Quản Lý Nhà Hàng (Restaurant Manager)

Key Objectives:
Finance: Achieve EBITDA ≥ 10%; Same-Store Sales Growth (SSSG) ≥ 10%
Customer: Attain ≥ 100 Google ratings; ≥ 200 new member registrations
Process: Maintain QSC&W (Quality, Service, Cleanliness & Wow) score ≥ 90%; Speed of service < 15 minutes
People: Drive sales per employee > 50 million VND; Keep turnover rate < 10%
Main Responsibilities:
1. Financial Planning & Management
Develop financial plans and manage overall restaurant financial performance.
Set monthly Balanced Scorecard (BSC) targets & KPIs and create execution plans.
Track BSC & KPIs, analyze variances, and propose corrective actions.
2. Operations & Service Quality Management
Ensure outstanding execution of QSC&W standards (Quality, Service, Cleanliness & Wow).
Optimize guest flow and internal processes to deliver fast and seamless customer experiences (speed of service).
3. Team Development & Customer-Centric Culture
Lead and develop the restaurant team.
Act as a role model in promoting PACC culture (People - Active - Creativity - Customer).
4. Business Development & Branch Marketing
Coordinate with Marketing to execute promotional programs, local events, and neighborhood sales initiatives.
Build relationships with partners, authorities, and the local community.