49 Restaurant Job jobs in Vietnam

**Additional Information**
**Job Number** 25138087
**Job Category** Food and Beverage & Culinary
**Location** Nha Trang Marriott Resort & Spa Hon Tre Island, Hon Tre Island, Nha Trang, Khanh Hoa, Viet Nam, 571000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
**Leading Food and Beverage Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with all applicable laws and regulations.
- Ensures compliance with food handling and sanitation standards.
- Ensures staff understands local, state and Federal liquor laws.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Establishes guidelines so employees understand expectations and parameters.
- Monitors alcohol beverage service in compliance with local laws.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Empowers employees to provide excellent customer service.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
- Handles guest problems and complaints.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Ensures corrective action is taken to continuously improve service results.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
**Managing and Conducting** **Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
- Ensures employees are treated fairly and equitably. Strives to improve employee retention.
- Ensures employees receive on-going training to understand guest expectations.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Strives to improve service performance.
- Ensures recognition is taking place across areas of responsibility.
**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.
- Assists servers and hosts on the floor during meal periods and high demand times.
- Recognizes good quality products and presentations.
- Supervises daily shift operations in absence of Assistant Restaurant Manager.
- Oversees the financial aspects of the department including purchasing and payment of invoices.
_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._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

**Mô tả công việc**:
(Mức lương: Thỏa thuận)
- Assist Assistant and Operation Manager in daily operation, in training, inventory, report and other paper work.
- Manage the food and beverage station and ensure the Restaurant team provides the best experience to the guests.
- Ensure associates work together as a team to ensure optimum service and that guest needs are met.
- Inspect the grooming and attire of staff, and rectify any deficiencies.
- Complete opening and closing duties, including setting up necessary supplies and tools, cleaning all equipment and areas.
- Inspect storage areas for organization and cleanliness.
- Complete scheduled inventories and requisition necessary supplies.
- Monitor dining rooms for seating availability, service, safety and the well-being of guests.
- Complete work orders for maintenance repairs.
- Assist in the training, scheduling, evaluating, counselling, disciplining, and motivating and coaching of associates.

**Chức vụ**: Trưởng Nhóm/Trưởng Phòng

**Hình thức làm việc**: Toàn thời gian

**Quyền lợi được hưởng**:

- Attractive salary and benefits
- Service charge as per Company’s policy
- 13th & 14th month salary
- Good opportunity for learning and development
- 12 annual leaves
- 8 days off per month
- Duty meal, uniform and parking provided by Company
- Yearly company Outing trip
- Insurances as per law
- Other benefits will be shared in the interview

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

**Yêu cầu công việc**:

- Fluent in English and Vietnamese, both written and spoken
- Basic computer skills
- Hotel management college diploma or above
- Customer - oriented, customer relationship skills
- Knowledgeable about beverages and experience of working in restaurant
- One year’s experience in supervisory skills in a similar capacity

**Yêu cầu giới tính**: Nam/Nữ

**Ngành nghề**: Giám Sát Dịch Vụ

Trung cấp - Nghề
Không yêu cầu

Our client, a renowned establishment in the hospitality sector, is seeking a skilled and energetic Restaurant Operations Manager to oversee operations in Thanh Hoa, Thanh Hoa, VN . This role is critical to ensuring the smooth, efficient, and profitable functioning of our dining facilities. You will be responsible for managing daily operations, including staff supervision, customer service excellence, inventory management, and ensuring compliance with health and safety regulations. Key duties involve hiring, training, and motivating a high-performing team, setting performance standards, and managing schedules. You will also oversee budgeting, cost control, and revenue maximization strategies. The ideal candidate will have a Bachelor's degree in Hospitality Management, Business Administration, or a related field, with at least 5 years of progressive experience in restaurant management. A strong understanding of food and beverage operations, customer service principles, and financial management is required. Excellent leadership, communication, and problem-solving skills are essential. You should be adept at creating a positive work environment and ensuring a memorable guest experience. Experience with POS systems and inventory management software is a must. We are looking for a proactive and detail-oriented individual who is passionate about the hospitality industry and committed to delivering exceptional service.

