Job Requisition: · Passionate about food, wine, beer and spirits, and above all providing first class hospitality to our guests.· Michelin starred restaurant and The Worlds 50 Best Restaurant or related experience· At least 3 years’ experience in a restaurant management role· Solid knowledge of fine dining and service driven environment· Excellent written & verbal English is essential· Set annual operating goals and objectives, review and evaluate with Director of Food & Beverage quarterly. · Train and lead a team to produce a quality and consistent product with friendly, knowledgeable, technically correct service in a pleasant yet disciplined environment while maintaining a healthy, professionally managed business. · Employ and retain top-level personnel and work to ensure the continued education and development of all employees while adjusting per business and staff needs.· Manage and interact with staff in a fast-paced environment, while under pressure, remaining flexible, resourceful and efficient, is crucial to this role. · Use clear and effective social and verbal communication, attention to detail, and impeccable leadership skills are a must.· Work closely with Learning Manager to plan and organize training schedule to achieve standard for Fourseasons, LQA, Coyles, Medallia and Forbes. · Monitor adherence to health, safety and hygiene standards in kitchen and restaurant. Ensure PWT and LWC standards apply in Jinsha.· Interact with guests and remain good relationship with guests. ENT and hold activities for VIP guests at least once in a quarter.· Maintain good relationship with Media. Cooperate press, promotions and engaging in advertising with Public Relations to increase local and international awareness of any upcoming activities that are being launched in the restaurant.· Ensure all inquiries and complaints are handled promptly. Glitch needs to be shared and follow up.· Responsible to prepare, present and take action on the menu engineering and Profit and Loss report monthly to Executive Chef and Director of Food & Beverage.· Establish and implement financial controls. Analyze budget variances and take corrective actions. Analyze food and beverage costs and assign menu prices, plan and co-ordinate menus.· Plan and monitor restaurant sales and revenue, organize and supervise marketing and promotional activities. Identify and evaluate competitors.· Keep current with trends in the restaurant industry.