Host & Finance Assistant

Host/Finance Assistant

The host and finance assistant is responsible for managing the Brasserie reception and its operations as well as supporting the Finance team with admin work. The core hours of the host and finance assistant will be within 07:30 - 16:00. The job holder will be responsible for ensuring that these hours are covered by the team on a shift rota basis, working Monday to Fridays. Overtime may be required based on business needs.

Overall purpose of role:

To provide excellent customer service while dealing with client requests whether that’s over the phone, via an email or face to face when welcoming them to the Brasserie. To assist and support the finance team with admin duties. To be flexible in their approach and offer business support as required, including but not limited to supporting the Brasserie and the finance team.

Finance Assistant Tasks:

1. Overall responsibility for Nexus bookwork closure, understand and distribute WTS.
2. Holiday cover for managers during Nexus closure.
3. Analyse and investigate with HODs any variances in stock and GP%.
4. Responsible for ensuring Foodbuy Online is up to date, send weekly incomplete tasks reminder.
5. Create and update operational files i.e. stock, transfers etc.
6. Complete agency cost tracker from shared drive and distribute to FM.
7. Review wastage tracker and flag anomalies to operational team.
8. Check that weekly back documents are properly saved and available.
9. Review, analyse and distribute daily sales file.

Host Tasks:

1. Manage the Brasserie mailbox, ensuring all inquiries are handled promptly and professionally.
2. Demonstrate best practices and lead by example to cultivate a positive and professional client experience.
3. Greet and assist clients on arrival, supporting the Brasserie Front of House team as needed.
4. Process payments in accordance with company Profit Protection policies.
5. Maintain up-to-date client knowledge and follow up appropriately.
6. Collaborate effectively with the Head of Department and Chef, demonstrating meticulous attention to detail in all communications.
7. Stay informed about business activities and share relevant booking updates with colleagues through daily briefings and handovers.
8. Promptly communicate any new, ongoing, or potential issues, complaints, booking changes, or cancellations to the line manager.
9. Provide assistance and cover shifts as required to support business needs.
10. Adhere to uniform and presentation standards outlined in the dress policy.
11. Maintain a clean and organized working area, reporting any maintenance issues or hazards.
12. Ensure the presentation of all public and client areas is impeccable at all times.
13. Comply with Standard Operating Procedures (SOPs) and demonstrate proficiency in opening and closing procedures for designated work areas.
14. Demonstrate proficiency in using the visitor registration and room booking systems, including generating reports as needed.
15. Maintain strict confidentiality regarding all business matters and client information.
16. Embrace flexibility and willingness to undertake additional duties as assigned to meet evolving client needs.