Lead and manage all aspects of a Vietnamese cuisine restaurant's operations, staff, customer service, financial performance, compliance, and marketing
Job Summary
Lead and manage all aspects of a Vietnamese cuisine restaurant's operations, staff, customer service, financial performance, compliance, and marketing.
Supervise front- and back-of-house operations to ensure efficient and seamless service delivery while managing payroll data accurately.
Enforce health, safety, licensing, and food hygiene regulations to ensure compliance and safety standards across the establishment.
Matching Summary
Match Score: 75
Lead and manage all aspects of a Vietnamese cuisine restaurant's operations, staff, customer service, financial performance, compliance, and marketing.
Salary
Not specified; Not specified; Not specified
Skills & Requirements
Must-have
Supervise front- and back-of-house operations
Recruit, train, schedule, and discipline staff
Track revenue and control operational costs
Enforce health, safety, and food hygiene regulations
Implement marketing and promotional strategies
Nice-to-have
Ability to speak Vietnamese
Experience in Vietnamese cuisine context
Proven experience as a restaurant manager
Knowledge of food service regulations
Effective interpersonal skills for conflict resolution
Key Requirements
Proven experience as a restaurant manager
Knowledge of food service regulations and safety standards