Assist in supervising and managing the daily operations of the outlets (ramen, pool bar, and BBQ restaurant).
Ensure effective coordination between the front-of-house (FOH) and culinary teams.
Maintain service standards and ensure a high-quality guest experience.
Support staff management, training, shift scheduling, and team development.
Monitor and assist in basic financial analysis (costs, revenue, and budget control), as well as inventory supervision and
purchasing.
Support the implementation of revenue-driving and upselling activities.
Handle guest feedback and complaints in a professional manner.
Ensure compliance with safety, hygiene, and health regulations.
Assist in pre-opening preparation and operational setup when required (preferred).
High school diploma or above.
At least 2 years of experience in restaurant or F&B operations, preferably in a Supervisor or
Assistant Manager role.
Experience working in a multi-outlet environment or diverse F&B concepts is an advantage.
Good communication skills in English or Korean.
Basic understanding of restaurant operations, cost control, and inventory management.
Strong communication, teamwork, organizational, and problem-solving skills.
Ability to work effectively in a dynamic, high-pressure environment with a positive attitude, proactive mindset, and hands-on working style.
Competitive salary commensurate with qualifications.
Attractive allowances and monthly service charge bonus.
Nutritious duty meals, professional uniforms, and free parking.
13th-month salary and bonuses for holidays, Tet, and birthdays.
Full social insurance, unemployment insurance, health insurance, and other benefits in accordance with Vietnamese labor law.
Professional working environment, modern facilities, and opportunities for career growth and personal development.