Assistant Restaurant Manager - Bacco (Vietnamese candidates only)

Opened in March 2026 as the first Fairmont hotel in Vietnam, Fairmont Hanoi is a luxury urban resort that celebrates Vietnamese heritage through elegant design, exceptional dining, wellness, and world-class event facilities. With 241 guestrooms, eight dining venues, a 1,100m² Grand Ballroom, and a commitment to heartfelt hospitality, Fairmont Hanoi is set to become the social epicentre of the capital and an exciting place to build a career in luxury hospitality.

The Assistant Restaurant Manager supports daily restaurant operations by leading teams on the floor, coaching supervisors, and ensuring service standards are executed consistently. This role focuses on preparing teams to deliver exceptional guest experiences while supporting operational and business objectives.

Leadership and Guest Experience

• Support and protect the guest experience through visible floor leadership
• Coach supervisors and colleagues in real time during service
• Ensure guests receive timely, attentive, and personalized service

Operational Management

• Support daily operational planning and execution
• Ensure opening and closing procedures are completed correctly
• Monitor service standards, cleanliness, and readiness throughout operations
• Support compliance with food safety and hygiene standards

Business and Performance Management

• Assist in managing labor, productivity, and operating costs
• Support inventory controls and cost awareness
• Contribute to achieving outlet performance targets

Use of Systems and Tools

• Ensure effective use of approved hotel systems, including the Oracle Simphony Point-of-Sale system, SevenRooms Table Management System, and Oracle OPERA Cloud Property Management System, to support accurate reporting, guest recognition, and service consistency

Working Together

• Work closely with colleagues across Food and Beverage, Culinary, Front Office, Housekeeping, and other hotel teams to align operations and protect the guest experience

Professional Standards

• Maintain strong floor presence during service periods to support teams and guests
• Arrive prepared and on time, setting the tone for professionalism and accountability
• Actively participate in fire and life safety training and drills to ensure the safety and wellbeing of guests and colleagues

Other Responsibilities

• Attend all meetings, briefings, and trainings as assigned
• Ensure teams are scheduled, prepared, and supported for service
• Maintain a high standard of professionalism and conduct at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Knowledge and Experience

• University, college, or vocational education preferred
• Previous management experience in Food and Beverage is an advantage
• English is used daily in the workplace to support communication with an international and diverse five-star hotel clientele; proficiency is considered an asset
• Strong working knowledge of hospitality systems such as Oracle Simphony, SevenRooms, and Oracle OPERA Cloud is an advantage

Competencies

• Strong leadership presence and guest focus
• Ability to coach and develop leaders and colleagues
• Sound judgment and operational decision making
• Collaborative mindset and ownership of performance outcomes
• Professional presence and credibility

Opening for Vietnamese only