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BluHouse Manager (Italian Casual Dining Restaurant) - job post

Rosewood Hong Kong
3.8 out of 5 stars
Hong Kong

Job details

Job type

  • Full-time

Shift and schedule

  • Weekend Availability
  • Shift system
  • Holidays

Location

Hong Kong

Full job description

Essential Duties and Responsibilities
  • Report directly to the Assistant Director of Food & Beverage and support the overall F&B strategic objectives of the hotel.
  • Oversee and manage the daily operations of BluHouse, ensuring smooth service delivery in accordance with hotel standards and brand positioning.
  • Ensure all brand standards, operating procedures, and sequence of service are consistently executed with precision and attention to detail.
  • Lead by example on the floor, driving exceptional guest experiences and proactively addressing guest feedback to enhance satisfaction and loyalty.
  • Monitor, analyze, and drive outlet performance to ensure sustained growth, profitability, and operational efficiency.
  • Prepare, recommend, and manage annual budgets, forecasts, marketing initiatives, and operational objectives for the outlet.
  • Recruit, train, supervise, and develop a high‑performing team of food and beverage professionals through ongoing coaching, performance management, and talent development.
  • Ensure compliance with all hygiene, safety, and regulatory requirements at all times.
  • Strong supporting of impact and sustainability, with the ability to lead a restaurant with purpose by supporting community initiatives, inclusive employment, and meaningful social impact programmes aligned with Rosewood Impact.
Requirements
  • Minimum 5 to 7 years of food and beverage experience, with at least 2 years in a managerial or outlet leadership role within casual or casual‑premium dining concepts.
  • Strong understanding of Italian dining culture, warm hospitality, and approachable yet quality‑driven service standards.
  • Proven ability to lead and motivate teams in a high‑energy, high‑volume environment while maintaining consistency and service quality.
  • Good wine knowledge, with the ability to recommend wines, understand basic food‑and‑wine pairing, and support the team in delivering confident wine service.
  • Solid commercial and operational acumen, with experience in budgeting, forecasting, cost control, and driving outlet performance.
  • Hands‑on, guest‑focused leadership style with strong interpersonal and problem‑solving skills.
  • Understanding of impact and sustainability, with the ability to lead a restaurant with purpose by supporting community initiatives.
  • Sound knowledge of hygiene, safety, and operational compliance standards.
  • Flexibility to work shifts, weekends, and public holidays as required.
  • Proficiency in English; Cantonese and/or Mandarin is a plus.
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