Match day back of house manager
- Recruiter
- Anonymous
- Location
- Brighton
- Salary
- 12.00 - 14.00 GBP Hourly
- Posted
- 12 Jul 2017
- Closes
- 09 Aug 2017
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
Purpose of Role:
To create a world class offering with food service that exceeds the guests' expectations. All performance standards are achieved through the use of the training guidelines.
Responsibilities
Operational
* Remains receptive to innovative ideas and pursues them in a positive manner
* Attend the managers briefing and understand the menus and all dietary requirements and food delivery timings
* Ensure the highest level of food, beverage and customer service is provided at all times
* Ensure the back of house area is kept safe and clean and falls in line with the companies health and safety standards
* Ensure all preperation is carried out prior to the restaurant opening , and falls in line with the menu requirements
* Ensure the pass is managed effectively and communication is clear between front of house and the chef team
* Ensure the food leaves the pass to the right temperature and to specification
* Ensure all equipment used is regularly cleaned, polished and stored correctly
* Ensure all issues are reported to the Hospitality Manager
* Check briefing / function sheet for full information relating to events
* Ensure all breakdown of events is fully completed and all equipment is returned to relevant areas
* Any other request according to the requirements of the client or business.
Financial
* Makes personal recommendations based on knowledge and experience to improve products and service
Management
* Supervise all employees assigned to the area for the duration of the event and pre event build up
* Ensure all employees are in their assigned areas ready to perform their duties, and have signed the correct documentation following service guidelines
* Ensure all staff are professional in their appearance and approach at all times
* To work in conjunction with the other unit managers to pool resources and support when necessary
* Assess staff competency and carry out on the job training and briefing where necessary
This is a guide only. The employee must undertake any other duties as may be reasonably assigned by the management team, from time to time.
Customer Service
* Understands all menus food and beverage, product offerings, packaging and pricing
* Ensure 'show quality' standards are maintained at all times through effective display and merchandising prior to and during events
* Establish a professional rapport with guests, employees and the client.
* Ensure guests expectations have been met and exceeded at all times.
* Provide friendly and efficient service to guests and team mates.
* Identify and meet the needs of colleagues and our customers, focusing on initiating and welcoming contact and communication whilst striving to deliver first class customer service.
* Recognise potential complaint situations and make effective steps to avoid and/or resolve these situations.
Self Development
* To undertake any necessary internal or external training sessions in accordance with your managers requests and to take personal responsibility to seek opportunities to develop yourself and to realise your own potential.
* Identify, implement and evaluate the training and developmental needs of staff within your area of responsibility, give appropriate feedback and actively show interest and involvement in training activities for all employees whilst looking for opportunities to further develop individuals.
Team Work
* Ensure effective communication within your work team and actively offer support and guidance as necessary
* Display a positive attitude toward team mates
* Assist fellow employees when necessary
* Always on time and ready to perform all required duties
* Maintains a high quality of areas at all times.
Security / Stock Control
* Follow correct inventory procedures
* Ensure proper cash handling procedures are being performed
* Ensure assigned areas are fully stocked and ready for operation
* Follow responsible alcohol service policies
* Complete understanding of sales system
* Ensure understanding, awareness and compliance with all of the Company's security, stock control, loss prevention and key holder procedures, understanding accountability and consequences.
Equal Opportunities and Harassment
* Ensure understanding, awareness and compliance with the Company's Equal Opportunities Policy and Harassment Policy.
Health & Safety and Food Hygiene
* Take reasonable care for the Health and Safety of yourself and other persons who may be affected by their acts or omissions at work
* Carry out their day to day duties in accordance with the requirements specified in the Company's Health and Safety and Food Safety Policies
* To ensure that the Company Health & Safety and Food Safety Policies are adhered to at all times within their own area of control
* To report promptly any food hazard to the Environmental Health Manager
* The employee is required to work on a flexible shift rota basis, according to the demands of the business
Hours of Work
Person Specification
* Must be flexible with schedule, able to work different shifts
* Must have a 'can do' positive, driven attitude
* Exemplary communication skills and ability to liaise with clients
* Able to self manage and self discipline.
