Restaurant Manager

- Comprehensive benefits package (health insurance allowance, paid time off, ETC.).
- Opportunities for career growth and development.
- Collaborative and dynamic work environment.
- Staff meals, food allowance, and other perks.

1. Leadership & Team Management:
- Lead, motivate, and develop a high-performing team of servers, hosts/hostesses, bartenders.
- Conduct regular staff training sessions, workshops, and performance evaluations to ensure team members meet expectations.
- Foster a positive and inclusive work environment that promotes employee engagement and retention.
2. Operations Management:
- Oversee daily restaurant operations, ensuring efficiency, consistency, and high standards of quality.
- Manage inventory, supplies, and equipment, minimizing waste and optimizing resources.
- Implement and maintain Standard Operating Procedures (SOPs) to ensure consistency and excellence.
3. Guest Service:
- Ensure exceptional Guest experiences, responding promptly to feedback and concerns.
- Develop and implement strategies to increase customer satisfaction and loyalty.
4. Kitchen Collaboration:
- Develop strong working relationships with the chef and kitchen staff.
- Collaborate on menu planning, food preparation, and presentation.
- Ensure seamless communication between front-of-house and back-of-house teams.
5. Sales Growth:
- Develop and implement strategies to drive sales growth, analyzing sales reports and adjusting tactics accordingly.
- Collaborate with the marketing team to promote events, offers, and campaigns.
6. Financial Management:
- Manage labor costs, inventory, and other expenses, ensuring adherence to budget and financial targets.
- Monitor and control revenue and expenses, identifying areas for improvement.
7. Marketing & Promotion/Event Management:
- Coordinate and manage private events, parties, and wine dinners.
- Collaborate with clients to customize event menus and service.
- Ensure events are executed flawlessly, exceeding Guest expectations.
8. Health & Safety:
- Ensure compliance with health and safety regulations, maintaining a safe working environment.
- Conduct regular risk assessments and implement measures to mitigate risks.

- Proven restaurant management experience (minimum 2-3 years) in Asia, preferably in Vietnam.
- Strong leadership, communication, and interpersonal skills.
- Excellent Guest service skills, with ability to resolve conflicts.
- Financial management and analytical skills.
- Ability to multitask, work under pressure, and adapt to changing situations.
- Food safety certifications (e.g., FSHS) and relevant qualifications.
- Extensive knowledge of wine and spirits, as well as mixology techniques, is highly desirable.
- Fluent in English, Vietnamese or French is a plus.