Assistant Restaurant Manager x 2

SUMMARY:
A Brand new dining experience is about to hit the United Kingdom an experience not to be forgotten so if you are looking for a new and exciting opportunity then read on....

POSITION INFO:

A Brand new dining experience is about to hit the United Kingdom an experience not to be forgotten so if you are looking for a new and exciting opportunity then read on....
This is really an exciting opportunity for an individual that is really passionate about the Hospitality/Restaurant Industry the flagship store will be based in Bromley and is scheduled to open 15th December onboarding of the  Assistant Manager will be the 1st November . The CTC of £38 532.00includes contributory pension and Medical Insurance.
PURPOSE

• The Second Mate (Assistant Manager) in control of the engine, our kitchen, that provides our guests with an exceptional meal experience.

TASKS

• The second mate is accountable for all BOH activity, equipment, processes, products, and crew. They navigate through the kitchen holding tight controls, recipes, and hygiene. The role of the kitchen second mate is to implement and manage all the systems and processes that ultimately produce a great meal for the customer and achieve the financial goals OF THE BUSINESS.

STORE PROCEDURES

• Managing the opening and closing of the kitchen: that crew are ready for service and that the correct cleaning is undertaken after service together with preparation for the day.
• Facilitates that the preparation, cooking, and presentation of food is in accordance with the Ocean Basket recipes.
• Monitoring kitchen equipment to report any maintenance or safety issues promptly maintenance issues promptly.
• Managing storerooms, fridges, and freezers in accordance with HACCP and stock control requirements.
• Maintains accurate food ordering and stocking levels, including all kitchen materials and chemicals.
• The second mate instructs and trains crew on the job, to ensure consistent high quality of food preparation and service.
• Maximizing sales and minimizing costs through completing daily checklists in the preparation area.
• Implement all guidelines in the BOH, outlined by the Ocean Basket standard of operations.
• Assist with forecasting food requirements, placing orders and scheduling deliveries. Once the Captain has signed off and approved.
• Facilitate sign off stock items received for Back of House.
• Drives health and safety requirements to ensure a safe working environment for crew in the kitchen.
• Instruct all crew to use personal protective gear in the BOH.
• Responsible for the stock take and related stock activities for the Back of House area.
• Responsible to check all listed assets and overall wellbeing of the BOH equipment and environment and report maintenance needs to the Captain who will have a nice, neat list of maintenance service providers.
• The Second mate must work with all service providers, sign off and brief the Captain on maintenance.
• Checks the readiness of the kitchen for service.
• Managing wastage through correct product management.
• The Second mate must provide all Back of house documentation completed and filled to the Captain for sign off.
• Submit all documentation needed to ensure the Captain can complete all financial and payroll administrative duties.

CREW ACTIVITIES

• The Second mate is responsible to plan and schedule the Back of house crew shifts.
• Works with the Captain and first mate to sign off on BOH crew schedules.
• Accountable for morning meetings and briefing all BOH crew on a set list of guidelines for the day.
• Conducts weekly team meetings with the BOH Crew.
• Prepares daily areas of focus points to BOH crew. (incentives and par level achievements)
• Conducts monthly one on one performance team meetings with crew. And then implements a training plan to support the crews learning journey.
• Participate in recruitment process for BOH crew.
• Implements and manages crew recognition and rewards programs.
• Works with crew during service.
• Implements any crew policies driven by the BSO.
• Reports any absenteeism, non-performance and crew challenges with the captain and is proactive in providing solutions.

Compliance

• Notifies the Captain of any Noncompliance challenges in store relating to product, equipment, crew, or brand standards in the BOH.
• Reviews audits and implements corrective action initiatives, set out by the Captain and specialists at the BSO.

SKILLS

• Process driven and precise in measurements and order.
• Excellent communication skills particularly to manage diverse crew.
• Multi-tasker and able to handle pressure.
• Great with numbers and ability to trouble shoot.
• Numerically strong to monitor par and stock levels.

PERSONALITY TRAITS

• Calm under pressure
• Articulate, attention to detail.
• Obsessed with hygiene.
• Naturally neat and Organised.
• Must love food and cooking.
• Comfortable working antisocial hours
• Punctual and serious about time management
• Easy and excited to be with people high extrovert.
• Natural team player
• Persuasive, firm but fair
• Self-disciplined has the ability to prioritise and manage your work.

COMPETENCIES/EXPERIENCE:
Required but not subjected/limited to:

• A diploma or degree in food preparation and catering supervision.
• Exposure and experience with a kitchen environment.
• Excellent spoken and written English.
• At least five years working in the restaurant industry and working with food.

 

NB! This job is now closed. You can apply for other jobs by uploading your CV.

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