Restaurant Manager - Tran Dynasty at Accor

Hà Nội, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Interpersonal Skills, Training, Profitability Management, Revenue Generation, Budget Planning, Forecasting, Cost Control, Guest Relations, Team Management, Performance Review, Scheduling, Sanitation Compliance, Asset Management, MS Excel, MS Word

Industry

Hospitality

Description

Company Description Tran Dynasty blends the heritage of Vietnam’s Tran era with the bold creativity of today. Traditional architecture meets modern art, setting the stage for refined Vietnamese cuisine and immersive design. From open-kitchen theatrics to private dining rooms filled with curated local artworks, every detail is crafted to inspire. With personalized rituals, thoughtful service, and a vibrant bar, it’s more than a meal - it’s a cultural journey that celebrates the beauty of tradition and the spirit of innovation. We are seeking a Restaurant Manager who reflects this same harmony of tradition and innovation - a charismatic and hands-on leader with emotional intelligence and a genuine passion for heartfelt hospitality. As the guardian of the Tran Dynasty experience, you will orchestrate each moment with intention, guiding the team to deliver refined service, dynamic energy by day, and an intimate, glowing ambiance by night. Through thoughtful leadership and an eye for detail, you will help transform every visit into a memorable cultural journey. Job Description Responsibilities Business Performance Responsible and accountable for outlet’s profitability and revenue generation Plan for outlet budget and review forecast on revenue and expenditure on monthly basic Analyze and submit month-end reports and identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet Plan, implement and measure profit enhancement programs by working with the Kitchen, Sales & Marketing Department. Prepare & submit post-mortem promotion report to F&B Director upon completion of promotion Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget Outlet Operation Respond professionally, politely, and efficiently to extraordinary requests and complaints from guests. Conduct departmental daily briefings to ensure that all pertinent information is well received by team members Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service Handle all administration work pertaining to cashier/ bar operation requirement and company’s policies Maintain department communication logbook and updated notice board To be responsible for asset management of all outlet property and facilities, and to conduct a regular preventative maintenance inspection. Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features Ensure that health, safety and security procedures are in place in the outlet Attend all briefings, meetings and trainings as assigned by management Assist other food & beverage outlets with their operations during peak times or when required Team Management Interview, select and recruit outlet employees Identify and develop team members with potential Conduct performance review with the team Constantly monitor team members’ appearance, attitude and degree of professionalism Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Qualifications Knowledge and Experience Diploma in Hospitality Management/Food & Beverage preferred Additional certification(s) in Food & Beverage will be an advantage Minimum 3 years of relevant experience in a similar capacity Excellent reading, writing and oral proficiency in English language Good working knowledge of MS Excel, Word, & PowerPoint Competencies Strong leadership, interpersonal and training skills Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Restaurant Manager is responsible and accountable for the outlet's profitability and revenue generation, requiring planning, analysis, and implementation of profit enhancement programs. They must also orchestrate the guest experience by supervising the team to ensure refined service and adherence to all operational and sanitation standards.