*Ensuring exceptional customer satisfaction by providing excellent standards in all food and drink provision.
*Being the 'Face of the company' in the absence of the manager.
*Reporting to the Manager.
*Line managing the Front of House staff with the Assistant Manager.
*Working with the Assistant Manager to provide support and cover for the Manager.
*Liaising with the kitchen, managers and staff for the efficient running of daily service.
*Allocating staff to roles to optimise food service and efficiency.
*Planning special events with the other managers and chef.
*Providing direction for your staff by ensuring they are aware of the policies, targets and successes of the business.
*Ensuring efficient communication between your staff, the manager and the owner.
*Creating and updating the policies for the efficient running of your part of the business.
*Organising the staff training for food and drink service.
*Inputting to the rota.
*Assisting the manager in recruiting staff for your team.
*Appraising the performance of your staff.
*Ensuring that new staff are inducted and trained to meet the standards required.
*Handing over to the Night Porter.
*Attending the managers meeting and reporting on your targets.
*Making informed and prompt decisions within your level of authority.
*Keeping up to date with and complying with COSHH standards.
*Encouraging the attitudes and behaviours from the staff that will take the business forward, in line with the business plan.
FOOD & BEVERAGE POLICIES TO KEEP UPDATED:
*End of night banking
*Daily procedures checklist
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