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Deputy Manager (Bar & Restaurant)

JOB DESCRIPTION:                   Deputy Manager (Bar & Restaurant) 

RESPONSIBLE FOR:                   Self; Bar & Restaurant Supervisor; Front of House Team 

RESPONSIBLE TO:                    Manager

The Golden Boar is a family owned free of tie restaurant, with a welcoming bar and six en-suite letting rooms, that has recently undergone a major refurbishment.  The new owners have some new and exciting ideas for the Golden Boar and the successful applicant will be an integral part of the business and the future development. 

Working as the deputy manager, you will have specific responsibility for the day to day operation, staffing and stock control of the bar and restaurant of the business.  

This will mean customers are served promptly & courteously, in accordance with the Golden Boar’s Standard Operating Procedures and at all times in line with hygiene and safety regulations, whilst ensuring customers have their expectations are met and exceeded.  

You will lead and motivate the front of house staff to achieve this and work as part of the management team to promote a positive image of the golden Boar at all times. 


Operational Service 

Oversee the service of food and beverage and undertake responsibility for food and beverage service throughout the business.

Ensure cash procedures are adhered to and strictly monitored, including preparation and   calculation of beverage bills within all departments, and cashing up of tills

Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and return of any sub-standard items 

Ensure financial, premises, staff and customer security is maintained and events are staffed appropriately and in accordance with licensing laws.

Report and liaise regularly with Manager regarding departmental performance and ensure he is informed of any relevant information or issues

Develop and maintain professional relationships with internal and external customers 

Perform a duty manager role while on shift when required, taking sole duty management responsibilities for the business and dealing with any issues that may arise during shift 

Working shift work and weekends, and bank/public holidays, ensuring prompt timekeeping and attendance 

Ensure breaks are organised in accordance with fluctuations in the volume of business 

Assist with service in other areas of the business as requested 

Carry out any other reasonable request asked by the Manager 

Company Standards 

Promote a positive perception of the business at all times both internally & externally 

Ensure Standard Operating Procedures are achieved and maintained at all times and are monitored and updated when and where necessary

Be aware of and anticipate customers’ needs 

Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times 

Comply with & implement all legislative and licensing requirements.

Ensure the departments are clean and hygienic, making sure cleaning rotas are adhered to and appropriate records kept 

Ensure employee conduct, uniform and personal hygiene requirements are adhered to

Ensure the bars and restaurant run smoothly on a daily basis and are adequately stocked with all necessary goods.  

Produce effective rotas to ensure staffing levels are appropriate and efficient 

To promote the business and its facilities to all prospective guests or customers to maximise sales and revenue 

Report and where possible take action in any incidents of complaint, accident, fire, loss or damage 

Enforce Licensing Laws, Rules of Management and in-house security and operational policies

Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a professional and efficient manner to minimise negative impressions of the hotel

Prompt timekeeping and attendance, and effective organisation of staff 

Attend company meetings as requested 


Communicate a vision of success which the team want to be part of 

To promote a positive attitude and team ethos, including ‘lead by example’, for the department, setting the pace and standards and encouraging mutual respect 

Inspire & motivate the team to achieve high standards through our Standard Operating Procedures and therefore achieve increased sales and profits 

Train and develop the team to ensure the food and beverage service is to specification, while working with the chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible 

Praise and recognise good performance 

Deal with poor performance through informal reprimands and where necessary implement the Company Disciplinary procedure – in conjunction with HR 

Pro-active in problem solving and work on own initiative to deal with problems and opportunities

Apply Now

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Deputy Manager (Bar & Restaurant)

Freckenham Permanent £20000 - £25000 per annum

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