A by TUNG

Key Responsibilities:

1/ Staff Management:

• Recruit, train, and supervise restaurant staff, including head chefs, wait staff, and cleaning staff.
• Conduct regular staff meetings and provide additional guidance and training when necessary.
• Monitor staff performance and implement measures to improve performance when required.

2/ Customer Service:

• Ensure that all customers receive professional and friendly service.
• Resolve customer complaints and feedback promptly and effectively.
• Maintain high service standards and ensure customer satisfaction.
• Develop good relationships with regular customers and business partners.

3/ Operations Management:

• Oversee and manage the daily operations of the restaurant.
• Ensure the restaurant runs smoothly and efficiently during business hours.
• Coordinate with suppliers to ensure that ingredients and goods are delivered on time and in full.
• Manage and maintain strict hygiene and food safety standards.

4/ Financial Management:

• Plan and manage the restaurant’s budget.
• Monitor revenue, expenses, and profitability, ensuring that the restaurant meets its financial targets.
• Analyze financial reports and sales to make informed business decisions.

5/ Inventory Management:

• Supervise and manage inventory, including food, beverages, and restaurant supplies.
• Ensure that inventory levels are reasonable, avoiding waste and loss.
• Conduct regular inventory checks and adjust orders as necessary.
• Negotiate with suppliers to secure good prices and ensure the quality of ingredients.

6/ Administrative Management:

• Handle administrative tasks such as payroll, employee records, and operational reporting.
• Maintain accurate records of revenue, expenses, and inventory.
• Regularly report to senior management on the restaurant’s performance.

Requirements:

• Experience in restaurant management or a similar position.
• Strong leadership and team management skills.
• Excellent customer service skills.
• Financial management, budgeting, and financial reporting skills.
• Organizational skills, time management, and the ability to handle multiple tasks simultaneously.
• Knowledge of food safety regulations.
• Proficient in using restaurant management software and POS systems.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Qualifications:

• Degree related to Restaurant Management, Hospitality, or a related field.
• Experience in the restaurant or bar industry.

LOCATION: Mizuwari - 39 Ly Tu Trong, District 1, HCMC