Assistant Restaurant Manager​

• Supervise daily F&B operations across all assigned outlets (Restaurant, Bar, In-Room Dining& Catering).
• ​Conduct pre-shift briefings to communicate daily specials, service standards, VIP guests, and operational updates.​
• Ensure service standards, hygiene, and food safety regulations (HACCP) are strictly followed.​
• Oversee guest seating, dining flow, and service timing to ensure a smooth and enjoyable experience.​
• Handle guest feedback, complaints, and special requests with professionalism and problem-solving skills.​
• Monitor food and beverage quality, presentation, and service consistency.​
• Coordinate closely with the Kitchen and other departments to ensure seamless communication and service delivery.​
• Support staff training, coaching, and performance development to maintain high service standards.​
• Monitor grooming, discipline, and professionalism of team members.​
• Lead monthly inventory control, stock ordering, and cost control procedures.​
• Prepare reports, handle cashiering procedures, and ensure accurate billing.​
• Support banquet operations and special events when required.​
• Arrrange the roster for the staff.​
• Lead by example in delivering hands-on service during peak periods.​
• Other Tasks assign by Managers.​

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.​

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.​

• True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests ​
• True Confidence: having the knowledge and skills to perform your role, and giving guests theconfidence that they can trust you, to help and support them during their stay​
• True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs​
• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner​

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing and understanding people.​

• Bachelor’s degree or diploma in Hospitality/Hotel Management is preferred.​
• Minimum 1-2 years of F&B experience, including at least 1 year in a supervisory role.​
• Strong leadership, communication, and problem-solving skills.​
• Fluent in Vietnamese and English; additional languages are an advantage.​
• Good knowledge of food safety standards and service procedures.​
• Proficient in POS systems and basic MS Office.​
• Flexible to work shifts, including evenings, weekends, and public holidays.​
• Strong guest service mindset with a “Yes, I can do” spirit.​
• Ability to multitask and support all F&B functions when needed.​