Careers Opportunities

RESPONSIBILITIES 

• Organize promotional activities to position Hotels brand and value proposition.
• Participate with travel industry partners such as Tour Operator, Airlines, Corporates, Tourism Boards, Travel Agency Organizations and consortia and make strategic recommendations to maximize performance.
• Organize promotional activities to position Hotels brand and value proposition.
• Focus on Key Account Management approach
• Develop new accounts strategy and business opportunities
• Research and project market trends and competitive studies, ensuring that property action plans reflect relevant actions.
• Comply in a timely manner with all reports as required by Superior/ Excom
• Create Strategic Sales Actions for assigned territory as part of the departmental S&M Action Plan
• Ensure all B2B accounts are aware and promoted the benefits with the objective to increase membership.
• Maintain regular communication with General Managers / Cluster General Managers
• Ensure that all strategies with assigned portfolio of accounts remain robust and relevant to changing market conditions.

REQUIREMENTS

• Bachelor’s degree in business administration, hotel management or related fields; strong knowledge of local businesses and business trends
• At least 7-10 years of experience in a similar management role of sales
• Fluent in English; additional languages are an advantage.
• Strong leadership, excellent communication and problem-solving skills
• Customer-oriented mindset with the ability to work in a fast-paced environment and collaborate across departments.

BENEFITS

• Competitive salary based on experience and performance.
• Full salary during the probation period.
• Public holiday bonuses, annual performance bonuses, and productivity incentives.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.

RESPONSIBILITIES 

• 1. Purchasing Operations Management

  • Supervise daily purchasing activities to ensure timely procurement of goods and services required for operational needs.
  • Review and approve Purchase Requisitions (PRs) within the assigned authority level.
  • Monitor the progress of purchase orders and ensure deliveries meet the required quantity, quality, and timelines.
  • Coordinate closely with the Warehouse, Kitchen, Housekeeping, Engineering, and other departments to maintain a continuous supply of materials and products.

  2. Supplier Management

  • Identify, evaluate, and develop a reliable supplier network in line with the Company’s standards.
  • Negotiate pricing, payment terms, contracts, and supplier incentive programs.
  • Conduct periodic supplier performance evaluations based on quality, cost, delivery, and service standards.
  • Maintain effective and professional relationships with key suppliers and strategic partners.

  3. Cost and Budget Control

  • Conduct regular market surveys to ensure competitive pricing and cost efficiency.
  • Recommend cost-saving initiatives and purchasing optimization strategies.
  • Monitor market price fluctuations and provide appropriate recommendations.
  • Assist the Purchasing Manager in preparing the annual purchasing budget.

  4. Documentation and Compliance

  • Ensure all procurement-related documents, including quotations, contracts, purchase orders, invoices, and supporting records, are properly maintained and accurately filed.
  • Ensure purchasing activities comply with company policies, financial procedures, and audit requirements.
  • Coordinate with the Finance & Accounting Department to reconcile supplier accounts and facilitate payment processes.
  • Support internal and external audit activities when required.

  5. Inventory Management

  • Monitor minimum and maximum inventory levels to support efficient operations.
  • Coordinate and participate in periodic inventory counts.
  • Control slow-moving, damaged, and abnormal inventory items to minimize losses and wastage.

  6. Team Management

  • Assign, supervise, and support the daily work of Purchasing staff.
  • Train and guide team members on purchasing procedures, policies, and systems.
  • Evaluate employee performance and recommend development plans to enhance team capabilities.

  7. Reporting

  • Prepare weekly, monthly, quarterly, and annual purchasing reports.
  • Report on procurement costs, cost-saving achievements, supplier performance, and operational issues.
  • Perform other reporting duties as assigned by the Purchasing Manager or Executive Management.

REQUIREMENTS

• Qualifications
  • Diploma or Bachelor’s Degree in Business Administration, Supply Chain Management, Logistics, Accounting, Finance, or a related field.

  Experience

  • Minimum of 3 years of experience in Purchasing, Procurement, or Supply Chain Management.
  • At least 1 year of experience in a Purchasing Supervisor, Team Leader, or equivalent supervisory role.
  • Previous experience in the Hospitality, Resort, or Restaurant industry is highly preferred.

  Professional Knowledge

  • Strong understanding of procurement processes, contract management, and supplier management.
  • Knowledge of cost control, inventory management, and price analysis.
  • Familiarity with hotel operational categories such as Food & Beverage (F&B), Housekeeping, Engineering, Operating Supplies & Equipment (OS&E), and Furniture, Fixtures & Equipment (FF&E) is an advantage.

  Skills

  • Strong negotiation and vendor management skills.
  • Excellent analytical and cost-control abilities.
  • Strong planning, organizational, and time management skills.
  • Effective communication and cross-functional coordination skills.
  • Proficient in Microsoft Office applications, particularly Microsoft Excel.
  • Experience using ERP systems or procurement management software is preferred.

BENEFITS

• Competitive salary based on experience and performance.
• Full salary during the probation period.
• Public holiday bonuses, annual performance bonuses, and productivity incentives.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.

