Southern Area - Operations Manager

Company Description The Al Fresco’s Group (AFG Vietnam) has been creating memorable dining experiences for nearly 30 years, offering a diverse menu that spans elegant European dishes and rich Asian flavors. With close to 50 restaurants across Vietnam, including brands such as AL Fresco's, Pepperonis, Jaspas, Jacksons Steakhouse, and Papa's Joe, the group is supported by a team of over 1,000 committed hospitality professionals. AFG Vietnam focuses on delivering exceptional customer service and treating dining as a chance to create lasting memories for guests. The company operates with strong professional and ethical standards, actively investing in team members and supporting their development and career growth. Personal data provided by applicants is handled in strict confidence and used only for recruitment purposes.Role Description The Southern Area - Operations Manager is a full-time, on-site role based in Hochiminh City, responsible for overseeing daily restaurant operations of total 10+ outlets (and growing) to ensure consistent service quality and guest satisfaction. This position manages staff scheduling, workflow, and performance, coordinates with kitchen and front-of-house teams, and monitors adherence to company standards and hygiene regulations. The Operations Manager tracks sales, costs, and inventory, supports budgeting and cost control initiatives, and works with senior management to implement operational improvements. The role also includes handling guest feedback, supporting training and onboarding, and maintaining a positive, collaborative workplace culture aligned with AFG Vietnam’s values.QualificationsStrong operations and restaurant management skills, including team supervision, scheduling, and workflow coordination.Experience in customer service and guest relations, with the ability to manage feedback and maintain high service standards.Competence in budgeting, cost control, and basic financial tracking for food and beverage operations.Knowledge of food safety, hygiene regulations, and compliance with local operational standards.Effective communication and interpersonal skills, with the ability to collaborate across kitchen and front-of-house teams.Proven ability to work in a fast-paced hospitality environment, prioritize tasks, and solve problems under pressure.Previous experience in restaurant or hospitality management; experience with multi-brand operations is an advantage.Relevant vocational training or a degree in Hospitality Management, Business, or a related field is preferred.Proficiency in basic office software and familiarity with restaurant POS or management systems.Professional work ethic, reliability, and a strong commitment to staff development and customer satisfaction.