Careers Opportunities

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 

• 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.

REQUIREMENTS:

• Bachelor’s degree or above in Food Technology, Food Science, Culinary Arts, Hospitality Management or related disciplines.
• Minimum 5 years of experience in Food & Beverage R&D or Product Development; experience in restaurant chains, hospitality or food manufacturing is preferred.
• Strong understanding of the end-to-end F&B product development process.
• Knowledge of food technology, food costing and food safety standards (HACCP, GMP, ISO 22000).
• Ability to analyze market trends and consumer insights.

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.

REQUIREMENTS:

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 8–10 years of hotel operations experience, including at least 3 years in a senior management or multi-property role.
• Proven experience in managing and supporting multi-property operations, preferably in 4- and 5-star hotels or resorts.
• Strong knowledge of Rooms Division, F&B, Guest Experience, and overall hotel operations.
• Strong leadership, coaching, team management, and stakeholder communication skills.
• Solid understanding of P&L, budgeting, cost control, productivity, and revenue optimization.
• Strong analytical, problem-solving, decision-making, and organizational skills.
• High adaptability, strong ownership, and a customer-centric mindset.
• Willingness to travel between properties 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.

REQUIREMENTS

• 1–2 years of sales experience, preferably in F&B, restaurants, hotels, tourism, or events.
• Strong skills in customer acquisition, communication, consultation, and sales closing.
• Dynamic, proactive, and willing to conduct field sales and meet with customers and partners.
• Proactive mindset in developing the market and working toward revenue targets/KPIs.
• Candidates with an existing network of corporate clients, hotels, serviced apartments, travel companies, tour guides, or local partners in Ho Chi Minh City—particularly in Thu Duc City/Thao Dien—are preferred.
• Conversational English proficiency is an advantage.

BENEFITS

• Competitive salary, based on experience and job performance.
• 100% salary during the probation period.
• Holiday bonuses, annual performance bonuses, and productivity-based incentives.
• A modern and professional working environment with ample opportunities for career development.
• Participation in annual team-building programs and various employee engagement and welfare activities.
• The opportunity to work for a professional hospitality group currently operating more than 15 four- and five-star hotels and resorts nationwide.