Overview
Bombay Story is a modern version of a genuine
Indian kitchen. A far cry from the traditional curry house, this concept is
based on the highest quality Indian street, and home cooked food. Salads,
grills and breads feature in a short, but well thought out and versatile
all-day menu.
Bombay Story is - Fulfilling,
Colourful, Fun, Edgy, Multicultural, Fast, Casual, Global influence, Young,
Dynamic and Affordable. We do not take ourselves too seriously and we love
the idea of people enjoying our dishes without thinking they have sacrificed
an ingredient or flavour in order to conform to the latest health fad.
The Bombay
Story team are passionate individuals with big personalities, but most
importantly they love service excellence delivered in our own unique, upbeat,
and vibrant style.
Restaurant
Manager makes sure their premises run smoothly and that customers are
satisfied. Making improvements to the running of the business and developing
the restaurant. Restaurant Manager have responsibilities of ‘front of house’,
supervises the FOH staff of a restaurant, including the cleaners and the
front of house staff, Servers, Bartenders and Hosts, including hiring staff
and making sure they are properly trained for the specific dining
establishment. Ensure safety in the environment for both the staff and the
customers. They are in charge of monitoring food quality and making sure that
all restaurant FOH staff are compliant with relevant laws. In addition, they
must be able to provide excellent customer service so that the customers’
needs are promptly met and guests have an outstanding customer experience.
FOH Managers are also responsible for administrative tasks such as payroll,
scheduling and inventory management.
Some of the important duties and
responsibilities typically involve:
·
Organising
staff shifts and scheduling
·
Providing
excellent customer service
·
Leading by
example
·
Working
with food and drink suppliers
·
Ensuring
all food safety procedures are strictly followed according to sanitary
regulations
·
Following
all company policy and procedures regarding dealing with cash, equipment, and
property
·
To assist
the management and keeping the morale of the Team up through social and
educational events.
·
Recruiting,
training and supervising staff
·
Creating
staffing rotas, and managing budgets.
·
Ensuring
compliance with licensing, hygiene and health and safety legislation, Keeping
the restaurant according to regulatory guidelines
·
Overseeing
stock levels and ordering supplies
The Role
·
To ensure
that the service is at all times performed in a professional manner and to
the style as specified by the company policies and Guest Journey Handbook
·
To be
fully conversant with every dish served in the restaurant and to provide
explanations as requested.
·
To
communicate with other staff and departments.
·
To make
sure that Company Policy, the Vision Statement, and Departmental Objectives
are followed and utilised at all times.
·
To assist
with mise en place through distribution of tasks and to ensure the monitoring
and completion of tasks is done properly and in time allocated.
·
Preparation
and presentation of training programmes, briefings and SOP’sManage the team
on a daily basis in particular on the managers days off and holiday
·
Assist in
implementing the necessary training of the team and on boarding new staff
·
Maintaining
the highest of standards at all times in line with our SOP’s – (Standard
Operating Procedures)
·
Work
alongside Head Chef and manage daily stock requirements and placing orders as
required, and with careful consideration to the volumes required.
·
Manage and
control all FOH inventories to include all OS&E (operating supplies and
equipment) ie. cleaning products, packaging etc.
·
Control
and manage staff administration, to include rota’s, holiday forms, expenses
forms, etc. (Shared responsibility with the Manager)
·
Manage 3rd
party contractors making sure we keep sound records and traceability of all
works carried out on site
·
Hold daily
meetings with your team, to ensure detailed communications are a regular
occurrence, as well as to support the motivation and drive of the whole team.
·
Continuously
monitor and support the personal development of the team members
·
Manage the
maintenance of all equipment on site, and any contracts we may hold with 3rd
parties
·
Manage and
maintain the highest of cleanliness standards for the premises and the
personal hygiene of the team too.
·
Strictly
adhere to our HACCP procedures and make sure all necessary paperwork is
filled in and up to date
Skills & Competences
·
Ability to
remain calm under pressure
·
Should be
dependable and reliable
·
Business
management skills
·
Exceptional
organisational and leadership skills
·
Knowledge
of food production and basic understanding of food preparation
·
Ability to
work well with others with excellent interpersonal and communications skills
·
Knowledge
of computers and industry technology
·
Ability to
work flexible hours, including nights and weekends
·
An
understanding of IT and POS systems (point of sales system)
·
Excellent
communication skills
Qualifications and Requirements
of the position
·
English as
a first or second language (spoken, written and reading)
·
Well
groomed and presentable
·
Discretion
and Loyalty
·
The
ability to multi task
·
Excellent
timekeeping
·
Flexible
working hours (incl. working on bank holidays)
·
Necessary
working permits