Restaurant Manager (HN)

- Participate in the selection and training of new staff
- Organizing training and guiding staff in accordance with professional standards of the restaurant.
- Organize the evaluation of the training and probation results
- Organize the implementation in accordance with the regulations on personnel management of the company
- Establish and maintain the highest employment requirements, contact employess to ensure all staff is highly motivated, service oriented and provides as positive attitude to all guests
- Directly sign and track the cancellation of sales invoices from cashier
- Manage FOC, promotion program appropriately
- Manage goods and property in restaurants
- Combined with the technical department to make timely repairs
- Singers monitor the number of guests, check the preparation of customer service
- Meeting with the kitchen to check the menu daily
- Mobilize staff to do the work
- Organize the first meeting to guide and inform the staff
- Organise and direct the planing, prearation and implementaion of menu revision or additions with Excutive chefs and other members to ensure selections, prices and cuisine keep pace with the changing markets on a cost and merchandising basis and new innovative ideas are incorporated into the food & beverage operation
- Review and analyze the sales abstracts, bar cost, and the daily flash food cost reports on a daily , weekly and monthly basis to ensure maximum profitablity of all food and beverage operation. Takes corrective action through sub-department heads to ensure budgeted profit projection will be attained.
- Organise and direct the preparation of the weekly food cover forecasts by all outlet managers, coordinate staffing and set up changes in food and beverage areas as determined form the review and analysis of the weelky forecast, the outlook and budget forecast of cover, revenue and payroll costs for all outlets to ensure the most cost effetive operations possible without sacrficing service of quaily

- Candidate must possess at least Bachelor’s Degree, Master’s Degree, Food & Beverage Services Management, Hospitality, Tourism/ Hotel management or equivalent.
- At least 3 year of working experience in the related filed with the same position
- Able to push sales target
- Business Oriented
- Strong leadership and communication skill
- Able to create drive promotion

Benefit
- Competative salary
- Benefits accodring to Labour Code ( BHXH, Annual leave, Tet Bouns)
- Bonus : Incentive, Tip, meal, parking
- Teambuilding, birthdays…
- Friendly and positive working environment
- Variety of development training courses
- Other benefits will be discussed in the interview

- Competative salary
- Bonus : Incentive, Tip, meal, parking
- Other benefits will be discussed in the interview

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