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:

• Ensure F&B operation and service excellence for Members and guests
• Daily restaurant floor operations
• Compliance of staff grooming with the Club’s standard
• Compliance of restaurant physical layout with the Club’s standard
• Proper mise en place prepared to ensure smooth operations
• Adequate table wares and consumable items for smooth operations
• Good working conditions of operating equipment; preparation of repair and maintenance requests when necessary
• Cleanliness of work stations and full observation of safety procedures
• Usage of MCRM and related systems 
• Assist the Restaurant Manager / Assistant Restaurant Manager to manage the compliance of staff with SOP requirements and service standards, especially when SOP changes are implemented.
• Coach new staff and trainees to maintain established service standard, to achieve continuous improvement and to help colleagues align with the Club’s culture.
• Promote facilities and services to Members; collect relevant F&B comments to pass to culinary team for follow-up and future menu planning.
• Coordinate the delivery of marketing programmes and promotional materials; manage the promotional counter during festive seasons.
• Meet and greet the members in professional manners
• Escorting and leading members and his guests to the designated table
• Presenting the restaurant menu and recommending dishes to members
• Taking orders from members and ensuring the follow-up of orders with accuracy and efficiency
• 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:

• Form 5 standard, preferably with Diploma in Hotel Management or equivalent
• Five years’ relevant experience in hotel or sizable catering establishment with two years in similar position
•  Good upselling technique and knowledge of wine is an advantage
•  Knowledge of operational usage of CRM systems is an advantage
•  Fluent in Cantonese. English and Mandarin proficiency is an advantage

Terms of Employment

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