2 092 Catering jobs in Vietnam

Work Location

Ho Chi Minh (Ho Tram Commune)

Job Level

Experienced (Non - Manager)

Job Type

Permanent

Qualification

High School / Equivalent

Experiences

Not required

Salary

Competitive

Industry

Beverage / Outlet, Restaurant / Hotel

Deadline to Apply

10/11/2025

Employee Shuttle Service

Uniform

Health checkup

Annual Leave

• Obtain necessary approvals to process orders.
• Process orders into the Point of Sale system accurately.
• Total the guest check notating applicable approval codes (hotel charge, credit card, cash, etc…)
• Notify management of any guest complaints.
• Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies to include but not limited to health and safety.
• Effective problem solving skills to include the ability to collaborate with others.
• Become familiar with hotel services in order to answer questions and provide guest assistances.

• Vocational School Certificate is required.
• One-year previous customer service related experience required.
• Must be able to perform basic mathematical computations.
• Must be able to pass a math test.
• Must be able to write legibly, complete detailed paperwork and use a computer for extended periods of time.
• Must be able to initiate and engage in conversation in a professional and friendly manner.
• Ability to learn the menu, point of sale system and day-to-day procedures.
• Must be able to work any shift any day.
• Previous hospitality experience preferred.
• Microsoft Office knowledge required.
• Must present a well-groomed appearance.
• Strong computer skills.
• Ability to communicate fluently in the local language of the workplace both verbally and nonverbally.Bi-lingual is encouraged.

Job tags:

F&B Cashier

Thời gian địa điểm làm việc:

• Thời gian làm việc:

9:00 - 18:00 từ thứ 2 - thứ 6.
- Địa điểm làm việc: Số 79, đường Ngô Thị Bì, khu đô thị Him Lam, quận 7, TPHCM.

I. Mô tả công việc:

1. Xây dựng & quản lý đội ngũ bán hàng

• Tuyển dụng, bố trí và phát triển đội ngũ nhân viên cửa hàng trong khu vực theo định biên được phê duyệt.
• Tổ chức đào tạo, huấn luyện nhân viên theo tiêu chuẩn dịch vụ và quy trình vận hành của công ty.
• Đánh giá hiệu quả công việc, xây dựng kế hoạch đào tạo – phát triển năng lực cho đội ngũ.

2. Quản lý & phát triển kinh doanh khu vực

• Lập và triển khai kế hoạch kinh doanh khu vực theo mục tiêu công ty.
• Quản lý, theo dõi và tối ưu chi phí hoạt động của các cửa hàng.
• Giao, giám sát và đánh giá việc thực hiện chỉ tiêu doanh thu, tăng trưởng và mặt hàng trọng điểm tại từng cửa hàng.
• Tổ chức triển khai các chương trình khuyến mãi, trưng bày; theo dõi, báo cáo và đề xuất cải tiến để nâng cao hiệu quả.
• Thường xuyên cập nhật thông tin thị trường và đối thủ cạnh tranh, kịp thời đề xuất giải pháp phù hợp.

3. Quản lý vận hành & hệ thống

• Xây dựng, chuẩn hóa và giám sát thực hiện quy trình vận hành tại các cửa hàng trong khu vực.
• Kiểm soát việc tuân thủ các quy định về nghiệp vụ bán hàng, dịch vụ khách hàng, quản lý kho, tiền mặt, tài sản, vệ sinh – an toàn.
• Đề xuất và triển khai các giải pháp tối ưu hóa vận hành nhằm nâng cao hiệu suất, giảm thiểu lãng phí.
• Ứng dụng và quản lý hệ thống phần mềm vận hành (POS, ERP, báo cáo doanh thu, quản lý kho…) để đảm bảo dữ liệu chính xác, minh bạch.
• Thực hiện kiểm tra định kỳ và đột xuất để đảm bảo tính tuân thủ và chất lượng dịch vụ.

4. Chiến lược kinh doanh & tăng trưởng

• Xây dựng mục tiêu kinh doanh (doanh số, lợi nhuận, tăng trưởng khách hàng, mở rộng thị trường) cho khu vực.
• Lập ngân sách và kiểm soát chi phí khu vực, đảm bảo hiệu quả hoạt động.
• Phân tích dữ liệu kinh doanh và hiệu quả vận hành để đưa ra kế hoạch cải tiến dài hạn.

