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Job Responsibilities Planning and organising special functions in conjunction with group operations manager and chef.Ordering and purchasing goods according to budget.Managing stock levels, performing stock takes, ensuring appropriate stock level are held for seasonal variations.Prepare the restaurant on a daily basis, ensuring it complies with health and safety regulations.Interview, hire, train and supervise all restaurant staff.Take reservations, table planning, greet guests, final contact with guests.Direct floor and bar crew as needed, working alongside them serving guests as required.Liaise between Kitchen & Front of House team members.Lead the team on each shift, providing service in line with company protocols.Ensure that guests are enjoying their experience and take action to correct any problems.Prepare final checks, deal with payments and cash handling.Check customers' identification to ensure they meet minimum age requirements for consumption of alcohol.Uphold host responsibility protocols, and the conditions of our On-License regarding hours of operation, guest-count, clear exits and appropriate signage.Manage any complaints, dealing with them appropriately.Head Cashier responsibilities.Checking that the recorded hours for weekly payroll are correct.Minimum Requirements A current Duty Managers certificate is required for the role, or no impediment to gaining one immediately.2 or more years of experience in a la carte dining in a supervisory role is preferred.#J-18808-Ljbffr
