Giám sát nhà hàng

What you will own

1. Floor operations & shift leadership

• Lead daily service, managing table pacing, reservation flow and guest experience end to end.
• Run pre-shift briefings covering menu changes, specials, beverage pairings and shift targets.
• Manage seating, section assignments and guest flow using our POS and ResDiary.
• Maintain a strong floor presence at peak, hosting, touching tables and supporting the bar.

2. Venue & duty management

• Act as the senior manager on duty in the General Director’s absence.
• Open and close the venue: keys, alarms, cash office, float preparation and end-of-night banking.
• Handle incidents and emergencies — guest injury, staff conflict, security, fire and first aid — and report every one.
• Coordinate reservations, private events and large bookings end to end.

3. Rostering, cost control & reporting

• Build and manage weekly rosters against sales forecasts, holding FOH labour cost to a target of 12% of revenue.
• Perform POS closeouts, till reconciliation, and discount, void and comp audits; submit end-of-day revenue reports.
• Manage front-of-house stock only — beverages, glassware, smallwares and operating supplies — and track breakage and waste. Kitchen ingredients are ordered by the kitchen.
• Contribute to the monthly FOH budget and report departmental performance against it.

4. Kitchen partnership

• Coordinate with the Head Chef on ticket times, pass management and dining room pacing.
• Train the FOH team on dishes, sourcing, dietary restrictions and allergen handling.
• Feed real-time guest feedback back to the kitchen.

5. Hiring, training & standards

• Interview, hire and onboard FOH team members with the General Director.
• Write, document and enforce SOPs for greeting, sequence of service, beverage presentation and upselling.
• Coach continuously, run quarterly performance reviews, and manage underperformance fairly and on the record.

6. Guest relations & reputation

• Act as the escalation point for guest complaints and service recovery.
• Monitor and respond to Google, TripAdvisor and social reviews.
• Support marketing on the floor — promotions, content capture and guest follow-up.
• Ensure compliance with food safety standards and responsible alcohol service.

Your first 90 days

• Days 1–30. Learn the menu, wine and cocktail list to service standard. Work every FOH position.
• Days 31–60. Own the roster, the daily closeout and the open/close routine. Document the sequence of service.
• Days 61–90. Hold labour cost at 12% for a full month and have a written FOH SOP pack in use.

How performance is measured

• FOH labour cost against the 12% target
• Average spend per guest and beverage attachment rate
• Google and TripAdvisor rating and review volume
• Covers per service and table turn time
• FOH team retention and training completion
• Stock variance on beverage and breakage

What we are looking for

• 3+ years of progressive front-of-house leadership (Supervisor, Floor Captain, Assistant Manager or Shift Lead) in a high-volume restaurant, wine bar or casual fine-dining venue.
• Proven commercial experience: rostering, labour cost control, inventory and shift reconciliation.
• Comfortable being the most senior person in the building — able to make decisions, handle incidents and close the venue.
• Fluent Vietnamese and professional working English — comfortable hosting international guests.
• Confident with POS and reservation systems, and with Excel or Google Sheets.
• Available for split shifts, evenings, weekends and public holidays, including Tết trading.

Nice to have

• Wine, cocktail or barista knowledge — WSET Level 2 or equivalent.
• Experience opening or relaunching a venue.
• Experience managing a venue’s social media or review channels.

Schedule

Six shifts a week, 48 hours maximum, one rostered day off. Split shifts, evenings, weekends and public holidays including Tết trading.

Pay & benefits

Pay

• Base salary: 16,000,000 VND gross per month.
• Service charge & tips: 2,000,000 – 4,000,000 VND per month from the venue’s 5% service charge and FOH tip pool, paid quarterly.
• Performance bonus: quarterly KPI bonus of up to 10% of quarterly base salary.
• 13-month bonus according to company KPIs.
• Annual salary review based on performance.
• A typical month: 18,000,000 – 20,000,000 VND once service charge is included, before the quarterly bonus.
• Probation: 30 days at 85% of base salary.

Benefits

• Full employer contribution to compulsory Social, Health and Unemployment Insurance (BHXH, BHYT, BHTN) from the start of your labour contract.
• 12 days paid annual leave a year, plus 1 additional day per 3 years of service, subject to company policy.
• 11 paid public holidays a year including Tết. Holiday work is paid at statutory premium rates.
• Overtime paid in accordance with Vietnamese labour law and company policy.
• A staff meal cooked by our kitchen before dinner service.
• Sol T-shirts and a branded half apron provided. Our dress code is black; the T-shirt is not required to start.
• Staff dining discount across Sol and ASU House Bakery.
• Funded qualification: after 12 months of service, Sol will sponsor WSET Level 3 or the Certified Sommelier examination, in exchange for a 2-year service commitment from the date of sponsorship.