Roles and Responsibilities
·       Set operating goals and objectives.

·       Assess staffing requirements and recruit staff when needed.

·       Train and coach staff

·       Prepare and implement standard operating procedures.

·       Manage staff performance in accordance with established standards and procedures.

·       Ensure staff know and adhere to established codes of practice.

·       Organise and monitor staff schedules.

·       Maintain employee records

·       Co-ordinate restaurant operations during each shift.

·       Monitor adherence to health, safety and hygiene standards in kitchen and restaurant.

·       Keep records of health and safety practices.

·       Ensure compliance with restaurant security procedures.

·       Ensure alcohol regulations are adhered to.

·       Interact with customers

·       Advise customers on food and beverage choices.

·       Oversee preparation of food and beverage items.

·       Ensure adherence to set recipes

·       Ensure quality of food and beverage presentation.

·       Observe size of food portions and preparation quantities to minimize waste.

·       Interact with customers to ensure all inquiries and complaints are handled promptly.

·       Plan and co-ordinate menus

·       Analyse food and beverage costs and assign menu prices.

·       Total restaurant receipts and reconcile with sales.

·       Ensure cash management procedures are completed accurately.

·       Set and monitor budgets

·       Analyse budget variances and take corrective actions.

·       Establish and implement financial controls.

·       Implement and oversee cost cutting measures.

·       Plan and monitor restaurant sales and revenue.

·       Organize and supervise marketing and promotional activities.

·       Maintain business records

·       Determine and execute operating improvements.

·       Check and order supplies of non-food items.

·       Identify and estimate food and beverage supply requirements and place orders with suppliers.

·       Negotiate purchase prices and develop preferred suppliers.

·       Schedule food and beverage deliveries.

·       Check quality of deliveries and documentation.

·       Ensure correct storage of supplies.

·       Arrange for maintenance and repairs of equipment and services.

·       Identify and evaluate competitors.

·       Keep current with trends in the restaurant industry.

Knowledge and experience
·       Previous experience in food and beverage management.

·       In-depth working knowledge of alcoholic and non-alcoholic beverages.

·       In-depth working knowledge of food preparation and presentation.

·       experience in staff management and development.

·       Knowledge of basic accounting principles and practices.

·       Knowledge of planning and forecasting.

·       Track record of managing inventory and cost control.

·       Knowledge of administrative procedures.

·       Able to use relevant computer applications.

Key Competencies
·       Decision-making

·       Judgment

·       Problem analysis and problem-solving.

·       Planning and organising

·       Resource management

·       Communication

·       Customer service focus

·       Quality orientation

·       Teamwork

Start Date: August 17th 2022

Salary: £50k

Hours: Full Time