RESPONSIBILITIES 

1. Revenue Management

• Manage the Revenue Department at the Corporate Office, overseeing revenue performance and strategic direction for hotels within the assigned region.
• Develop and implement revenue management strategies to maximize RevPAR, Room GOP, and overall business performance across the hotel portfolio.
• Establish and manage dynamic pricing strategies by market segment and distribution channel, continuously monitoring market demand and adjusting strategies accordingly.
• Ensure the effective utilization of revenue management systems (e.g., Duetto, CRS, PMS), maintaining accurate data, inventory controls, and pricing configurations.
• Lead and oversee upselling initiatives across all guest touchpoints, including reservations, pre-arrival communications, and check-in processes, ensuring effective implementation and measurable results.

2. Forecasting, Budgeting & Analysis

• Lead and supervise the preparation of weekly and monthly revenue forecasts for assigned hotels, ensuring accuracy, consistency, and business relevance.
• Develop action plans based on forecast outcomes, proactively identifying risks, opportunities, and corrective measures.
• Participate in the development of annual revenue budgets and lead periodic reforecast exercises as required by Senior Management.
• Analyze performance during peak demand periods and market opportunities to maximize Revenue Generation Index (RGI) and strengthen competitive positioning.

3. Reporting & Business Review

• Prepare and facilitate regular Business Review meetings with Senior Management and hotel leadership teams, providing comprehensive performance analysis and strategic recommendations.
• Maintain regular communication with hotel teams to stay informed of business conditions, market developments, and operational challenges while providing timely insights and updates to leadership.
• Support the Director of Revenue Management and Executive Management with special projects, ad-hoc analyses, and strategic reporting requirements.

4. Collaboration & Process Development

• Collaborate closely with Sales, Marketing, Finance, and Operations teams to align pricing, distribution, and total revenue optimization strategies.
• Standardize revenue reporting structures, performance metrics, and analytical processes across assigned properties.
• Identify, recommend, and implement process improvement initiatives to enhance analytical capabilities, operational efficiency, and decision-making effectiveness.

REQUIREMENTS

• Bachelor’s degree or higher in Finance, Business Administration, Hospitality Management, or a related field.
• Proficient in Microsoft Office applications and revenue management systems.
• Fluent in both written and spoken English.
• Minimum of 3–5 years of experience in a similar role within international hotels, resorts, or hospitality management companies.
• Previous experience managing multiple properties or working within a hotel group/cluster environment is an advantage.
• Excellent verbal and written communication skills.
• Strong interpersonal skills with a positive and professional attitude.
• Demonstrated management and leadership capabilities.
• Strong analytical, problem-solving, and decision-making skills.
• Willingness and ability to travel for business as required.

BENEFITS

• Competitive salary based on experience and performance.
• Full salary during the probation period.
• Public holiday bonuses, annual performance bonuses, and productivity incentives.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.

RESPONSIBILITIES 

• Oversee all accounting and financial operations of the hotel, ensuring compliance with applicable laws, regulations, accounting standards, and company policies.
• Prepare, review, and reconcile monthly, quarterly, and annual financial statements, management reports, and other financial analyses.
• Monitor and control cash flow, budgets, expenditures, and financial performance to ensure operational efficiency and profitability.
• Supervise accounting functions, including general ledger, accounts receivable, accounts payable, payroll, inventory, and fixed asset management.
• Coordinate with external auditors, tax authorities, banks, and other relevant stakeholders to ensure compliance and smooth financial operations.
• Provide financial insights and strategic recommendations to the General Manager regarding financial planning, risk management, cost optimization, and business performance.
• Lead, mentor, and develop the Accounting team, ensuring high standards of performance, accuracy, and professional growth.
• Ensure the timely and accurate submission of all statutory, tax, and corporate reporting requirements.
• Establish and maintain effective internal controls, financial procedures, and compliance standards to safeguard company assets.

REQUIREMENTS

• Bachelor’s Degree in Accounting, Finance, or a related field.
• Minimum of 2–3 years of experience in a similar position, preferably within the hospitality industry.
• Strong knowledge of accounting principles, tax regulations, and financial reporting standards.
• Proficient in accounting software and Microsoft Excel; experience with the Smile System is an advantage.
• Strong analytical, communication, and team management skills.
• High level of integrity, attention to detail, and ability to work effectively under pressure.
• Strong organizational and problem-solving skills with the ability to meet deadlines and maintain accuracy

BENEFITS

• Competitive salary based on experience and performance.
• Full salary during the probation period.
• Public holiday bonuses, annual performance bonuses, and productivity incentives.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.