Our client, a highly-regarded establishment in the hospitality sector situated in Thai Nguyen, Thai Nguyen, VN , is actively seeking an experienced and dynamic Senior Restaurant Manager to oversee the operations of their acclaimed dining venue. This leadership role is instrumental in ensuring the highest standards of guest service, operational efficiency, and financial performance. The ideal candidate will possess a comprehensive understanding of restaurant management, a proven ability to lead and motivate teams, and a genuine passion for delivering exceptional culinary experiences. You will be responsible for all aspects of daily operations, including staff management, inventory control, food and beverage quality, customer relations, and financial oversight. Key duties include recruiting, training, scheduling, and supervising restaurant staff, ensuring they provide impeccable service. You will also manage inventory and cost control, working to optimize profitability while maintaining quality. Building and maintaining strong relationships with guests, addressing their needs and ensuring their satisfaction, is paramount. The Senior Restaurant Manager will also be responsible for ensuring compliance with health, safety, and hygiene regulations. We are looking for a proactive individual with excellent communication, problem-solving, and leadership skills, who can thrive in a fast-paced environment and contribute to the restaurant's continued success. This is a significant opportunity to manage a premier dining establishment and impact its reputation and profitability.

Key Responsibilities:

• Manage all daily restaurant operations, ensuring high standards of service and efficiency.
• Lead, train, mentor, and motivate the front-of-house and back-of-house teams.
• Oversee staff scheduling, performance management, and professional development.
• Ensure exceptional guest service and handle customer inquiries and complaints effectively.
• Manage inventory, control costs, and optimize food and beverage purchasing.
• Maintain high standards of food quality, presentation, and hygiene.
• Develop and implement operational procedures and service standards.
• Manage the restaurant's budget and financial performance.
• Ensure compliance with all health, safety, and sanitation regulations.
• Create a positive and motivating work environment for all staff.
• Collaborate with culinary teams on menu development and specials.
• Conduct regular staff meetings and training sessions.
• Promote the restaurant and contribute to marketing efforts.

Required Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in restaurant management, with a strong emphasis on fine dining or high-volume establishments.
• Proven track record of success in team leadership and operational management.
• In-depth knowledge of restaurant operations, food and beverage management, and customer service best practices.
• Excellent communication, interpersonal, and problem-solving skills.
• Strong financial acumen, including budgeting and cost control experience.
• Proficiency in Point of Sale (POS) systems and restaurant management software.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Passion for the culinary arts and delivering exceptional guest experiences.
• Fluency in English is essential; proficiency in Vietnamese is highly advantageous.

Our client, a prestigious hospitality group, is seeking a dynamic and experienced Gourmet Restaurant Manager to oversee operations at their flagship establishment in My Tho, Tien Giang, VN. This is a pivotal role that requires a blend of strong leadership, exceptional customer service skills, and a keen understanding of the culinary arts. The ideal candidate will be responsible for all aspects of the restaurant's daily operations, ensuring profitability while maintaining the highest standards of quality and guest satisfaction.

Key Responsibilities:

• Manage and lead a team of front-of-house and back-of-house staff, including hiring, training, scheduling, and performance management.
• Oversee daily restaurant operations, ensuring seamless service from opening to closing.
• Develop and implement strategies to enhance guest experience and encourage repeat business.
• Control inventory, manage supplier relationships, and ensure cost-effectiveness in all areas, particularly in food and beverage.
• Maintain strict adherence to health, safety, and hygiene standards.
• Develop and execute marketing and promotional activities to drive sales and brand awareness.
• Handle guest complaints and concerns promptly and professionally, turning potentially negative experiences into positive ones.
• Collaborate with the Executive Chef on menu development, pricing, and specials.
• Monitor financial performance, analyze sales data, and implement measures to achieve revenue targets and control expenses.
• Ensure compliance with all local licensing and liquor laws.

Qualifications:

• Proven experience as a Restaurant Manager or in a senior F&B management role.
• In-depth knowledge of restaurant operations, including P&L management, inventory control, and staff supervision.
• Strong leadership, communication, and interpersonal skills.
• Passion for food and beverage, with a solid understanding of culinary trends and fine dining.
• Ability to work under pressure and make sound decisions in a fast-paced environment.
• Excellent organizational and multitasking abilities.
• Proficiency in restaurant management software and POS systems.
• A degree in Hospitality Management or a related field is preferred.
• Flexibility to work evenings, weekends, and holidays as required.

This role is based in My Tho, Tien Giang, VN and requires a hybrid presence, balancing on-site leadership with strategic planning that may be conducted remotely.
We are looking for a visionary leader who can elevate our dining experience to new heights.

