Recruiting

Bar and Kitchen 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 work with 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 age or position.

What skills and personality are required?

The manager's role is to ensure that the bar and kitchen operate well. 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.
The manager will sometimes represent the owner in discussions with suppliers and partners.

Who is in our team?

The Brunch team operates the Brunch kitchen between 08:00 and 16:00:
- We cook western style breakfast food -
- We sell fruit juices, smoothies, beers, wines, cocktails, coffee, tea, etc.
The Bar team sell drinks from 16:00 to 23:15.
The cleaning staff look after all of the public dining areas, toilets, etc.
There are also some ladies who wash plates and dishes.
The security guards look after motorbikes in the evening.
A janitor looks after the infrastructure and buildings.

What are the working hours?

The normal working day is 7 or 8 hours and a rest break.
You will normally work 6 days each week.
The "Early Shift" staff work between 08:00 and 16:00. The "Late Shift" staff work between 16:00 and 23:30 It is important for the manager to be present for some time in both shifts, so it is possible to be flexible about your daily routine.

We think it is more important to get the work done than to be "at work" between fixed hours.

We will discuss how to have a weekly schedule that meets our mutual requirements.
The manager will need to be more flexible than normal workers, and so the manager will have more control over their working hours.
The manager will normally need to work on public holidays (for extra salary) including Tet.

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 performance bonus is a significant part of the salary. This is based on your personal and team performance, and the amount also depends on how much profit the business takes each month.
Social Insurance and Health insurance will be paid according to law.

What work will you do?

The bar-kitchen manager will responsible for;-

Daily stock-check
Place orders for new stock
Check cash in cash machines.
Take orders and serve customers
Check bar/kitchen state, equipment and inventory
Manage staff work schedules / rosta
Manage our menus
Talk with customers and solve customer problems.
Manage table reservations
Ensure Food Safety regulations are implemented

What is Dong Vui?

Đông Vui is a large restaurant style food court in the centre of Ham Tien. It is a relaxing natural environment. Many trees provide shade in the open areas, and coconut leaf roofs provide cover from rain. It is perfect for tourists wanting to experience a 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.
Our bar and kitchen is in the centre of the Đông Vui food court. Customers can buy western breakfast and lunch, and many types of drinks including smoothies, fruit drinks, teas, coffees, canned sodas, beer, wine, and cocktails.
There are 13 other kitchens. Only the bar sells drinks.
The owner is English. He has been living in Mui Ne for 10 years, and he speaks some Vietnamese.

A typical day at Dong Vui Food Court

Dong Vui is open every day including holidays.

A typical day:-

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 3 Brunch staff (cashier and 2 cooks) work until 16:00 when the Brunch kitchen closes. They also serve at the bar during the day.
In low season the Brunch kitchen is not busy, but has most customers from about 10:30 until 15:00.
In high season the Brunch kitchen is busy from about 09:00-10:30 and also at lunchtime. We may need to add extra staff. 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 23:15 and the security guard closes the gates.
At 23:30 we lock the doors and go home.

In detail, what will the manager do?

Typical Tasks for the bar-kitchen manager are:

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
Inventory and money management
- Record stock deliveries and payments to suppliers
- Compare expected stock with actual stock
- Check cash in cash machines.
- Check bar/kitchen state, equipment
- Check glasses, plates, cooking equipment etc -
Serve customers
- Help with taking orders on the cash machines
- Ensure the customer orders are served. promptly and correctly.
- Answer calls from VN customers
- Talk with customers to give advice and get feedback
- Solve customer problems
- Manage table reservations
Request maintenance staff / cleaners to fix problems
- Daily inspection to find problems (use a checklist) -
Manage staff work schedules / rosta
- Agree staff work schedule with the team, and publish the rosta.
- Monitor days worked by staff
- Report staff workdays and assist the owner to calculate salaries
- Assist in recruiting new staff
Menus
- Check menus, prices etc, and recommend changes
- Make new menus
- Edit POS system data to match menus (item names, prices etc)
- Look for new drinks and food to sell, improve our products
- Update online "book" of recipes and methods of making food and drink
- Ensure all staff are familiar with the way we make food and drinks, and that they comply
Assist with advertising
- Collect photos and videos for marketing -
- Assist in writing Vietnamese adverts
Food safety
- Continuously check and improve food safety processes.
- Work with food safety department to renew certifications.

