Quản Lý Nhà Hàng/ Restaurant Manager

Oversee and manage daily operations of the assigned restaurant outlet(s), ensuring smooth and efficient service.Ensure consistent service quality, food and beverage standards and guest experience in line with hotel standards.Plan daily operations based on occupancy, reservations, business levels, events and guest demand.Monitor outlet revenue, average check, covers, upselling and overall business performance.Manage departmental costs, including food and beverage costs, payroll, operating expenses and inventory, in line with the approved budget.Monitor outlet P&L and identify variances, taking corrective action where required.Conduct regular outlet inspections to ensure cleanliness, hygiene, table setup, service readiness and overall presentation.Ensure compliance with restaurant SOPs, service standards, food safety, hygiene, health and safety requirements.Welcome and engage with guests, proactively identify their needs and ensure a personalized dining experience.Handle guest feedback, complaints and service recovery professionally and ensure timely follow-up.Coordinate with Kitchen, Stewarding, F&B Service, Front Office, Events, Engineering and other departments for smooth operations.Monitor reservations, table allocation, special requests, VIP arrangements and group/event requirements.Drive upselling and promotional activities to maximize outlet revenue and enhance guest experience.Monitor stock levels, requisitions, equipment and operating supplies, ensuring proper control and usage.Ensure accurate billing, cash handling and compliance with hotel financial control procedures.Prepare manpower plans and duty rosters according to business levels and budget.Recruit, onboard, coach and develop restaurant team members and supervisors.Monitor team performance, grooming, attendance, productivity and compliance with service standards.Conduct daily briefings, departmental meetings, training and performance feedback sessions.Develop team knowledge of menus, food and beverage products, service standards and hotel facilities.Monitor guest satisfaction and identify opportunities to improve service, product quality and operational efficiency.Prepare and review outlet reports, forecasts and action plans as required.Support hotel audits, quality inspections and follow-up on corrective action plans.Participate in hotel events, management meetings and other business initiatives.Perform other duties as assigned by the F&B Manager or Director of F&B.

• Diploma or Bachelor’s Degree in Hotel Management, Hospitality, Food & Beverage Management or a related field is preferred.

• Minimum 3–4 years of experience in Restaurant or F&B operations, including supervisory or managerial experience in a hotel or resort.

• Previous experience in an international hotel or resort is an advantage.

• Strong knowledge of restaurant operations, service standards, food and beverage products, food safety and hygiene.

• Good understanding of outlet revenue, cost control, budgeting, inventory and basic P&L management.

• Strong leadership and people management skills with the ability to coach, motivate and develop a team.

• Excellent communication and interpersonal skills with a strong guest service orientation.

• Strong planning, organizational, problem-solving and decision-making skills.

• Good command of English; additional languages are an advantage.

• Proficient in Microsoft Office and relevant POS/hotel systems.

• Good sales and upselling skills with strong commercial awareness.

• High attention to detail with a focus on service quality, cleanliness and operational standards.

• Positive, proactive and professional attitude with the ability to remain calm and effective under pressure.

Yêu cầu hồ sơ

• CV

• Potrait Photo

• ID Card

• Health check

• Confirmation Of Residence Information

• Certificate of conduct

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