Restaurant Supervisor

• Oversee restaurant operations during assigned shifts, ensuring efficient and professional service delivery.
• Check table setups, food and beverage quality, and compliance with service standards.

2. Team Supervision:

• Assign duties and monitor staff performance, grooming, and service conduct during shifts.
• Provide on-the-job training, coach new team members, and assist with performance evaluations.

3. Guest Relations:

• Welcome and assist guests, with particular attention to VIPs and group bookings.
• Handle guest complaints and service issues within delegated authority, and collect guest feedback.

4. Inventory and Asset Control:

• Monitor restaurant equipment, utensils, and assets to ensure proper use, care, and storage.
• Assist with periodic stocktaking and report shortages or discrepancies.

5. Reporting and Cross-Departmental Coordination:

• Report shift operations, revenue, incidents, and other relevant matters to management.
• Coordinate with Kitchen, Bar, and Stewarding teams and support banquet and event operations.

• Competitive salary and allowances in accordance with company policy.
• Opportunities for professional training and development.
• Full social insurance and benefits in accordance with Vietnamese labor law.
• A professional working environment

• Diploma or higher qualification in Hospitality, Restaurant Management, or a related field.
• 2–3 years of F&B experience, including at least one year as a Captain or Supervisor.
• Experience in a four- or five-star hotel or fine-dining restaurant is preferred.
• Good spoken English, team leadership, problem-solving, and guest service skills.
• Professional appearance and demeanor, strong sense of responsibility, and a guest-focused mindset.