Senior Manager, Food & Beverage

Job Summary

The job holder is responsible for managing all the racecourse operations excluding Trackside Catering in Happy Valley and Sha Tin, to providing quality food and beverage products, and services, delivering excellent customer services to Members and the public through well-trained, well-mannered and well-groomed staff, and providing Members with the feeling of exclusivity and being treated as privileged. The job holder oversees the operations of F&B outlets racecourses and restaurants, the catering operations during the non-race day events.

Major Tasks

1. Ensuring that all staff within areas of responsibilities delight the Members and the public for raceday and non-raceday functions. This includes:
   • Continuously improving operational efficiency, resource planning, and fair allocation of work.
   • Setting up performance standards.
   • Overseeing the training of staff to develop their potential.
   • Inspiring and motivating staff to provide the highest standards of customer service to members and the public.
   Additionally, this role involves managing all Members' and the public's issues requiring management attention and supervising staff in planning and implementing menus for various events and functions on both racedays and non-racedays.
2. Achieving business results and managing the cost base of HVRC and STRC according to set budget targets through:
   • Implementation of clear goals and marketing strategies aligned with the Club's VMV.
   • Directing staff to prepare marketing plans and achieve budgets.
   • Overseeing the planning and execution of menus, marketing efforts, and promotions.
3. Planning and executing catering deliverables of marketing initiatives to create customer interest and satisfaction. This is achieved by working closely with marketing teams to design and launch promotional programmes.
4. Ensuring that the Club's policies, procedures, and guidelines are implemented, including:
   • Inspections of food and beverage quality, service standards, and cleanliness of public areas and kitchens during operations.
   • Ensuring safety records of staff, Members, and the public comply with statutory standards.
   • Monitoring work processes and ensuring standards are maintained in production kitchens.
5. Ensuring prudent cost allocation and control in expenditure to align with approved budgets. This includes:
   • Reviewing variances in financial reports and taking remedial actions to reduce them.
   • Working with Procurement to source the best F&B and FF&E products with the highest quality and value.
6. Overseeing the management of all aspects of the Catering & Events section, including marketing and sales for events, and developing and executing activities to improve customer satisfaction and maximize profitability.
7. Recommending staffing decisions and planning succession of critical positions through delegation and training to ensure effective management and leadership continuity.
8. Ensuring compliance with safety regulations to provide a safe environment for Members, the public, and staff by:
   • Ensuring all concerned staff obtain valid licenses.
   • Overseeing safety training for all staff.
   • Directing staff to regularly review and inspect facilities.
   • Initiating communication sessions with main stakeholders.
   • Driving the implementation of best practices for a better workplace in operations.
9. Acting as the representative on the Fine Wine Purchase Group to coordinate and communicate wine-related areas across business units. This includes:
   • Handling wine lists, wine promotions, wine dinners, and takeaway items.
   • Providing creative input and ideas to the committee for review and execution.
10. Undertaking other duties as needed.

Education

Qualifications

Experience