[HCM] New Concept General Manager

POSITION SUMMARY

The New Concept General Manager (NCGM) holds overall responsibility for delivering exceptional guest experiences and maintaining the highest quality across food, drinks, service, and environment for the new NC concept.
This role oversees both the Guest Experience Manager and the Brand Chef, leading the entire brand operation and driving future growth and expansion.

KEY RESPONSIBILITIES

Guest Experience & Culinary Quality Oversight

• Foster collaboration between the service and kitchen teams to ensure a seamless and consistent guest experience.
• Strive for excellence in both service and culinary quality to enhance the brand‘s value.
• Embody and continuously refine the brand’s concept, identity, and values.

Operations & Expansion

• Proactively address operational challenges and ensure smooth, efficient operations.
• Establish and maintain high standards for hygiene, food safety, and service quality.
• Strengthen training programs to cultivate a professional, guest-centric team.
• Plan and execute new store openings both domestically and internationally, driving business growth.

Business & Financial Management

• Set and monitor KPIs for sales, profit, and cost management.
• Regularly report progress, challenges, and proposals to the Country Director.

Global Perspective & Sensibility

• Stay up to date with global culinary and restaurant trends, applying them to the brand experience.
• Be well-versed in Vietnam’s high-end restaurant scene, leveraging insights to enhance the brand’s direction.
• Bring creativity and innovation to deliver experiences that exceed guest expectations.

People Development & Team Building

• Foster a positive and inspiring workplace aligned with the brand’s core values.
• Promote talent development and succession planning for future leaders (e.g., future GMs, Chefs, Service Leaders).
• Act as a role model embodying the company’s culture and values

WHO YOU ARE

• Experienced in Fine Dining or Casual Fine settings (in either culinary or service roles).
• Well-versed in Vietnam’s high-end restaurant industry.
• Passionate about global culinary and restaurant culture, with a keen sense of style and creativity.
• Balanced interest in both service and culinary aspects, with a guest-centric approach.
• Experienced in team leadership, capable of managing multiple departments.
• Strong communication and problem-solving skills.
• Business-level English proficiency (additional languages a plus).