Manager, Food and Beverage (Happy Valley Clubhouse)

The Hong Kong Jockey Club

Founded in 1884, The Hong Kong Jockey Club (“the Club”) is a world-class racing club that acts continuously for the betterment of our society. The Club has a unique integrated business model, comprising racing and racecourse entertainment, a membership club, responsible sports wagering and lottery, and charities and community contribution. Through this model, the Club generates economic and social value for the community and supports the HKSAR Government in combatting illegal gambling.

The Division - Membership & Customer Excellence (MCE)

The Membership and Customer Excellence (MCE) Division is responsible for delivering world-class experiences and deepening engagement across all customer segments. The team oversees operations of clubhouses, racecourses, and Off-Course Betting Branches (OCBBs), while enhancing member and owner value propositions and promoting interest in horse ownership and equestrian sports. It leads the Club’s customer experience strategy across digital and physical touchpoints, ensuring consistency, agility, and excellence. The Division also manages data strategy and governance to build a unified view of customers, enabling more personalised and impactful interactions.

The Department

Our Catering Department manages one of the largest and most diverse catering operations in Hong Kong. We provide a wide range of catering, sports and recreation facilities for Members and their guests in three Clubhouses. In addition, both Happy Valley and Sha Tin Racecourses have numerous catering facilities used by Members, non-members and corporate organizations for a variety of functions.

The Job

• Ensure operation excellence of the outlet / business unit by: Providing leadership and direction to staff in delivering excellent service in line with membership service pillars. Working closely with the direct supervisors and Executive Chef on food promotions, marketing programming, cost effective and seasonal menu planning. Keeping current with culinary trends and making recommendations for menu and drinks offerings. Managing and guiding proper work ethics, etiquette, and grooming of restaurant staff and ensure their compliance with the Club's standard. Maintaining and managing the equipment, furniture and fixtures, and resources and assets, initiating requisitions to protect property health while adhering to the budgeted expenses. Managing manpower, equipment other resources and assets; initiating requisitions via supervisor as required. Execute on the restaurant's business plan and assist manager with developing and executing tactics to achieve goals and targets. Documenting, investigating and resolving employee and member incidents. Mastering MCRM and related systems
• Supervise and coach the restaurant staff to perform in accordance with compliance / SOP requirements and service standards; ensure changes of SOP are well implemented by communication to and supervision of staff.
• Conduct regular meetings and briefings with team members and collaborators; provide relevant training and feedback to enhance work and service standards for continuous operation and process improvement (including participation in Quality Delivery Circle) and alignment with the Club's culture.
• Build a team of motivated food and beverage professionals by providing professional development, counselling and coaching; source, recommend recruitment and promotion of restaurant staff to maintain optimal staffing level and for succession planning.
• Prepare, recommend and manage the department operation reports, budget, forecast, and business proposals.
• Direct FOH employee assignment, training, payroll, scheduling, evaluations and terminations; review and approve weekly staff rosters of the floor prepared by subordinate while up-holding the principle of work life balance.
• Perform the "ambassador" role in accordance with the protocol regarding Member and guest handling for allergen related situations, as defined in SOP.
• Collaborate with teams for monitoring Food Safety practices; monitor work process to ensuring safety and health at work for all its employees.
• Perform any other related duties as and when assigned by supervisor.

About You

• A university degree or higher diploma in Hospitality Management from a leading hospitality institution

• Hygiene Manager Certification

• A minimum of five years of managerial experience in a sizable hospitality operation

• International hospitality experience is preferred.

• Sound knowledge of  F&B management and products in the fine dining domain

• A solid understanding of local and international F&B, wine and sales trends

• Understanding of International wines and sales trends

• Knowledge of HACCP systems is an advantage

• Proficiency in IT hospitality systems

• Fluency in both written and spoken English

• Proficiency in Cantonese & Mandarin is an advantage

Apply Now!

We offer competitive salary and benefits packages, dynamic working environment and development opportunities.

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Equal Opportunity and Inclusive Hiring

We are an equal opportunity employer and strive to create an inclusive workplace for all. Applicants from diverse backgrounds are welcomed to apply. If you have any special needs or require accommodations during the interview process, please e-mail us via careers@hkjc.org.hk. Personal data provided by job applicants will be used strictly in accordance with the Club's notice to employees and job applicants relating to the Personal Data (Privacy) Ordinance. A copy of which will be provided immediately upon request.