Restaurant Manager | Quản lý Nhà hàng

This role will lead the Miss Thu restaurant team in delivering warm, personalized dining experiences while ensuring smooth daily operations and commercial success; inspire the team, uphold Fusion Original Saigon Centre’s service standards, and create memorable moments for every guest.

KEY RESPONSIBILITIES

I. General

• Ensure exceptional guest experiences by maintaining high service standards and responding promptly to guest feedback.
• Recruit, train, coach, motivate, and develop the Food & Beverage team while promoting accountability and continuous improvement.
• Maintain high standards of personal grooming, professionalism, and ethical conduct, ensuring compliance with hotel policies and local regulations.
• Stay informed of industry trends and recommend improvements to enhance operations, guest satisfaction, and business performance.
• Maintain a hands-on presence in restaurant operations, regularly engaging with guests and supporting the team during service.
• Oversee inventory, operating equipment, back-of-house organization, and product knowledge to ensure operational readiness.
• Collaborate closely with the Executive Chef to deliver memorable dining experiences while maintaining the highest standards of quality, service, and teamwork.

II. Main Responsibilities

• Support the Executive Chef and General Manager in achieving the Miss Thu Restaurant’s operational and business objectives.
• Lead and develop the Food & Beverage team to deliver exceptional service, operational excellence, and guest satisfaction.
• Collaborate with the Executive Chef on menu planning, promotions, and seasonal offerings to maximize revenue.
• Manage inventory, beverage stock, pricing, budgets, and cost control to optimize profitability.
• Prepare business plans, budgets, and operational reports while monitoring financial performance.
• Drive talent development, succession planning, and continuous learning within the F&B team.
• Monitor market trends, supplier performance, and industry best practices to enhance competitiveness and innovation.

• Working Schedule: 5 working days per week with weekends off (Saturday and Sunday).
• Working Hours: 8.0 hours per day, including 30 minutes break.
• Insurance: Full participation in social, health, and unemployment insurance as regulated by law.
• Perks & Support: Complimentary meals during working shifts, Free parking card (shopping mall basement), Provided uniform, Personal locker for belongings.

• Minimum 5 – 7 years of Food & Beverage experience in luxury hotels and restaurants and at least 2 years of leadership experience.
• Experience in All-day Dining, Buffet Operations and Event Management.
• Bachelor degree or equivalent Certificate in Restaurant Services, Certificate in Food Services, Certificate in Hotel Catering and Management or Diploma in Hospitality Management.
• Good communication, strong leadership and strategy.
• General understanding of finance and competitor analysis.
• Fluent in English.