How To Apply For This Job

Use Zalo or Facebook or email, and send us some information about yourself:

How old are you?
Male or female?
What previous work experience do you have?
Where did you work before, what did you do in thiose jobs, and how long did you work there?
On a scale of 1 to 10, how good is your English? (1 is very little, 10 is excellent)
Add a photo if you have one.

Contact

Email:-
info@dongvuifoodcourt.com

Zalo: 0834517858
Whatsapp: +84834517858
Phone (English):- 0834517858

Recruiting

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 work with 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 age or position.

What skills and personality are required?

The manager's role is to ensure that the bar and kitchen operate well. 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.

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

Who is in our team?

The Brunch team operates the Brunch kitchen between 08:00 and 16:00:

We cook western style breakfast food -

We sell fruit juices, smoothies, beers, wines, cocktails, coffee, tea, etc.

The Bar team sell drinks from 16:00 to 23:15.

The cleaning staff look after all of the public dining areas, toilets, etc.

There are also some ladies who wash plates and dishes.

The security guards look after motorbikes in the evening.

A janitor looks after the infrastructure and buildings.

What are the working hours?

The normal working day is 7 or 8 hours and a rest break.

You will normally work 6 days each week.

The "Early Shift" staff work between 08:00 and 16:00. The "Late Shift" staff work between 16:00 and 23:30 It is important for the manager to be present for some time in both shifts, so it is possible to be flexible about your daily routine.

We think it is more important to get the work done than to be "at work" between fixed hours.

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

The manager will need to be more flexible than normal workers, and so the manager will have more control over their working hours.

The manager will normally need to work on public holidays (for extra salary) including Tet.

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

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

What work will you do?

The bar-kitchen manager will responsible for;-

Daily stock-check

Place orders for new stock

Check cash in cash machines.

Take orders and serve customers

Check bar/kitchen state, equipment and inventory

Manage staff work schedules / rosta

Manage our menus

Talk with customers and solve customer problems.

Manage table reservations

Ensure Food Safety regulations are implemented

What is Dong Vui?

Đông Vui is a large restaurant style food court in the centre of Ham Tien. It is a relaxing natural environment. Many trees provide shade in the open areas, and coconut leaf roofs provide cover from rain. It is perfect for tourists wanting to experience a 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.

Our bar and kitchen is in the centre of the Đông Vui food court. Customers can buy western breakfast and lunch, and many types of drinks including smoothies, fruit drinks, teas, coffees, canned sodas, beer, wine, and cocktails.

There are 13 other kitchens. Only the bar sells drinks.

The owner is English. He has been living in Mui Ne for 10 years, and he speaks some Vietnamese.

A typical day at Dong Vui Food Court

Dong Vui is open every day including holidays.

A typical day:-

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 3 Brunch staff (cashier and 2 cooks) work until 16:00 when the Brunch kitchen closes. They also serve at the bar during the day.

In low season the Brunch kitchen is not busy, but has most customers from about 10:30 until 15:00.

In high season the Brunch kitchen is busy from about 09:00-10:30 and also at lunchtime. We may need to add extra staff. 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 23:15 and the security guard closes the gates.

At 23:30 we lock the doors and go home.

In detail, what will the manager do?

Typical Tasks for the bar-kitchen manager are:

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

Inventory and money management

Record stock deliveries and payments to suppliers

Compare expected stock with actual stock

Check cash in cash machines.

Check bar/kitchen state, equipment