Restaurant ManagerCÔNG TY CỔ PHẦN INN SAIGON

Day-to-Day Management:Oversee daily operations to guarantee efficiency and seamless service.
Service Quality Assurance:Enforce high service standards, developing and implementing SOPs to maintain excellence.
Beverage and Service Oversight:Work closely (with the Consultant) to operationalize the beverage strategy. Supervise service and beverage staff, promoting professionalism and commitment to quality.
Customer Relations:Handle customer complaints and inquiries, ensuring customer satisfaction is consistently high.
Event Management:Oversee the planning and execution of restaurant events, enhancing the dining experience.
Inventory Control:Manage restaurant and FOH inventory, ensuring timely restocking and minimizing wastage.
Financial Management:Handle beverage revenue and FOH expenses, making sure the restaurant achieves profitability targets.
Regulatory Compliance:Ensure compliance with all relevant regulations and standards related to food safety, service, and operations.