Deputy F&B Manager - Windermere, Cumbria, United Kingdom - RGIT Australia

Description

Performance-related bonus of up to £4,200 per year
Learn from the best.
Be part of a great team.
Work in a stunning location.
We're looking for a friendly, efficient, and professional Deputy Restaurant Manager to join the SOURCE team.
THE ROLE OF DEPUTY RESTAURANT MANAGER @ SOURCE

As a passionate and skilled Deputy Restaurant Manager at SOURCE Restaurant, our Michelin Star restaurant, you'll be responsible for supporting the management of an enthusiastic and dynamic team.

You'll provide strong leadership to our restaurant team and will be responsible for ensuring the timely delivery of outstanding services to consistently exceed our guests' high expectations.

The Restaurant Team are always busy juggling the food service throughout the day as well as supporting our more forward-thinking projects, such as the culinary centre, sustainability - you'll always have something to get your teeth into.

We're like no other hotel, we have lots of little quirks, personality and luxury in and out of our rooms and across our Restaurants and Spas – you'll lead a team that's an integral piece of this puzzle.

To excel in this role, you'll be someone who:

Works closely with our Restaurant Manager and Executive Chef to ensure appropriate table service that supports a great and lasting impression for all diners.

Reads guests exceptionally well, with natural outstanding hospitality and host skills.
Runs the floor confidently and is well versed in understanding guest requirements.
Handles guest issues efficiently and makes sound decisions.

Leads by example - setting and demonstrating outstanding attention to detail and high standards, including restaurant ambience (tables, music, lighting etc.), appearance of the team (including uniforms).

Supervises, develops, trains and works alongside the Restaurant Manager and Restaurant Team to ensure all restaurant areas are in tip-top condition.

Supports, leads and develops the Restaurant Team, helping to create reasonable rota schedules and maximising the skillset and productivity of the whole restaurant team.

Writes and implements team's Standard Operating Procedures (SOPs) and works with the People Team to ensure compliance with, and regular training of, these.

Communicates clearly and is comfortable doing so with a variety of different stakeholders, including guests.

Nurtures good relationships with key teams, such as reception and SOURCE kitchen, to proactively resolve issues in a timely manner.

Utilises expert knowledge to support other departments and liaises with heads of department to ensure the Restaurant Team drives 5-star standards.

Works alongside the Restaurant Manager to take ownership of the restaurant budget for all income and expenditure, including ensuring stock takes and inventories are completed to schedule.

Works with the Restaurant Team to maintain adequate stocks of consumables, whilst ensuring best value is achieved when procuring further supplies.

Supports all compliance-related areas, to ensure the restaurant meets its legal, health and safety requirements, this include Food Hygiene and age-related sales.

Takes the lead on departmental health and safety risk assessments and works to develop a team culture that supports actions with an enhanced understanding of requirements.

Understands and ensures compliance with emergency procedures, and training within the team.
Reports on maintenance issues in an appropriately timely manner and ensures any remedial actions are carried out. Makes use of guest issue reports, maintenance reports, white board, morning meeting and team meetings to best effect.

Adheres to all safety and personal protective equipment practices / procedures and ensures that all team members are working safely at all times.

Considers and inputs to wider restaurant improvements and actively seeks to support the development of new initiatives in line with business needs and wider external trends.

Acts as champion and guardian of restaurant health and safety and develops fellow staff to support / comply with this.

Understands environmental and sustainability developments and looks to implement initiatives within the restaurant area where possible. Works with the team to champion sustainability where possible.
Attends and proactively contributes to regular F&B meetings.

Proactively adopts the ethos of Village Hall; the Gilpin team is represented as a village community and the H (Hospitality), A (Accountancy), L (Leadership), L (Learning) underpin all that we do.

You'll also need to be self-motivated, adaptable, an excellent team motivator and team builder.

To really succeed in this role, you'll be an expert juggler when it comes to prioritising what needs to be done and you'll be a dab hand at thinking on your feet too.

This role will require a suitable level of knowledge and experience, ideally from within the hospitality sector.

From time to time you will support wider operations across the business and it is expected that this will be done in a proactive and professional manner to ensure continued improvement across the business.

SOURCE at Gilpin Hotel

Ollie has created his own unique Lake District restaurant with sourcing, local produce and sustainability at the top of his agenda, topped with a sprinkling of culinary magic and storytelling that pushes the boundaries of what diners have come to expect.

"SOURCE is a fun, vibrant restaurant that provides a great place to come & have an amazing, inspiring experience, and at the same time providing a professional engaging place for people to work in & be a part of.

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Role Type
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