Restaurant Team Lead
4 weeks ago
Key Responsibilities:
The Restaurant Manager will be responsible for the overall management of the restaurant, ensuring that it operates efficiently and profitably while maintaining brand standards and a good reputation. This includes organising daily shift briefs for servers, managing the restaurant's business performance, quality standards, and health and safety, as well as staff and customer satisfaction.
Main Responsibilities:
Workplace Policies:
- To arrive at least 10 minutes before your shift starts
- To adhere to the uniform policy
- To maintain a smart and presentable appearance at all times
- To implement and adhere to the weekly and daily task rotas
Health and Safety:
- To comply with and follow all health and safety requirements
- To complete all e-learning modules within 14 days of starting with the company
- To ensure that employees use company-issued PPE and property as required
- To comply with COSHH regulations regarding the storage and use of hazardous substances
- To be fully aware of and comply with fire regulations, ensuring that no fire exits are obstructed
- To only purchase and use chemicals from All Star Lanes' authorised list of chemicals
Training:
- To ensure that all training received is recorded in 'Flow' on an ongoing basis and signed off by the manager where necessary
- To manage training for new and existing trainees, ensuring a minimum venue score of 90%
- To have read and understood bowling, kitchen, and restaurant etiquette
- To ensure that all employees receive and complete assigned training modules within 14 days of commencing employment
- To ensure any additional training or learning is assigned and signed off
- To monitor all existing and ongoing training
Front of House:
- To oversee the full restaurant operation
- To manage the till and booking computer systems
- To deal efficiently and politely with all calls and enquiries
- To be friendly and welcoming to all diners
- To manage all guest enquiries and complaints
- To manage all bookings, events, and private functions
- To ensure the restaurant is clean and tidy
- To leave efficient handover notes
- To perform any other reasonable duties as required
- To ensure all open tabs are redeemed and closed
- To communicate with other departments/managers on any issues related to guests
- To implement appropriate strategies to resolve company needs
Administration:
- To ensure that daily and weekly checklists meet company standards and deadlines
- To assist in daily administration, ensuring booking compliance and all paperwork for private events and packages is completed
- To review mystery diner reports and create action plans for junior staff members
Leadership:
- To lead by example, setting the pace and standards
- To be proactive in problem-solving
- To work on their own initiative to deal with problems
- To manage all guest complaints and support employees
- To communicate effectively via team meetings, email, notice boards, and written reports
Stock Control:
- To manage low stock levels to ensure the department is adequately stocked with all necessary components
- To carry out accurate stock takes on a monthly basis as requested
- To ensure that all stocks, keys, equipment, and chemicals are kept secure at all times
- To record, monitor, and investigate any anomalies
- To control broken, worn, or used parts and record them for stock control
Building Maintenance:
- To record all damaged, faulty, and broken equipment for the duty manager
- To report any bowling lane issues to a technician
- To liaise with the tech manager on maintenance issues
- To ensure the maintenance tracker is up to date and followed up
Ordering/Purchase Orders:
- To notify the assistant general manager of all substandard or incorrect items received
- To notify the assistant general manager of missing parts or shortfalls to orders
- To place orders in the absence of the AGM if required to do so
- To use only nominated suppliers and petty cash purchases to a minimum
- To ensure that no unauthorised suppliers are used when ordering unless authorised
Deliveries:
- To check and sign off all deliveries on the day of arrival and file the delivery note in the corresponding folder. To report any discrepancies to the assistant general manager
HR:
- To follow the signing in and out of timecards
- To ensure employee performance is reviewed
- To ensure yearly employee appraisals are completed
Holidays:
- To take all holiday requests to the assistant general manager for authorisation and log them in with Fourth
- To ensure holiday time is taken within the set time limits (currently 1st August to 31st July), when suitable for the business (i.e. business downtime)
- To ensure all employee holidays are aligned with the holiday policy
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