Restaurant Manager

• Manage all front‑of‑house operations: seating, reservations, service flow, billing and closing.
• Ensure consistent high standards of service, presentation and guest relations across shifts.
• Supervise, coach and develop service staff (supervisors, hosts, servers, bartenders); conduct briefings, training and performance reviews.
• Plan and manage staff rotas to ensure adequate coverage while optimising labour costs.
• Work closely with the Executive Chef / kitchen team to coordinate menu changes, specials, service timing and guest dietary requirements.
• Oversee reservations, table management and guest seating to maximise covers and turnover while maintaining service quality.
• Monitor and drive sales through suggestive selling, menu knowledge and promotion implementation.
• Manage cash handling, billing procedures and end‑of‑day financial reconciliation following hotel or company policies.
• Control operational costs (food, beverage, labour) and assist the F&B Manager with budget planning and P&L analysis.
• Maintain inventory control for service supplies, liaise with Purchasing on orders and monitor supplier performance.
• Handle guest feedback and service recovery promptly and professionally; escalate when necessary.
• Ensure compliance with hygiene, safety, alcohol service laws and company SOPs.
• Lead and support special events, banquets or private dining services as required.
• Contribute to marketing and promotional activities in coordination with Sales & Marketing to increase covers and revenue.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

Strong knowledge of restaurant operations, service standards, table management and POS systems.

Experience with reservations systems and revenue‑driven table management is an advantage.

Proven ability to lead, train and motivate front‑of‑house teams.

Good commercial awareness with experience managing costs and contributing to sales growth.

Fluent Vietnamese required; good command of English for guest communication; other languages an advantage.

Diploma or degree in Hospitality, Restaurant Management, Hotel Management or related field preferred.

Please send your CV to: recruitment"a còng"lessens.vn