Restaurant Manager

1. Pre-opening & Operational Setup:
Contribute to pre-opening plans and develop standard operating procedures (SOPs), service standards, guest reception procedures, and service recovery protocols.

2. Team Development:
Support recruitment, training, staff deployment, performance evaluation, and the development of the restaurant team.

3. Daily Operations:
Manage and supervise day-to-day restaurant operations, ensuring service quality, cleanliness, safety, and operational efficiency.

4. Guest Experience:
Maintain high-end service standards, personalize guest experiences, address feedback and complaints, and improve guest satisfaction.

5. Business Performance:
Manage staffing, costs, revenue, inventory, and assets; recommend improvements to optimize operational performance.

6. Cross-functional Coordination:
Work closely with the Kitchen, Bar, Cigar Lounge, and other relevant departments to ensure seamless, consistent service delivery.

• 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

• 3–5 years of experience in restaurant management within upscale restaurants, fine-dining establishments, or five-star hotel F&B operations.
• Previous involvement in pre-opening projects, SOP development, and team setup is preferred.
• Strong leadership, staff training, cost-control, and service issue-resolution skills.
• Sound knowledge of luxury service standards, table service etiquette, and guest relations.
• Good spoken English for communication in an international hospitality environment.
• Professional presentation, attention to detail, discretion, and a strong sense of responsibility.