General Manager — High-End Restaurant, Hong Kong Island

About the Role

A compelling leadership opportunity for an experienced General Manager to take full operational ownership of a high-end dining venue on Hong Kong Island. This is a hands-on, senior leadership role with direct responsibility for the restaurant's profit and loss, staffing, concept development, business planning, and cross-departmental coordination. The successful candidate will drive the day-to-day running of the restaurant, ensuring guests receive an exceptional dining experience whilst maintaining the commercial performance and profitability of the business. You will be instrumental in upholding the highest standards of food quality, service excellence, and guest satisfaction, working closely with kitchen and bar teams to deliver a seamless and memorable experience at every touchpoint.

Key Responsibilities

• Oversee all day-to-day front-of-house and back-of-house restaurant operations, ensuring smooth and efficient service delivery across every shift. Lead, supervise, coach, and schedule the full team, fostering a culture of hospitality excellence and professional development. Assume full responsibility for P&L management, including budget control, cash flow oversight, operating cost management, and daily cash reconciliation. Monitor and manage inventory levels, stock control, and supply chain ordering to minimise waste and optimise costs. Handle all guest feedback and customer issues with professionalism, protecting the restaurant's reputation and ensuring a consistently outstanding experience. Collaborate closely with kitchen and bar teams to maintain exceptional standards of food quality, beverage presentation, and operational efficiency. Drive concept development, business planning, and strategic coordination across all departments to support the venue's growth and market positioning. Ensure compliance with all health, safety, and licensing regulations.

Requirements

• Minimum of 2 years' proven experience as a General Manager in a high-volume restaurant environment. WSET Level 1 wine certification or above. Demonstrated ability to manage P&L, budgets, and operational costs effectively. Strong leadership skills with a track record of building, training, and motivating high-performing teams. Hands-on operational management style with a genuine passion for hospitality and guest satisfaction. Excellent communication and interpersonal skills, with the ability to coordinate across kitchen, bar, and front-of-house departments. Commercial acumen with experience in concept development and business planning. Ability to start immediately.

Language Requirements