Quản lý nhà hàng

The
Restaurant Manager
is fully accountable for the performance of KOTO Van Mieu -
business results, guest experience, operations and people development
- ensuring the restaurant runs both as a professional, sustainable business and as a hands-on training environment for KOTO trainees.
Key Responsibilities
● Own the restaurant's
P&L
: revenue, food cost, labour cost, operating expenses and margin, tracked against Budget and Forecast.
● Identify revenue loss early and drive solutions to grow revenue and improve margin without compromising service quality or the KOTO mission.
● Protect the
guest experience
: food quality, service quality, speed and consistency; turn feedback, reviews and complaints into concrete improvements.
● Track bookings, cancellations and lost sales, and maintain relationships with key Tour/Agent partners and customers.
● Run daily operations across FOH and BOH, including opening/closing, cashiering and peak hours, with clear standards and control.
● Manage ordering, inventory, wastage and supplier matters; safeguard cash, goods and assets.
● Ensure compliance with food safety, hygiene, fire prevention (PCCC) and workplace safety requirements.
● Build, coach and manage the FOH/BOH team; set clear expectations, develop capability and encourage cross-training.
● Work with the Training & School team so trainees practise their craft, are coached and are assessed along the agreed pathway.
● Collaborate with the COO and Finance, Procurement, People & Culture, Training and Growth to deliver shared results - and escalate in good time when needed.
The Restaurant Manager is not only responsible for running daily service. This is a role that
owns the results of the restaurant
- not just the tasks.
3. COMPETENCY & EXPERIENCE The ideal candidate should demonstrate:
● Hands-on experience as a
Restaurant Manager, Assistant Restaurant Manager or equivalent management role
in F&B/hospitality.
● Ability to
manage a P&L
, with a solid understanding of revenue, food cost, labour cost, margin and budget.
● Experience managing and developing
FOH/BOH teams
.
● Ability to read operational data, identify problems, find root causes and implement corrective action.
● Understanding of food safety, hygiene, fire prevention (PCCC) and workplace safety requirements.
● Proficiency with POS, reporting and operational management tools.
● Experience coaching trainees, apprentices or young staff is an advantage.
● Strong Vietnamese communication; English appropriate to KOTO's international guest environment is an advantage.
● Integrity, practicality, a
hands-on
mindset, and alignment with KOTO's values and social mission.
The Person We Are Looking For
KOTO is looking for a restaurant leader who is:
A Business Manager
- understands and is accountable for the P&L.
A Guest Champion
- understands guests and protects the KOTO experience.
A Restaurant Operator
- runs the restaurant with standards, discipline and control.
A People Developer
- builds team capability and lives
Know One, Teach One
.
Own the Business. Know the Customer. Run the Operation. Develop the People.
4. HOW TO APPLY
Please send your
CV
and
letter of interest
to
[protected info]
.
This position will remain open until filled.
Candidates who meet the requirements will be contacted for an interview within one week of submitting their application.