Objectives/Purpose of Role
Deliver a positive guest experience by creating a warm, inviting and friendly environment for both the guests and team. Lead, train and motivate team members to maintain excellent standards and exceed guest expectations, leaving a lasting impression that encourages guests to return with friends and family.
Deputising for the General Manager during their absence, including days off and holiday. Support the General Manager in driving a profitable business while maintaining the brand offer and ensuring a safe and legally compliant business, both front and back of house.
Responsibilities & Duties
1. Offer a warm welcome and farewell to guests, while effectively communicating the service cycle, our products and any special offers or events.
2. Complete business opening and closing routines, including completing business due diligence both front and back of house to ensure the business adheres to all health and safety standards, and is in line with company policy.
3. Lead and coach the team to deliver a fast and efficient service, ensuring any guest queries and complaints are handled promptly and professionally and all brand standards are adhered to.
4. Allocate job roles, and duties for the shift ensuring the team complete all appropriate company documentation and due diligence.
5. Conduct team briefs and debriefs to communicate sales and targets, ensuring effective communication of results and performance to the team.
6. Promote open communication with the entire team to ensure the delivery of outstanding service, promoting a supportive atmosphere where you assist team members whenever possible.
7. Lead and contribute to team meetings, offering your valuable insights.
8. Oversee the maintenance and tidiness of the front of house, kitchen, team areas, outdoor and toilet areas.
9. Complete required business admin tasks and ensure accurate cash management and business security.
10. Complete cellar management duties, including the care of cask ales, conducting line checks and ensuring cleaning procedures are followed.
11. Ensure wastage is kept to a minimum by ensuring the team follow brand standards and all wastage procedures are recorded and followed.
12. Action any front of house deliveries and report any lost or damaged delivery stock to the manager.
13. Support (if needed) any back of house deliveries and report any lost or damaged delivery stock to the manager.
14. Provide guidance, feedback and coaching to team members during shifts to enhance their skills and help deliver great service.
15. Keep up to date with business information and share any news, specials, promotions and new products with the team.
16. Effectively manage labour allocation based on trading levels to maximise team deployment.
17. Manage the P&L to optimise business profitability, taking the lead by driving upselling within the team to increase revenue.
18. Participate in and assist others with in-house training, e-learning and the completion of assigned learning modules.
19. Always adhere to brand standards, licensing laws and all company policies and procedures.
20. Work collaboratively with kitchen colleagues to ensure the business runs effectively, ensuring that the brand food offer is executed to company standard.
21. Gather guest feedback on shift and action accordingly to improve business reputation and food quality.
22. Support the kitchen team by providing feedback on shift to ensure brand food specifications are always delivered.
Key Skills & Behaviours
1. Share the big picture: Seek the right information to make timely and commercial decisions.
2. Deliver results: Set expectations, provide feedback and coach others to drive results.
3. Innovate and change: Encourage innovation, embrace change, identify and address root causes to drive improvement and adaptability.
4. Work together: Actively seek to understand differences and use them to positively impact the team and the business. Ensure you regularly provide feedback to your team and offer coaching in the moment. Moreover, be receptive to feedback from both the guest and your team.
5. Grow your own people: Promote a growth mindset, celebrate lessons learned and share with others.
Job Types: Full-time, Permanent
Pay: £31,000.00-£33,000.00 per year
Additional pay:
* Bonus scheme
* Quarterly bonus
* Yearly bonus
Benefits:
* Company pension
* Employee discount
* Flexitime
* Free parking
* On-site parking
Schedule:
* 12 hour shift
* 8 hour shift
* Day shift
* Monday to Friday
* Night shift
* Weekend availability
Experience:
* Supervising experience: 1 year (preferred)
* Restaurant management: 1 year (preferred)
* Bar management: 1 year (preferred)
* Hospitality: 1 year (preferred)
* Customer service: 1 year (preferred)
* Management: 1 year (preferred)
Licence/Certification:
* Driving Licence (preferred)
Work Location: In person
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