Restaurant Manager

Department: Food & Beverage

Reports To: F&B Manager / General Manager

Location: Búp Sky Cuisine Restaurant,

Position Type: Full-Time

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Job Purpose:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, service, hygiene, and guest satisfaction while leading and developing the restaurant team to meet business goals and maintain a positive and efficient work environment

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1./ Key Responsibilities:

a./Operational Management:

• Supervice all restaurant operations including opening/closing, reservations, table setups, and guest flow.
• Ensure smooth coordination between kitchen, bar, and service teams.
• Maintain high standards of food, beverage, service, and cleanliness in accordance with brand standards.
• Monitor daily sales, inventory, and operating expenses; control waste and minimize cost.

b./ Guest Experience:

• Ensure exceptional guest satisfaction and handle complaints or feedback professionally and efficiently.
• Train staff on service etiquette, upselling techniques, and product knowledge to enhance guest experiences.
• Engage with guests regularly and maintain strong client relationships.

c./ Team Leadership:

• Recruit, train, and mentor restaurant staff.
• Prepare staff schedules and manage labor costs within budget.
• Conduct performance evaluations and provide ongoing coaching.
• Lead by example in professionalism, punctuality, and service excellence.

d./ Administrative Duties:

• Manage POS system, cash handling, and end-of-day reporting.
• Maintain compliance with health and safety regulations and local authority requirements.
• Coordinate with suppliers, control inventory, and oversee ordering.
• Prepare reports and attend F&B or management meetings as required.

• Salary: Negotiable based on ability and experience
• Working environment: Friendly and collaborative; great opportunities to showcase your strengths
• Employment contract & insurance: Official labor contract with full participation in social insurance, health insurance, and other benefits as per regulations
• Probation: 85% of official salary; Probation period: 2 months
• Allowances: Meal allowance (1 meal per shift); parking support (if applicable)
• Working days: 4 days off per month
• Service charge: Applicable after completion of probation period
• KPI bonus
• 13th-month salary: According to company policy
• Public holidays: As regulated by the Labor Law
• Annual leave: 12 days per year

1./ Qualifications & Requirements:

• Bachelor's degree in Hospitality Management or related field (preferred).
• Minimum 3–5 years of experience in restaurant operations, with at least 1–2 years in a managerial role.
• Strong leadership and communication skills.
• Knowledge of POS systems, inventory management, and scheduling tools.
• Fluent in [local language]; English proficiency is a plus.
• Ability to work flexible hours, including weekends and holidays.

2./ Key Competencies:

• Guest-oriented and service-driven
• Detail-oriented and organized
• Proactive problem-solver
• Team leader and motivator
• Business acumen and cost-conscious.

• Application letter or cover letter
• Curriculum Vitae (CV) detailing work experience
• A notarized copy of ID card (Citizen ID/Personal ID)
• Relevant degrees and certificates
• Hearth check certificate (issued within the last 6 months)
• 02 ID photos (3x4 cm or 4x6 cm)
• Household registration book or temporary residence confirmation (if available)
• Reference letter or employment confirmation (if available)