Assistant Restaurant Manager - Bacco (Vietnamese candidates only) at Accor

Hà Nội, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Floor Leadership, Team Coaching, Operational Management, Guest Experience Management, Labor Management, Inventory Control, Oracle Simphony, SevenRooms, Oracle OPERA Cloud, Food Safety Compliance, Staff Scheduling, Performance Management

Industry

Hospitality

Description

Company Description Opened in March 2026 as the first Fairmont hotel in Vietnam, Fairmont Hanoi is a luxury urban resort that celebrates Vietnamese heritage through elegant design, exceptional dining, wellness, and world-class event facilities. With 241 guestrooms, eight dining venues, a 1,100m² Grand Ballroom, and a commitment to heartfelt hospitality, Fairmont Hanoi is set to become the social epicentre of the capital and an exciting place to build a career in luxury hospitality. Job Description The Assistant Restaurant Manager supports daily restaurant operations by leading teams on the floor, coaching supervisors, and ensuring service standards are executed consistently. This role focuses on preparing teams to deliver exceptional guest experiences while supporting operational and business objectives. Leadership and Guest Experience Support and protect the guest experience through visible floor leadership Coach supervisors and colleagues in real time during service Ensure guests receive timely, attentive, and personalized service Operational Management Support daily operational planning and execution Ensure opening and closing procedures are completed correctly Monitor service standards, cleanliness, and readiness throughout operations Support compliance with food safety and hygiene standards Business and Performance Management Assist in managing labor, productivity, and operating costs Support inventory controls and cost awareness Contribute to achieving outlet performance targets Use of Systems and Tools Ensure effective use of approved hotel systems, including the Oracle Simphony Point-of-Sale system, SevenRooms Table Management System, and Oracle OPERA Cloud Property Management System, to support accurate reporting, guest recognition, and service consistency Working Together Work closely with colleagues across Food and Beverage, Culinary, Front Office, Housekeeping, and other hotel teams to align operations and protect the guest experience Professional Standards Maintain strong floor presence during service periods to support teams and guests Arrive prepared and on time, setting the tone for professionalism and accountability Actively participate in fire and life safety training and drills to ensure the safety and wellbeing of guests and colleagues Other Responsibilities Attend all meetings, briefings, and trainings as assigned Ensure teams are scheduled, prepared, and supported for service Maintain a high standard of professionalism and conduct at all times Perform other reasonable duties assigned by the Management of the Hotel Qualifications Knowledge and Experience University, college, or vocational education preferred Previous management experience in Food and Beverage is an advantage English is used daily in the workplace to support communication with an international and diverse five-star hotel clientele; proficiency is considered an asset Strong working knowledge of hospitality systems such as Oracle Simphony, SevenRooms, and Oracle OPERA Cloud is an advantage Competencies Strong leadership presence and guest focus Ability to coach and develop leaders and colleagues Sound judgment and operational decision making Collaborative mindset and ownership of performance outcomes Professional presence and credibility Additional Information Opening for Vietnamese only Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

Lead daily restaurant operations by managing floor teams and coaching supervisors to ensure consistent luxury service standards. Support business objectives through operational planning, cost management, and the use of hospitality management systems.