5. Quan hệ khách hàng & đối tác

• Giải quyết nhanh chóng, hiệu quả các vấn đề phát sinh liên quan đến khách hàng, cửa hàng.
• Duy trì và phát triển mối quan hệ với khách hàng chiến lược, đối tác kinh doanh trong khu vực.
• Đảm bảo chất lượng dịch vụ khách hàng nhất quán theo tiêu chuẩn thương hiệu.

II. Yêu cầu công việc

• Tốt nghiệp Đại học trở lên ưu tiên các chuyên ngành về Quản trị, quản lý.
• Từng vận hành chuỗi F&B/retail từ cửa hàng trở lên.
• Ưu tiên ứng viên có kinh nghiệm giám sát vùng hoặc trợ lý vận hành ở hệ thống F&B (The Coffee House, KOI, Guta, Phúc Long, Urban Station,.).
• Có kinh nghiệm làm việc với SOP, checklist, đào tạo nội bộ.
• Có khả năng tối ưu vận hành online-first, đọc và phân tích P&L là một lợi thế.

III. Quyền lợi

: 

• Thu nhập: LCB + KPI Performance (thỏa thuận theo năng lực).
• Chính sách phúc lợi đầy đủ theo quy định công ty.
• Môi trường làm việc năng động, nhiều cơ hội phát triển và thăng tiến.
• Được đào tạo và tham gia vào các dự án mở rộng quy mô hệ thống.

Mô tả công việc:

(Mức lương: triệu VNĐ)

Quản lý vận hành:

Lập kế hoạch, tổ chức, giám sát toàn bộ hoạt động nhà hàng (dịch vụ, bếp, kho, thu ngân, nhân sự…).

Đảm bảo tiêu chuẩn phục vụ và trải nghiệm khách hàng theo định hướng thương hiệu.

Giám sát chất lượng món ăn, vệ sinh an toàn thực phẩm, an ninh và bảo dưỡng cơ sở vật chất.

Quản lý nhân sự:

Tuyển dụng, đào tạo, phân công và đánh giá hiệu quả làm việc của nhân viên.

Xây dựng môi trường làm việc chuyên nghiệp, đoàn kết và có động lực.

Quản lý tài chính – doanh thu:

Lập kế hoạch doanh thu, chi phí, ngân sách hoạt động.

Giám sát thu – chi, tồn kho, giảm thất thoát, tối ưu chi phí.

Báo cáo định kỳ về tình hình kinh doanh cho Ban Giám đốc.

Marketing & phát triển thương hiệu:

Phối hợp triển khai các chương trình khuyến mãi, sự kiện, quảng bá nhà hàng.

Xây dựng mối quan hệ với khách hàng thân thiết và đối tác.

Chức vụ: Trưởng Nhóm/Trưởng Phòng

Hình thức làm việc: Toàn thời gian

Quyền lợi được hưởng:

Mức lương: (Mức lương cố định) + (Thưởng KPI/doanh thu).

Thưởng Lễ, Tết, sinh nhật, và các chế độ khác theo quy định.

Hưởng đầy đủ chế độ BHXH, BHYT, BHTN.

Môi trường làm việc chuyên nghiệp, cơ hội phát triển và thăng tiến.

Được tham gia các khóa đào tạo kỹ năng quản lý, nghiệp vụ.

Yêu cầu bằng cấp (tối thiểu): Trung cấp - Nghề

Yêu cầu công việc:

Độ tuổi 30 – 45, sức khỏe tốt, ngoại hình ưa nhìn.

Tốt nghiệp Cao đẳng/Đại học chuyên ngành Quản trị Nhà hàng – Khách sạn, Kinh tế hoặc liên quan.

Kinh nghiệm tối thiểu 4 năm ở vị trí Quản lý hoặc Tổng Quản lý nhà hàng/quán ăn quy mô trung bình – lớn.

Am hiểu nghiệp vụ quản lý nhà hàng, ẩm thực, dịch vụ khách hàng.

