Main function of post: The day to day management of the restaurant ensuring service standards are met and company policies and controls are implemented.
Supervisory responsibilities: Of all the front of house employees
Hours: Significant flexibility will be required to meet business needs, working 5 days out of 7 including weekends.
Main duties to include
- Customer Service:
- Ensure that all restaurant employees meet the standards required when dealing with customers.
- Staff are fully trained in food and wine knowledge to KX Restaurant standards.
- Incentive skills are developed and implemented to encourage staff to upsell products.
- Ensure the majority of working time is spent managing the floor and assessing employees carrying out their duties.
- Ensure employees are smiling and looking like they are enjoying themselves.
- Wage, Stock, Maintenance and Cash Controls (assist the Executive Chef):
- Ensure that budgets are met.
- Produce weekly rotas and accurate timesheets.
- Work with the HR service provider to ensure any actions regarding wage costs are compliant.
- Advise the HR service provider of vacancies on a weekly basis.
- Ensure cash and stock is stored securely.
- Accurate stock takes are carried out as required.
- Purchasing is within agreed par limits.
- Ensure all cash handling procedures are carried out to company standard and that all differences are reported and investigated.
- Maintenance issues are reported and logged.
- Health and Safety/Food Hygiene:
- Ensure current Health and Safety and Food Hygiene legislation is met.
- Work with the Club Management Teams and Executive Chef to ensure all areas of concern are dealt with, including up to date HACCP’s.
- Ensure appropriate action is taken with regards to RIDOR and the reporting of any claims of food poisoning, whilst liaising with Food Alert regarding relevant issues.
- Customer complaints:
- Empowering the restaurant teams to deal with complaints and take full responsibility.
- Ensuring compensation is given at appropriate and agreed levels.
- Reporting of all complaints on the daily reports.
- Training and Development:
- Assist the HR service provider in identifying and developing training materials.
- Advising the HR service provider on any updates required of training materials.
- Presentation of training to employees.
- The agreed company induction is carried out for all FOH employees.
- Assessing the success of training delivered to employees.
- Brand Development:
- Assist with the training and development of brand standards to all restaurant employees.
- Empower the Restaurant team to deliver the brand values at all times to all employees. Giving employees their own space to develop and grow.
- Ensure that the brand standards are met across the club.
- Promote the brand and its values at all opportunities.
- Acquisitions and New Openings:
- Assist the HR service provider with the recruitment of staff.
- Assist with the pre-opening training of staff as and when required.
- Ensure brand standards are met in new openings and are consistent.
- Assist in promoting the Company culture and ensuring standards are embraced in any acquisitions.
- Adhoc projects.
- Assisting in raising the profile of CHUCS Bar and Grill.
- Any other reasonable requests from the Company Directors.
