Restaurant ManagerTopas Travel

About Topas Ecolodge.
Is a unique resort located on its own mountain top in Hoang Lien National Park, known for the Sapa mountains, rice fields, tribal people and incredible views.
Our guests come from all over the world and enjoy our Asian-inspired cuisine with an international twist.
The lodge is Danish owned from 2005, and we got 50 private bungalows in 4 categories with the latest being private pool villas.
The property got a total of 2 main restaurants and 4 smaller seasonal outlets
• Stilt House Restaurant, an all-day dining restaurant serving; Homemade buffet breakfast, lunch and dinner ala carte from a sustainable plant-based focused tapas menu with some comfort classics
• Restaurant 360°, a one of a kind 360 degrees panorama restaurant serving; Club breakfast and for dinner a limited exclusive Sapa and local specialties experience
• Pavilion Restaurant, Offers an outdoor romantic setting with views of the show kitchen where the chef prepares a set barbecue dinner according to the season
• Wine Cel·lar, A new addition to our F&B offering an intime wine tasting and canape experience
• The Inn bar, cozy jazzy vibes, locally inspired cocktails, Danish design furniture's, board games, bookshelf and a fireplace
• Infinity Dining, Pool side steamed funky baos, rose trolley, freshly squeezed juices and colorful cocktails is the name of the game at our infinity pool bar
What will be your responsibility?
• Adhere to opening and closing procedures
• Adhere to bill paying procedures
• Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc.
• Personally meet and farewell a minimum of 80% of our guest
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to our Head Chef to reflect current customer profile
• Manage special events such as our marathons or seasonal holidays
• Anticipate market changes and review operations when necessary
• Create positive publicity opportunities
• Management responsibility for the sweet tribal people who are all unskilled but who are very willing to learn
• Sees solutions and not problems
• Determined, positive and imaginative in stressful situations
• Up-sell property F&B venues, trekking tours; etc.
• Actively pursue cost-saving measures
• Recycle wherever possible
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyze food and beverage statistics through R-keeper & Opera POS systems
• Works with EAM on manpower planning and management needs
• Works with EAM & GM in the preparation and management of the Department's budget.