JOIN OUR TEAM

Position: Assistant Manager

Position reports to: General Manager

As an assistant, you should set the example to the rest of our team in terms of attitude, appearance and the quality of your work. You are expected to:

• Always be immaculately presented and punctual.
• Maintain a positive attitude at all times and not air your frustrations in front of guests or staff.
• Be respectful and friendly to staff and guests at all times.
• Maintain discipline and ensure staff are always operating professionally.
• Always work to the best of your abilities, giving 100%.
• Be hands on. Help your team and join in. You are expected to help staff with all duties including cleaning, clearing tables and looking after our guests.
• Remain dedicated to always trying to provide a 5 star service.

Your floor duties are:

• Opening the restaurant, making sure we are always ready for a busy service. Ensure the team have fulfilled all their opening duties.
• To ensure staff are always well presented according to company policy.
• To make sure the team are always operating in an efficient and professional manner.
• To always focus on the quality of our service and correct and coach staff whenever necessary if they’re failing to meet our high standards.
• To engage with guests and help us build a dedicated, regular guest base.
• To close the restaurant in a safe and efficient manner, ensuring that you leave the restaurant immaculately clean and safe.
• To make sure the banking is completed as instructed.
• To report daily back to the general manager on the performance of staff and where you feel we can improve our operations.
• To be fully competent with our reservation system and have the confidence to run the door on very busy nights. It is your responsibility to make sure capacity is always maximised.
• Provide feedback and opinions on food and drink and how we can improve operations.
• Keep up to date with drink and food menu changes and be fully knowledgeable about our products.
• In the absence of the general manager and deputy general manager, you are fully responsible for the smooth running of the restaurant, including the implementation of allergens policy.

Compliance and Back of House Duties:

• Be knowledgeable about allergens and ensure company procedure for taking orders from people with allergies is followed to the letter. Only managers are authorised to take orders from people with an allergy.
• Complete daily checks of all equipment and systems and report any issues to the general manager.
• Be aware of fire safety.
• Ensure we are following all rules in relation to the sale of alcohol.
• Identify and fix any health and safety risks. If this is not possible, report to the general manager.
• Be fully competent in operating our back office POS software.
• Assist the general manager in end of month reporting.
• Assist the general manager in the up keep of HR software.
• Follow protocol in terms of accident reporting.
• Assist in writing and pricing of drinks menus.
• Share the responsibility of the general manager in writing front of house rotas.

Training and Staff Development

You will be expected to train new staff in all aspects of service and how to use till systems etc.

Head Bartender

Position reports to: General Manager

Main Job Purpose & Scope

To ensure the bar operates to the highest standard whilst ensuring profitability.

Key Areas of Personal Responsibility and Accountability

• To supervise the day-to-day operations of the bar.
• To establish and maintain excellent levels of internal and external customer service.
• To develop bar service standards and train all bar and restaurant staff on these.
• To cash up and close down at the end of the shift if required.
• To ensure that sales and wastage are recorded accurately.
• To assist in managing bar stock levels.
• To ensure bar equipment is well-maintained.
• To be involved the bar menus design and content, taking influence from guest feedback.
• To ensure the bar and back-of-house areas are clean and tidy at all times.
• To foster a climate of cooperation and respect between co-workers.
• To work with the team to make the site a successful and profitable operation.
• To perform waiting on duties on the restaurant floor when required.

Front of House Team Member

Position reports to: General Manager

Main Job Purpose & Scope

To provide an excellent level of service to all guests.

Key Areas of Personal Responsibility and Accountability

• To greet guests, show them to their table and update the booking system.
• To prepare tables, ensuring they are clean and fully set to standard.
• To maintain a knowledge of the menu, specials and available items and assist guests with choices.
• To process orders and take payments.
• To deliver food and drinks in a timely manner.
• To prepare drinks according to standard when working on the bar.
• To ensure customer feedback is handled appropriately and passed on to the management team.
• To foster a climate of cooperation and respect between co-workers.
• To work with the team to make the site a successful and profitable operation.

Other Responsibilities/Deputising Requirements

• To work in a caring manner, showing regard for health and safety, fire safety and COSHH regulations.
• To ensure you arrive on duty at the correct time and that your personal appearance is well groomed. To ensure the correct uniform and shoes are worn, and that these are clean and well maintained.
• To undertake special duties or work outside the normal routine but within the overall scope of your position at the request of the Food & Beverage Manager, General Manager or owner.
• To follow allergens policy to the letter, as explained in separate signed document.

Sous Chef

Position reports to: Head Chef

Main Job Purpose & Scope

To assist the Head Chef in managing all aspects of the kitchen operation.

Key Areas of Personal Responsibility and Accountability

• To control and direct the food preparation process to ensure the promptness, freshness and quality of dishes.
• To design new recipes, assist in constructing menus and selecting plate presentation, and to produce all relevant documentation to support delivery.
• To assist the Head Chef with training and managing kitchen staff, including monitoring performance standards.
• To review staffing levels to meet service, operational and financial objectives.
• To assist the Head Chef in managing stock levels, including placing orders for and performing regular stock takes on food and equipment supplies.
• To comply with hygiene and allergen regulations and safety standards.
• To ensure kitchen equipment is well-maintained, remedy any defects and report any faults or required work to line manager.
• To foster a climate of cooperation and respect between co-workers.
• To work with the team to make the site a successful and profitable operation.

Other Responsibilities/Deputising Requirements

• To work in a caring manner, showing regard for health and safety, fire safety and COSHH regulations.
• To ensure you arrive on duty at the correct time and that your personal appearance is well groomed. To ensure the correct uniform and shoes are worn, and that these are clean and well maintained.
• To undertake special duties or work outside the normal routine but within the overall scope of your position at the request of the Head Chef, General Manager or owner.

Chef

Position reports to: Head Chef

Main Job Purpose & Scope

To take responsibility for your allocated section of the kitchen.

Key Areas of Personal Responsibility and Accountability

• To prepare high-quality food that meets the Head Chef’s standards.
• To monitor portions and waste control.
• To ensure your station is sanitary and well-stocked.
• To assist with designing new recipes.
• To comply with hygiene and nutrition regulations and safety standards.
• To ensure kitchen equipment is well-maintained.
• To foster a climate of cooperation and respect between co-workers.
• To work with the team to make the site a successful and profitable operation.
• To perform pot washing duties when in the absence of a kitchen porter.

Other Responsibilities/Deputising Requirements

• To work in a caring manner, showing regard for health and safety, fire safety and COSHH regulations.
• To ensure you arrive on duty at the correct time and that your personal appearance is well groomed. To ensure the correct uniform and shoes are worn, and that these are clean and well maintained.
• To undertake special duties or work outside the normal routine but within the overall scope of your position at the request of the Head Chef, General Manager or owner