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    Assistant Manager - London, United Kingdom - Chucs Restaurants Limited

    Chucs Restaurants Limited
    Chucs Restaurants Limited London, United Kingdom

    3 weeks ago

    Default job background
    Full time Administrative
    Description

    Main duties and responsibilities:

    · To ensure the seamless running of the Restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.

    · Support the delivery of business strategies

    · Seek and maximize revenue opportunities and minimize costs

    · To be accountable for the smooth operation of each restaurant shift

    · Consistently exceed guest expectations

    · Develop a motivated and high performing team committed to delivering clear goals

    · Develop a positive, direct and open relationship with all colleagues

    · Protect the health, safety and well being of our guests and colleagues

    · Be a change agent, constantly reviewing service delivery

    Duties and responsibilities

    Customer Service

    · Review and communicate unannounced diner reports and initiate required action

    · Develop a culture of actively seeking feedback from customers on a regular basis

    · Agree and implement actions to continuously improve the guest experience

    · Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently

    · Maintain relationships within the immediate locality, namely residents

    · To provide a friendly, courteous, and professional service at all times

    · To provide a quick and efficient service.

    · To demonstrate a high standard of personal appearance and ensuring good personal hygiene.

    · To ensure the agreed standards of food service are always adhered to.

    · To manage employees ensuring that the correct standards and methods of service are maintained.

    · To ensure the efficient flow of service and standards are constantly met during service periods.

    Managing Sales and Conversion

    · Support the implementation of revenue generation initiatives

    · Support the delivery and measurement of promotional activities, including staff incentives

    · Maximize incremental sales opportunities by adding customer value at every opportunity

    · To oversee the and ensure proper operation in the restaurant by all users

    · To ensure all up selling opportunities are maximized within the department.

    · To ensure all restaurant staff work hygienically and productively.

    · To create and implement sales promotions and staff incentives with authorization from the General Manager.

    Financial Management

    · Review and communicate financial information to assist in proactive and timely decision making

    · Using key monitors, namely forecasting, to evaluate the restaurants performance and take appropriate action

    · Manage monthly restaurant stock-takes and review results and variances with relevant departments in conjunction with the restaurant manager

    · Ensure that in house control systems/audit requirements are adhered to

    · Maintain/develop restaurant/dispense bar control systems to meet or exceed food and beverage margins

    · Control costs without compromising standards and customer experience

    · Forecast potential revenues and costs for revenue/cost centers

    People Development

    · Develop and encourage positive, direct, and open relationships amongst all colleagues

    · Support induction/mentor process through personal representation incl. completion of skills and standards

    · Support the creation of the calendar of training for the restaurant

    · Assist in employee relations in consultation with HR and restaurant manager as required

    · Manages the development of key team members and implements a succession plan, supported by the restaurant manager

    · To build and maintain an efficient team of employees, driving the team towards the objectives of the business.

    · To promote the training and development of staff to ensure standards are maintained and monitor all training and development within the department.

    · To manage all restaurant employees in line with the agreed skills and standards, giving regular feedback and appraisals.

    · To assess restaurant staff performance against the agreed skills and standards.

    · To constantly monitor the grooming and personal hygiene of the team.

    Health & Safety

    · Understanding relevant H&S legislation and the implications that on the operation of the department

    · Communicating to the team their responsibilities within H&S

    · Ensure a safe workplace by identifying hazards and taking corrective action

    · Awareness of health and safety audit reports and the required action within the restaurant

    · Oversee and respond to all alleged food hygiene issues, namely food poisoning complaints in conjunction with the Executive Chef and Restaurant Manager

    · Identify maintenance activity required to uphold the required standard

    Managing the Operation

    · Overseeing the preparation of rosters in line with forecasting

    · Ensure staffing levels reflect business demands maintaining productivity levels

    · Communicating and delegating duties to the team

    · Ensure each shift is reviewed and handovers/briefings are carried out

    · To ensure consistent communication from the restaurant to the manager

    · Keeping the team up to date about departmental and company activities through regular communication

    Making it Happen

    · Stimulate change, challenge assumption and ways of working, to move the business forward

    · Maintain high level of communication with other departments to ensure an awareness of current priorities

    · Instill a culture of pride and ownership, always ensuring a seamless restaurant operation with ownership and desire to exceed expectation.

    · Encourage employee involvement

    · Develop standard operating procedures and manuals.

    · Produce training records.

    · To develop an open culture of communication, both formal and informal

    · To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs

    · To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department.

    · To plan to ensure adequate resources are available

    · To be aware of potential highs and lows in the business and customer trends, and plan accordingly.

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