Deputy General Manager, The Hilltop in The Valley

Leads and oversees the operations of Stewards' and Members' outlets at Happy Valley Racecourse and Sha Tin Racecourse for both raceday and non-raceday functions. It sits within the Membership and Customer Excellence (MCE) Division, which delivers world-class experiences and deepens engagement across all customer segments, overseeing clubhouses, racecourses and Off-Course Betting Branches. The position drives revenue growth, profitability, compliance and talent management while supporting the Club's racecourse development and long-term racing revitalisation objectives.

• Lead and oversee the operations of Stewards' and Members' outlets for raceday and non-raceday functions, ensuring exceptional service delivery and customer satisfaction.
• Drive operational efficiency through effective workforce planning, equitable workload allocation, performance management, staff training and development, and the resolution of escalated Member and public concerns.
• Drive revenue growth and optimise profitability for Happy Valley Racecourse and Sha Tin Racecourse within approved budgets.
• Develop and execute marketing and product strategies aligned with the Club's Vision and Membership Value Proposition, including menu development, promotional campaigns, takeaway and festive offerings, venue programming, events and service enhancements in collaboration with Strategic Establishments.
• Support racecourse development initiatives and strategic projects by providing input on catering concepts, venue enhancements, CAPEX planning and member experience improvements.
• Ensure compliance with Club policies, procedures and operational standards through regular inspections of food and beverage quality, service delivery, cleanliness and workplace safety across raceday and non-raceday operations.
• Oversee the implementation and maintenance of HACCP and ISO 22000 food safety systems, ensuring successful certification audits, regulatory compliance and adherence to all food safety and licensing requirements.
• Manage financial performance and cost control by monitoring expenditure against approved budgets, analysing financial variances, implementing corrective actions and partnering with Procurement to source food, beverage, furniture, fixtures and equipment at optimal value.
• Lead talent management initiatives, including workforce planning, recruitment recommendations, performance management, succession planning and capability development, and foster a culture of continuous learning, employee engagement and leadership development.
• Ensure a safe and compliant operating environment for Members, guests and employees by enforcing safety regulations, monitoring licensing requirements, coordinating safety training programmes, conducting regular facility inspections and engaging stakeholders on health
• Safety and risk management matters.

• Higher Diploma or Bachelor's Degree in Hospitality Management from a recognised hospitality institution.
• A minimum of 15 years' managerial experience in hospitality operations within a large-scale catering or multi-outlet environment.
• Strong knowledge of food and beverage operations management, including service excellence, operational efficiency and cost control.
• Proven project management capabilities, with experience in planning, executing and delivering operational initiatives.
• Ability to manage high-volume catering operations and premium dining establishments simultaneously across a diverse portfolio of restaurants and outlets while maintaining service and quality standards.
• Ability to utilise hospitality technology systems effectively, including catering, point-of-sale and inventory/stock management systems.
• Fluency in both written and spoken English and Cantonese.

• Proficiency in Mandarin.

• Competitive salary and benefits package.
• Dynamic working environment.
• Development opportunities.