage the queue and reservation flow so a 45-minute wait still feels handled
• Hold service and hygiene standards — Food and Environmental Hygiene Department readiness is a permanent condition, not a project
• Handle guest complaints, large-party bookings and the private room calendar
• Report weekly on covers, average spend, turn time and wastage, with a view on each

What we're looking for

• 5+ years in restaurant management, at least 2 running a 100+ cover Chinese or high-volume casual dining outlet
• Fluent Cantonese; business Mandarin for visitor traffic and conversational English
• Solid grasp of food cost, labour scheduling and cash controls in a Hong Kong F&B setting
• Food hygiene certification and a clean record on FEHD inspections
• Available to work weekends, public holidays and festival periods — that is when we are busiest

Nice to have

• Experience opening a new outlet or handling a relocation
• Familiarity with a modern F&B POS and queue-management system
• Chinese banquet or private-room sales background

What you get

• Two duty meals per shift — the same food we serve guests
• Six-day week with a fixed rest day and 13th month salary
• Monthly branch performance bonus tied to covers and cost control
• Medical cover for you and one dependant
• Real promotion path — four of our six managers came up from captain