Kỹ năng lãnh đạo, giao tiếp, đàm phán và xử lý tình huống xuất sắc.

Có khả năng phân tích số liệu, lập kế hoạch kinh doanh.

Ưu tiên ứng viên biết tiếng Anh/ngoại ngữ giao tiếp và có kinh nghiệm quản lý chuỗi.

Yêu cầu giới tính: Nam/Nữ

Ngành nghề: Giám Sát Dịch Vụ,Nhà Hàng/Khách Sạn,Quản Lý,Quản Lý Điều Hành

Trung cấp - Nghề

Không yêu cầu

ABOUT THE JOB:

The F&B Senior Supervisor is responsible for overseeing the daily operations of the food and beverage outlets, including both service and kitchen coordination. The ideal candidate will have hands-on knowledge of kitchen processes, basic culinary skills, and the ability to lead a team to deliver exceptional guest experiences in line with service and hygiene standards.

Duties may include but are not limited to:

• Supervise and support daily operations of F&B service and liaise with kitchen colleague to ensure smooth service flow.
• Conduct daily briefings with staff to communicate service standards and special requirements.
• Monitor food quality, presentation, and timeliness by coordinating with the kitchen.
• Provide training to team members on service procedures and food knowledge.
• Ensure cleanliness and compliance with health and safety regulations in both FOH and BOH.
• Address customer feedback and complaints in a professional and timely manner.
• Manage opening and closing duties of the restaurant/outlet.
• Assist with inventory, ordering, and stock control of F&B items.
• Collaborate with kitchen team for menu understanding, specials, and promotions.
• Ensure colleagues adherence to grooming standards and service etiquette.

KEY FUNCTIONS:

1. Operational Supervision

• Monitor colleague during service to ensure excellence in execution.
• Support in scheduling and shift planning.
• Oversee set-up and closing procedures.

2. Kitchen & Culinary Liaison

• Ensure smooth communication between service and kitchen.
• Review dish presentation and suggest improvements.
• Understand basic cooking techniques and food terminology.

3. Customer Service Excellence

• Engage with guests and provide a personalized dining experience.
• Handle complaints and resolve service-related issues.

4. Hygiene & Safety Compliance

• Ensure compliance with hygiene, safety, and sanitation protocols.
• Conduct regular inspections of service and kitchen areas.

5. Training & Team Development

• Mentor junior colleague and conduct on-the-job training.
• Evaluate
  colleague
  performance and suggest improvement plans.

QUALIFICATIONS INCLUDE THE FOLLOWING:

• Minimum 2 years' experience in an F&B supervisory role, preferably with kitchen exposure.
• Basic culinary knowledge is essential; prior kitchen work experience is an advantage.
• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Sound knowledge of food service operations and guest handling.
• Ability to work under pressure and during peak hours.
• Flexible with shifts, weekends, and holidays.
• Good command of English; knowledge of additional languages is a plus.

Additional Information
Job Number

Job Category
Food and Beverage & Culinary

Location
Vinpearl Landmark 81 Autograph Collection, 720A Dien Bien Phu, Binh Thanh district, Ho Chi Minh City, Viet Nam, Viet Nam, VIEW ON MAP

Schedule
Full Time

Located Remotely?
N

Position Type
Management

Job Summary
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE
Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES
Ensuring Culinary Standards And Responsibilities Are Met

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brand's Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to improve service performance.
• Helps employees receive on-going training to understand guest expectations.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International.
Be
where you can do your best work,
begin
your purpose,
belong
to an amazing global team, and
become
the best version of you.

Hạn nộp: 07/11/2025 Mức lương: Thỏa thuận

Nộp hồ sơ ứng tuyển

THÔNG TIN CƠ BẢN

Số lượng

1

Nơi làm việc

Thị Xã Cam Ranh - Khánh Hòa

Giờ làm việc

Làm theo ca

Loại hình

Resort/ Khu Du lịch Nhà hàng/ Bar/ Pub

Ngành nghề

Quản lý, điều hành

Vị trí

Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng

Cập nhật

07/10/ :55

MÔ TẢ CÔNG VIỆC

Discussion during the interview process.

