Restaurant Manager

Our client, a prestigious award winning REstaurant in Surrey has a rare opportunity for an expereinced restautant manager to join their team.

The successful candidate will be required to work 48 hours per week, from Wednesday to Saturday, with Sundays to Tuesdays off

Overall Purpose:

To lead a culture of creative excellence in terms of service and professional training; ensuring inspirational customer experiences and supporting the strategic management.

Responsibilities:

Senior Management:

1. Monitor department finances and budgets, identify the management information available in your own area and act credibly on matters that affect business finance.

2. Contribute to strategic planning and work as a senior manager within the organisation, ensuring that you act in the best interests of the business at all times through understanding the business strategy, key competitors and how the business fits within the wider hospitality industry in which it operates.

3. Work within the senior management team to proactively develop and maintain a customer centred culture and drive behavioural change through encouraging others to seek and act on feedback - contributing to discussions and planning across the business and outside of your own department in order to further and benefit the business as a whole and ensuring effective communication at the appropriate level to the senior team at all times, bringing to the attention of the relevant senior manager/ director any matter which relates to the success of the business.

4. Oversee the effectiveness of all direct reports and ensure consistency, efficiency, professionalism and effective communication to drive a strong cultural belief in the brand and product / service Leadership.

5. Lead by example to promote business and social responsibility and act as a role model to ensure self and team are consistently operating in an empathetic, fair and professional manner, being accountable for the commercial and social success of the company.

6. Comply with and enforce all company policies, standards and legislative requirements relevant to maintaining effective performance, communication, training and good business reputation; including Food Hygiene, Fire, Health & Safety regulations, attending relevant training as required.

7. Represent company values in your general conduct and in your dealings with customers, partners, suppliers and other stakeholders.

People & Team

1. Line manage the rest of the FOH team to ensure that all chefs receive comprehensive, relevant and high quality professional training appropriate to their needs and abilities.

2. Be responsible for developing people strategy and for the recruitment, selection, induction and training of staff as and when required.

3. Set a clear vision for the front of house defining success and clear objectives for the team so they know your expectations as a manager and understand what they have to deliver.

4. Be responsible for undertaking performance reviews as and when required for the FOH staff and to monitor all performance objectives set for staff.

8. Ensure the restaurant is a secure, safe and inspirational learning environment, resolving any issues or concerns regarding health, safety and hygiene or chef and/or trainee attitude or capability with the Senior Management.

Specific duties:

• Conduct pre-service briefing, assigning tasks based upon the most effective distribution of resources for the restaurant
• To keep up to date with the reservations book, noting any changes made by others, detailing customer profiles and preferences
• Become an ambassador by learning about the food and brand; talk knowledgeably and passionately to guests. Always be polite and courteous, bubbly and enthusiastic but maintaining an appropriate professional distance.
• Represent and deliver service excellence that is in keeping with the brand. Creating an unforgettable experience for each guest
• Trouble-shoot and smooth issues with guests and staff members alike
• To adhere to the allergy procedure
• To be thoroughly familiar with Bookatable and Beyond Stock EPOS.
• To answer e-mails relating to the restaurant
• To check for open tables during and at the end of each service
• To be responsible for all refunds
• To oversee the cleaning and maintenance of all FOH areas including outside.
• To liaise with the Head Sommelier to ensure floor staff are up to date with changes and developing their wine knowledge
• To check loos before and during every shift
• To ensure that all furniture is kept in perfect condition
• To prepare the till float at the end of service or the following morning
• Provide post service reports including financial information, feedback and any service issues
• To be familiar with the surrounding area, parking, pubs etc
• To report any comments or complaints
• To organise training and development
• To ensure that linen is stocked and clean and to be the point of contact with the linen provider
• To work to cut costs and to maximise revenue where possible

• To close up the building securely after services
• To be aware at all times of any potential safety hazard to staff members and the public in the restaurant areas
• To ensure the security of all cash, cheques and credit card slips at the end of each day
• Undertake such other duties commensurate with the responsibilities of the role and any other reasonable management request

5. Undertake any development, coaching or performance management meetings with staff as and when appropriate.

6. Liaise with senior staff in order to complete correct new starter procedures and schedule induction programmes as required.

7. Manage team to take a pride in their role through demonstrating a consistently positive and professional approach to communication, helping all staff to feel in control and not stressed through everybody working to clear expectations and objectives using great systems and procedures.