Restaurant Manager

Guest Services

Participate in service operations as necessary
Help create and maintain an international standard of service and quality control for Mua food service and catering operations
Ensure the restaurant to open and close on time
Ensure that all staff know order of service, any current and upcoming restaurant activities and promotions, outlet service hours, house rules and regulations, menu items and condiments, preparation time of all dishes, check presentations, and payment methods
Receive all F&B guest compliments, comments, and complaints. Resolve complaints when possible. Refer complaints to management when appropriate
Oversee organization and cleanliness of Mua restaurant and storage areas

Staffing

Assume primary responsibility for adherence to established F&B Department standards of professional service, personal grooming, dress code, hygiene, attendance, punctuality and overtime
Discipline staff as necessary, following Mua policy
Assume primary responsibility for adherence to established Mua rules, regulations, and policies
Ensure that overtime, annual leave, and public holidays are cleared promptly with no additional cost to the company
Train all contract & casual staff and keep adequate levels of staffing
Supervise all department staff, including on- duty cashiers and bartenders during shifts

Equipment and Inventory

Conduct monthly inventory on equipment and supplies
Ensure that all employees minimize operating costs by conserving equipment, supplies, and utilities
Restaurant accounting and record keeping
Request maintenance department work orders as necessary

Communication

Inform CEO and Chef of all guest comments
Conduct daily briefing for restaurant staff
Maintain all records, forms, and paperwork required by Mua policy
Maintain and read the log book
Properly hand- over to next shift before going off duty

Miscellaneous

Developing and maintaining systems for quality control in the restaurant and dining room
Attend meetings, training sessions, and planning sessions as required by the CEO
Maintain good working relationship with colleagues and other departments
Develop SOP’s for FOH
Growing sales by planning and launching events (1- 2 monthly) in coordination with the chef and the marketing team
Contribute ideas to improve the service quality, profitability, and efficiency of Mua
Execute additional tasks assigned by the CEO

Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field
Desire to learn and grow.
Basic computer skills (word processing, e- mail, excel, simple graphics editing)
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the restaurant, the brand and the company
Fluent English and advanced Vietnamese proficiency, other languages a plus
3 years related experience, including supervisory experience, or an equivalent combination of education and experience
Problem solving, reasoning, motivating, organizational and training abiliLeadership skills
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agencies

Social insurance: in accordance with the Social Insurance Law and Premium Health insurance
Other allowance (Team bonding, birthday, marriage,...)
Annual Performance Review
Working in a dynamic and professional environment
Annual Leave: 12 days
Employee discount
13th- month salary

Cập nhật gần nhất lúc: 2026-02-25 15:10:03