Service Team leader

• Follow instructions & recommendation of Asst Manager, Operations Manager. Supervise all day to day operations of Maison Marou dining room and shop floor in cooperation with Operations Manager and Assistant Manager. Perform service duties of the Managers in their absence.

• Coordinate with Operations Manager, Asst. Manager, Sous Chef, Retail Sommolier, Head Cashier and Team Leaders to follow daily plan in accordance with guest volume and anticipated needs.

• Coordinate with team leaders to ensure smooth service throughout the shop.

• Responsible to answer or report all guest issues to managers, positive and negative to ensure that all guests leave with positive experiences.

• Responsible for the Quality of service offered under their supervision.

• Promote teamwork and quality service through daily communication and coordination between Kitchen & Service.

• Supervise the flow of service and skills of the staff to interact with guests, answer their questions, and ability to carry and serve drinks.

• Follow hygiene and organization regulation of steward area, make sure that there is a steward in position during peak hours and assign a person to fulfil steward duties as needed.

• Responsible to ensure that the bar area is sufficiently staffed and stocked for service.

• Assist Executive Chef monitor chocolate and pastries in accordance with all Maison Marou Standards.

• Responsible that all menu items are presented according to established standards.

Inventory, Ordering& Invoices

• Maintain utensil inventory. Follow the counting of inventory and report to Operations Manager monthly.

• Report & restock missing items from utensil inventory.

Staff Supervision/ Training

• Ensure that the schedule is followed as posted according to company policy.

• Raise staff issues to the Operations Manager and Executive Chef.

• Monitor and report staff needs to Operations Manager,

• Follow the development of service staff skills in their position.

• Ensure proper training on quality standards and make sure staffs has necessary tools and equipment to carry out job duties.

• Training new staff in the specific skills and details required in their position.

• Follows HR policies as posted, raises issues with Operation Manager as they arise.

Equipment

• Responsible for correct use of equipment and utensils by staff in the dining room.

• All equipment and storerooms must be in proper operational condition and are cleaned on a regular basis. Report to Manager or Executive Chef immediately of any maintenance and repair needs.

• Assist Operation Manager adhere to governmental regulations as well as company policies and procedures.

• Perform other duties as assigned.

• Attractive salary with service charge bonus
• Parking fee
• Lunch allowance 
• 13th month salary
• 14th month salary base on performance
• Social Insurance and Health Insurance
• 24/7 Bao Viet incidents Insurance 
• Amazing working environment with a lot of training course for staff 

• Experience as a Food & Drink Service Captain/Leader or similar role in a restaurant 
• Understanding of hygiene and food safety rules 
• Physical ability and stamina to stand for long hours
• Availability to work various shifts, including weekends
• Multi-tasking abilities 
• Basis English oral communication skills 
• Ability to remain calm and professional in a fast-paced work environment 

• Notarized ID card and residence book / Chứng minh + Hộ khẩu công chứng
• Medical Report / Giấy khám sức khỏe