Restaurant manager
Job Tittle: Restaurant manager
Salary: £26500.00
Job Description:
Managing and overseeing a range of front of house functions and ensuring high quality customer service Duties include partaking in marketing activities, assisting with events catering activities, responding to customer feedback, recruiting, training and supervising junior staff, preparing rotas, purchasing & dealing with suppliers, inventory control, quality checks, ensuring compliance with health & hygiene protocols, monitoring & maintaining cleanliness, ensuring requisite supplies and equipment available, general facilities management, cost analysis and review, preparing reports and schedules, and performing key duties as assigned. Decides on range and quality of meals and beverages to be provided; discusses customers’ requirements for special occasions; purchases or directs the purchasing of supplies and arranges for preparation of accounts; plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff; checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit
The skills, qualifications and experience required for the role:
Entry is possible with a variety of academic qualifications and/or relevant experience. However we prefer candidates with Graduation or Diplomas in the Specified area of employment, and we prefer candidate with minimum 1 year experience in the same area of employment.
Weekly working hours: 37.5 hrs per week
Operational Manager (Catering)
Job Title: Operational Manager (Catering):
Salary: £26500 per annum
Job Description:
To ensure the efficient and effective delivery of catering operations and designated services to the client organisation in accordance with the agreement of the contract. To deliver the highest possible standard of food with the resources available and within budget. Effective management of the team to ensure the delivery of both qualitative and quantitative results. Manage the Catering Operation with the available resources within budget and to achieve sales. To manage and control the service offers for the client to the agreed specification and to the agreed performance. To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices. Responsible for HSE compliance within the catering services. Motivate, coach and train staff to perform to the highest standards. Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.
The skills, qualifications and experience required for the role:
Entry is possible with a variety of academic qualifications and/or relevant experience. However we prefer candidates with Graduation or Diplomas in the Specified area of employment, and we prefer candidate with minimum 1 year experience in the same area of employment.
Weekly working hours: 37.5 hrs per week