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    Bar / Restaurant Manager

    • Contract: Permanent - Full Time
    • Hours: 37.5 hours per week
    • Salary: £22k per annum
    • Closing date: Thursday, 28th February 2019
    • Location: 38-51 Bedford Way
      London
      Greater London
      WC1H 0DG
      United Kingdom

    The Role

    Who are we looking for?
    As our ideal Bar/Restaurant Manager, you will have previously worked in the hospitality industry with proven experience gained in a bar or restaurant environment, and have previously held a management or team supervisor position. You will also need:

    • A current Personal Licence (ALPH)
    • Fully fluency in spoken and written English
    • Team leadership skills
    • Rota management experience
    • Cellar / stock control management experience

    Rewards & Benefits

    In return for your hard work as our Bar/Restaurant Manager you will be entitled to a great range of benefits including:

    • Extensive staff discounts
    • Career development opportunities
    • Training and education support
    • Employee Assistance Programme
    • 28 days paid holiday each year

    What will I be responsible for?

    Joining our team as a Bar-Restaurant Manager, you will be responsible for leading and managing a team in providing outstanding customer service in one of the main bar-restaurants within one of our hotels. On a daily basis, this will involve, amongst other things:

    • Managing the preparation and service of food and beverages within the outlet ensuring high quality service delivery to the customers and guests
    • Maintaining overall responsibility for the quality standards in the kitchen, bar and restaurant environments
    • Regularly liaising with the Heads of Bar Operations, Bar Control and Directors regarding the outlet's performance ensuring they are informed of any feedback, concerns or other service issues
    • Developing and maintaining professional relationships with internal and external customers and suppliers
    • Liaising with Human Resources with regards to recruitment, training, people management and employee relations.
    • Checking customer satisfaction during service and dealing with customer feedback in a professional and efficient manner
    • Dealing with licensing authorities and other official bodies when required
    • Keeping up-to-date with licensing legislation, ensuring legislative regulations and licensing requirementsare enforced and Company policies and procedures fully met
    • Ensuring compliance with all Company Fire, Health & Safety policies
    • Ensuring the outlet is clean and hygenic, managing cleaning rotas and appropriate record keeping
    • Managing the Company standards for employee conduct, uniform and personal hygiene, addressing any shortcomings when necessary
    • Ensuring a smooth operation for the outlet each day, with sufficient stock and goods available
    • Preparing and communicating weekly staff rotas in accordance with staffing guidelines,and labour forecasts, adjusting schedules as required to meet the business demands
    • Reporting and following up on any incidents of complaint, accident, fire, loss or damage with the relevant parties
    • Attend Company meetings and training events as required
    • Overseeing food preparation and production with the kitchen
    • Ensuring cash procedures are strictly managed and monitored, including preparation and calculation of beverage bills and cashing up of tills
    • Taking responsibility for stock, including ordering, acceptance, and maintenance of stock levels and stock rotation, and return of any sub-standard items
    • Reviewing sales and beverage costs for previous day; resolving any discrepancies with Accounts.
    • Tracking actual against budget
    • Providing Directors with quarterly revenue and cost figures for the outlet on request
    • Conducting regular inspections of equipment and materials in the outlet, repoprting any issues in a timely manner
    • Developing knowledge of the wider services and features of the hotel as well as local attractions/activities to enhance the guest experience

    Leadership and Management

    You will be leading and managing a team of staff and will be expected to:

    • Provide high quality people and performance management including (but not limited to) rota management, payroll, holiday approval, sickness absence, recruitment & selection, training & development, performance management (formal & informal), conflict resolution etc. as required.
    • Promote a positive attitude and team ethos, including ‘lead by example’, for the department, setting the pace and standards and encouraging mutual respect
    • Inspire and motivate the team to achieve high standards to achieve sales and profits
    • Train and develop the team to ensure food & beverage service is to specification, and self and staff co-operate with chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible
    • Hold pre-shift meeting with staff to ensure they are prepared for service and review all information pertinent to the day's business

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