[Đà Nẵng] Restaurant Manager

I. ABOUT 4P's CORPORATION
4P's, headquartered in Ho Chi Minh City, Vietnam, operates 40 worldwide restaurants. Our main restaurant, Pizza 4P's, has 35 stores in Vietnam and manages global franchises like IPPUDO and ABOUT LIFE COFFEE BREWERS. Our core products are food and beverages, specifically pizza, with key differentiators of "House-made cheeses", "Earth-to-people" and "Omotenashi" hospitality.
II. ROLE PURPOSE
The Assistant Restaurant Manager/ Restaurant Manager is the heartbeat of our floor operations, responsible for leading a high-performing team to deliver the "Wow" experience to every guest. This role exists to ensure seamless daily operations, maintain the highest standards of food quality and "Omotenashi" hospitality, and drive the financial success of the outlet. By embodying our "Earth-to-people" philosophy, the Restaurant Manager fosters a culture of sustainability and happiness for both guests and partners.
Business size: Managing a team of up to 80 partners (Front of House & Back of House).
Reporting to: Area Manager/ Senior Restaurant Manager
III. KEY ACCOUNTABILITIES
Operational Excellence & Hospitality
Lead daily briefings and oversee floor operations to ensure 100% guest satisfaction.
Uphold "Omotenashi" standards, ensuring every guest feels a genuine sense of care and warmth.
Manage guest feedback and resolve any complaints with grace and efficiency.
Financial Management & Growth
Monitor P&L statements, manage labor costs, and optimize inventory to reduce waste.
Implement local store marketing (LSM) initiatives to drive footfall and revenue.
Ensure accurate cash handling and daily financial reporting.
Team Leadership & Development
Recruit, train, and mentor partners, creating a clear career pathway for high potentials.
Foster a positive work environment centered on "Sharing Happiness" and mutual respect.
Conduct regular performance reviews and manage scheduling to ensure optimal staffing.
Quality Control & Compliance
Ensure the restaurant meets all health, safety, and food hygiene (HACCP) regulations.
Maintain the physical condition of the restaurant, coordinating repairs and maintenance as needed.
Liaise with the "House-made Cheese" and Production teams to ensure ingredient freshness.
Sustainability Advocacy
Champion "Earth-to-people" initiatives, such as waste segregation and sustainable sourcing education.
Lead the team in community engagement activities and eco-friendly practices.