FRITES - Belgium on Tap, Hong Kong’s Favorite Belgian beerhouse
After 19 terrific years in Hong Kong, one of the world’s most competitive F&B markets, MACAU is our inaugural international location.
FRITES is made for Asia and serves only the finest quality mussels, steak and beer, amongst other fabulous dishes. As one of Hong Kong’s leading restaurant management companies, we consistently establish venues that are unique and innovative.
Our success is due to our uncompromising levels of service and the value we put on building a team. This is your opportunity to be part of something big, and we are very excited to meet potential employees.
If you consider yourself to be motivated, enthusiastic, reliable and willing to put your best foot forward we would love to hear from you.
ASSISTANT MANAGER
Job Description
Demonstrate strong leadership skills with the ability to coach staff and promote a teamwork-oriented atmosphere.
Grow professionally as part of the team while consistently delivering excellent customer service.
Follow instructions from the Restaurant Manager and effectively delegate tasks to team members.
Take full command and responsibility of the Restaurant during the absence of Restaurant Manager
Build and maintain loyalty among both staff and customers.
Strive for perfection to meet Company Standards.
Train, assist, and guide supervisors and junior staff with passion, patience and dedication.
Ensure overall cleanliness across all areas of the restaurant.
Requirements
At least 3 years work experience in similar capacity
Outgoing and energetic personality, yet humble with great customer service, interpersonal and communication skills
Good command of spoken English, Cantonese & Mandarin
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
Bar Manager
Job Description
Work with Bartender to deliver personalised and memorable experiences for customers and VIPs
Support performance management and development of the front of house team, including training, coaching, wellbeing, grooming, planning and delegating daily tasks to team
Liaise and collaborate with the back of house team on daily operations and other issues as required
Delivering excellent customer service with warmth and professionalism
Supervise and direct bartenders and bar backs
Ensure standardisation and consistent beverage preparation, presentation and quality
Maintain a high standard of cleanliness and presentation in the working environment and ensure all sections are well-prepared
Monitor bar beverage stock levels and handle inventory control
Follow all safety, hygiene, sanitation, breakage control, preventive maintenance and service standards
Work in a fast-paced environment and multitask effectively
Stay up to date on the latest regulatory and service requirements, ensuring alignment of policies and procedures with operational standards
Maintain a highly competent understanding of beverage knowledge, including wine, spirits, cocktails, and tea
Demonstrate excellent knowledge of mixing, garnishing, and serving drinks
Assist guests in taking orders and provide menu recommendations
Ensure efficient delivery of drinks and snacks according to specifications
Address bespoke drink requests and maintain customer satisfaction
Assist in ensuring smooth operations and achieving a high level of customer service
Requirements
Minimum 5 years of experience in catering hospitality or similar capacity
Relevant working experience in catering hospitality, fine dining, and sizeable luxury hotel or in similar capacity is an advantage
Knowledge of wines, spirits, and cocktails. With wine and beverage certificate or relevant certificates will be an advantage
Polished communication skills with fluent spoken and written English and Chinese (Cantonese and Putonghua)
Strong leadership and people management capabilities
Good English communication skills
Team-player who is willing to learn
Passionate and positive
High sense of responsibility
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
Bartender
Job Description
Adhere to all local and national liquor laws
Mix and serve drinks following set standard recipes
Maintain a safe and clean environment for guests and team
Offer quality service to guests with big smile
Monitor and ensure smooth operation of the sections appointed
Requirements
Good English communication skills
Team-player who is willing to learn
Passionate and positive
High sense of responsibility
Experience preferred but not a must
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
CHEF DE PARTIE
Job Description 工作內容
Preparing and cooking all menu items
Responsible for kitchen operations such as setting up cooking utensils and equipment
Any kitchen duties assigned by Head Chef
負責預備食材、處理及烹調食物
負責處理廚房日常運作，確保廚房、設備和器具清潔衛生
處理由主廚指派的工作
Requirements 入職要求
1-3 years of working experience in western cuisine is highly preferred but not a must
At least 2 years related experience, less experience will be considered as Commis
Work in shifts
Immediate available will be an advantage
Mature, good manner and good in communication
具最少兩年或以上廚房工作經驗者優先考慮, 經驗較少者會聘請為初級廚師
具責任感、成熟、有禮及良好溝通技巧
須輪班工作
可即時上班者優先考慮
COMMIS
Job Description 工作內容
Preparing and cooking all menu items
Responsible for kitchen operations such as setting up cooking utensils and equipment
Any kitchen duties assigned by Head Chef
負責預備食材、處理及烹調食物
負責處理廚房日常運作，確保廚房、設備和器具清潔衛生
處理由主廚指派的工作
Requirements 入職要求
Work in shifts
Immediate available will be an advantage
Mature, good manner and communication
具廚房工作經驗者優先考慮
具責任感、成熟、有禮及良好溝通技巧
須輪班工作
可即時上班者優先考慮
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
GENERAL MANAGER
The General Manager is a senior with responsibility for planning, directing and coordinating the operations. They are responsible for improving the performance, productivity, efficiency and profitability of the restaurants through the implementation of effective methods and strategies. They oversee the front of house team.
