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TEAM ROLES

The continued success of Classified Group directly reflects the effort and professionalism of our Team.

We are an equal opportunity employer, each of us shares the same CREDO and commitment to serve our customers with heart.

We hope that you can become one of our team members.

Know us! Join us! Begin your exciting new chapter in Classified Group.

Corporate

  • Oversee and co-ordinate in conjunction with the Classified Executive Chef efficiently to manage operation.
  • Manage the day-to-day operations of all Classified Restaurants
  • Conduct and develop tastings and coordinating with Classified Executive Chef for all menu changes and development
  • Work closely with Chief Executive Officer in maintaining budget and forecasts
  • Create and implement Policies and Procedures for the current and future operations
  • Ensure adequate staff coverage and re-organize rosters when necessary
  • Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
  • Monitor and manage the financial and operational performance of each outlet
  • Ensure all Outlets achieve and maintain all targets set in relation to pre-established budgets
  • Ensure impeccable standards of cleanliness thoroughly and all company policies relating to HACCP and Food Safety are implemented at all times
  • Manage and explore new opening project
  • Manage day-to-day operations of all Classified Restaurants
  • Work closely with Finance Team in conducting finance report and POS development
  • Work closely with Events and Marketing Team for event management, brands building and promotions
  • Work closely with E&M Team and contractors to ensure good condition of all equipment and maintenances 
  • Work closely with Human Resources Team to facilitate staff training and development
  • Set and implement training plan for outlets staff
  • Set and implement sales strategies to ensure all outlets achieve sales targets
  • Work with suppliers on product development
  • Conduct manpower planning and facilitate recruitment process
  • Ensure all paperwork is effectively administered and accounted for and in line with company
  • Responsible for planning and organizing various corporate events and liaise with clients to identify their needs
  • Partially work as a Restaurant Supervisor to assist daily operations in the restaurant
  • To work closely with external vendors and internal members for the event preparation
  • To manage the event logistics, operations plans, food and beverage, venue/onsite arrangement
  • To ensure all event venues are set up in a timely manner with the correct event materials and equipment
  • To execute events as per “Event Order" and provide customer support throughout the events
  • To ensure all events run smoothly and troubleshoot any emerging problems
  • Conduct pre- and post- event evaluations and report on outcomes. To actively make efforts to address any issues, seeking to identify continuous improvement opportunities wherever possible
  • Oversee and co-ordinate in conjunction with the Classified Senior Area Manager efficiently to manage operation Assume full responsibility for the daily operations of the kitchen
  • Develop and create culinary concepts and dishes around the seasons, guidelines and yearly marketing calendar
  • Work alongside with Chief Executive Officer in developing budgets and forecasts
  • Be responsible for dish recipe and costing
  • Train and sustain the level of execution throughout the kitchen team
  • Ensure all Outlets achieve and maintain all targets set in relation to pre-established budgets
  • Work closely with Events and Marketing Team for events management, brands building and promotions 
  • Ensure that all company policies relating to COOSH, HACCP, Hygiene and Health & Safety are followed and implemented at all time
  • Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
  • Monitor and manage the financial and operational performance of each outlet
  • Manage day-to-day operations of all Classified Kitchen
  • Work alongside with Executive Chef in maintaining budgets and forecasts, menu planning, manpower planning and succession planning
  • Monitor food costing and food gross profit
  • Work closely with Events & Marketing Team in conducting events/outside catering and promotions
  • Work closely with E&M Team and contractors to ensure good condition of all equipment and maintenances 
  • Ensure all Head Chef and kitchen staff have the necessary training and guidelines
  • Work with suppliers on product development
  • Responsible for manpower arrangement and facilitate recruitment process
  • Be flexible and to be prepared to work with operation team to assist daily operations of kitchens
  • Ensure all paperwork is effectively administered and accounted for and in line with company policy
  • Manage day-to-day operations of all Classified Kitchen
  • Work alongside with Executive Chef and Executive Sous Chef in maintaining budgets and forecasts and menu planning
  • Ensure Head Chef and all kitchen staff have the necessary training and guidelines
  • Work with suppliers on product development
  • Work closely with Head Chef to provide operations instructions and feedbacks to improve food standard
  • Be flexible and to be prepared to work with operation team to assist daily operations of kitchens
  • Responsible for manpower arrangement and facilitate recruitment process
  • Ensure all paperwork is effectively administered and accounted for and in line with company policy

