[Q7] Restaurant Manager At Q.itchen Factory

The Restaurant Manager is responsible for the overall performances and management, overseeing sales, marketing, operation, HR, and finances functions related to the Restaurant operations.

The Restaurant Manager increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining all Restaurant staff.

Communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results.

Developing strategic plan by studying the market and works very closely with the Q.i leadership team.

Working hours:
- Monday to Saturday, 10:00am – 02:00pm & 06:00pm – 10:00pm. Sunday Off.
- If and when the management requires their contribution.

Corporate Job Function
- To understand the philosophy and culture of the company, practice on daily basis during the Q up to support the Vision, Mission and Company Objectives. Keep the brand alive culture and promote its values.
- Participates and contributes towards the various planning session and updates the management on the progress of the plans during the Management Meeting Review (MRM) and the monthly Management Committee Meeting (MCM)
- Is responsible to drive and achieve the agreed Objectives Goals Strategy and Measurements (OGSM) established during the Corporate Planning Cycle.
- Is responsible to provide accurate, reliable, and timely information to the management if and when required during his or her employment.
- Is responsible of its team member’s or its own development, coaching and counselling to be applied if and when required.
- Always Perform his duties within the company Standard Operating Procedures (SOP) and Policies.

Specific Job Function

Leadership
- Applies the 4 roles of leadership Path finding / Aligning / Modeling and Empowering.
- Responsible for the achievement of department/division/unit productivity and quality goals.
- Set employee goals and objectives KPI’s
- Develops staff to maximize potential.
- Monitors staff performance including performance reviews.
- Delegates work duties to staff to attain objectives.
- Allocates use of available resources.
- Ensures leadership is updated in timely and accurately manners.
- Produces monthly management reports for the Life Style Division Manager and COO.
- Updates management committee on business performances and strategic plan deployment.

Human Resources
- Determines staffing requirements.
- Hires and trains new staff organizes company orientation.
- Supervises direct reporting staff according to overall company policy and organization chart.
- Follow employee handbook policy and guide line (see handbook)

Sales and Marketing
- Apply strategic planning to determine company; department or unit objectives are meet.
- Ensures sales activities are carried out on weekly basis to meet company objectives.
- Cultivates strong customer relationship.
- Is responsible for basic marketing responsibilities - i.e. making announcements and F&B standees

Operation
- To provide weekly forecast on sales
- To ensure the restaurant meets budget /forecasted numbers and customer satisfaction rating
- To review and act upon monthly analysis shared during the Q up.
- To ensure restaurant is set up for lunch and dinner
- To ensure all seating arrangement are checked before service
- Review wine inventory to ensure availability for the customers
- Produce weekly wine inventory to be produced by every Saturday 5 pm and send to the management
- Produce weekly beverage inventory to be produced by every Saturday 5 pm and send to the management
- To purchase wines and keeping it to the budgeted beverage cost (see budget file)
- To provide hospitable service to the standards.
- Manage the restaurant to meet standards in food and service quality
- Maintain the safety & cleanliness and hygiene standards in all areas at the front of the house
- Engage with guests to provide amazing dining and corporate bonding experience
- Identify any problems, concerns and opportunities for improvement (positive and negative feedback)
- Assist in any areas of the restaurant when staffing constraints require
- To ensure every check is handled properly and managed according to billing standards
- Respect of the weekly roster and give ample notice if any change.

- Vocational or College degree in relevant field
- Relevant experience in the F&B Industry
- Confidently communicate in both Vietnamese and English
- Genuine hospitable personality and excellent interpersonal skills
- Demonstrated ability to pay attention to details
- Able to fit in dynamic working environment
- Demonstrated ability of planning and organizing skills
- Demonstrated ability of Problem analysis and problem solving
- Demonstrated ability to delegate tasks and responsibility

- Môi trường trẻ trung năng động
- Bữa trưa chuẩn bị bởi nhà hàng của công ty
- Ưu đãi ăn uống và mua sản phẩm của công ty

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