RESPONSIBILITIES 

• Collaborate with the Executive Management Team to develop and implement the culinary concept for new restaurant projects.
• Develop, standardize, and continuously enhance Japanese and Taiwanese menus in line with the brand’s positioning and business objectives.
• Establish and maintain Standard Recipes, ingredient specifications, portion controls, presentation standards, and food preparation procedures.
• Participate in kitchen planning and pre-opening activities, including kitchen layout design, equipment selection, and operational process development.
• Manage and oversee all kitchen operations, ensuring food quality, consistency, food safety compliance, and operational efficiency.
• Monitor and control Food Cost, inventory levels, product wastage, and overall kitchen expenses to maximize profitability.
• Recruit, train, develop, and lead the culinary team, fostering a high-performance and service-oriented culture.
• Work closely with cross-functional departments to support restaurant pre-opening activities, daily operations, and future business expansion.
• Research culinary trends, develop new menu offerings, and continuously improve product quality and guest satisfaction.
• Collaborate with the Operations, Marketing, and Purchasing teams on revenue-generating initiatives, promotions, and menu strategies.
• Support the planning and execution of marketing campaigns, grand opening activities, special events, and promotional programs.
• Prepare and present regular reports on kitchen performance, food cost, labor cost, revenue, and operational effectiveness.

REQUIREMENTS

• Minimum of 8 years of culinary experience, including at least 3 years in an Executive Chef, Head Chef, or equivalent leadership role.
• Proven experience in pre-opening projects and operations of restaurants specializing in Japanese BBQ (Yakiniku) and/or Taiwanese Hot Pot concepts.
• Strong knowledge of kitchen setup, Standard Operating Procedures (SOPs), HACCP standards, food safety regulations, and quality control systems.
• Demonstrated experience in menu development, recipe standardization, food cost management, inventory control, and ingredient yield optimization.
• Proven ability to recruit, train, mentor, and develop high-performing kitchen teams.
• Strong leadership, planning, organizational, and problem-solving skills.
• Ability to work effectively in a fast-paced and dynamic environment while maintaining high operational standards.
• Good command of English communication is an advantage.

BENEFITS

• Competitive salary based on qualifications and experience.
• Service Charge and performance-based incentives.
• Full statutory insurance coverage in accordance with Vietnamese labor laws.
• Opportunity to be part of an exciting pre-opening restaurant project and contribute to its long-term success.
• Professional and dynamic working environment in Thao Dien, Ho Chi Minh City.
• Career development opportunities within a growing hospitality group.

RESPONSIBILITIES 

• Participate in the restaurant pre-opening project from setup through stable operations.
• Collaborate with Executive Management to develop operational frameworks, service standards (SOPs), and restaurant procedures.
• Support the planning and execution of opening activities, including facility preparation, equipment setup, and operational readiness.
• Recruit, train, and develop the restaurant team in line with the Company’s service standards.
• Establish effective coordination processes between departments to ensure smooth operations.
• Manage and oversee all restaurant operations, ensuring service quality, guest satisfaction, and business performance.
• Monitor revenue, operating costs, inventory, assets, and key performance indicators.
• Work closely with the Executive Chef and relevant departments to maintain product quality and implement business initiatives.
• Handle guest feedback and complaints, recommending improvements to enhance service quality and operational efficiency.
• Prepare operational, financial, and staffing reports as required.
• Perform other duties as assigned by Management.

REQUIREMENTS

• Diploma or Bachelor’s Degree in Hospitality, Tourism, Hotel & Restaurant Management, or a related field.
• Minimum of 1–2 years of experience as a Receptionist, Host/Hostess, or Front Desk staff in restaurants, hotels, or hospitality establishments.
• Previous experience in restaurant pre-opening projects or premium dining concepts is an advantage.
• Professional appearance with excellent customer service and communication skills.
• Strong organizational and multitasking abilities with attention to detail.
• Ability to remain calm and professional in a fast-paced environment.
• Good command of English communication; additional languages are an advantage.
• Proficiency in Microsoft Office and restaurant reservation/POS systems is preferred.
• Willing to work flexible shifts, including weekends and public holidays.

BENEFITS

• Competitive salary based on qualifications and experience.
• Service Charge and performance-based incentives.
• Full statutory insurance coverage in accordance with Vietnamese labor laws.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.

RESPONSIBILITIES 

• Welcome guests and provide friendly, professional service.
• Present menus, take food and beverage orders accurately, and make recommendations when appropriate.
• Serve food and beverages in accordance with company standards.
• Ensure dining tables and the restaurant area are clean, well-maintained, and ready for service.
• Respond promptly and professionally to guest requests and concerns.
• Process guest bills and payments accurately.
• Coordinate with the kitchen, bar, and other departments to ensure efficient service.
• Maintain cleanliness and hygiene of the dining area.
• Comply with food safety, hygiene standards, company SOPs.
• Perform other duties as assigned by the Head of Department.

REQUIREMENTS

• College or university graduates; final-year students are also welcome to apply.
• No previous experience is required; training will be provided.
• Friendly, enthusiastic, and customer-oriented.
• Good communication and teamwork skills.
• Willing to work flexible shifts, including evenings, weekends, and public holidays.
• Basic English communication is an advantage.

BENEFITS

• Competitive salary based on qualifications and experience.
• Service Charge and performance-based incentives.
• Full statutory insurance coverage in accordance with Vietnamese labor laws.
• Modern and professional working environment with strong career growth opportunities.
• Annual management teambuilding programs and various employee engagement activities.
• Opportunity to work within a professional hospitality group operating 15+ four- and five-star hotels and resorts nationwide.