Job Summary

Lead and manage all aspects of a Vietnamese cuisine restaurant’s operations, staff, customer service, financial performance, compliance, and marketing to drive seamless service and business growth.

Responsibilities

• Supervise front- and back-of-house operations to ensure efficient and seamless service delivery
• Recruit, train, schedule, and discipline staff while managing payroll data accurately
• Greet diners and resolve customer complaints promptly to maintain a positive brand image
• Track revenue, control operational costs, reduce waste, and manage inventory to optimize financial performance
• Enforce health, safety, licensing, and food hygiene regulations to ensure compliance and safety standards
• Implement marketing and promotional strategies to increase foot traffic and revenue
• Use restaurant management software, including POS systems and scheduling platforms, to strea...