Restaurant Supervisor / Giám Sát Nhà Hàng

- Ensure compliance with hotel SOPs, Pullman and Accor brand standards.

- Oversee opening, operating, and closing procedures of the restaurant.

- Monitor restaurant cleanliness, ambience, equipment, and operational readiness.

- Coordinate with Kitchen and other departments to ensure seamless operations.

- Ensure mise en place is completed before each service period.

- Support banquet functions and special events as required.

- Deliver exceptional guest service and create memorable dining experiences.

- Handle guest requests, complaints, and service recovery in a timely and professional manner.

- Engage with guests, recognize VIPs and repeat guests, and follow up on guest feedback.

- Supervise, coach, and motivate team members to maintain high service standards.

- Conduct daily briefings and ensure compliance with grooming and service standards.

- Support onboarding and on-the-job training to enhance team performance.

- Assist in achieving revenue targets through upselling, cost control, accurate cash handling, and inventory management.

- Ensure compliance with HACCP, food safety, health & safety regulations, and promptly report operational or maintenance issues.

- Fully paid annual leave, public holidays and other personal leave as per the law.

- Comprehensive social insurance as per the law upon signed employment agreement.

- Risk personnel insurance 24/7 and health insurance provided as per hotel policy.

- Staff meals during working hours.

- Uniforms provided and laundry service.

- Employee discounts and exclusive offers across Accor’s global network of hotels, including accommodation and F&B discounts.

- Supportive and multicultural workplace with opportunities for internal promotion.

- Strong focus on career development, training programs, and advancement opportunities within the Accor Group.

- Wellness programs and team-building activities.

- International working environment. Hotel Trade Union provides support and consultation to the employees.

- Diploma in Hospitality Management/Food & Beverage preferred.

- Minimum 2 years of restaurant experience.

- At least 1 year in a supervisory position within an international hotel or upscale restaurant preferred.

- Good leadership, communication, and team management skills.

- Strong understanding of inventory control, cost management, and revenue generation.

- Familiarity with POS systems and hotel operating systems (e.g. Micros, Opera) is an advantage.

- Customer-oriented with excellent problem-solving and guest service skills.

- Good command of English; additional languages are a plus.

- Well-groomed, professional, and passionate about hospitality.