Restaurant Manager – BÚP Sky Cuisine

• Job Title: Restaurant Manager
• Department: Food & Beverage
• Reports To: General Manager / Owner
• Location: BÚP Sky Cuisine – District 1, Ho Chi Minh City
• Position Type: Full-Time
• Job Purpose
• The Restaurant Manager is responsible for leading the overall operation, guest experience and commercial success of BÚP Sky Cuisine.

This role focuses on delivering exceptional hospitality, building a high-performing service team, driving restaurant revenue and continuously elevating BÚP's position as one of Ho Chi Minh City's leading upscale dining destinations. The Restaurant Manager is expected to think beyond daily operations by creating memorable guest experiences, developing the team and contributing to the restaurant's long-term growth.

Key Responsibilities

A. Restaurant Operations

• Lead the daily operation of lunch, dinner, private events and seasonal promotions.

• Ensure exceptional service standards are consistently delivered throughout every shift.

• Maintain restaurant ambience, cleanliness, lighting, music and overall guest flow.

• Supervise opening and closing procedures, cash handling and operational readiness.

• Coordinate closely with the Kitchen, Stewarding, Reservations, Sales & Marketing and Front Office teams.

• Ensure compliance with hygiene, food safety and company operating standards.

B. Guest Experience & Service Excellence

• Deliver exceptional dining experiences that exceed guest expectations.

• Personally engage with guests and build lasting relationships with repeat customers, VIPs and corporate clients.

• Handle guest feedback and service recovery professionally.

• Create memorable moments for celebrations, anniversaries and special occasions.

• Monitor online reviews and guest feedback to continuously improve service quality.

• Ensure every guest leaves with a positive impression of BÚP.

C. Restaurant Brand & Experience Development

• Continuously improve the overall guest journey and dining experience.

• Identify dining trends, competitor activities and opportunities for innovation.

• Collaborate with the Marketing team to develop seasonal campaigns, special events and signature dining experiences.

• Recommend new promotions and guest engagement initiatives that strengthen BÚP's brand positioning.

• Maintain a premium dining atmosphere across every guest touchpoint.

D. Business Development & Revenue

• Drive restaurant revenue through strategic planning and operational excellence.

• Increase average guest spending through effective upselling and menu recommendations.

• Promote beverage sales, signature dishes and premium dining experiences.

• Analyze daily sales, average check, guest mix and revenue performance.

• Identify opportunities to improve profitability and operational efficiency.

• Develop partnerships and corporate dining opportunities.

E. Cost Control & Financial Performance

• Monitor food cost, beverage cost and operating expenses.

• Work closely with the Executive Chef to improve menu profitability.

• Control inventory and minimize waste.

• Review purchasing activities and supplier performance.

• Maintain healthy profit margins without compromising guest experience.

F. Team Leadership

• Recruit, train and develop restaurant staff.

• Lead daily pre-shift briefings and service coaching.

• Conduct performance evaluations and continuous training.

• Prepare staff schedules while optimizing labor cost.

• Foster a positive, accountable and guest-focused team culture.

• Develop future supervisors and restaurant leaders.

G. Hotel Guest Dining Support

• Coordinate breakfast operations with the hotel team to ensure consistent quality.

• Support VIP arrivals, early breakfast requests and group dining arrangements.

• Work closely with the Front Office to deliver seamless guest experiences.

H. Administration

• Manage POS operations, cash reconciliation and daily reporting.

• Prepare weekly and monthly operational reports.

• Monitor KPIs and recommend operational improvements.

• Ensure compliance with HACCP, food safety and local regulations.

• Participate in management meetings and contribute strategic recommendations.

• Friendly working environment with many opportunities to showcase personal strengths and team collaboration.
• Official labor contract and full participation in Social, Health, and Unemployment Insurance as per government regulations.
• Probation salary at 85% of official salary, with a probation period of 1–2 months.
• Additional allowances: One meal provided per working shift; parking support (if applicable).
• Work schedule: 4 days off per month.
• Service charge applied after the probation period.
• KPI-based performance bonus.
• 13th-month salary according to company policy.
• Public holidays in accordance with labor laws.
• Annual leave: 12 days per year.

Key Competencies

• Leadership

• Restaurant Operations

• Fine Dining Service Standards

• Guest Experience Management

• Revenue Growth

• Commercial Mindset

• Food & Beverage Knowledge

• Wine & Beverage Appreciation

• Cost Control

• Upselling & Sales Leadership

• Team Development

• Problem Solving

• Decision Making

• Attention to Detail

We're looking for a Restaurant Manager who is passionate about building restaurants—not just operating them.

Someone who enjoys creating memorable dining experiences, developing people, driving business growth and helping shape BÚP Sky Cuisine into one of Saigon's most recognized upscale dining destinations

• Job application letter
• Curriculum Vitae (detailing education and work experience)
• Citizen Identification Card (CCCD) and notarized personal profile with photo
• Health check certificate (valid within 6 months)
• Relevant diplomas and certificates (if any)
• Two ID photos (3x4 cm or 4x6 cm)
• Household registration book or temporary residence confirmation (if available)
• Employment confirmation letter or reference letter (if available)