西餐厅经理

5年以上在米其林指南或黑珍珠餐厅榜单或同等公认标准的高端西餐厅担任总经理/餐厅经理职务的经验。具备完整的餐厅开业前筹备至稳定运营的全周期管理经验者优先，包括但限于：参与概念设计、组建核心团队、建立运营体系和标准、策划开业营销活动。 精通高端餐饮的预定管理、餐桌管理系统及客户关系管理系统的操作与数据分析。英文口语能力需达到商务谈判水平，能够作为工作语言，流畅地进行以下沟通：与外籍主厨、管理团队及外籍员工进行日常运营和战略层面的深度讨论。面向国际宾客进行餐桌问候、菜品与酒水推介、处理复杂咨询与投诉能够基于市场数据、竞争格局和品牌定位，制定并执行年度商业计划。精通餐厅损益表的构成，能独立进行P&L管理，对关键财务指标（如食品成本率、人工成本率、平均客单价、翻台率等）进行动态监控与优化。市场洞察力：持续追踪全球餐饮趋势、高端消费人群偏好变化，并能将其转化为本地化的营销策略和菜单革新方案。团队建设;具备从零组建并领导一个高标准服务团队的能力，精通面试、选拔与配置流程。激励与培养：善于识别员工潜力，能通过定期培训、职业规划和绩效管理，持续提升团队专业素养与服务热情，塑造追求卓越、关注细节的团队文化。极致的服务意识：深刻理解“管家式服务”的精髓，能以身作则，为团队树立服务标杆。对餐厅环境、餐具摆放、员工仪容、服务动线、菜品呈现等所有影响宾客体验的细节有近乎偏执的完美追求。在满座运营、VIP到访或处理紧急事件时，能保持绝对的从容、冷静与决策力。
工作职责：
制定并执行餐厅的年度商业计划与预算，对整体盈利能力负责。动态监测并优化核心财务指标，包括食品与酒水成本、人工成本、平均客单价及翻台率等。基于市场数据与竞争分析，主导菜单革新与定价策略、确保市场领先地位。建立并维护前台运营流程与服务标准，确保其符合顶级餐厅水准。亲自管理VIP及重要客户关系，提供高度个性化的管家式服务。作为现场最高负责人，从容处理复杂客诉与突发事件，确保宾客满意度。全面负责服务团队的招募、培训、激励及绩效管理。充当前厅与后厨的核心桥梁，促进部门间高效协同与文化融合。塑造以“追求卓越、关注细节”为核心的团队文化，成为团队的教练与导师。策划并执行与品牌定位相符的公关及市场活动，提升餐厅影响力。维护与美食评论家、行业媒体及意见短袖的长期关系。追踪全球餐饮趋势与客群偏好变化，并将其转化为本地化策略。
Requirements:
5+years as General Manager/Restaurant Manager in Michellin Guide,Black Pearl Diamond restaurants,or equivalent standard fine dining Western establishments.Proficiency in reservation,table management,and CRM systems for fine dining,with strong data analysis skills.Business-fluent English for in-depth discussions,guest discussions,and comprehensive training delivery.Ability to formulate and execute business plans based on data and competitive landscape.Expertise in P&L management with proven skill in optimizing key financial metrics.Keen market insight to translate global trends into localized strategies and menu innovations.Proven ability to build and lead high-standard service teams from inception.Talent identification and development through training,career planning,and performance management.Effective collaboration between service and kitchen teams for seamless operations.Exceptional service ethos with deep understanding of concierge-level hospitality.Near-obsessive attention to detail across all guest experience elements,Composed,calm,and decisive under pressure during peak operations and VIP events.
Responsibilities
Develop and execute the restaurant's annual business plan and budget,with full P&L accountability.Continuously monitor and optimize key financial metrics,including food and beverage costs,labor costs,average check value,and table turnover rate.Lead menu innovation and pricing strategies based on market data and competitive analysis to maintain market leadership.Establish and uphold front-of-house operational procedures and service standards to meet top-tier restaurant benchmarks.Personally manage VIP and key guest relationships,delivering highly personalized, concierge-level service.As the senior on-duty authority,gracefully handle complex guest complaints and emergencies,ensuring complete guest satisfaction.Oversee full-cycle talent management for the service team,including recruitment,training,motivation, and performance evaluation.Serve as the crucial link between front-of-house and kitchen operations,ensuring seamless collaboration and cultural evaluation.Foster a team culture centered on "pursuing excellence and attention to detail', acting as both coach and mentor to the team.Plan and implement PR and marketing activities aligned with brand positioning to enhance restaurant influence.Maintain long-term relationships with food critics,industry media,and key opinion leaders.Track global dining trends and evolving preferences of high-end consumers.translating insights into localized strategies.