Restaurant Manager
| Dyddiad hysbysebu: | 29 April 2024 |
|---|---|
| Cyflog: | £38,700 per year |
| Gwybodaeth ychwanegol am y cyflog: | 28 days paid holiday (pro rata), employer's pension contribution, uniform and meals on duty. |
| Oriau: | Full time |
| Dyddiad cau: | 29 May 2024 |
| Lleoliad: | Sutton-In-Ashfield, Nottinghamshire |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Gurkha Curry House Limited |
| Math o swydd: | Permanent |
| Cyfeirnod swydd: |
Crynodeb
We are looking for a motivated, creative, and competent Restaurant Manager to join the Gurkha Curry House Limited team. Someone who will bring their own experience and ideas to enhance the business. While your focus will be Front of House, you will also need to have a good understanding of how the restaurant works as a whole and be able to step into assist with takeaway order packing and other duties when required. As a Restaurant Manager you will manage, lead, inspire and develop an amazing team and ensure all customers have great experience. You will oversee staff, ensuring all customers have a great in store experience. You will oversee staff, ensure that business operations run smoothly and handle escalated customer queries and grievances.
DUTIES AND RESPONSIBILITIES
A Restaurant Manager manages a large staff and may be required to fill in for any employee in a restaurant. Some of the important duties and responsibilities typically involve:
• Oversee all day-to-day restaurant operations to ensure all business standards are met, both front of house and back of house.
• Organising team schedules, handling staff issues and authorising vacation annual and sick leave
• Ensuring all team are well briefed on their responsibilities and given ongoing training, supervision, and information to motivate them in all aspects of their work.
• Take responsibility to ensure all employees are trained to the company standards and legal requirements.
• Conduct management and team meetings, ensuring thorough cascade of actions and required outcomes.
• Full accountability of the allergen procedures.
• Lead, develop and coach all team members.
• Motivate the team through recognition and positive feedback.
• Managing various department-specific initiatives and ensuring that these are
completed within the scope, time and budget
• Filling in for absent employees and assisting teams as needed to successfully
complete projects.
• Liaise with the restaurant and Kitchen and all food operations to ensure administration for menus are correct.
• Ensure that you comply with legislation regarding Security, Health and Safety, Food
Hygiene and Licensing Laws and as per training provided.
• Ensuring a high and consistent standard of customer service.
• Business compliances in accordance to Health and Safety and Food Safety laws and regulations.
• Auditing inventory levels to ensure product availability, and ordering products as
necessary
• Implementing appropriate strategies to resolve adverse trends and improve sales
• Following all company policy and procedures regarding dealing with cash, equipment and property
• Ensure the invoice procedure is efficiently carried out on a daily basis, and is
delegated when you are not present.
SKILLS REQUIRED
• Management or supervisory experience (1 year minimum)
• Effective leader, role model, excellent communication skills, able to delegate.
• Meticulous planning and organisational skills.
• Ability to work in a collaborative way with owners and staff.
• Problem solving and keeping a cool head in pressure situations.
• Able to see the “Big Picture” of the business – awareness of need to manage costs.
• Self-motivated and good work ethic with a focus on excellent customer service.
• Taking feedback/instructions from the owner and implementing.
• Staff development/training.
• Excellent communication skills, record keeping and a focus on cleanliness with
attention to detail.
• Sense of commitment and responsibility.
• Working with social media
• Experience in a similar environment (1 year minimum)
• Flexibility
• Must be able to work weekends and evenings.
DUTIES AND RESPONSIBILITIES
A Restaurant Manager manages a large staff and may be required to fill in for any employee in a restaurant. Some of the important duties and responsibilities typically involve:
• Oversee all day-to-day restaurant operations to ensure all business standards are met, both front of house and back of house.
• Organising team schedules, handling staff issues and authorising vacation annual and sick leave
• Ensuring all team are well briefed on their responsibilities and given ongoing training, supervision, and information to motivate them in all aspects of their work.
• Take responsibility to ensure all employees are trained to the company standards and legal requirements.
• Conduct management and team meetings, ensuring thorough cascade of actions and required outcomes.
• Full accountability of the allergen procedures.
• Lead, develop and coach all team members.
• Motivate the team through recognition and positive feedback.
• Managing various department-specific initiatives and ensuring that these are
completed within the scope, time and budget
• Filling in for absent employees and assisting teams as needed to successfully
complete projects.
• Liaise with the restaurant and Kitchen and all food operations to ensure administration for menus are correct.
• Ensure that you comply with legislation regarding Security, Health and Safety, Food
Hygiene and Licensing Laws and as per training provided.
• Ensuring a high and consistent standard of customer service.
• Business compliances in accordance to Health and Safety and Food Safety laws and regulations.
• Auditing inventory levels to ensure product availability, and ordering products as
necessary
• Implementing appropriate strategies to resolve adverse trends and improve sales
• Following all company policy and procedures regarding dealing with cash, equipment and property
• Ensure the invoice procedure is efficiently carried out on a daily basis, and is
delegated when you are not present.
SKILLS REQUIRED
• Management or supervisory experience (1 year minimum)
• Effective leader, role model, excellent communication skills, able to delegate.
• Meticulous planning and organisational skills.
• Ability to work in a collaborative way with owners and staff.
• Problem solving and keeping a cool head in pressure situations.
• Able to see the “Big Picture” of the business – awareness of need to manage costs.
• Self-motivated and good work ethic with a focus on excellent customer service.
• Taking feedback/instructions from the owner and implementing.
• Staff development/training.
• Excellent communication skills, record keeping and a focus on cleanliness with
attention to detail.
• Sense of commitment and responsibility.
• Working with social media
• Experience in a similar environment (1 year minimum)
• Flexibility
• Must be able to work weekends and evenings.