QUYỀN LỢI ĐƯỢC HƯỞNG

• Competitive salary and comprehensive benefits.
• Full social insurance contributions based on actual gross salary.

YÊU CẦU CÔNG VIỆC

• 1–2 years of experience in a similar position at 5-star hotels.

YÊU CẦU HỒ SƠ

• You can apply by sending Your Application Letter and CV on or

Mr.Vinh

Responsibilities:

• Provide the leadership, direction and management of the entire Food and Beverage department
• Oversees daily operations, promotes new and return business by providing efficient and 5-star food & beverage service.
• Responsible for the development and implementation of fiscal budgets and producing maximum revenue for the division.
• Establish and implement departmental policies and procedures to increase and maintain the efficiency of the department.
• Oversees daily operations, promotes new and return business by promoting service to an unmatched level of sophistication and professionalism.

Qualifications:

• Working at Corona Resort & Casino Phu Quoc.
• Bachelor degree in Hotel/Business Administration is preferred.
• At least 10 years of Food & Beverage experience in a high quality food and beverage environment & 5 years of experience of the Food & Beverage Manager position.
• Fluent in spoken and written English.
• Technical in-depth knowledge of fine foods and wine. Excellent technical skills in the culinary arts.
• Strong leadership & organizational skills and superior decision-making and problem-solving skills.
• Excellent oral and written communication and public relations skills.
• A passion for customer service and quality; experience in developing employee selection, training and motivation approaches are expected.
• Extensive knowledge of Casino and ability to promote company values and goals to employees, business associates and the community.
• Professional appearance.

Benefits:

• Competitive salary.
• Relocation ticket and annual home leave ticket provided.
• Accommodation, daily meals and transportation to the company (for staffs who stay in dormitory) or monthly housing allowance provided.
• Daily uniforms, laundry and standard meals provided.
• Social insurance, health insurance, unemployment insurance according to Vietnam laws.
• Medical care 24/7 provided.
• 13th month salary and KPI bonus per company policies.
• Monthly seniority allowance.
• Dynamic and professional working environment.

Hạn nộp: 19/11/2025 Mức lương: Thỏa thuận

Nộp hồ sơ ứng tuyển

THÔNG TIN CƠ BẢN

Số lượng

1

Nơi làm việc

Quận 1 - TP HCM, Quận 3 - TP HCM

Giờ làm việc

Làm theo ca

Loại hình

Khách sạn/ Khu căn hộ Nhà hàng/ Bar/ Pub

Ngành nghề

Ẩm thực

Vị trí

Trưởng ca/ Giám sát

Cập nhật

12/09/ :05

MÔ TẢ CÔNG VIỆC

GENERAL MISSION

• To assist the F&B Outlets Manager in all of the responsibilities, and to assist in any of the outlet managers when necessary.

RESPONSIBILITIES AND MEANS

• The F&B supervisor performs the duties within the framework defined by F&B Outlets Manager, the hotel's Policies & Procedures and following the country's laws and regulations in coordination with the F&B Outlets Manager and the various Outlet Managers. To ensure the smooth running of the following F&B outlets.

ADMINISTRATIVE RESPONSIBILITIES

• To assist the F&B Outlets Manager in administrative jobs in the F&B office such as:
• Maintaining F&B records & forms as prescribed by the hotel policies & procedures.
• Ensuring that scheduling to be available and on duty during peak period (frequently opening & closing the operation).
• Operating Pcs (computer literate).

FINANCIAL RESPONSIBILITIES

• To assist the F&B Outlets Manager in the preparation of the annual budget.
• To monitor all costs and recommend measures to control them.
• To assist the F&B Outlets Manager in ensuring that each outlet and banquet are individually profitable.

GENERAL

• To assist the F&B Outlets Manager and Executive Chef in ensuring that all company and hotel policies & procedures and minimum standards are being properly set and adhered too.
• To assist the F&B Outlets Manager and Executive Chef in monitoring service and F&B standard.
• To work closely with the outlet Managers, Outlet Chefs, Assistant Banquet Service Managers, and to take corrective action when necessary.
• To carry on special projects assigned by the F&B Outlets Manager.
• To assist in management of outlets & banquet when necessary.
• To keep an updated monthly attendance sheet of all Outlets Managers, Assistant Outlet Managers and other F&B department heads.
• To check each F&B departmental employees schedule and make necessary changes according to the volume of business.

