Restaurant Manager
Working Location: Ho Chi Minh
Job Overview And Responsibility
Restaurant Manager oversees the daily front-of-house (FOH) operations of Smith & Wollensky Steakhouse, ensuring smooth service, guest satisfaction, and operational efficiency. This role requires strong leadership, people management, and business acumen to drive sales, maintain high service standards, and create a welcoming dining environment that reflects the steakhouse brand.
Operations Management
- Oversee all FOH operations to ensure service excellence and efficiency.
- Implement and enforce restaurant policies, procedures, and service standards.
- Coordinate with the Executive Chef and kitchen team to ensure smooth collaboration between FOH and BOH.
- Monitor cleanliness, ambiance, and maintenance of the dining area.
Guest Service & Satisfaction
- Ensure every guest enjoys a premium steakhouse dining experience.
- Address guest inquiries, requests, and complaints promptly and professionally.
- Maintain a strong floor presence during peak hours to support staff and engage with guests.
- Implement strategies to increase guest loyalty and repeat business.
People Management
- Train and develop FOH staff to deliver high-quality service.
- Prepare staff schedules in line with operational needs.
- Conduct regular staff briefings, performance reviews, and training sessions.
- Foster a positive work culture that promotes teamwork, professionalism, and guest focus.
Financial & Business Support
- Assist in meeting revenue and profitability targets by monitoring labor, operating expenses, and sales performance.
- Track daily sales reports and provide input for financial planning.
- Support local marketing initiatives and promotional campaigns.
Compliance & Safety
- Ensure compliance with health, sanitation, safety, and labor regulations.
- Oversee staff adherence to proper food handling and alcohol service protocols.
- Maintain updated records and reports as required by company and regulatory agencies.
Others
- Perform other duties and responsibilities as required by the General Manager/Management
Required Skills and Experience
- Minimum 4 years of F&B experience, with at least 2 years in a supervisory or management role
- Prior experience in a fine dining, luxury hotel restaurant, or international premium F&B brand
- Strong FOH operations knowledge: service protocols, guest relations, floor management, and team scheduling
- Proven track record in staff training, performance management, and service standard enforcement
- Proficient in POS systems, daily sales reporting, and basic cost monitoring
- Good command of English;
- Polished, professional presentation with a genuine passion for luxury guest experience
- Ability to remain calm, decisive, and guest-focused under pressure
Why Candidate should apply this position
- Competitive salary package commensurate with experience.
- Opportunity to work in a professional and growing culinary environment.
- Employee discounts on products.
- Full social insurance according to Vietnam Law
Prefer if candidate have
- Additional languages (Mandarin, etc.) an advantage
Reporting to
Assistant General Manager / General Manager
Interviewing Process
1-2 rounds at Pre-opening office
