Công Ty TNHH Sôcôla Marou
Assistant Operation Manager - Trợ Lý Quản Lý
Mức lương :
10 - 15 triệu
Hạn nộp hồ sơ :
Đã hết hạn
Khu vực tuyển :
Việc làm này đã hết hạn nộp hồ sơ.
Chi tiết tuyển dụng
Công ty
Thông tin chung
Ngày đăng
17/07/2019
Thời gian thử việc
2 tháng
Cấp bậc
Quản lý nhóm- giám sát
Số lượng tuyển
1
Hình thức làm việc
Toàn thời gian cố định
Độ tuổi
25 - 29 tuổi
Yêu cầu bằng cấp
Cao đẳng
Yêu cầu kinh nghiệm
2 năm
Ngành nghề
Mô tả công việc
1 / Operations Supervision
• Manage all day to day operations of Maion Marou dining room and shop floor in cooperation with Operations Manager. Perform duties of the Manager in their absence .
• Coordinate with Operations Manager to make daily plan in accordance with guest volume and anticipated needs.
• Required to be in the shop, walking the floor to greet, talk with guests, observe service and direct staff during the busiest hours of operation. Example: weekdays at noon, 6pm- 9pm; weekends noon-9pm
• Coordinate with Captain and team leaders to ensure smooth service throughout the shop.
• Responsible to answer and solve all guest issues, positive and negative to ensure that all guests leave with positive experiences.
• Responsible for the Quality of service offered under their supervision.
• Understand duties and skills needed of each position in Maison Marou.
• Coordinate with Sous Chef Jr, Captain, Manager, to ensure smooth service from the kitchen to the dining room.
• Responsible to promote teamwork and quality service through daily communication and coordination between Kitchen & Service.
• Responsible to supervise the retail display is properly stocked with all MAROU products and especially all MMV Exclusive ITems.
• Responsible to supervise the Bar area: cashier and barista is clean, fully stocked and staffed for service.
• Responsible to supervise the flow of service and skills of the staff to interact with guests, answer their questions, and ability to carry trays and serve drinks.
•
• Responsible for supervising Bean to Bar production is operating.
• Support & supervise the Tasting Class events.
• Assist Executive Chef monitor chocolate production procedures, pastries in accordance with all Maison Marou Standards.
• Responsible that all menu ITems are presented according to established recipes and standards.
2 / Inventory, Ordering& Invoices
• Maintain chocolate inventory in accordance with anticipated needs. Follow the counting of inventory and report to Operations Manager monthly.
• Order ingredients directly to suppliers. Follow the invoices and payment process with Accounting department.
• Follow each ITem missing from Retail inventory.
• Responsible for using resources properly to maintain food cost and ensure cost stay within budget.
• Assist Manager to look for opportunities to reduce cost prices with suppliers and increasing profitability of Maison Marou.
• Assist Operations Manager maintain procedures to ensure the security and proper storage of chocolate bars and merchandise, inventory and equipment
• Responsible that all Marou chocolate is recorded, stored and handled in a secure and proper manner following company procedures.
3 / Staff Supervision / Training
• Ensure that the schedule is followed as posted, following the policy.
• Assist the Operations Manager to report weekly / monthly timesheet [fingerprints], follows AL / time-off requests, Over Time tracking and all other staff hourly tracking tools that HR requires.
• Raise staff issues to the Operations Manager and Executive Chef, initiate behaviour document forms, report to HR.
• Responsible to monitor staff levels and report staff needs to Operatons Manager,
• Responsible to follow the development of staff skills in their position.
• Responsible for using the proper training on quality standards, has the necessary tools and equipment, and is empowered to carry out job duties.
• Monitors inventory of uniforms, reports needs to Operations Manager, ensures that each staff has adequate amounts of the full uniform required by the position.
• Keep track of how many uniforms each staff has and how many should be returned to Maison Marou at the end of their employment.
• 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.
4 / Shop Hygiene
• Personally responsible for hygiene condition of Maison Marou.
• Ensure that staff are wearing clean, full uniforms each shift.
• Ensure that the regular cleaning of the dining room and staff room is thorough.
• Responsible for how the shop looks to the guests.
• Responsible for how the staff room, office and all hidden corners that the guests cannot see are organized.
• Responsible for ensuring the bar area is clean, well-organized and the highest standard hygiene practices are used.
5 / Equipment
• .Personally responsible for correct use of equipment and utensils by staff.
• Responsible that all equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Report to Executive Chef or Owners immediately of any maintenance and repair needs.
• Responsible to follow the maintenance of the building and structural integrity is sound.
• Assist Executive Chef adhere to governmental regulations as well as company policies and procedures.
• Perform other duties as assigned.
6 / Marketing
• Set up holiday decorations in the store following Maison Marou policy
• Set up and break down for special events inside and outside the shop per display policy.
• Perform other duties as assigned.
• Manage all day to day operations of Maion Marou dining room and shop floor in cooperation with Operations Manager. Perform duties of the Manager in their absence .
• Coordinate with Operations Manager to make daily plan in accordance with guest volume and anticipated needs.
• Required to be in the shop, walking the floor to greet, talk with guests, observe service and direct staff during the busiest hours of operation. Example: weekdays at noon, 6pm- 9pm; weekends noon-9pm
• Coordinate with Captain and team leaders to ensure smooth service throughout the shop.
• Responsible to answer and solve all guest issues, positive and negative to ensure that all guests leave with positive experiences.
