La Veranda Resort Phu Quoc

The Restaurant Manager is responsible for overseeing the daily operations of Paradiso Restaurant, ensuring exceptional guest experiences, maintaining service standards, and leading the team to achieve operational excellence and revenue targets.

2. Key Responsibilities

Operational Management

Supervise daily restaurant operations to ensure smooth and efficient service.

Ensure all food and beverage items are presented and served according to brand standards.

Monitor cleanliness, hygiene, and ambiance to maintain a premium dining environment.

Manage table reservations, guest flow, and seating arrangements during peak hours.

Guest Service

Greet guests warmly and ensure personalized, attentive, and professional service.

Handle guest complaints or feedback promptly and effectively.

Build strong relationships with regular guests and VIPs.

Team Leadership

Lead, motivate, and train the restaurant team to deliver outstanding service.

Conduct daily briefings and ensure staff understand menu updates, promotions, and standards.

Schedule staff to ensure adequate coverage and manage labor costs.

Evaluate team performance and identify training needs.

Financial Responsibilities

Assist in preparing the restaurant’s budget and revenue forecast.

Monitor cost controls, including labor, beverage, and operating supplies.

Promote upselling techniques to maximize revenue.

Review daily sales reports and identify opportunities for improvement.

Compliance & Safety

Ensure compliance with food safety, hygiene standards, and local regulations.

Oversee proper handling, storage, and rotation of food and beverage items.

Ensure all equipment is maintained and report maintenance needs promptly.

Coordination & Communication

Work closely with the kitchen team to ensure efficient service and product quality.

Collaborate with Sales & Marketing for promotions, events, and special menus.

• Competitive salary
• Monthly service charge based on revenue
• Full social insurance as per local labor law
• 13th-month salary bonus
• Public holidays and annual leave in accordance with labor regulations
• Professional and international working environment

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 2–3 years of supervisory or management experience in F&B, preferably in a luxury hotel or high-end restaurant.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving skills with a guest-oriented mindset.
• Proficiency in English; additional languages are an advantage.
• Knowledge of POS systems and basic financial reporting.