Our client, a highly-regarded restaurant group, is seeking a motivated and experienced Restaurant Operations Supervisor to join their flagship establishment in Hanoi. This role is critical to ensuring the smooth and efficient day-to-day running of the restaurant floor, delivering an exceptional dining experience to every guest. You will be responsible for overseeing service staff, managing inventory, upholding food safety standards, and ensuring adherence to company policies and procedures. Key duties include training and mentoring new staff, scheduling shifts, resolving customer complaints promptly and professionally, and maintaining the overall ambiance and cleanliness of the dining area. The ideal candidate will possess a strong understanding of restaurant operations, including front-of-house management, customer service excellence, and basic financial acumen related to cost control and revenue generation. A minimum of 3 years of experience in a supervisory or management role within the food and beverage industry is required. Excellent leadership, communication, and problem-solving skills are essential. You must be passionate about hospitality, possess a keen eye for detail, and thrive in a fast-paced environment. This is a fantastic opportunity for an ambitious individual to grow their career within a reputable hospitality brand. Join our team and help us set the standard for culinary excellence in Hanoi.

Key Responsibilities:

• Supervise and coordinate the activities of restaurant staff during shifts.
• Ensure exceptional customer service standards are met and exceeded.
• Manage inventory levels for food and beverages, placing orders as needed.
• Train and develop new and existing service staff.
• Monitor and enforce food safety and sanitation regulations.
• Handle guest inquiries, feedback, and complaints efficiently.
• Maintain the operational readiness and presentation of the dining area.
• Assist with financial reporting and cost control measures.

Qualifications:

• Minimum 3 years of experience in restaurant supervision or management.
• Proven ability to lead and motivate a team.
• Strong knowledge of restaurant operations and service standards.
• Excellent customer service and conflict resolution skills.
• Ability to work flexible hours, including evenings and weekends.
• Food handler certification is required.
• Passion for the hospitality industry.

Our client is seeking an experienced and dynamic Senior Restaurant Manager to oversee operations at a flagship establishment in the heart of Thanh Hoa, Thanh Hoa, VN . This critical role requires a leader with a passion for exceptional hospitality, a keen eye for detail, and a proven track record in managing high-volume food and beverage environments. The Senior Restaurant Manager will be responsible for all aspects of daily operations, including staff management, inventory control, customer service excellence, financial performance, and compliance with health and safety regulations. You will lead a diverse team, fostering a positive and productive work culture, and driving customer satisfaction to new heights. Key responsibilities include developing and implementing strategic operational plans, managing budgets, optimizing revenue streams, and ensuring the consistent delivery of high-quality food and beverages. This position also involves training and mentoring junior staff, conducting performance reviews, and resolving customer complaints effectively. The ideal candidate will have a strong understanding of P&L statements, cost control measures, and menu engineering. Furthermore, you will collaborate with the culinary team to refine offerings and enhance the overall dining experience. A proactive approach to problem-solving and the ability to adapt to a fast-paced environment are essential. This role offers a blend of on-site operational leadership and strategic planning, requiring a flexible work approach.

Key Responsibilities:

• Oversee day-to-day operations of the restaurant, ensuring smooth and efficient service.
• Manage, train, and motivate a team of front-of-house and back-of-house staff.
• Develop and implement operational policies and procedures.
• Maintain high standards of customer service, addressing guest feedback and resolving issues promptly.
• Control inventory, manage food and beverage costs, and ensure profitability.
• Develop and execute marketing and promotional strategies to drive business.
• Ensure compliance with all health, safety, and sanitation regulations.
• Manage staff scheduling, payroll, and performance appraisals.
• Collaborate with the Executive Chef on menu development and presentation.
• Monitor financial performance against budget and implement corrective actions as needed.
• Foster a positive and engaging work environment for all employees.
• Contribute to the overall strategic planning and growth of the establishment.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
• Minimum of 5 years of progressive experience in restaurant management.
• Proven leadership and team management skills.
• Strong financial acumen, including P&L management and budgeting.
• Excellent communication, interpersonal, and problem-solving skills.
• Knowledge of food safety and sanitation standards.
• Proficiency in restaurant management software and MS Office.
• Passion for hospitality and commitment to customer satisfaction.

