Restaurant Manager

Location: The Nexus District 1, HCMC
Salary: negotiable
Key Responsibilities
Restaurant Manager oversees the daily front-of-house (FOH) operations of Smith & Wollensky Steakhouse, ensuring smooth service, guest satisfaction, and operational efficiency. This role requires strong leadership, people management, and business acumen to drive sales, maintain high service standards, and create a welcoming dining environment that reflects the steakhouse brand.
Operations Management
Oversee all FOH operations to ensure service excellence and efficiency.
Implement and enforce restaurant policies, procedures, and service standards.
Coordinate with the Executive Chef and kitchen team to ensure smooth collaboration between FOH and BOH.
Monitor cleanliness, ambiance, and maintenance of the dining area.
Guest Service & Satisfaction
Ensure every guest enjoys a premium steakhouse dining experience.
Address guest inquiries, requests, and complaints promptly and professionally.
Maintain a strong floor presence during peak hours to support staff and engage with guests.
Implement strategies to increase guest loyalty and repeat business.
People Management
Train and develop FOH staff to deliver high-quality service.
Prepare staff schedules in line with operational needs.
Conduct regular staff briefings, performance reviews, and training sessions.
Foster a positive work culture that promotes teamwork, professionalism, and guest focus.
Financial & Business Support
Assist in meeting revenue and profitability targets by monitoring labor, operating expenses, and sales performance.
Track daily sales reports and provide input for financial planning.
Support local marketing initiatives and promotional campaigns.
Compliance & Safety
Ensure compliance with health, sanitation, safety, and labor regulations.
Oversee staff adherence to proper food handling and alcohol service protocols.
Maintain updated records and reports as required by company and regulatory agencies.
Others
Perform other duties and responsibilities as required by the General Manager/Management
Required skills and experiences
Minimum 4 years of F&B experience, with at least 2 years in a supervisory or management role
- Prior experience in a fine dining, luxury hotel restaurant, or international premium F&B brand
Strong FOH operations knowledge: service protocols, guest relations, floor management, and team scheduling
Proven track record in staff training, performance management, and service standard enforcement
Proficient in POS systems, daily sales reporting, and basic cost monitoring
Good command of English;
Polished, professional presentation with a genuine passion for luxury guest experience
Ability to remain calm, decisive, and guest-focused under pressure
Preferred skills and experiences
Additional languages (Mandarin, etc.) an advantage
Benefits
Competitive salary package commensurate with experience.
Opportunity to work in a professional and growing culinary environment.
Employee discounts on products.
Full social insurance according to Vietnam Law