Manager (Restaurant)
| Dyddiad hysbysebu: | 27 Mai 2025 |
|---|---|
| Cyflog: | £30,960 i £38,700 bob blwyddyn, pro rata |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 26 Mehefin 2025 |
| Lleoliad: | 3 Victoria Road, Swansea, Wales, SA1 3NE |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | FUEGO HOSPITALITY LIMITED |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | X01 |
Crynodeb
Floor Manager (Restaurant) – Key Responsibilities
§ Specific Responsibilities:
Plan and oversee catering/bar services and staff supervision.
Determine meal and beverage quality, supplier selection, and procurement.
Manage purchasing, monitor stock usage, and prevent waste.
Ensure food, beverage, and service quality meet restaurant standards.
Maintain financial accountability by tracking supplies and expenditures.
§ Operational Management:
Supervise all floor operations, ensuring smooth service and resolving issues.
Plan and coordinate catering and bar services, including menu planning and staff allocation.
Work closely with the kitchen to ensure efficient order fulfilment.
Maintain cleanliness and adherence to health and safety regulations.
§ Financial Management:
Oversee inventory, minimise waste, and control costs.
Analyse sales data to optimize profitability.
Manage budgets, monitor expenses, and ensure financial efficiency.
§ Team Leadership:
Recruit, train, and develop staff to enhance performance.
Motivate and inspire employees, fostering a positive work environment.
Promote teamwork and effective communication among staff.
§ Quality Assurance:
Ensure high service standards, including food presentation and service quality.
Conduct regular quality checks on food, beverages, and service.
Implement strategies for continuous improvement in dining experience.
§ Additional Responsibilities:
Special Events: Plan and execute successful events.
Menu Development: Contribute to menu planning based on customer preferences and trends.
Technology Integration: Utilize technology for operational efficiency and customer engagement.
§ Specific Responsibilities:
Plan and oversee catering/bar services and staff supervision.
Determine meal and beverage quality, supplier selection, and procurement.
Manage purchasing, monitor stock usage, and prevent waste.
Ensure food, beverage, and service quality meet restaurant standards.
Maintain financial accountability by tracking supplies and expenditures.
§ Operational Management:
Supervise all floor operations, ensuring smooth service and resolving issues.
Plan and coordinate catering and bar services, including menu planning and staff allocation.
Work closely with the kitchen to ensure efficient order fulfilment.
Maintain cleanliness and adherence to health and safety regulations.
§ Financial Management:
Oversee inventory, minimise waste, and control costs.
Analyse sales data to optimize profitability.
Manage budgets, monitor expenses, and ensure financial efficiency.
§ Team Leadership:
Recruit, train, and develop staff to enhance performance.
Motivate and inspire employees, fostering a positive work environment.
Promote teamwork and effective communication among staff.
§ Quality Assurance:
Ensure high service standards, including food presentation and service quality.
Conduct regular quality checks on food, beverages, and service.
Implement strategies for continuous improvement in dining experience.
§ Additional Responsibilities:
Special Events: Plan and execute successful events.
Menu Development: Contribute to menu planning based on customer preferences and trends.
Technology Integration: Utilize technology for operational efficiency and customer engagement.