Front of House Manager
| Dyddiad hysbysebu: | 30 Mehefin 2025 |
|---|---|
| Cyflog: | £32,000 i £34,000 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | Benefits: Training and development, mentorship, tips, free meals on site, flexibility of working, one weekend off per month. Must be able to have access to own transport. |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 30 Gorffennaf 2025 |
| Lleoliad: | Blackburn, North West, BB1 |
| Cwmni: | Perfect Recruitment |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | 57110950 |
Crynodeb
Location: Blackburn
Hours: 35-40 hours per week. 5 days out of 7.
Salary: £32,000-£34,000 per year DOE.
Benefits: Training and development, mentorship, tips, free meals on site, flexibility of working, one weekend off per month.
Must be able to have access to own transport.
JOB ROLE AND RESPONSIBILTIES:
BUSINESS PRESENTATION
• Ensure the presentation in front of house and public areas meets expected standards by completing checklists, verifying staff adherence to these checklists, and maintaining high standards throughout.
• Ensure all staff present themselves professionally and adhere to company standards for personal presentation and behaviour.
CUSTOMER SERVICE AND EXPERIENCE
• Deliver excellent customer service and resolve complaints effectively.
• Meet Business Owners' expectations by using feedback tools like the Mystery Diner Report.
• Ensure staff provide excellent customer service.
• Always be professional and polite to customers.
• Efficiently manage bookings and respond to customer enquiries promptly and professionally.
STAFF MANAGEMENT
• Train front-of-house staff and kitchen porters, providing ongoing training.
• Manage staff during shifts and delegate tasks effectively.
• Ensure staff compliance with Health and Safety procedures.
• Assist in Rota management and adhere to staff cost budgets.
• Participate in recruiting new front-of-house and kitchen staff.
• Communicate with kitchen staff to maintain high standards of food quality, presentation, and availability.
• Support kitchen management in the Business owner's absence.
• Hold regular team meetings to discuss customer feedback, training needs, and other relevant information.
STOCK MANAGEMENT
• Assist in stock ordering and rotation.
• Ensure that bar/restaurant products and maintenance comply with health, hygiene, and safety regulations.
• Participate in stocktaking activities to understand gross profit margins and gross yield.
• Help manage the cellar to ensure product availability and adherence to health, hygiene, and safety standards.
FINANCIAL AND SECURITY MANAGEMENT
• Ensure that cash is securely stored or constantly monitored.
• Record daily sales and invoices on the appropriate business documents.
• Participate in cash handling procedures and safeguard financial information.
• Complete weekly financial records, participate in Profit and Loss meetings, and manage banking and change orders as necessary.
• Conduct proper opening and closing procedures, ensuring the security of products and premises.
• Maintain records of staff costs and holidays, actively monitoring these expenses in accordance with business requirements.
Hours: 35-40 hours per week. 5 days out of 7.
Salary: £32,000-£34,000 per year DOE.
Benefits: Training and development, mentorship, tips, free meals on site, flexibility of working, one weekend off per month.
Must be able to have access to own transport.
JOB ROLE AND RESPONSIBILTIES:
BUSINESS PRESENTATION
• Ensure the presentation in front of house and public areas meets expected standards by completing checklists, verifying staff adherence to these checklists, and maintaining high standards throughout.
• Ensure all staff present themselves professionally and adhere to company standards for personal presentation and behaviour.
CUSTOMER SERVICE AND EXPERIENCE
• Deliver excellent customer service and resolve complaints effectively.
• Meet Business Owners' expectations by using feedback tools like the Mystery Diner Report.
• Ensure staff provide excellent customer service.
• Always be professional and polite to customers.
• Efficiently manage bookings and respond to customer enquiries promptly and professionally.
STAFF MANAGEMENT
• Train front-of-house staff and kitchen porters, providing ongoing training.
• Manage staff during shifts and delegate tasks effectively.
• Ensure staff compliance with Health and Safety procedures.
• Assist in Rota management and adhere to staff cost budgets.
• Participate in recruiting new front-of-house and kitchen staff.
• Communicate with kitchen staff to maintain high standards of food quality, presentation, and availability.
• Support kitchen management in the Business owner's absence.
• Hold regular team meetings to discuss customer feedback, training needs, and other relevant information.
STOCK MANAGEMENT
• Assist in stock ordering and rotation.
• Ensure that bar/restaurant products and maintenance comply with health, hygiene, and safety regulations.
• Participate in stocktaking activities to understand gross profit margins and gross yield.
• Help manage the cellar to ensure product availability and adherence to health, hygiene, and safety standards.
FINANCIAL AND SECURITY MANAGEMENT
• Ensure that cash is securely stored or constantly monitored.
• Record daily sales and invoices on the appropriate business documents.
• Participate in cash handling procedures and safeguard financial information.
• Complete weekly financial records, participate in Profit and Loss meetings, and manage banking and change orders as necessary.
• Conduct proper opening and closing procedures, ensuring the security of products and premises.
• Maintain records of staff costs and holidays, actively monitoring these expenses in accordance with business requirements.