Restaurant

  • Responsible for running the day to day operations of restaurant and monitor the overall performance of the operational business  
  • Facilitate the management of performance in an innovative, empowering and entrepreneurial way
  • Responsible for the effective cash management
  • Achieve revenue target and continuous upgrade service standard
  • Responsible for ensuring compliance of the team and the building to all food hygiene, safety and licensing laws as laid down by the relevant statutory bodies and in line with the company Health and Safety Policies
  • Responsible for roster scheduling and planning and staff training
  • Ensure all paperwork is effectively administered and accounted for and in line with company
  • Able to run the restaurant in the absence of Restaurant Manager
  • Assist Restaurant Manager in all areas of running the restaurants including stock control, ordering, roster management, and training
  • Drive sales and continuous upgrade service standard
  • Ensure a complete understanding of the financial liabilities and systems to deal with such as cashing up, reconciliations, reporting, cash handling, correct till procedures, floats, and how to accurately manage each component of the financial operation of the site
  • Maintaining high standards of hygiene, health and safety.
  • Handle guests' comments and complaints and take immediate corrective actions
  • Provide exemplary customer service to restaurant guests, develop relationship, increase top line sales and profit whilst maintaining quality control and costs
  • Assist the Restaurant Manager in all areas of running the restaurants including stock control, ordering and roster management
  • Ensure a complete understanding of the financial liabilities and systems to deal with such as cashing up, reconciliations, reporting, cash handling, correct till procedures, floats, and how to accurately manage each component of the financial operation of the site
  • Be the key holder who need to run shifts as well as open and close the restaurant
  • Ensure tidiness and cleanliness within restaurant 
  • Serve food and beverage to guests in a professional manner
  • Perform daily job tasks such as setting tables, refilling condiments etc.
  • Provide exemplary customer service to restaurant guests, develop relationship and surpass their expectations
  • Maintain neatness and cleanliness of the restaurant

Kitchen

  • Assume overall responsibility for the daily operating of the kitchen
  • Achieve revenue target through efficient ordering and wastage control, food and supplier quality control, and expenses control
  • Promote Classified through the consistent production of excellent food
  • Ensure impeccable standards of cleanliness and hygiene throughout the kitchen
  • Responsible for roster planning and scheduling
  • Ensure all paperwork is kept up to date and is submitted on time
  • Provide staff training and maintain good morale of staff
  • Responsible for the daily operating of the kitchen in the absence of Head Chef
  • Ensure and maintain the consistency of food production and at good standards
  • Ensure all kitchen staff maintains the highest levels of personal hygiene and presentation at all times
  • Monitor and control food and sundry ordering and receiving
  • Assist in perform stock counting and make every effort to reduce loss
  • Be knowledgeable and be able to work at each work station
  • Able to prepare, cook and present dishes at good standards
  • Have thorough understanding in menu
  • Manage and ensure deliveries and stock rotation are be done properly
  • Maintain and be sure to carry out hygiene standards of kitchen and employees’ personal hygiene
  • Able to work on the hot or cold line as assigned and perform tasks of food preparation and organization in the kitchen
  • Work as a team player at all times, to get all the orders right and get them out promptly
  • Perform flexibility in order to ensure that operations are efficient and profitable
  • Maintain standards of hygiene and safety throughout the kitchen at all times
  • Responsible for all savory food production being completed on time and to standard
  • Able to work as assigned and perform tasks of food preparation
  • Maintain standards of hygiene and safety throughout the kitchen at all times
  • Ensure all equipment, including crockery and light equipment is properly cared
  • Responsible of cleaning duties of kitchen and assigned areas
  • Maintain the cleanness of restaurant
  • Maintain safety and hygiene standards as well as personal hygiene

