1. Restaurant Operations Management

- Assist in managing the daily operations of the restaurant and related service areas.

- Monitor reservations, advance orders, special requests, and promotional activities to ensure operational readiness.

- Ensure restaurant facilities, dining areas, buffet lines, service stations, and guest areas are clean, organized, and properly prepared.

- Coordinate manpower planning, duty allocation, and operational support during peak meal periods.

- Monitor room service operations and ensure timely and accurate order delivery.

- Ensure compliance with hotel policies, hygiene standards, and operational procedures.

- Follow up on maintenance requests and report operational defects promptly.

2. Guest Experience & Service Excellence

- Ensure all guests receive professional, courteous, and attentive service at all times.

- Supervise restaurant associates to maintain high standards of hospitality and guest engagement.

- Ensure guests are properly greeted, seated, and attended to throughout their dining experience.

- Monitor food and beverage service quality, presentation, cleanliness, and timing.

- Handle guest concerns, complaints, and service recovery situations professionally and efficiently.

- Support promotional activities by encouraging upselling and menu recommendations to guests.

- Ensure VIPs, VVIPs, owners, and special guests receive personalized attention and excellent service.

3. Team Leadership & Staff Supervision

- Supervise and support restaurant associates during daily operations and peak service periods.

- Conduct staff briefings to communicate reservations, promotions, operational updates, VIP arrivals, and service expectations.

- Monitor staff grooming, punctuality, appearance, and professional conduct.

- Assist in preparing duty rosters, manpower scheduling, and staffing coordination.

- Support training and development initiatives for supervisory and service associates.

- Encourage teamwork, professionalism, and positive morale within the department.

- Ensure associates maintain alertness, attentiveness, and professional behavior throughout service operations.

4. Operational Coordination & Quality Control

- Coordinate closely with Kitchen, Stewarding, Banquet, and other hotel departments to ensure smooth operations.

- Conduct operational checks before meal periods to ensure all service areas are properly prepared.

- Monitor cleanliness and organization of dining areas, buffet stations, service stations, public areas, and operational equipment.

- Ensure operational standards are maintained during busy periods and peak hours.

- Assist in controlling operational costs and minimizing service disruptions.

- Monitor stock requisitions, mise-en-place preparation, and operational supplies.

5. Administration & Reporting

- Review operational logbooks, memos, reports, and departmental communications regularly.

- Ensure operational documentation and reports are accurate and completed on time.

- Participate in departmental briefings and meetings with F&B Management.

- Assist in implementing company policies, procedures, and service initiatives.

- Perform additional duties and special assignments as directed by Restaurant Manager or Hotel Management.

2. Phụ cấp ca đêm, ca gãy và ngoài giờ theo quy định. Allowance for night shift, split shift and overtime as prescribed by policy.

3. Điều chỉnh tăng lương hàng năm theo tình hình kinh doanh thực tế. Annual salary increasement based on actual business result.

4. Tham gia Bảo hiểm (BHXH, BHTN, BHYT, BHTN) theo quy định. Social, Unemployment, Health, 24/24 Personal Accident Insurance according to Law.

5. Phúc lợi: Benefit:

- Hỗ trợ suất ăn, gửi xe, đồng phục và giặt ủi. Duty meal, parking lot, uniform and laundry service are provided.

- Thưởng vào các dịp Lễ, Tết theo tình hình kinh doanh. Bonus in the Public holidays and New Year based on company policy from time to time.

- Chương trình khen thưởng nhân viên xuất sắc của tháng, quý & năm. Employee recognition program for month, quarter & year awards.

- Môi trường làm việc chuyên nghiệp, có cơ hội thăng tiến. Professional working environment, opportunity to develop in career path.

- Các phúc lợi khác (sinh nhật, đám cưới, mừng sinh con, nằm viện, ...) theo chính sách công ty. Other allowances (birthday, wedding, baby welcome, hospitalization...) based on company policy.

- Bachelor’s Degree in Hospitality Management, Food & Beverage Management, or a related field.

- Minimum 5 years of experience in restaurant or hotel operations.

- At least 3 years of supervisory or management experience in Food & Beverage operations.

- Strong understanding of restaurant service standards and operational procedures.

- Good command of spoken and written Chinese and English.

- Strong leadership, communication, and guest service orientation.

- Previous experience with luxury or international hotel brands is preferred.