Restaurant Manager

Role Purpose:
You are a catering customer experience professional. You will welcome and engage our customers with warmth as they enter your space and ensure they receive an experience that is exciting, exceptional, and inspirational at all times, before bidding them farewell on departure. You will lead the shift and each service and support your team as you work alongside them to deliver impeccable table and event service.

You will be a role model of service and physical appearance standards and be resilient and approachable. You will enjoy being the centre of attention, be a perfectionist when it comes to quality and service and thrive with the responsibility of supervising a team.

Key Responsibilities:

1. To organise and supervise all aspects of the restaurant's daily shift and ensure all service points and food service hosts are looking their best and ready for business as required.
2. Supervising the process of preparing and delivering a high standard food and drink service and experience to our guests.
3. Ensure the drinks offer is on trend and enticing.
4. Ensure the team members know their responsibilities for the shift, and support the team to achieve them.
5. To plan, organise & deliver all bespoke catering events held within the Beacon.
6. Own the restaurant bookings & reservation system, ensuring customer queries are responded to quickly and efficiently.
7. To prepare and deliver daily service briefings that are informative, motivational, and inspiring.
8. Provide and support a clear line of communication between all team members, both FOH and BOH.
9. Oversee the standard and quality of all food & drink; you and the service team will serve as the final quality check for everything that is served and delivered to our customers. If it isn’t right, we change it!
10. Create weekly rotas, ensure timely and accurate completion of reporting, and support with other administrative tasks as required.
11. To drive a ‘One Team’ Culture, positive collaboration with the Foodhall supervisor through sharing and developing food service team.

Health & Food Safety:

1. Act as a food safety and health & safety champion at all times, ensuring compliance as required.
2. Ensure the timely reporting of all risks. Support the proactive completion of corrective action plans emanating from site inspections, audits, and risk assessments.
3. Report to your line manager any risks, hazards, and PPE shortfalls.
4. Ensure team are aware of all menu content allergens to protect customers at all times.
5. Carry out checks to ensure compliance on all labelling (FOH and BOH) and menus.

People – Our Most Important Asset:

1. Support the delivery of regular training sessions around: service, standards, selling, and creating moments, as well as any other modules as required by the Company.
2. To support the induction and training of new joiners and upskilling of existing team members.
3. To promote ISS as the employer of choice through an effective, proactive recruitment process ensuring that cross account relationships allow for internal progression and development.
4. Carry out job chats, return to work chats, and other people-led processes as requested.
5. Ensure the team have the right tools for the job! To do this you will support the management team to ensure accurate SOPs are in place, and regularly feedback on what works and what doesn’t.
6. Show recognition and appreciation! Utilise reward schemes for team members both in and outside of your team who deserve praise and thanks.
7. To promote the Health and Wellbeing of staff by ensuring that working conditions and rotas are supportive of this, and promoting an “open door” policy to support team with any challenges they may be experiencing.
8. To champion company wellbeing, CSR and engagement initiatives. Support the timely and fair completion of HR and disciplinary processes.

Financial:

1. Provide input/support to identify sales growth and cost saving initiatives to work towards financial targets by means of proactive marketing strategies.
2. Lead the way in driving sales and upselling of drinks, sides, starters, desserts etc.
3. Financial administration – understanding and adherence to financial procedures.
4. To carry out weekly stock checks, placing orders and other financial control procedures as required.

Skills, Experience and Attributes:

1. 2 years’ experience of working in a good standard restaurant operation.
2. Minimum 2 years’ experience in a high-end food service supervisory role.
3. Must be IT literate and possess excellent written and verbal communication skills.
4. Must be able to identify and resolve issues and challenges to meet and exceed the expectations of our client.
5. Personal license holder - desirable.

Job Types: Full-time, Permanent
Benefits:

1. Company pension.
2. Discounted or free food.
3. Employee discount.

Schedule: Day shift - Monday to Friday
Experience: Supervising experience: 2 years (preferred)
Restaurant management: 3 years (preferred)
Bar management: 2 years (preferred)
Licence/Certification: Driving Licence (preferred)
Work Location: In person.
Expected start date: 23/09/2024

Experience: Required
Languages: English – Advanced
Employment: Full-time
Schedule: Monday till Friday
Salary: £30,000 – £32,000 yearly
Starting time: Immediate start!