Bar

  • Assume full responsibility for the daily operations of the Bar
  • Assume responsibility for the security of all bar stock and equipment
  • Develop and create beverage concepts and drinks around the seasons, guidelines and yearly marketing calendar
  • Be responsible for cocktail recipe and costing
  • Work alongside the General Manager in developing budgets and forecasts
  • Achieve and maintain all targets set in relation to budget
  • Monitor the inventory and stock control
  • Recruitment of bar staff
  • Responsible for ensuring compliance of the team and the building to all food hygiene, safety and licensing laws as laid down by the relevant statutory bodies and in line with the company Health and Safety Policies
  • Ensure that all aspects of the outlet is managed efficiently according to the established concept
  • Monitor service and food and beverage standards in the outlet
  • Establish and maintain good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service
  • Continuously seek ways to maximize revenues, covers, average check and profit
  • Assist with the preparation and regular update of the departmental budget in close co-operation with the General Manager ensuring targets are met and costs are effectively controlled
  • Direct subordinates to ensure productivity meets standards given in accordance with the Pawn’s standards, criteria and the operation manual
  • Responsible for roster scheduling and planning
  • Ensure all paperwork is effectively administered and accounted for and in line with company
  • Develop and assist with training activities focused on improving skills and knowledge
  • Keep track of tabs for customers and conduct service transactions
  • Able to mix, prepare and serve drinks to members and guests using established recipes
  • Serve food and beverages to customers
  • Adhere to department service standards and to all health, safety, rules and regulations
  • Check and ensure all equipment are in good conditions and stock are adequate for service
  • Maintain positive guest and colleague interactions and handle guest enquiries and complaints in a courteous and professional manner
  • Keep track of tabs for customers and conduct service transactions
  • Able to mix, prepare and serve drinks to members and guests using established recipes
  • Serve food and beverages to customers
  • Inspect the bar prior to opening to ensure that adequate supplies are available for service.
  • Maintains positive guest and colleague interactions with good working relationships
  • Keep track of tabs for customers
  • Be able to make a wide variety of cocktails
  • Serve food and beverage to customers
  • Ensure cleanliness of the bar area

Restaurant

  • Oversee and co-ordinate in conjunction with the Head Chef efficiently to manage the operations of The Pawn.
  • Work alongside with Chief Executive Officer in developing budgets for The Pawn
  • Work closely with Events and Marketing Team for event management, brands building and promotions
  • Ensure impeccable standards of cleanliness thoroughly and all company policies relating to HACCP and food safety are implemented at all times
  • Monitor and manage the financial performance of The Pawn
  • Maintain and achieve all targets set in relation to pre-established budgets
  • Manage within budget all expenditure on non-consumable goods
  • Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
  • Ensure adequate staff coverage and re-organize rosters when necessary
  • Develop training material and calendars for The Pawn
  • Responsible for manpower arrangement and facilitate recruitment process
  • Manage the day-to-day operations of The Pawn and ensure that all aspects of the Pawn is managed efficiently according to the established concept
  • Work closely with Events and Marketing Team for event management, brands building and promotions
  • Ensure and monitor service and food and beverage are up to standards
  • Assist with the preparation and regular update of the departmental budget in close co-operation with the General Manager ensuring targets are met and costs are effectively controlled
  • Continuously seek ways to maximize revenues, covers, average check and profit
  • Ensure all paperwork is effectively administered and accounted for and in line with company
  • Develop and assist with training activities focused on improving skills and knowledge
  • Responsible for manpower arrangement and facilitate recruitment process
  • Establish a rapport with guests maintaining good customer relationships and handle all guest complaints, requests and enquiries on food, beverage and service
  • Assist the Restaurant Manager to ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times
  • Liaise with the kitchen and bar on daily operations and to ensure quality control
  • Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend food and beverage as well as upsell alternatives
  • Conduct daily briefings to employees on preparation, service and menu in the absence of Restaurant Manager
  • Maintain the daily log book
  • Manage inventory control and ensure that the outlet is adequately equipped
  • Monitor employee morale and provide mechanisms for performance feedback and development
  • Greet guest and seats them in a professional manner
  • Perform payment and bill transaction
  • Report and explain any discrepancies in daily transactions
  • Assist with conducting monthly inventory checks on all operating equipment and supplies
  • Assist the Manager or Assistant Manager to ensure that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times
  • Have a thorough knowledge and understanding of all food and beverage items in the menu and demonstrate the ability to recommend food and beverage as well as up sell alternatives
  • Liaise and organize cleaning schedules are strictly adhered to and ensure that all company policies relating to food safety are implemented at all time
  • Greet guest and seats them in a professional manner
  • Have a thorough knowledge and understanding of all food and beverage items in the menu and demonstrate the ability to recommend food and beverage as well as up sell alternatives
  • Handle guest requests and inquiries on food, beverage and service
  • Perform payment and bill transaction
  • Liaise with the kitchen and bar on daily operations and quality control
  • Assist in inventory check
  • Manage the reception area, handle incoming calls and enquiries according to the standards
  • Supervise daily operation of reception desk
  • Greet customers in a professional manner
  • Handle restaurant bookings, seating arrangement and event coordination 
  • Have a complete understanding of and adhere to the group’s policy relating to fire, hygiene, health and safety
  • Assist in general restaurant administrative support
  • Manage the reception area, handle incoming calls and enquiries according to the standards
  • Assist Supervisor to prepare all necessary seating arrangements and special booking requests
  • Greet customers in a professional manner
  • Handle restaurant bookings, seating arrangement and event coordination 
  • Assist in general restaurant administrative support
  • Serve food and beverage to patrons in a professional manner
  • Be knowledgeable of the restaurant menu and wine List
  • Able to provide suggestions regarding food and service to restaurant guests
  • Maintain neatness and cleanliness of the restaurant

