Restaurant Floor Manager (Restaurant & Bar)

RESTAURANT FLOOR MANAGER (Restaurant & Bar)

To lead and supervise waiting staff of a section of the restaurant / bar floor for a pre-assigned shift, directing and assigning tasks to waiting staff, food runners, drinks runners & Bartenders in order to provide highest level of customer service.

Key Responsibilities

1. Supervise and direct operation of the assigned section of the restaurant / bar floor (Service of Food & Drinks)– Ensuring that the cocktails, wines, sprits, and food is served to the customers is of highest quality and portion.
2. Plan table allocation & setup as per the reservation system.
3. Draft & allocate duties for the waiting staff daily to ensure adequate coverage during the shift to ensure fast, friendly, and efficient service.
4. Check Table Setups before start of every service.
5. Control and Maintain stock levels of cutlery, menus, restaurant linen, alcoholic and non-alcoholic beverages ensuring staff get proper yields from all products.
6. Responsible for up selling drinks and food to maximize revenue in accordance with sales targets set by the management.
7. Ensure zero defect customer service to encourage brand loyalty.
8. Lead the brigade on the floor during busy periods and or during staff shortages. Be the strength on challenging shifts, set the example for your team by keeping a cool head under pressure.
9. Responsible for daily cash procedures for the shift, assist with financial reporting including end of shift reports, Daily cash sheets, deposits redeemed, sales, waste and inventory.
10. Train and mentor new waiting/ bar staff in the allocated section in learning, following and achieving efficiency in standard operating procedures set by restaurant manager and restaurant training manual.
11. Recommend measures for improving work procedures and worker performance in order to increase service quality and enhance job safety.
12. Manage the waiting staff in special events, programs, and activities.

Salary: £27000 per annum  OR  Rs 28,70,000 per year

Entry requirements for the job:

• Detailed skills of service methods, knowledge of spirits / wine/ cocktails required for the job role.
• Must have a flexible and disciplined approach to work.
• 1 year experience of working at a supervisor level in a food service environment (Hotels & restaurant) is essential.
• NVQ Level 3/BTEC/Degree equivalent required.
• Fluent in the English Language (Minimum B1 level).
• Knowledge of Food hygiene would be advantageous.
• Understanding of Health & Safety procedures is desirable.