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Work benefits
Meal allowance
Paid overtime
Job Description
Job Responsibilities
- Full responsibility for daily operations of the branch, including opening, supervising business, and closing procedures, to ensure service quality and operating efficiency meet company standards.
- Coordinate staff scheduling, training and performance evaluation, and guide front-line employees to implement service standards and food safety operating procedures.
- Manage food procurement, inventory and costs, regularly inventory and analyze revenue and gross profit data, and propose improvement suggestions to enhance operating efficiency.
- Execute company-promoted sales activities, new product launches, and internal policies to ensure that all instructions are accurately implemented at the store level.
- Have three or more years of experience in managing chain restaurants, those who have independently been responsible for a complete operating cycle are preferred.
- Familiar with food and beverage regulations (such as food safety law, labor standards law) and on-site management points, and able to effectively respond to inspections and compliance reviews.
- Have good communication, coordination and team leadership skills, be able to stabilize command, motivate employees and maintain team morale under high pressure.
- Can be adjusted to shift arrangements, working six days per week (with a fixed five days off per month), with a daily work schedule of ten hours (including one hour for meals).
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to view full job descriptionLanguages
Cantonese
English
Mandarin
Skills
Restaurant Management
Catering
Catering Sales
James Chan
Hua Da Catering · Shin-Ketsu Wah Tat Dining Co., Ltd.
Active within 3 days
Job Location
巧明街99號-Kwun Tong, Kwun Tong
香港觀塘巧明街99號地下 9號店
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華達餐飲
華達餐飲·Food and Beverage / Catering
*熬匠▪︎台灣職人牛肉麵 品牌簡介*
位於香港鬧市中的「熬匠▪︎台灣職人牛肉麵」，承襲台灣牛肉麵半世紀職人傳承，以「熬湯工藝」為核心，打造每碗都是藝術品的紅燒牛肉麵。我們深信，頂級湯頭源自全球精選牛肉與12小時蒸熬極致工藝，呈現入口即化的肉感與層次分明的滋味。
本店嚴選來自日本和牛、美國安格斯牛、等不同國家優質牛肉，每種牛源因產地氣候飼養方式而擁有獨特風味。我們更講究「牛不同部位，烹調方式不同」——腱子肉適合長時間慢燉釋放膠質，牛肩胛保留油花入口即化，牛腩滷製後軟嫩入味，牛筋燉煮後Q彈有勁。職人依部位特性，運用蒸、燉、滷、慢煮等12種技藝方法，確保每一塊牛肉完美呈現其天然肉感與風味。
蒸制精華湯
招牌湯頭更是熬匠的靈魂所在！我們選用鮮牛骨、美國牛大骨、牛髓骨，牛筋腩經12小時高溫蒸氣蒸煮技術，萃取出清透澄淨的高湯底座，再融入台灣老兵世代傳承的18種香料（八角、桂皮、陳皮、草果等）慢熬12小時而成。雙重12小時工藝，讓牛骨精華完全釋放，湯頭濃而不膩，清而不淡，入口先是牛髓鮮甜，尾韻留香料回甘。
每碗熬匠紅燒牛肉麵，都是職人手藝結晶：手工刀切寬麵Q彈有嚼勁，配料精準分盤，湯頭現熬現上桌。無論是腱子肉軟嫩入味版、肋眼油花綻放版，還是綜合職人盤，每一口都是台灣老店的濃厚記憶與現代工藝的完美融合。
熬匠不只賣牛肉麵，更傳遞台灣職人精神——對食材的尊重，對工藝的堅持，對滋味的執著。歡迎來一碗熬匠，體驗台灣牛肉麵的真正境界！
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