Kitchen

  • Assume full responsibility for the daily operations of the kitchen
  • Work alongside with Chief Executive Officer in developing budgets and forecasts
  • Work closely with Culinary Director in developing and creating culinary concepts and dishes around the seasons, guidelines and yearly marketing calendar
  • Work closely with Events and Marketing Team for events management, brands building and promotions
  • Achieve and maintain all targets set in relation to pre-established budgets
  • Be responsible for dish recipe and costing
  • Maintain positive and lasting relationships with colleagues, suppliers and industry colleagues
  • Monitor and manage all the financial and operational performance of the kitchen
  • Ensure all paperwork is effectively administered and accounted for and in line with company policy
  • Train and sustain the level of execution throughout the kitchen team
  • Responsible for manpower and succession planning and facilitating recruitment process
  • Assists the Head Chef to ensure that the kitchen is managed efficiently and manage the kitchen in the absence of Head Chef
  • Ensure the restaurant produces immaculate food
  • Ensure that all kitchen staff maintains the highest levels of personal hygiene and presentation at all times
  • Ensure that all company policies relating to COOSH, HACCP, Hygiene and Health & Safety are followed and implemented at all time
  • Ensure all paperwork is kept up to date and is submitted on time
  • Work closely with E&M team and contractors to ensure good condition of all equipment and maintenances 
  • Complete monthly stock takes as required
  • Monitor and control food and sundry ordering and receiving
  • Assist in providing staff training and to develop a professional and positive chef team
  • Prepare dessert and pastry items at good standard
  • Order food and supplies for dessert and pastries
  • Manage the pastry session within budget
  • Manage inventory and stock take
  • Supervise and train pastry subordinates
  • Maintain and be sure to carry out safety and hygiene standards of kitchen and employees’ personal hygiene
  • Be knowledgeable and be able to work at each work station
  • Able to prepare, cook and present dishes at good standards
  • Have thorough understanding and participate in menu planning
  • Manage inventory and stock and ensure deliveries and stock rotation are be done properly
  • Maintain and be sure to carry out safety and hygiene standards of kitchen and employees’ personal hygiene
  • Keep line cooks or station cooks organized during production
  • Able to prepare ingredients and cook all dishes up to standards
  • Have thorough understanding of menu
  • Manage deliveries and stock rotation
  • Maintain safety and hygiene standards as well as personal hygiene
  • Rotate throughout the kitchen and learn to work at each station
  • Prepare and measure ingredients for senior chefs
  • Maintain safety and hygiene standards as well as personal hygiene
  • Able to deal with deliveries and have an understanding in stock rotation
  • Responsible of cleaning duties of kitchen and assigned areas
  • Maintain the cleanness of restaurant
  • Maintain safety and hygiene standards as well as personal hygiene

