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.
MAIN DUTIES AND RESPONSIBILITIES:
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
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