* Structured and approachable with good people management skills
To create a world class offering with food service that exceeds the guests' expectations. All performance standards are achieved through the use of the training guidelines.
Responsibilities
Operational
* Remains receptive to innovative ideas and pursues them in a positive manner
* Attend the managers briefing and understand the menus and all dietary requirements and food delivery timings
* Ensure the highest level of food, beverage and customer service is provided at all times
* Ensure the back of house area is kept safe and clean and falls in line with the companies health and safety standards
* Ensure all preperation is carried out prior to the restaurant opening , and falls in line with the menu requirements
* Ensure the pass is managed effectively and communication is clear between front of house and the chef team
* Ensure the food leaves the pass to the right temperature and to specification
* Ensure all equipment used is regularly cleaned, polished and stored correctly
* Ensure all issues are reported to the Hospitality Manager
* Check briefing / function sheet for full information relating to events
* Ensure all breakdown of events is fully completed and all equipment is returned to relevant areas
* Any other request according to the requirements of the client or business.
Financial
* Makes personal recommendations based on knowledge and experience to improve products and service
Management
* Supervise all employees assigned to the area for the duration of the event and pre event build up
* Ensure all employees are in their assigned areas ready to perform their duties, and have signed the correct documentation following service guidelines
* Ensure all staff are professional in their appearance and approach at all times
* To work in conjunction with the other unit managers to pool resources and support when necessary
* Assess staff competency and carry out on the job training and briefing where necessary
This is a guide only. The employee must undertake any other duties as may be reasonably assigned by the management team, from time to time.
Customer Service
* Understands all menus food and beverage, product offerings, packaging and pricing
* Ensure 'show quality' standards are maintained at all times through effective display and merchandising prior to and during events
* Establish a professional rapport with guests, employees and the client.
* Ensure guests expectations have been met and exceeded at all times.
* Provide friendly and efficient service to guests and team mates.
* Identify and meet the needs of colleagues and our customers, focusing on initiating and welcoming contact and communication whilst striving to deliver first class customer service.
* Recognise potential complaint situations and make effective steps to avoid and/or resolve these situations.
Self Development
* To undertake any necessary internal or external training sessions in accordance with your managers requests and to take personal responsibility to seek opportunities to develop yourself and to realise your own potential.
* Identify, implement and evaluate the training and developmental needs of staff within your area of responsibility, give appropriate feedback and actively show interest and involvement in training activities for all employees whilst looking for opportunities to further develop individuals.
Team Work
* Ensure effective communication within your work team and actively offer support and guidance as necessary
* Display a positive attitude toward team mates
* Assist fellow employees when necessary
* Always on time and ready to perform all required duties
* Maintains a high quality of areas at all times.
Security / Stock Control
* Follow correct inventory procedures
* Ensure proper cash handling procedures are being performed
* Ensure assigned areas are fully stocked and ready for operation
* Follow responsible alcohol service policies
* Complete understanding of sales system
* Ensure understanding, awareness and compliance with all of the Company's security, stock control, loss prevention and key holder procedures, understanding accountability and consequences.
Equal Opportunities and Harassment
* Ensure understanding, awareness and compliance with the Company's Equal Opportunities Policy and Harassment Policy.
Health & Safety and Food Hygiene
* Take reasonable care for the Health and Safety of yourself and other persons who may be affected by their acts or omissions at work
* Carry out their day to day duties in accordance with the requirements specified in the Company's Health and Safety and Food Safety Policies
* To ensure that the Company Health & Safety and Food Safety Policies are adhered to at all times within their own area of control
* To report promptly any food hazard to the Environmental Health Manager
* The employee is required to work on a flexible shift rota basis, according to the demands of the business
Hours of Work
Person Specification
* Must be flexible with schedule, able to work different shifts
* Must have a 'can do' positive, driven attitude
* Exemplary communication skills and ability to liaise with clients
* Able to self manage and self discipline.
* Structured and approachable with good people management skills