Manage and oversee all restaurant operations, ensuring efficient, professional service that meets established service standards.
Develop, implement, and monitor standard operating procedures (SOPs), service standards, and service quality.
Oversee the quality of food, beverages, ambience, and the overall guest experience.
Receive and handle guest feedback and complaints, and implement solutions to enhance guest satisfaction.
Develop business plans and budgets; manage revenue, costs, profitability, and operational performance.
Oversee
purchasing, manage inventory, set material standards and recipes costing, and control waste, shrinkage, and assets.
Lead, recruit, train, schedule, and evaluate the performance of restaurant staff.
Coordinate with the Executive Chef and other relevant departments to ensure product quality, service speed, and operational efficiency.
Ensure compliance with food safety and hygiene regulations, occupational safety, fire prevention and protection, and security requirements.
Analyze business results, prepare regular reports, and propose solutions to optimize operations, increase revenue, and improve profitability.
Bachelor's or college degree in Restaurant and Hotel Management, Food and Beverage, Tourism, or a related field.
Minimum 5 years of experience in the food and beverage industry, including at least 2-3 years in a restaurant operations management role.
Preferred: experience in fine dining restaurants, premium restaurant chains, or VIP guest service models.
Thorough knowledge of restaurant operations (front-of-house and back-of-house), service standards, food safety, and fire safety.
Ability to develop business plans and manage budgets, revenue, costs, profit, and key performance indicators.
Experience in managing, recruiting, training, developing, and evaluating restaurant staff.
Strong leadership, organizational, problem-solving, complaint-handling, and guest-service skills.
Good English communication skills; proficiency with management, reporting, and POS software.
Professional and well-groomed appearance, high sense of responsibility, proactive, and able to work under pressure.
Flexible working hours, available to work shifts, weekends, and holidays as operational needs require.
Competitive salary and allowances in accordance with company policy.
Opportunities for professional training and development.
Full social insurance and benefits in accordance with Vietnamese labor law.
A professional working environment.