Job Roles & Responsibilities
  • Oversee the day-to-day operations of coffee shop, banquet services, mobile outlets, staff canteen and kitchen to achieve business results and manage cost base according to set budget targets
  • Monitor and ensure quality culinary standards and excellent catering services are maintained through verifications and analysis of customer satisfaction systems
  • Utilize creative skills to provide innovative set-ups, menus, and functions to secure event and group business
  • Develop procedures in measuring and enriching food quality and prepare yearly food promotion plan to roll-out new food products
  • Review and analyze golf course’s offerings and the competitive landscape to develop catering sales campaigns that meets or exceeds sales and revenue goals
  • Analyze culinary trends, conduct research and create new concepts and ideas on menu development
  • Degree/diploma holder in Hotel/Catering Management or related disciplines
  • A minimum of 10 years relevant experience in Catering operations, with at least 5 years administrative and operational management experience in running catering outlets or managing catering sales and events
  • Strong business acumen and a solid understanding of local and international catering trends
  • Experience in menu development and kitchen operation management is preferred
  • Proactive, mature, sociable and outgoing personality with result-oriented and self-motivated mindset
  • Good command of both written and spoken English and Chinese



2791 0481
9154 8042

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