Loại hình
Toàn thời gian
Hình thức
Tại văn phòng
Cấp bậc
Trưởng / Phó phòng
Ngành nghề
Ngành nghề khác
Mức lương
Thương lượng
Địa điểm
Hồ Chí Minh, Hồ Chí Minh, Hồ Chí Minh
Tổng quan
- The Restaurant Manager is responsible for the overall operation and business performance of BÚP Sky Cuisine, ensuring exceptional dining experiences for both hotel guests and walk-in customers. The role oversees restaurant service, breakfast operations for The Odys Boutique Hotel, team development, guest satisfaction, cost control, and revenue growth while maintaining the highest standards of…
- a. Restaurant Operations
- Manage the daily operations of BÚP Sky Cuisine, including breakfast, lunch, dinner, afternoon tea, private events and special promotions.
- Ensure smooth coordination between Restaurant, Kitchen, Stewarding, Front Office and Sales & Marketing.
- Maintain restaurant ambience, cleanliness, music, lighting and guest flow.
- Monitor reservations, seating arrangements and service standards.
- Supervise restaurant opening, closing and cash handling procedures.
- b. Breakfast Operations (Hotel Guests)
- Oversee the daily breakfast operation serving hotel guests.
- Ensure breakfast buffet quality, food replenishment and presentation meet hotel standards.
- Coordinate closely with the Front Office regarding occupancy forecasts, early breakfast requests, VIP guests and group arrivals.
- Monitor guest feedback related to breakfast and implement continuous improvements.
- Ensure breakfast service starts and ends on schedule while maintaining food safety standards.
- c. Guest Experience & Service Excellence
- Ensure exceptional guest satisfaction for both hotel guests and walk-in customers.
- Personally engage with guests, handle complaints promptly and recover service professionally.
- Build relationships with repeat guests, VIPs and corporate clients.
- Drive upselling opportunities for food, beverages and signature experiences.
- d. Business Development & Revenue
- Develop and execute initiatives to increase restaurant revenue and guest traffic.
- Work with Sales & Marketing to create seasonal promotions, events and partnerships.
- Analyze daily sales, average check, guest mix and revenue performance.
- Identify new business opportunities and improve restaurant profitability.
- e. Cost Control & Inventory
- Monitor food cost, beverage cost and operating expenses.
- Control inventory, minimize waste and prevent stock shortages.
- Work closely with the Executive Chef to optimize menu profitability.
- Review purchasing and supplier performance.
- f. Team Leadership
- Recruit, train and develop restaurant staff.
- Prepare work schedules and manage labor cost efficiently.
- Conduct performance evaluations and coaching sessions.
- Foster a positive, professional and guest-focused working culture.
- g. Administration
- Manage POS system, cash reconciliation and daily reports.
- Prepare weekly and monthly operational reports.
- Ensure compliance with HACCP, food safety and local regulations.
- Attend management meetings and provide operational recommendations.
Quyền lợi
Cổ phần / ESOP
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