Our client is searching for a dynamic and experienced Restaurant Operations Manager to oversee the daily functions of their culinary establishments. This role is based in **Buon Ma Thuot, Dak Lak, VN** and requires on-site management. You will be responsible for ensuring smooth operations, maintaining high standards of service, quality, and customer satisfaction. Your duties will include managing staff, including hiring, training, scheduling, and performance evaluation. You will oversee inventory management, cost control, and budgeting to ensure profitability. A key aspect of this role is ensuring compliance with health, safety, and sanitation regulations. You will also be involved in menu planning and development, collaborating with chefs to create appealing and profitable offerings. Excellent leadership, communication, and problem-solving skills are essential. The ideal candidate will have a proven track record in restaurant management, with a deep understanding of front-of-house and back-of-house operations. Experience with point-of-sale (POS) systems and inventory management software is required. You will be responsible for creating a positive and productive work environment for the entire team. Customer feedback analysis and implementing strategies to enhance the dining experience will be crucial. This role demands a passion for hospitality and a commitment to operational excellence. A degree in Hospitality Management or a related field is preferred, along with substantial experience in the food service industry. If you are a skilled leader passionate about delivering exceptional dining experiences, we encourage you to apply.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Reservations Team Leader is responsible for the accurate recording and processing of reservations as well as the maximization of room sales through pro-active selling and up-selling techniques.
**What will I be doing?**
As the Restaurant Reservation Executive, you will be responsible for performing the following tasks to the highest standards:
A. Key Responsibilities:
- Managing Reservations: Handling reservation requests via phone, email, or online platforms.
- Customer Service: Providing excellent service by answering questions, offering information about the restaurant's offerings, and addressing guest needs.
- Data Management: Maintaining accurate and up-to-date reservation records in the system.
- Optimizing Table Availability: Strategically allocating tables to maximize seating capacity and ensure efficient service.
- Communication: Interacting with guests, restaurant staff, and other departments to coordinate reservations and address any issues.
- Problem Solving: Addressing any issues related to reservations, such as cancellations, modifications, or special requests.
B. Duties And Responsibilities
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Maintain positive guest relations at all times.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Access all functions of the computer system.
- Maintain complete knowledge of:
- Seat numbers, venue room capacity, hours of operation and availability.
- Any special events, or promotions happening in the different venues/restaurants.
- Set up work station with necessary supplies and resource materials.
- Process all food and beverage reservation requests, changes and cancellations received by phone, fax, telex, mail, internally and through corporate reservations center or travel agencies.
- Ascertain callers' needs through open-ended questions.
- Document in reservations any special information or occasion such as birthdays, anniversaries, etc.
- Obtain all designated information to book a reservation.
- Accommodate special requests and designate such in system.
- Access guest history records to best service guests; maintain accurate information in guest history files.
- Verify availability. Suggest alternate dates for sold-out dates.
- Explain guarantee and cancellation policies to callers; assign confirmation/cancellation numbers and relay such to caller.
- Verify all reservation information with caller to ensure accuracy.
- Input correct information into proper fields to inform other departments of pertinent information (i.e., flags, comments, guest message).
- Document all information for manual reservations on designated form.
- Input all manual reservations into the system.
- Create individual files and group masters with designated information for each reservation or group dinning reservations.
- Input group lists.
- Review group resumes and convey all pertinent information in the system to appropriate personnel.
- Monitor and maintain wait lists daily.
- Process requests for mailing brochures, correspondence and package information.
- Compile and maintain information for daily/weekly/monthly reports.
- Review status of assignments and any follow-up action with on-coming team member.
- Ad hoc tasks assigned by the management not limited to the above
**What are we looking for?**
A Restaurant Reservation Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
- Communication: Excellent verbal and written communication skills to interact with guests and colleagues.
- Customer Service: Strong customer service skills with a focus on guest satisfaction.
- Organization: Ability to manage multiple tasks, prioritize, and maintain accurate records.
- Problem-solving: Ability to identify and resolve issues related to reservations.
- Attention to Detail: Ensuring accuracy in data entry and reservation management.
- Computer Proficiency: Experience with reservation systems and other relevant software.
- Knowledge of Restaurant Operations: Understanding of restaurant procedures and operations.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Call Center and Reservations_
**Title:** _Restaurant Reservation Executive_
**Location:** _null_
**Requisition ID:** _HOT0BRFP_
**EOE/AA/Disabled/Veterans**