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Recruiting A Manager

Who would like this job?

... An enthusiastic and energetic person who has some management experience but who wants to move up to a higher level and learn more skills. You are excited to learn new things.

... A person who likes to meet a lot of people, foreigners and Vietnamese. You will be interested in improving your English. 

... A person who likes to ask questions more than telling people what to do. You are the sort of person who likes to solve problems. 

... A person who likes to encourage staff to do the right things the right way, and not just give orders. You are the sort of person who likes people to respect you because of your attitude and not because of your position. 

What is the business?

Đông Vui is a large restaurant style food court of 1260 m2 in the centre of Ham Tien, Mui Ne. With plenty of trees covering the open areas, the structures are of wooden frames and coconut leaf roofs, perfect for tourists wanting to experience traditional Vietnamese ambiance. The customer feels that they are in a single restaurant and yet they have access to a wide range of different foods.


The site has 3 dining areas with roofs and some open dining areas shaded by mature trees. In the centre is a bar which sells a wide range of draft & craft beers.

There are 13 other kitchens supplying food to customers. The chefs have a cooperation contract with the DV company and pays a monthly cooperation fee.

Only the bar sells drinks.


The owner is English.

About the ideal manager

The manager's role is to ensure that the food court operates well. The manager also manages the bar and kitchen teams.

The manager will represent the owner in discussions with suppliers and partners.

The manager:-

  • Must speak some English.

  • Must know how to use a computer (including Excel).

  • Must have a strong but kind personality that will get respect.

  • Must be honest. 

  • Must be enthusiastic and motivated.

Daily Routine at The food Court

Dong Vui is open every day including holidays.

Our cleaners and other workers open the gates from 06:00. They sweep, tidy tables, and care for the trees and plants.

The chief "Brunch" cook opens the kitchen at about 08:00. This includes opening the bar doors.

The 2 Brunch cooks work until 16:00 when the Brunch kitchen closes. They will also serve at the bar during the day. 

The Brunch kitchen is busy from about 09:00-10:30 (mainly tourists) and also at lunchtime.  The bar starts to be busy from about 17:30 until about 22:00.

The other 13 kitchens open and close when they want, but most are open from lunchtime until 22:00.  The bar closes at 23:00 and the security guard closes the gates. 

At 23:00 we empty the cash machines and close the shift, lock the doors and go home. 

What are the working hours?

The manager will need to be more flexible than normal workers, and so the manager will have more control over the working hours. We think it is more important to get the work done than to be "at work" between fixed hours.

The normal working day is 8 hours and a rest break.

It is important for the manager to be present for some time in both shifts.  The manager may also need to support the team at different times. That means there are many timekeeping options.

We will discuss how to have a weekly schedule that meets our requirements.  

The manager will work 6 days each week. 

The manager will work on public holidays (for extra salary).

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What Our Team Does

The central team operates the drinks bar and one of the 13 kitchens in the food court.

It is responsible for selling western style breakfast food at the Brunch kitchen. They sell drinks (fruit drinks, smoothies, beers, wines, cocktails) at the bar.

The cleaners look after all of the public dining areas, toilets, etc. The security guard and janitor look after the buildings and infrastructure.   The manager controls all of those staff and must organise shifts and working times for them.

What will the manager do?

The manager will:-

  • Represent the owner in discussions with suppliers and partners. The owner is English but he speaks some Vietnamese.

  • Liaise with the managers of the food court kitchens to ensure we have a good working situation.

  • Manage the working team (agree time off, shift hours, responsibilities, etc).

  • Find and recruit new staff when necessary.

  • Check and validate staff attendance records.

  • Update the staff salary system monthly.

  • When the team is busy, help with taking orders on the cash machines and ensuring the customer order is served.

  • Check stores. Place orders for new stock.

  • Check deliveries, and record information on the POS system.

  • Update adverts on Facebook and Google.

  • Update the Brunch kitchen and Bar menus.

  • Inspect the food court, direct the cleaner staff, request repairs.  

  • Help to improve the general look of the food court.

  • Inspect kitchens and advise the chefs how to comply with food hygiene requirements.

  • Solve customer problems.

  • Investigate operational process problems and recommend solutions. 

What is the salary?

Salary depends on skills and capabilities. We will start with a probationary month to check suitability, and then agree the salary.

The bonus is a significant part of the salary. This is based on personal and team performance, and the amount depends on how much profit the business takes each month.  

If the owner is confident that he can go on holiday and that the business will be properly managed, then the salary will be substantial.

Social Insurance and Health insurance will be paid according to law.

Personal Data Protection

We comply with Vietnam Decree No. 13/2023/ND-CP regarding Personal Data Protection. 

In replying to our advert, you agree to allow us to keep your contact details and any basic personal information that you provide for the purpose of the job application.

If your application is not successful this time, we will retain only your contact details. We will delete any private or unnecessary personal information after the application process is completed.  

Dong Vui Night scene 01.jpg
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Personal Data Policy

Typical Tasks for the Assistant

  1. Monthly billing routine:-

    • Download electricity usage figures

    • Create monthly bills for chef's kitchens

    • Add electricity costs and issue bills

    • Receive money, issue receipts


  2. Monthly accounting:-

    • Keep a list of payments made by Chris

    • Check that all tax receipts have been sent to accountant

    • Summarise staff workdays, assist Chris with calculating salaries


  3. Weekly routine:-

    • Check all furniture and table top items for losses and repairs

    • Check inventory, compare with POS system, make adjustments

    • Confirm workdays done by staff


  4. Daily routine:-

    • Daily inspection to find problems (use checklist)

    • Request cleaners / gardener / maintenance fix problems

    • Check staff rosta / manage issues


  5. Daily stock-check:-

    • Work with staff to check stock levels

    • Place orders for new stock

      • Fruit & vegetables

      • Meats and cheeses

      • Bottled beers and canned drinks

      • Draft beers and ciders

      • Water etc

    • Track stock deliveries and payments to suppliers


  6. Marketing:-

    • Review advertising campaigns and update. Assist in creation of Vietnamese adverts

    • Collect photos and videos for marketing

    • Collect menus and publicise them

    • Verify and correct website data

    • Assist the setup of a flow of customer reviews and feedback


  7. General operations:-

    • Answer calls from VN customers.

    • Talk with customers to ensure that they have a good time at DV. Solve customer problems.

    • Suggest improvements to the dining areas and food court in general.

    • Discuss issues with Cong An, UBND, land owner etc and translate conversations for Chris.

    • Continuously improve food safety processes. Work with food safety department to renew certifications.

    • Recruit new staff

    • Look for new drinks and food to sell. Create a "book" of recipes and methods of making food and drink so that all staff can refer to it and be consistent.



Zalo:  0834517858

Whatsapp: +84834517858

Phone (English):- 0834517858

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