Job Description
Job Description To assist in the management of the restaurant and employees, deputizing in the absence of the respective management team. Job Responsibilities In conjunction with the management team, coordinate all staff requirements and rota’s for all vital duties, under your remit. Resolve customer complaints regarding food service. Train employees in food preparation, and in service, sanitation, and safety procedures. Observe and evaluate workers and work procedures to ensure quality standards and service. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Perform personnel actions, such as hiring and exiting employees, providing employee orientation & training, and conducting supervisory schedules and timesheets. Set up and clear up of events and functions, & provision of employee cover. Implement and maintain the highest standards in food hygiene, service & presentation (HACCP & Health & Safety Legislation). Own the service of food and drink at each service point during service. Be always customer-focused and conduct the service in a friendly and professional manner. Assist with service within the Department as requested, including front of house duties during busy periods. Advise management of any recommendations to style of service, menus, etc. to ensure that the department's operation stays driven and current in its approach. Maintain an inventory of light equipment, including crockery. Assist with the monthly stock take. Undertake training to enhance and improve personal skills and knowledge. Handle cash transactions and ensure the accurate cash handling procedures are followed in accordance with company procedure. Maintain personal hygiene and appearance to a high standard. Comply and assist in the promotion and implementation of the company’s policies and procedures. Use appropriate corporate tools to drive engagement. Any other reasonable duties as requested by your line manager. Qualifications Ability to lead, empower and form working relationships with team members. Use of IT packages such as Word, Excel, stock ordering packages etc. A keen interest in food and service. Excellent communication and customer service skills. Flexibility regarding shifts and weekend work and ability to work on own initiative. Solid understanding of Food Hygiene including HACCP. Financial understanding of food and labor. Dedication and self-motivation. Good timekeeping. Courteous manner. Previous management experience. Two years’ experience in a catering environment. #J-18808-Ljbffr