About this role
The Assistant Restaurant Manager supports daily restaurant operations by leading teams on the floor, coaching supervisors, and ensuring service standards are executed consistently. This role focuses on preparing teams to deliver exceptional guest experiences while supporting operational and business objectives.
Leadership and Guest Experience
Support and protect the guest experience through visible floor leadershipCoach supervisors and colleagues in real time during serviceEnsure guests receive timely, attentive, and personalized serviceOperational Management
Support daily operational planning and executionEnsure opening and closing procedures are completed correctlyMonitor service standards, cleanliness, and readiness throughout operationsSupport compliance with food safety and hygiene standardsBusiness and Performance Management
Assist in managing labor, productivity, and operating costsSupport inventory controls and cost awarenessContribute to achieving outlet performance targetsUse of Systems and Tools
Ensure effective use of approved hotel systems, including the Oracle Simphony Point-of-Sale system, SevenRooms Table Management System, and Oracle OPERA Cloud Property Management System, to support accurate reporting, guest recognition, and service consistencyWorking Together
Work closely with colleagues across Food and Beverage, Culinary, Front Office, Housekeeping, and other hotel teams to align operations and protect the guest experienceProfessional Standards
Maintain strong floor presence during service periods to support teams and guestsArrive prepared and on time, setting the tone for professionalism and accountabilityActively participate in fire and life safety training and drills to ensure the safety and wellbeing of guests and colleaguesOther Responsibilities
Attend all meetings, briefings, and trainings as assignedEnsure teams are scheduled, prepared, and supported for serviceMaintain a high standard of professionalism and conduct at all timesPerform other reasonable duties assigned by the Management of the Hotel Knowledge and Experience
University, college, or vocational education preferredPrevious management experience in Food and Beverage is an advantageEnglish is used daily in the workplace to support communication with an international and diverse five-star hotel clientele; proficiency is considered an assetStrong working knowledge of hospitality systems such as Oracle Simphony, SevenRooms, and Oracle OPERA Cloud is an advantageCompetencies
Strong leadership presence and guest focusAbility to coach and develop leaders and colleaguesSound judgment and operational decision makingCollaborative mindset and ownership of performance outcomesProfessional presence and credibility Opening for Vietnamese only