About The Role

As the Outlet Manager – China Blue, you will be responsible for the overall operation and performance of China Blue, ensuring the delivery of an exceptional and distinctive Chinese dining experience in line with Hilton policies, procedures, brand standards, and the restaurant’s concept.

Take overall responsibility for the day-to-day operation of the restaurant ensuring a consistently high level of service and a distinctive Chinese dining experience.
Maintain a strong presence on the floor during lunch, dinner, weekends, festive periods, and peak service periods, ensuring smooth and efficient operations.
Ensure the restaurant’s premium ambience, panoramic skyline views, glass-floor dining experience, table presentation, and overall restaurant appearance are consistently maintained to the highest standards.
Ensure the service team has strong knowledge of Chinese cuisine, menu items, ingredients, cooking methods, signature dishes, beverages, and appropriate guest recommendations.
Work closely with the Executive Chef and Kitchen team on menu changes, new dishes, seasonal offerings, guest feedback, food quality, and menu availability.
Ensure team members are knowledgeable in Chinese dining etiquette and appropriate service techniques, including sharing dishes, table service, and guest interaction.
Monitor reservations, seating plans, VIPs, regular guests, special occasions, and group bookings to ensure a personalized and well-coordinated dining experience.
Proactively engage with VIPs, regular guests, and special occasion diners, building guest relationships and encouraging repeat business.
Monitor and maximize table utilization, average check, upselling, cross-selling, and restaurant revenue, particularly through signature dishes, premium menu items, beverages, and special dining experiences.
Work closely with Front Office, Reservations, Concierge, Sales, and Groups & Tours to maximize in-house dining, corporate dining, private dining, celebrations, and group business.
Maintain close communication with the Kitchen and Stewarding teams to ensure timely food delivery, appropriate food presentation, availability of service equipment, and smooth coordination throughout service.
Monitor guest feedback relating specifically to food quality, service, ambience, restaurant concept, and overall dining experience, implementing corrective actions where required.
Maintain awareness of Chinese festive periods and relevant dining occasions and support the development of festive menus, promotions, themed dining experiences, and special events.
Monitor food wastage, breakages, complimentary items, and operating costs while maintaining the quality and premium positioning of China Blue.
Ensure all Hilton standards, food safety, hygiene, service, and company policies are consistently maintained throughout restaurant.

An Outlet Manager - China Blue serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

2-4 years managerial position in a luxury hotel or international chain hotel.
Familiar with computer systems, knowledge of POS systems, inventory control.
Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
Strong leadership, people management and training skills.
Guest oriented and able to confidently build and exceed service standards.
Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
Strong interpersonal skills and attention to details.
Key strengths (under the 9 competencies) in people management communication and planning.
Thorough knowledge of restaurant operations including food, beverages, supervisory aspects,
service techniques and guest interaction.
Considerable skills in math and algebraic equations using percentages.
Able to communicate in English and Chinese, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
Able to work under pressure and deal with stressful situations during busy periods.