Permanent Jobs Buckinghamshire
|Assistant Restaurant Manager||£ 24000 24000||Stoke Poges||vc3462|
|My client is an exclusive 5 star Hotel & Country Club featuring first class golf, tennis, spa and dining facilities. As Assistant Restaurants Manager you will be responsible for ensuring the areas managed are run smoothly to ensure the guests/members expectations are met and exceeded at all times, providing the best possible experience to all. Along with the Restaurants Manager become the main character and point of contact for members and guests in the highest professional way.
To work hand in hand with the Restaurants Manager to ensure that the day to day operations and standards are achieved and level of service is consistent
To create a managerial presence in the restaurants and accept full managerial responsibility with absence of the Restaurants Manager
To complete weekly rota according to business
To complete staff time sheets and ensure they are correct,
To maintain all Restaurant standards as per current SOP and to assist in the creation of SOPís that may be required.
To consult effectively and positively manage changes in operation, policy and procedures with direct reports
To generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set
Liaise with Event and Sales Managers on any Corporate or Group booking issues and action accordingly following consultation
Create an environment in which direct reports can take responsibility and authority for their work and development
Attend and participate in weekly Function sheet/Communications Meeting in the absence of your Restaurants Manager
Effectively manage overtime, lieu time, holidays as required by the business and within budgeted allowance.
In doing so, ensure the Restaurants have adequate staff during busy periods and minimal staff during quiet periods.
To make a conscious effort to make contact with members and guests, ascertaining there personal requirements and ensuring their personal comfort whilst in the Club
To ensure that operational standards are being maintained in line with AA (Minimum Score 85%) and Standard Operating Procedure and that any decline in service and standards are rectified through proper communication
To be a key figure in the operation, providing inspirational leadership and guidance to your team and become the first point of contact in handling any situations, complaints and guests needs
To ensure that all areas FOH and BOH are kept and maintained to a high standard and any issues related to Maintenance or House Keeping are dealt with following the appropriate channels
Actively dealing and looking for ways to minimise departmental costs
To ensure that you and your team are aware of and adhere to health and safety, fire and bomb threat procedures. Report any item which causes concern to staff or clients.
To work closely with the F&B Manager, General Manager and Executive Chef implementing new procedures and to be involved with future business planning.
Actively seek methods of maximising revenue in the restaurant.
Take a lead role in the management of wines and the wine lists and implement the necessary training for your team.
Policies and Procedures
To ensure your department has a working and effective training plan in operation
To work closely with the HR department to ensure that we actively recruit the best available employees for Stoke Park.
To work closely with the HR department on matters of discipline and grievance.
To monitor closely performance levels of employees, identifying training needs and taking appropriate action where necessary.
To ensure annual appraisals, job chats and job reviews are completed in line with company policy.
To comply with statutory and company health and safety policy, maintaining the safety of guest and staff welfare whilst in the Club.
To ensure regular and appropriate communication with other departments to maintain a courteous and professional relationship.
To attend work punctually as per departmental rota.
To maintain the highest standards of personal presentation and hygiene.
To adhere to all club policy and procedure.
To ensure that departmental monthly staff meetings happens on a regular basis
To carry out any reasonable request made by senior management.
Financial & Cellar Management Key Points
To ensure all items are processed through the POS system and charged accordingly to the correct accounts.
To work closely with the Head of Purchasing and the Food and Beverage Manager to ensure all procedures are adhered to.
To ensure that all spillage and wastage is recorded and passed onto the Head of Purchasing at month end.
To assist The Restaurants Manager with all Stock Management procedures are completed correctly and available at times given - this includes Opening and Closing Stock Counts and Wastage reports.
To assist The Restaurants Manager with the completion of rotas and payroll are in line with business levels and budgetary expectations, making adjustments and taking necessary action where needed.
To ensure timesheets and requests for overtime are completed on a weekly basis.
Ensure purchasing of equipment and equipment maintenance are controlled and in line with budgetary requirements.
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