Restaurant Manager

**Hạn nộp**: 30/09/2025 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Quận 1 - TP HCM
Giờ làm việc
Làm theo ca
Loại hình
Nhà hàng/ Bar/ Pub
Ngành nghề
Quản lý, điều hành
Vị trí
Outlet Manager
Cập nhật
19/09/2025 14:09
MÔ TẢ CÔNG VIỆC
Service Quality
- Maintain service, standards and procedures for the restaurant and to ensure that they are achieved and followed.
- Rotate and schedule all the restaurant staff in order to provide full coverage for efficient and to maximize productivity.
- Maintain an effective orientation program for all new staff and to constantly re-train old staff to maintain the specified standard of service required.
- Motivate, educate, develop staff on a continuous basis overall maximum efficiency.
- Minimize guest complaints, but if they should occur, to take remedial action immediately.
- Ensure all guest are served promptly.
- Ensure maximum guest satisfaction.
- Stress the importance of personal cleanliness, neatness, grooming and that staff do not deviate from their prescribed uniform standard.
- Be constantly searching for ways and means to improve the smooth operation of their restaurant.
- Liaise with fellow management on quality and cost control of food and beverage items.
- Ensure the food and beverage service are of the highest quality to give to our guest a good impression of their restaurant.
- The cleanliness, tidiness and orderliness of their restaurant is of the utmost importance.

Guest Relations
- Build a good relationship with guest.
- Handle any guest complains effectively and diplomatically.

Sales and Promotion Events
- To be responsible for the targeted revenue of the outlet.
- To maximize sales and revenue by providing good service and motivating staff to upselling.
- Be able to interpret basic financial report and initiate action plan to reduce cost while increasing revenue.

Cost Control
- Control the food and beverage cost of the restaurant by preventing any wastage or pilferage.
- Control the labour cost by scheduling to minimize wastage of manpower.
- Maximize profitability by proper utilization of seating capacities.
- Introduce and implement promotions periodically to increase sales.
- Control breakage and pilferage of all operating equipment.
- Ensure that all furniture, equipment, utensil and silverware under their charge are accounted for, properly handled and regularly serviced and maintained to prevent excessive overheads.

Communication
- Attend the weekly F&B meeting and service meetings.
- Conduct briefings to ensure that all information is disseminated down the line.
- Communicate all items not available or seasonable on the board for staff’s reference.
- Communicate and present a positive position and attitude to provide leadership to staff at all times to attain results desired.

Standard of Performance
- Check proper staffing of the restaurant.
- Ensure adequate supplies of operational equipment.
- Check restaurant for cleanliness and hygiene.
- Conduct briefing, check uniform and grooming of the staff.
- Greet guest (wherever possible).
- Be aware of the proper arrangement and presentation of food and beverage service to the guest.
- Maintain a professional relationship with other department to avoid friction between their restaurant and other departments.
- Ensure a constant standard for maximum guest satisfaction in their restaurant.
- Maintain alertness to the entire service situation and notes all actions/deviations quickly decides on its corrections or solution, especially when it concerns adjustments regarding a guest complaint.
- Communicate with all staff members about guest reaction, satisfaction and dissatisfaction of food and beverage service.
- Review staff performance especially on inaction and deviation on a regular basis.
- Delegate responsibility to supervisors according to their discretion with proper instruction.
- Standardize checklist for orientation programmer for staff.
- Continue on the job training for staff.
- Conduct briefings whenever deemed necessary.
- Conduct periodical staff meetings and encourage two-way communication.
- Maintain and conduct a good relationship with staff.

QUYỀN LỢI ĐƯỢC HƯỞNG
- Môi trường hiện đại, sáng tạo, năng động và độc lập;
- Thu nhập: Ổn định + phúc lợi của công ty, thưởng; service charge
- Được nghỉ chế độ 12 ngày phép hàng năm;
- Được hưởng đầy đủ các chế độ theo quy định của nhà nước như: BHXH BHYT, BHTN.

YÊU CẦU CÔNG VIỆC
- At least a Bachelor's Degree in Business Studies, Restaurant Management, Hospitality Management.
- Required skills: sales, organization, communication, negotiation, coaching, analytical skill, deadline, time management, leadership.
- Knowledge of Chinese food and drink is preferred.
- Fluent written and spoken English. Cantonese/Mandarin spoken is preferred.
- Strong experience in planning and strategy in both Sales and Marketing fields.
- At least 3-year experience in similar position.
- Able to work by shift and flexible t