Restaurant Manager

RESPONSIBILITIES

The Venue Manager will oversee all day-to-day operations, financial performance, marketing initiatives, and guest experiences of The Triu Institute. This leadership role requires strong operational expertise, commercial acumen, and the ability to inspire and lead a high-performing team. The Venue Manager will ensure the venue delivers consistently exceptional experiences that drive customer loyalty, attract new audiences, and maintain relevance to both residents and travelers seeking a premium dining and bar destination.

Operational Leadership

Directly lead and manage all FOH and BOH operations to ensure exceptional service and product quality.

Maintain compliance with all health, safety, and licensing requirements.

Ensure operational standards are consistently met and continuously improved.

Financial Management

Develop, manage, and monitor the venues Profit & Loss (P&L) budget.

Analyse financial performance to identify opportunities to maximise revenue and control costs.

Implement strategies to increase profitability without compromising quality or brand standards.

Team Leadership & Development

Recruit, train, mentor, and retain high-performing FOH and BOH team members.

Foster a positive, inclusive, and performance-driven culture.

Set clear objectives, monitor performance, and provide constructive feedback to all staff.

Sales, Marketing & Promotions

Collaborate with the marketing team to design and execute venue-specific promotions, events, and partnerships.

Ensure all promotional activities align with brand positioning and appeal to both local and international guests.

Create and curate engaging, on-brand content for the venues social media channels.

Develop initiatives to build a loyal customer base and encourage repeat visits.

Collaborate with the Lady Triu Distillery team to support distillery tour hosting when required.

Build partnerships with travel agencies, event organisers, corporate groups, cultural organisations, and embassies.

Guest Experience

Maintain a strong presence on the floor, engaging with guests to ensure an exceptional experience.

Anticipate guest needs and personalise service to encourage repeat visits.

Respond promptly and professionally to feedback or service issues.

Other tasks as assigned by the Management.

Key Performance Indicators (KPIs)

Achievement of monthly and annual revenue and profitability targets.

Growth in guest satisfaction, repeat visitation, and customer loyalty.

Balanced appeal to both local and international guests.

Growth and engagement of social media presence.

Successful execution and ROI of promotions, events, and partnerships.

Compliance with all health, safety, and legal requirements.

PERSONAL SPECS

Essential:

Minimum 5 years experience in high-end venue or hospitality management.

Proven experience managing P&L budgets and delivering commercial results.

Strong leadership skills with the ability to motivate and manage diverse teams.

Excellent interpersonal and communication skills.

Knowledge of contemporary food and beverage trends, particularly within Vietnams dining scene.

Experience in proactive sales outreach to agencies, groups, or institutions.

Understanding of how to appeal to both local and international markets.

Desirable:

Experience launching or repositioning hospitality venues.

Understanding of premium or luxury brand positioning.

Vietnamese language skills (advantageous but not essential for expatriate candidates).