Italian Restaurant jobs

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.

A culmination of the group’s differentiated approach to luxury hospitality, Rosewood Hong Kong is the newest global icon for Rosewood Hotels & Resorts®. At the epicentre of the Victoria Dockside arts and cultural district, Rosewood Hong Kong features 322 rooms and 91 suites in Rosewood’s high-residential style, including 18 specialty suites and 186 Rosewood Residences, designed to accommodate longer stays. A new centre of gravity on the Tsim Sha Tsui waterfront, Rosewood Hong Kong’s numerous bars and restaurants will create a vibrant gastronomic hub, showcasing unique concepts which convey Rosewood’s signature, innovative approach to intimate, casual and lively dining. The first urban outpost of Asaya will feature integrative wellness, fitness and spa facilities, debuting a unique gastronomic concept that emphasises wellbeing at its core.