• Responsible for the Quality of service offered under their supervision.
• Understand duties and skills needed of each position in Maison Marou.
• Coordinate with Sous Chef Jr, Captain, Manager, to ensure smooth service from the kitchen to the dining room.
• Responsible to promote teamwork and quality service through daily communication and coordination between Kitchen & Service.
• Responsible to supervise the retail display is properly stocked with all MAROU products and especially all MMV Exclusive ITems.
• Responsible to supervise the Bar area: cashier and barista is clean, fully stocked and staffed for service.
• Responsible to supervise the flow of service and skills of the staff to interact with guests, answer their questions, and ability to carry trays and serve drinks.
•
• Responsible for supervising Bean to Bar production is operating.
• Support & supervise the Tasting Class events.
• Assist Executive Chef monitor chocolate production procedures, pastries in accordance with all Maison Marou Standards.
• Responsible that all menu ITems are presented according to established recipes and standards.
2 / Inventory, Ordering& Invoices
• Maintain chocolate inventory in accordance with anticipated needs. Follow the counting of inventory and report to Operations Manager monthly.
• Order ingredients directly to suppliers. Follow the invoices and payment process with Accounting department.
• Follow each ITem missing from Retail inventory.
• Responsible for using resources properly to maintain food cost and ensure cost stay within budget.
• Assist Manager to look for opportunities to reduce cost prices with suppliers and increasing profitability of Maison Marou.
• Assist Operations Manager maintain procedures to ensure the security and proper storage of chocolate bars and merchandise, inventory and equipment
• Responsible that all Marou chocolate is recorded, stored and handled in a secure and proper manner following company procedures.
3 / Staff Supervision / Training
• Ensure that the schedule is followed as posted, following the policy.
• Assist the Operations Manager to report weekly / monthly timesheet [fingerprints], follows AL / time-off requests, Over Time tracking and all other staff hourly tracking tools that HR requires.
• Raise staff issues to the Operations Manager and Executive Chef, initiate behaviour document forms, report to HR.
• Responsible to monitor staff levels and report staff needs to Operatons Manager,
• Responsible to follow the development of staff skills in their position.
• Responsible for using the proper training on quality standards, has the necessary tools and equipment, and is empowered to carry out job duties.
• Monitors inventory of uniforms, reports needs to Operations Manager, ensures that each staff has adequate amounts of the full uniform required by the position.
• Keep track of how many uniforms each staff has and how many should be returned to Maison Marou at the end of their employment.
• 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.
4 / Shop Hygiene
• Personally responsible for hygiene condition of Maison Marou.
• Ensure that staff are wearing clean, full uniforms each shift.
• Ensure that the regular cleaning of the dining room and staff room is thorough.
• Responsible for how the shop looks to the guests.
• Responsible for how the staff room, office and all hidden corners that the guests cannot see are organized.
• Responsible for ensuring the bar area is clean, well-organized and the highest standard hygiene practices are used.
5 / Equipment
• .Personally responsible for correct use of equipment and utensils by staff.
• Responsible that all equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Report to Executive Chef or Owners immediately of any maintenance and repair needs.
• Responsible to follow the maintenance of the building and structural integrity is sound.
• Assist Executive Chef adhere to governmental regulations as well as company policies and procedures.
• Perform other duties as assigned.
6 / Marketing
• Set up holiday decorations in the store following Maison Marou policy
• Set up and break down for special events inside and outside the shop per display policy.
• Perform other duties as assigned.
Yêu cầu công việc
- Demonstrated ability to interact with customers, employees and third parties that reflects highly on Marou, the brand and the Company.
- Demonstrated ability to manage and drive financial budgets, promotions, problem solving, strong at reasoning, team motivation, and organizational skills and training abilities.
- Outstanding attention to detail and excellent communication skills.
- Demonstrated ability to manage and drive financial budgets, promotions, problem solving, strong at reasoning, team motivation, and organizational skills and training abilities.
- Outstanding attention to detail and excellent communication skills.
Quyền lợi
- 1 day-off / week
- Meal allowance vnd 25,000 / shift
- Parking fee vnd 10,000 / day
- 12 annual leave days / year
- 1 birthday leave + gift for birthday
- 13th salary
- Company pays full salary for social insurance.
- Yearly company trip.
- Yearly health check - up.
- Review yearly salary.
- Join Bao Viet insurance after 6 months working.
- Meal allowance vnd 25,000 / shift
- Parking fee vnd 10,000 / day
- 12 annual leave days / year
- 1 birthday leave + gift for birthday
- 13th salary
- Company pays full salary for social insurance.
- Yearly company trip.
- Yearly health check - up.
- Review yearly salary.
- Join Bao Viet insurance after 6 months working.
Chia sẻ
Công Ty TNHH Sôcôla Marou
Địa chỉ:167 - 169 Calmette, P.Nguyễn Thái Bình, Q.1, Tp.HCM
Quy mô:150 - 300 người
Marou Faiseurs de Chocolat là một trong những doanh nghiệp sản xuất sô cô la “bean to bar” đầu tiên ở châu Á và là một trong số ít trên thế giới sản xuất sô cô la nguyên chất ngay tại địa phương trồng cacao. Ước vọng tưởng chừng như chỉ có trong mơ của hai chàng trai gốc Pháp ngày nay đã là một thương hiệu nổi tiếng chuyên sản xuất sô cô la đen nguyên chất với nguyên liệu hoàn toàn từ Việt Nam.
