Job Description

Fairmont Hanoi opened in March 2026, marking the debut of the Fairmont brand in Vietnam. The 241-room luxury hotel blends traditional lacquer artistry, Vietnamese heritage, and Indochinese elegance, creating a refined urban resort experience.

The hotel features eight dining and bar venues, a rooftop terrace, indoor and outdoor pools, a modern fitness centre, and a dedicated wellness floor with spa and bathhouse. With three ballrooms - including a 1,100 sqm grand ballroom, and nine meeting rooms, it is set to become Hanoi’s premier destination for events and social gatherings.

Nestled within the hotel, Hiryu offers a refined yet relaxed Japanese dining experience inspired by brushwork and the spirit of the dragon. Blending tradition with modern creativity, it takes guests on a sensory journey through sushi, teppanyaki, artisanal sake, and locally inspired flavours.

The Restaurant Manager is responsible for the overall performance of the restaurant, balancing guest experience, team leadership, and business results. This role ensures the restaurant consistently delivers memorable guest experiences while achieving operational and financial objectives.

Leadership and Guest Experience

• Lead and model guest-focused service culture
• Ensure supervisors and teams are fully prepared for service
• Oversee service quality and guest satisfaction

Operational Management

• Plan and oversee daily restaurant operations
• Ensure standards, procedures, and service execution are consistently applied
• Maintain oversight of cleanliness, equipment, and readiness
• Ensure compliance with food safety and hygiene standards

Business and Performance Management

• Manage budgets, forecasts, and cost controls
• Analyze performance and implement improvement plans
• Drive revenue opportunities and guest satisfaction results

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

Qualifications

Knowledge and Experience

• University, college, or vocational education preferred
• Previous management experience in Food and Beverage is an advantage
• Knowledge of Japanese cuisine, dining etiquette, and service styles is highly preferred
• Understanding of Japanese hospitality principles and attention to detail in guest experience 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

Additional Information

Open to Vietnamese candidates only