Responsibilities:
– To manage day to day operations for the restaurant and ensuring that high standards of customer service are administered to guests at all times.
– To manage the staff teams to ensure adequate cover at all times.
– To work closely with the kitchen staff to ensure daily operations are efficient.
– To ensure high standards of cleanliness in line with food hygiene standards at all times.
– To lead by example in delivering excellent guest services and acting as a point of escalation for any complaints where necessary.
– To try to achieve budgetary targets set by senior leadership.
Skills:
– Previous experience working in a managerial role in a restaurant is essential.
– Excellent communication skills both written and verbally.
– Excellent customer service skills ensuring you are customer focused at all times.
– Knowledge of food hygiene standards is essential.
– Good leadership experience with the ability to mentor and foster positive working environments.
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