Service Manager

Supervise and coach all FOH service staff, including catering executives, supervisors, and part-time assistants Conduct daily pre-shift briefings, service standards check, and floor walk-throughs Own the dining experience: ambiance, cleanliness, queue management, guest flow, and service timing Manage staffing schedules and deployment across counters, serveries, and catered function setups Handle guest feedback and service recovery in a professional and timely manner Work closely with the culinary team on service transitions, menu changes, and special promotions Train team on Chinese dining etiquette, service protocols, and brand standards Monitor FOH equipment, mise en place, and supply levels; escalate to operations as needed Ensure all team members are certified in basic food hygiene; drive food safety practices on the floor Support Account Manager in client reporting, site visits, and special events Requirements: Minimum 3 years in F&B service management, ideally in hotels, Chinese restaurants, or high-volume corporate dining Strong floor leadership — ability to motivate, manage, and grow a diverse team Familiar with Chinese dining service culture (e.g., banquet-style, set meal, dim sum service norms) Experience in managing service for premium tech campuses or hotel F&B is advantageous Calm, solution-oriented under pressure; skilled in service recovery Good communication skills; bilingual in English and Mandarin preferred (Optional) Basic Food Hygiene Certificate (WSQ); higher certifications an advantage