RESTAURANT MANAGER

• Coordinate with kitchen on changes and weekly menus.
• Conduct competitor analysis and be aware of local market initiatives.
• Handle customers’ complaints and build a connection with our customers.
• Manage and ensure smooth daily operation of restaurant.
• Check stock levels and order supplies through purchasing department.
• Share recommendations and guest comments with the Executive Chef and the Service team.
• Oversee the implementation of service and brand standards. Provide a consistent, positive, professional leadership role and motivating staff.
• Manage a customer database and utilize effectively to increase revenue.
• Meet and greet clients, advising them on menus.
• Maintain high standards of quality control, hygiene, health and safety requirements.
• Develop and implement a promotion calendar and events.
• Prepare daily/monthly reports, including stock control and sales and cost of sales.
• Manage all restaurant employees and ensure adherence to the company’s standard rules and protocols to achieve company goals.
• Manage rosters, schedules and event planning and preparation.
• Analyse food and beverage statistics through point of sale system.
• Train staff, recruit, follow- up development and overall job performance.

Degree / Diploma Holder in Hospitality Management or related F&B management
Computer literate (Office, etc.)
At least 5 years of experience as Management
Good command of written and spoken English; additional language would be an advantage.
Proactive, well- groomed with pleasant personality, customer and business oriented.
Creative and innovative and enjoy implementing new ideas to maximize revenue.
Excellent leadership, interpersonal and communication skills and management skills.

Meal & uniform provided
Internal F&B discount for employees
Competitive salary &benefits package
Other benefits following Vietnam Labor Laws
Professional, stable & high scale food & beverage establishment

Cập nhật gần nhất lúc: 2026-04-16 16:10:02