Job Description

The Restaurant Manager oversees daily front-of-house and back-of-house operations in a Vietnamese restaurant. Responsibilities include staff supervision, customer service, inventory management, and ensuring high operational standards. Main Duties Plan, organize, direct, and evaluate daily restaurant operations. Oversee service quality and ensure authentic Vietnamese dining experience. Manage staff scheduling, hiring, training, and performance evaluation. Coordinate between kitchen and front-of-house teams to ensure smooth service flow. Handle customer inquiries, complaints, and special requests professionally. Ensure compliance with provincial labour regulations, health and safety laws, and food safety standards. Manage inventory, order supplies, and maintain relationships with food suppliers. Monitor revenues, expenses, and overall profitability. Assist with menu planning, promotional activities, and marketing initiatives. Maintain cleanliness and ensure proper restaurant ambiance. Implement cost-control measures and operational improvements. Skill & Experience Requirements Experience in restaurant supervision or management. Knowledge of Vietnamese cuisine and dining culture is preferred. Strong leadership, communication, and problem-solving skills. Ability to multitask in a fast-paced environment.

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