Ho Chi Minh City, Vietnam
Operate and optimize business activities Strategic management Resource management Leadership and personnel management Monitor and evaluate performance Engage with stakeholders
BUSINESS MANAGEMENT – REVENUE Plan revenue by day/month/year Develop menus suitable for restaurant and takeaway models Optimize multi-channel sales: dine-in – takeaway – delivery apps Suggest combos, upsells, and promotional programs MARKETING & BRAND DEVELOPMENT Develop and implement F&B marketing plans Manage brand image, menu, and pricing Coordinate the implementation of promotions, events, and openings Monitor customer reviews on Google, food delivery apps, and social media LEGAL – SAFETY Ensure compliance with food safety, fire prevention, and labor regulations. Control business licenses and related documents. Train personnel on safety and internal regulations. HUMAN RESOURCES MANAGEMENT Building a staffing structure: shift managers, kitchen staff, kitchen assistants, servers, cashiers, and delivery personnel. Recruiting and training staff on service procedures, food safety, and sales. Arranging work shifts, controlling attendance and discipline. Evaluating KPIs: shift revenue, productivity, and service quality. Developing a service culture and professional service attitude. RESTAURANT OPERATIONS MANAGEMENT – TAKEAWAY Develop and control operational SOPs Dine-in, Takeaway, and Delivery Kitchen, Warehouse, Hygiene, and Food Safety Monitor food quality, serving times, and packaging Manage online and offline customer experience Handle customer issues and complaints COST AND ASSET MANAGEMENT Control raw material costs and food cost standards. Manage inventory, losses, and waste. Manage kitchen equipment and restaurant assets. Coordinate with accounting to track revenue and profit.
HUMAN RESOURCES MANAGEMENT • Building organizational structure, assigning and coordinating personnel • Supervising recruitment, training, and performance evaluation (KPIs) • Managing discipline, corporate culture, and team stability ADMINISTRATIVE AND OPERATIONAL MANAGEMENT • Develop and control operating procedures (SOPs) • Manage facilities, equipment, and medical supplies • Ensure operations comply with legal regulations in the aesthetics industry • Monitor service quality and handle complaints/incident MARKETING AND BUSINESS MANAGEMENT • Plan and implement overall marketing strategies • Manage marketing channels, control content and budget • Coordinate sales, consulting, and customer service to increase revenue • Analyze customer data and propose growth solutions
FINANCIAL MANAGEMENT – REVENUE Plan revenue by: Daily / Weekly / Monthly Events – DJ Guest – Themed Parties Control: Beverage sales revenue, VIP table revenue, Operating costs (personnel, alcohol, sound, marketing) Approve pricing policies, combos, promotions. Prevent internal losses and fraud. PERSONNEL MANAGEMENT Trainning, and evaluate all employees Develop: Labor regulations, shift work procedures, KPIs – rewards – penalties Control conduct, image, and service attitude. MARKETING – EVENTS – COMMUNICATIONS Direct and approve: Promotional campaigns, major events, famous DJs, themed nights Coordinate with: Online marketing, PR – KOLs – Influencers, alcohol partners, sponsors Develop VIP and repeat customer base. LEGAL, SECURITY, AND SAFETY MANAGEMENT Ensuring full compliance with: Bar/Dance club business license, Alcoholic beverage sales license, Sound and fire safety permit, Food safety and hygiene permit Strict management: Security and order, Prevention of prohibited substances and violence, Compliance with operating hours regulations, Collaboration with relevant authorities IMAGE AND CUSTOMER EXPERIENCE MANAGEMENT Ensuring: Space, music, and lighting match the concept, Consistent service attitude Directly working with major partners. Handling customer complaints at the highest level.