RESTAURANT MANAGER

OUR COMPANY
Marcel Restaurants is a French owned company running restaurants and bars in Vietnam, including the two main brands, Marcel Gourmet Burger and Café Marcel.
We follow a simple philosophy: bringing the gourmet factor in every aspect of all our concepts.
We work in a casual but professional way. We are close to our teams and try our best to offer career perspectives and suitable training.
We are growing rapidly and intend to open multiple locations around different cities.
JOB BRIEF
Our Restaurant Manager is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.
RESPONSIBILITIES
COORDINATE DAILY FRONT OF THE HOUSE AND BACK OF THE HOUSE RESTAURANT OPERATIONS
1. In charge of opening or closing shift
- Opening shift: fully cleaning and set up, make sure all the floor ready 15 minutes before opening
time. Check bar and kitchen items availability, then team briefing. Shift transfer at the middle of the
day.
- Closing shift: Shift transfer, organize the team to reclean up all the floors and toilets, check bar and
kitchen items availability, then team briefing. Closing expense and calculating money, cleaning up all
service stations, water plants, and sending daily reports.
2. Handling POS and cashier station during the service
3. Able to access the POS Back Office system to edit menu, pricing, etc.
DELIVER SUPERIOR SERVICE AND MAXIMIZE CUSTOMER SATISFACTION
1. Provide excellent customer service to guests.
- Greet cheerfully and escort customers to the right table.
- Understand the menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).
- Prepare tables by setting up linens, silverware.
- Introduce the menu and inform customers about the monthly's specials.
- Offer menu recommendations upon request and remind customers for their allergies.
- Up-sell additional products when appropriate.
- Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization. Always remember to double check the order.
- Communicate order details to the Kitchen Staff and inform the team about any changes, sold out items, complaints from customers.
- Serve food and drink orders.
- Check food, drink and service satisfaction during the meal.
- Deliver checks and collect bills for payments.
- Double check guest satisfaction and take direct feedback from customers to report to the owner if needed.
- Able to carry dirty plates, glasses and silverware to the kitchen for cleaning.
2. Respond efficiently and accurately to customer complaints
3. Train new and current employees on proper customer service practices
4. Appraise staff performance and provide feedback to improve productivity
ORGANIZE AND SUPERVISE SHIFTS
1. Fill the weekly rosters
2. Record all employees working days and create timesheets monthly for the HR department
CONDUCT MONTHLY INVENTORIES AS WELL AS ACCOUNTING DUTIES
1. Record all restaurant expenses
2. Generate all the e-invoices
3. In charge of collecting all the red invoices include pay by cash and by debt
4. In charge of monthly inventory for FOH/BAR
ENSURE COMPLIANCE WITH SANITATION AND SAFETY REGULATIONS
1. Ensure FOH and BOH teams follow proper food safety and health regulations.
2. Work with the pest control companies to ensure proper sanitation of the outlet
CONTROL OPERATIONAL COSTS AND IDENTIFY MEASURES TO CUT WASTE
IMPLEMENT POLICIES AND PROTOCOLS THAT WILL MAINTAIN FUTURE RESTAURANT OPERATIONS
PROMOTE THE BRAND IN THE LOCAL COMMUNITY THROUGH WORD-OF-MOUTH AND RESTAURANT EVENTS
MANAGE RESTAURANT'S GOOD IMAGE AND SUGGEST WAYS TO IMPROVE IT
RECOMMEND WAYS TO REACH A BROADER AUDIENCE (E.G. DISCOUNTS AND SOCIAL MEDIA ADS)