Enterprise Manager

Operational management of restaurant activities. Development of work standards and regulations. Monitoring compliance with service quality standards. Monitoring compliance with food preparation technology. Development and implementation of marketing and advertising activities. Ensuring the restaurant meets established financial indicators. Ensuring compliance with the income and expense budget. Formation and implementation of pricing policy. Control over financial and accounting reporting. Recruitment, training, and management of personnel.

Requirements

Relevant education. Experience in managing a restaurant and an enterprise. Knowledge of legislative and regulatory acts in the field of public catering and migration legislation. Knowledge of Vietnamese and English languages. Communicativeness, stress resistance, discipline.

Higher education — specialist degree, master's degree; Experience: 3 years