Kitchen

  • In charge of all day-to-day operations in the running of the central kitchen
  • Manage all ordering and deliveries relating to production and supply
  • Ensure impeccable standards of cleanliness and hygiene throughout the kitchen
  • Ensure all paperwork is kept up to date and is submitted on time
  • Responsible for roster planning and scheduling
  • Ensure all produce is up to standard and in stock to fill orders through quality control and quantity control
  • Provide staff training and maintain good morale of staff
  • In charge of all cake and pastry production
  • Responsible for all baking and pastry production being completed on time and to standard
  • Maintain quality and consistency at every step
  • Leads the assistant cake, pastry in training and production techniques
  • Responsible for passing quantities for ordering ingredients to Head Chef
  • Creates new menu items and or specials to be presented to the chef for use within the sites
  • Be knowledgeable and be able to work at each work station
  • Able to prepare, cook and present dishes at good standards
  • Have thorough understanding in menu
  • Manage and ensure deliveries and stock rotation are be done properly
  • Maintain and be sure to carry out hygiene standards of kitchen and employees’ personal hygiene
  • Able to work as assigned and perform tasks of food preparation and organization in the kitchen
  • Work as a team player at all times, to get all the orders right
  • Perform flexibility in order to ensure that operations are efficient
  • Maintain standards of hygiene and safety throughout the kitchen at all times
  • Responsible for all savory food production being completed on time and to standard
  • Maintain quality and consistency at every step
  • Assisting the Senior Chef in all production areas
  • Fill orders ready for delivery in the mornings to be checked by the Senior Chef
  • Responsible of the cleaning duties of central kitchen and assigned areas
  • Maintain safety and hygiene standards as well as personal hygiene
  • Assist in the basic preparation of raw produce where possible to help the kitchen departments
  • Administrate and arrange all orders and deliveries on a daily basis
  • Responsible to follow up, confirm and print all orders placed through the ordering system
  • Liaise with events team and central kitchen head chef to ensure correct orders are placed and executed
  • To book and liaise with delivery drivers and companies for the expedition of orders
  • Responsible to order and receive all necessary office supplies with the assistance of Head Office
  • Check and record all kitchen equipment is working properly
  • Responsible for driving the correct route to make deliveries, obeying all traffic laws and avoiding receiving parking tickets and fines
  • Call Central Kitchen once the route is completed to see if there are any pick-ups required before returning
  • Responsible for checking deliveries with kitchen administrator when loading onto the truck
  • Ensure Classified shops are receiving the correct items being delivered and all produce is in the same condition as is loaded onto the truck
  • Collect any items or containers that need to be brought back or return
  • Refuel if needed while returning
  • Responsible for checking deliveries with kitchen administrator when loading onto the truck
  • Assist the driver by directing for parking and maneuvering of the truck
  • Unload the deliveries onto dollies or carts and taking to the kitchens in good conditions
  • Check through the deliveries with the chefs and obtaining a signature or stamp on the delivery note
  • Off load any returned items once route is completed at the Central Kitchen
  • Sweep, mop and disinfect the truck ready for the next day’s deliveries

Marketing and Events

Creative, Courageous, Versatile

Marketing Team has a diverse range of responsibilities to promote our Group to the food lovers. The Team consistently create exciting and innovative Marketing Events to the town and deliver eye-catching social media to attract the customers. Photo shooting, menu designing, Marketing Team make incredible effort to ensure we are known by everyone. Events Team work closely with Head of Department to promote the restaurants. The Team show their professionalism in events planning and organizing.

Human Resources and Administration

People Driven, Harmonious, Trustworthy

Human Resources Team carry a number of functions including Human Resources management, recruitment, payroll, people development, training, employee relations, employee benefits and welfares, licensing and office administration. The Team demonstrates a good employer practice, specializes in building team mission, develop and implement short and long-term strategy to grow from its current to long term vision.

Finance and Procurement

Focused, Analytical, Sensitive, Organized

Finance Team handle all financial data in the Group. The Team analyze financial data,  work on budgeting, verify everyday sales to ensure the business is organized and profit making. Procurement Team is the key to look for necessary service and material to the Group. Getting the most competitive deals, making sound commercial decisions, Procurement Team always super talent to search special and good quality materials.

Join Us

By an unwavering zeal to be the best and a simple desire to make people happy, our team is at the heart of every CLASSIFIED GROUP success story.

Apply Now

Email: recruit@classifiedgroup.com.hk

Phone: 2821 9904 / Whatsapp: 9868 1629

We are an equal opportunity employer and welcome applications from all qualified candidates. All personal data collected will be treated in strict confidence and will only be used in consideration of your application for relevant/similar post(s) within our subsidiaries.