Restaurant Manager

- 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.

- Two-month probation period with full salary

- Two days off per week

- Social Insurance contributions based on actual salary

- Seniority bonus policy

- Suncare health insurance

- Employee recognition policy for contributions and performance

- Annual bonuses, gifts, and appreciation programs for holidays and Tet (Lunar New Year)

- Experience: At least 02 year in equivalent position

- Strong knowledge of restaurant operations, customer service standards, and food & beverage management.-

- Excellent leadership, team management, and communication skills.

- Ability to handle guest complaints and resolve operational issues effectively.

- Good understanding of budgeting, cost control, inventory management, and revenue optimization.

- Good command of English; additional language skills are an advantage.

- Proficient in Microsoft Office .

- Previous experience in a 4- or 5-star hotel or resort environment is preferred.

- Willingness to work flexible shifts, including weekends and public holidays.