Chef de Rang M/W/X

The First Chef de Rang is a supervisory role within the restaurant service team. Reporting to the RGM, they coordinate the team of waiters and kitchen officers, assign tasks, and ensure the correct execution of service. They also participate directly in service and oversee the presentation and conduct of the front & back-of-house staff.

Main Responsibilities:

A. Team Supervision

The First Chef de Rang supervises hourly team members during shifts, ensuring optimal staffing levels and leading pre-shift briefings to coordinate role assignments for the day. They coach team leaders and junior staff on execution and service standards, actively participate in onboarding and training of new hires, and prepare shift schedules as assigned by the Restaurant General Manager. In addition, they ensure compliance with labor law requirements on breaks, schedules, and timesheets, maintain updated employee files, training logs, and checklists, and escalate disciplinary issues in line with HR guidelines.

B. Service Organization/Operational support

The First Chef de Rang assists with the restaurant's opening and closing procedures and ensure full compliance with operational standards, procedures, and quality checks, including food safety, hygiene, and inventory. The role also involves conducting daily line checks, following HACCP protocols, and participating in internal audits covering health and safety, labor, and fire regulations.

C. On-the-Floor Presence:

As a hands-on leader, the First Chef de Rang actively participates in daily service activities, supporting the management of restaurant cleanliness, ambiance, and overall upkeep. They also verify the proper functioning of equipment, initiating maintenance requests when needed, to guarantee smooth operations throughout the shift.

D. Support to the RGM:

The First Chef de Rang act as a trusted support and relay point for the RGM.

He provides direct support to the RGM in achieving labor cost and food cost targets, reviewing shift performance KPIs with team leaders to identify corrective actions, and ensuring financial accountability by managing cash procedures and daily sales reconciliations.

E. Customer experience

The First Chef de Rang acts as the point of contact for guest complaints or issues during the shift, monitors service times and customer feedback from sources such as Google reviews and in-store comments, and ensures that mystery visit standards are clearly understood and consistently met. They also contribute to revenue growth by participating in upselling initiatives and supporting local marketing activations.

• Basic computer literacy (email, POS systems, timekeeping systems).
• Solid understanding of restaurant operations, kitchen processes, and front-of-house.
• Fluent in English; French and/or Dutch are an advantage.
• Strong organizational and planning skills.
• Problem-solving attitude with a calm demeanor under pressure.

• Professional and punctual.
• Leads by example: respectful, hands-on, solution-oriented.
• Embodies the brand values and leadership behaviors of Manhattn's Burger.
• Supports team spirit and fosters a safe and inclusive working environment.

• monthly gorss salary aligned with sector grids
• results driven bonus
• training