The General Manager must ensure the outlet is running smoothly, with a smooth efficient service that exceeds the expectations and needs of guests while adhering to Frites’ core values. This person works closely with the Restaurant Manager. It is important to have a strong understanding of Frites’ Group vision and core values, as well as supporting long and short-term goals set by the company.
Passionate about the restaurant business, the General Manager has a genuine knack for hospitality and taking care of people, this includes guests and teammates. They are hungry and tireless in their commitment to creating a better guest experience and working environment for team members of all levels. Additionally, they thrive in the trenches and are ready to lead by example, whether that is running food, seating guests or mopping the floors
Job Responsibilities
GUEST FOCUSED LEADERSHIP
Lead from the front for every service, telling our story and delivering memorable guest experiences and world-class service.
Provide direction and leadership to team members to stay motivated, focused and achieve restaurant goals.
Solicit feedback to understand the needs and wants of guests, taking ownership of guest complaints and handling them with empathy and professionalism.
OPERATIONS
Identify and delegate responsibilities to senior management and junior team members to ensure objectives are met and excellent service is consistently upheld.
Implement Company guidelines by developing SOPs, checklists and instructing the team.
Ensure daily opening and closing duties are followed including End of Day practices and reporting from both the POS and booking management system.
Learn, champion, implement and train others in best practices for Guest Experience, Loyalty Program, Wine, Beer, Beverage, Inventory, POS, Booking System and Cash Handling.
Monitor, manage, troubleshoot and maintain the POS system.
Manage the restaurant to exceed standards in food quality, safety, cleanliness and maintenance.
Review operations, proactively problem solve and seek out opportunities for continuous improvement.
Ensure the Restaurant Manager/s are leading instructive and motivational daily team briefings.
Meet regularly and report to Operation Manager.
PERSONNEL
Lead an F&B team by attracting, recruiting, training and coaching talented personnel.
Champion team retention and development initiatives to help grow the next generation of hospitality leaders.
Ensure the Restaurant Manager/s are coached and supported, hosting and facilitating daily/ weekly and monthly training as well as attending scheduled group-wide training.
Champion onboarding, ensure Restaurant Manager/s are developing individual induction plans and providing full support and guidance for new team members.
Upkeep of training material and manuals.
Delegate/ oversee schedules, daily rosters, holiday management, attendance records.
Host regular team catch-ups, one-on-ones and ensure annual team appraisals are taking place to assess and manage both individual and team performance on an ongoing basis.
Nurture a positive working environment and maintain team morale.
FINANCES
Ensure the team is driving revenue at every opportunity through covers, spend per head and incentives.
Consistently monitor product and labour costs to remain within budgets.
Follow FRITES’ policies and procedures, including those for cash handling and safety/security.
Oversee ordering, especially large ticket and premium items.
Oversee bi-monthly and weekly inventory/ stock and troubleshooting anomalies.
INITIATIVES
Assist in new menu implementation, printing and upkeep.
Develop and pitch creative solutions to areas of improvement.
Embrace new events and initiatives, overseeing operations to make a success.
Take a keen interest in food, wine, the hospitality industry and happenings across the Black Sheep Restaurants community.
EXPERIENCE
Strong career progression with previous experience in a Restaurant Management role.
In-depth knowledge of service, hospitality, food and beverage.
Experience with team training and development and leading large teams.
Excellent business acumen, understanding of cost control, ability to drive sales through service and entrepreneurial mindset.
Requirements
You take pride in your work and operate with integrity.
You are solutions oriented.
You recognize that greatness is measured by consistency and by doing small things correctly.
You play to win, always give 100% and never compromise standards.
You take responsibility for your actions and support your teammates wholeheartedly.
You lead by example and show up ready every day.
You recognize the opportunity in taking risks and embrace evolution, adaptation and innovation.
No matter what our differences, you always demonstrate respect and unity.
You have a natural hunger, tenacity and doggedness for the pursuit of excellence.
