Key Responsibilities

1. Operations Management

• Assist in managing the daily operation of the restaurant to ensure smooth service and compliance with resort standards.

• Supervise service periods and support the team during busy operations.

• Coordinate closely with kitchen, bar, and other departments to ensure efficient service flow.

• Conduct daily shift briefings and communicate reservations, occupancy forecasts, special guest requests, and operational updates.

• Monitor service quality, food and beverage presentation, and guest experience standards.

• Maintain daily logbooks and operational records.

• Ensure proper setup and readiness of the restaurant for all meal periods.

• Oversee POS operations including order processing, daily sales review, and cash control procedures.

• Take full responsibility for the restaurant operations in the absence of the Restaurant Manager.

2. Guest Experience & Service Excellence

• Engage with guests to create meaningful interactions and memorable dining experiences.

• Provide recommendations about resort facilities and local experiences in Ha Long Bay.

• Resolve guest concerns promptly and implement service recovery when needed.

• Coach team members to personalize service and anticipate guest needs.

• Ensure the team consistently delivers service aligned with InterContinental brand and Forbes Travel Guide standards.

3. Financial Performance

• Assist in managing the restaurant’s operating budget including revenue targets and labor costs.

• Monitor operational expenses and productivity to ensure profitability.

• Analyze sales performance, average checks, and guest counts to identify improvement opportunities.

• Optimize staffing levels according to business volume while controlling overtime and labor costs.

• Support upselling and cross-selling initiatives within the F&B outlets.

4. Team Leadership & Development

• Supervise and coordinate the work of hostesses, sommeliers, bar attendants, cashiers, and F&B attendants.

• Assign duties and prepare shift schedules and weekly rosters.

• Support recruitment, onboarding, and orientation of new employees.

• Provide coaching, performance feedback, and input for performance evaluations.

• Identify training needs and support the implementation of training programs.

• Foster a positive working environment that promotes teamwork and employee engagement.

5. Training & Quality Standards

• Conduct and support on-the-job and off-the-job training sessions.

• Ensure employees maintain strong product knowledge of menus, beverages, and equipment.

• Monitor compliance with HACCP standards and sanitation procedures.

• Maintain high standards of cleanliness, hygiene, and workplace organization.

• Ensure adherence to resort policies, procedures, and safety regulations.

6. Administration & Coordination

• Assist in preparing staff schedules including annual leave and public holidays.

• Maintain operational supplies and ensure par stock levels are adequate.

• Coordinate maintenance requests and monitor equipment condition.

• Attend departmental meetings, F&B briefings, and management meetings when required.

• Maintain clear communication between departments and management.

Required Competencies

• Commitment and strong work ethic

• Growth mindset and willingness to learn

• Strong leadership and supervisory skills

• Proactive and solution-oriented attitude

• Strong product knowledge in food and beverage operations

• Consistency in service quality and operational standards

• Strong teamwork and collaboration skills

Qualifications

• High school diploma or equivalent

• 1–2 years of experience in restaurant or food service operations preferred