Job Title: Assistant Manager
Department: Kitchen
Reports to: Head Chef
Travers Smith LLP is a market leading City law firm. We build lasting relationships with public and private sector clients, making it our priority to understand their businesses and their most important objectives. Our Hallmark is to be entrepreneurial and exceptionally efficient.
The Assistant Manager is a key number two position in a close-knit client facing team and is responsible for managing the waiters in delivering an exceptional personalised style of service that adds value to the business. The role holder has a key role in cultivating relationships with other departments across the firm.
Key Responsibilities
Service:
- Ensure the waiting team continue to deliver a level of service that is bespoke to Travers Smith; individual, personal, professional, friendly, tailored to the host and client.
- Able to identify and provide creative solutions to meet the changing strategic and commercial needs of the business in relation to the client dining room offering.
- Extensive host and client knowledge with a keen understanding of the different entertainment needs of various areas of the firm.
- Regularly wait the dining rooms during lunch and dinner, building strong relationships with partners and clients.
Management and Team Development:
- An integral member of the kitchen management team.
- The line manager for waiters, responsible for their supervision, training and development.
- Responsible for holding monthly waiters meetings, and fortnightly 1-1s with each member of the waiting team. Work alongside the Head Chef in providing continuous development and objective planning, and maintain up to date records.
- Maintain compliance with all Kitchen Food Safety and Hygiene procedures.
Temporary Workers:
- Responsible for recruitment, training and management of temp waiting staff, ensuring Travers Smith standards are met.
- Liaise with the Client Dining Room Co-coordinator to ensure there is correct and adequate staffing throughout the week, for both the waiting and kitchen teams.
- Responsible for managing the temporary staff budget, reporting to the Head Chef.
- Responsible for relationship with temporary recruitment agency.
Internal and External Events:
- Responsible for providing quotes to the business for evening events.
- Liaise with the Office Co-coordinator regarding all evening events booking.
- Work alongside kitchen events team to create themed events that are tailored to the client, the event and the season.
- Liaise with the chefs regarding allergies, dietary requirements and other special requests, and following all in-house procedures.
- Support the Sommelier and the Head Chef in the development of the wine and drinks list.
Skills and experience:
- Previous experience in successfully managing the front of house of a restaurant, cafe or catering company.
- An inspirational leader having experience of joining a well-established and high performing team.
- A genuine passion for management, keen to further develop a dynamic team, fostering and encouraging others in their growth.
- Good knowledge of and enthusiasm for the food and beverage industry with a drive to progress your career. Aware of current London food and drinks scene.
- Passionate about high levels of service and its importance. Able to intuit people and situations, read a room and know the response that is needed. Flexible in approach, solution focused.
- Ability to manage short-term tactical and longer term action plans. Proactive and self-motivated.
- Possesses emotional intelligence with strong communication skills. Resilient in the face of difficulty.
Hours:
8.30-3.30 5 days a week; plus 1-2 evenings a week
For further details please contact Kirsty Crooks, Human Resources Business Partner on +44 (0)20 7295 3054.