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
HEAD CHEF
Job Description
Oversee the whole kitchen operation
Monitor food quality and maintain hygiene standards
Work closely with Operations team to ensure good inventory control, purchasing and food cost control
Review and improve work procedures, performance, safety and service quality
Coordinate and ensure all managerial paperwork and reports are complete according to company standards and timeline
Prepare and cook all menu items
Work closely with Sous Chef to train, assist and guide kitchen staff with passion, patience and dedication
Requirements
At least 5 years work experience in similar capacity
Strong leadership skills with the ability to coach and promote a teamwork atmosphere
Outgoing and energetic personality, with good communication skills
Ability to follow instructions from Operations Team and meet the Company standards and striving for perfection
Excellent ability in problem solving
Experience working in a Western Restaurant
Holder of Hygiene Manager/ Supervisor certificate preferred
Good command of spoken English, Cantonese and Mandarin is a bonus
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
Receptionists
Job Description
Manage the front desk by receiving incoming calls, greeting and attending to customers
Cultivate loyalty with staff and customers
Be a part of the team to deliver the best customer service
Inform guests about the availability of tables and direct them to the tables
Assist in opening and closing duties
Assist managers in delivering smooth operations
Requirements
Good command of spoken English and Chinese
Good communication skills
Team-player who is willing to learn
Passionate, outgoing and energetic personality
High sense of responsibility
At least 1 year experience in similar role, with knowledge of reservation system
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
RESTAURANT MANAGER
Job Description
Cultivate loyalty with staff and customers
Review and improve work procedures, performance, safety and service quality
Coordinate and make sure all managerial paperwork and reports are completed according to company standard and timeline
Take responsibility for overall running of the restaurant including rostering, maintenance, cost control, emergencies, guest experience etc.
Champion service, food, wine and drinks knowledge alongside every other aspect of the operation of the restaurant
Maintain grooming standards of the entire floor team
Work closely with Assistant Manager to train, assist and guide supervisors and junior staff with passion, patience and dedication
Ensure overall cleanliness of all areas, before during and after each service
Guest Experience
Ensure every guest gets treated as a VIP to achieve 5 stars dining experience
Hands on skills providing the best customer service possible by gathering guest feedback through interaction with all the tables at every service
Resolve customers complaints by addressing them on the spot and ensuring the guest ends up leaving happy
Requirements
At least 5 years work experience in similar capacity
Strong leadership skills with the ability to coach and promote a teamwork atmosphere
Outgoing and energetic personality, with good communication skills
Good command of spoken English. Cantonese and Mandarin is a plus
Ability to follow instructions from Operations Team and meet the Company standards and striving for perfection
Excellent ability in problem solving
Experience working in a Western Restaurant a plus but not required
Good Wine and Bar Knowledge (WSET level 2 or Equivalent a plus)
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
SOUS CHEF 副主廚
Job Description 工作內容
Overseeing the whole kitchen operation
Monitor food quality and maintain hygiene standards
Work closely with Operations team to ensure good inventory control, purchasing and food cost control
Any kitchen duties assigned by Executive Chef/ Head Chef
負責處理廚房日常運作，確保廚房、設備和器具清潔衛生
監察食材庫存及安排食材採購
處理由主廚指派的工作
Requirements 入職要求
At least 4 years work experience in similar capacity
At least 3 years’ experience as Sous Chef with highest levels of services is preferred
Strong leadership skills with the ability to coach and promote a teamwork atmosphere
Outgoing and energetic personality, with good communication skills
Ability to follow instructions from Operations Team and meet the Company standards and striving for perfection
Excellent ability in problem solving
Experience working in a Western Restaurant Holder of Hygiene Manager/ Supervisor certificate preferred
Good command of spoken English, Cantonese and Mandarin are a plus
四年或以上廚房工作經驗者
具最少三年或以上之副主廚經驗者優先考慮
具十人或以上之團隊的督導經驗
良好溝通技巧，應變能力
精通西餐之食材、設備和流程
良好的英語水平
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
SUPERVISOR
Job Description
Cultivate loyalty with staff and customers
Follow instructions from Restaurant Manager and Assistant Restaurant Manager and delegate to the rest of the team
Strive for perfection to meet the Company Standards
Train, assist and guide junior staff with passion, patience and dedication
Ensure overall cleanliness of all areas
Requirements
Minimum 2 years in the same role
Strong leadership skills with the ability to coach and promote a teamwork atmosphere
Outgoing and energetic personality, yet humble with great customer service, interpersonal and communication skills
Good Wine and Bar Knowledge preferred
Good command of spoken English, Cantonese & Mandarin are a plus
Great Benefits
Competitive salary
Weekly tips
On-job training
Career development opportunities
WAITSTAFF
Job Description
Offer quality service to guests with big smile
Monitor and ensure smooth operation of the sections appointed
Ensure the cleanliness of the restaurant
Requirements
Good English communication skills
Team-player who is willing to learn
Passionate and positive
High sense of responsibility
Experience preferred but not a must
Great Benefits
Competitive salary
5 days’ work week
Weekly tips
On-job training
Career development opportunities
Kitchen Porter
Job Description 工作內容
Cleaning kitchen area 清潔廚房區域
Cleaning cooking utensils, tableware and cutleries 清潔器具、餐具和刀叉
Putting garbage to the collection bins 將垃圾放入收集箱
Other cleaning duties as assigned 處理其他的清潔職責
Other duties assigned by Chef 處理由廚師指派的其他職責
Great benefits 福利
Weekly tips 每周小費
Duty meal 供值班膳食
Staff discount 員工折扣
LOCATION：Grand Lisboa Palace, R. do Tiro, Macao
** Only Apply If You Currently Reside in Macau **
Application:
Interested parties please send full resume to : macauhr@frites.com