GUEST SERVICE

• To personally and frequently verify that guests in outlets are receiving the best possible service.
• To spend time in the various outlets during peak periods to ensure that the operation is managed well by his outlet team. Ensure that the greeting standards in all outlets.

FOOD AND BEVERAGE PRODUCT

• To frequently verify that only fresh products are used in food preparation.
• To taste the food from various kitchens with the outlet chef and be demanding and critical when it comes to food quality and presentation.
• To ensure that special set up (promotions etc.) be installed in the various point of sales in due time and according to pre-established specifications.

COMMERCIAL RESPONSIBILITIES

• To assist identify the market needs of both hotel and local guests.
• To assist in monitoring and analysing the activities and trends of the competition (hotels and free-standing restaurants and bars etc.)
• To assist the F&B Outlets Manager in the preparation of the F&B marketing plan.

HUMAN RESPONSIBILITIES

Guests

• To handle complaints and guest suggestions by using the proper channel of delegation.

Employees

• To assist in training and developing heads of department so that they are able to operate independently within their own profit center.
• To assist each head of department in planning & implementing effective training program for their respective employees in co-ordination with the Training Manager.
• To ensure that the outlet team project professionalism and that employees are well groomed and wear impeccable uniforms at all time.
• To ensure that the establishment of schedules for the F&B staff is done in an equitable manner and according to the labor law.
• No dismissal of management level personnel without previous approval of the F&B Outlets Manager and the management General manager & Director of Human Resources).
• To ensure in co-ordination with each outlet manager and / or department heads that a proper vacation and leave plan is followed and adhered to.

RELATIONS

• Maintaining good working relationship with all employees from the F&B department and with the Directors, Managers of other departments.
• He maintains and develops external contacts with suppliers and other companies related to the hotel activities. He promotes & applies synergy, flexibility and cross training within his operation.

REPLACEMENT AND TEMPORARY MISSIONS

• The F&B supervisor replaces the Assistant F&B Manager in the absence and can assume other responsibilities if so required by the management.
• Any information related to the F&B operation and not mentioned in this listing remains under the sole responsibility of the F&B Outlets Manager.

QUYỀN LỢI ĐƯỢC HƯỞNG

Employee benefit card offering discounted rates in Accor Hotels worldwide.

Develop your talent through learning programs by Academy Accor.

Opportunity to grow within your property and across the world

Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities, like Planet 21.

YÊU CẦU CÔNG VIỆC

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities.

Good writing skills

Leadership Skills

Diploma in Hotel Management, Food & Beverage, or related field.

1 year experience at the same postion, including supervisory experience, or an equivalent combination of education and experience

YÊU CẦU HỒ SƠ

Please submit your updated CV to hotel recruitment team.

Hạn nộp: 15/09/2025 Mức lương: Thỏa thuận

Nộp hồ sơ ứng tuyển

THÔNG TIN CƠ BẢN

Số lượng

1

Nơi làm việc

Huyện Cam Lâm - Khánh Hòa

Giờ làm việc

Làm theo ca

Loại hình

Resort/ Khu Du lịch

Ngành nghề

Ẩm thực

Vị trí

Giám đốc, phó giám đốc Bộ phận/ Trưởng phòng/ Tổ trưởng

Cập nhật

25/08/ :00

MÔ TẢ CÔNG VIỆC

Details will be discussed during the interview

QUYỀN LỢI ĐƯỢC HƯỞNG

Details will be discussed during the interview

Work in a dynamic and friendly environment

Receive full salary during the probation period or as discuss

Enjoy bonuses in accordance with company policy

Complimentary meals during shifts

Shuttle service between Nha Trang and the Resort

Participate in fun and engaging activities organized by the Resort

YÊU CẦU CÔNG VIỆC

Communicate fluently in English

Communicate and handle situations skillfully and flexibly

Applicants who are available to start immediately will be preferred.

YÊU CẦU HỒ SƠ

Autobiographical CV about personal information and work experience.

Feel free contact us at: for consideration.

Ms. Xuân