Duties and Responsibilities

·         Leading by example in the supervision, observation and training of your team of Line Cooks and Servers and to assist as needed. It is your duty to motivate, upskill and supervise the team and spot talent for future company positions

·         Follow checklists for branch operations and ensure Junior team do the same (spot check tasks)

·         Appraise staff performance and provide feedback or discipline where appropriate to improve productivity

·         To record absence and arrange replacements for team members who are not on duty.

·         Conduct daily briefings with staff regarding changes, messages from restaurant managers, to outline expectations and branch performance

·         To actively prepare customer orders alongside line cooks if required during busy periods or where staff are unexpectedly unavailable.

·         To regularly check kitchen equipment and to book maintenance/repair/ replacement/ additions

·         Ensure compliance with all health and safety regulations within the kitchen area and service area

·         To ensure appealing plate presentation of every dish that leaves the kitchen

·         To ensure that customers receive their orders in a timely manner and are communicated to about the status

·         Accurately monitor food stock and place orders

·         Check freshness of food and discard out-of-date items

·         To take part in daily/monthly stock take

·         Coordinate customer orders when scheduled to do so

·         Control operational costs and identify measures to cut waste

·         Coordinate daily Front of the House operations (assign zones, ensure steps of service and hygiene practices are followed by team)

·         Ensure that the service team deliver superior service and maximize customer satisfaction (presentation, availability of servers, accuracy of orders placed, upselling skills etc) through observation and feedback.

·         Respond efficiently to customer complaints, resolve to satisfaction and escalate or seek advice from Restaurant Manager those that you cannot handle

·         Keep Feedback logs up to date and engage with Restaurant Managers to see how it can be acted upon to improve service delivery

·         Manage restaurant’s good image and suggest ways to improve it

·         Create detailed reports on weekly, monthly and annual revenues and expenses

·         Coach the team to meet sales targets

·         Oversee the cash-up process and address any errors, flag any concerns regarding discrepancies, voids and variances.

·         Meet deadlines as given by the Restaurant Manager & Business Partner

·         Promote the brand in the local community through word-of-mouth and recommend

·         ways to reach a broader audience

·         Engage with City Council, Media, potential suppliers and customers in a professional manner

Key requirements, skills and qualifications

·         Must have over 5 years’ experience in hotel industry.

·         Degree or diploma in hospitality

·         Proven work experience as a Chef or Cook in a professional kitchen

·         Hands-on experience with various kitchen equipment (e.g. grillers and fryers)

·         Advanced knowledge of culinary techniques

·         Knowledge of health, safety and hygiene practices and their application

·         Strong interpersonal skills

·         Strong attention to detail

·         Previous experience of managing teams and developing/ guiding the work performance of others

·         Strong problem-solving skills and initiative

·         Ability to interpret financial information.

·         Presentation skills

·         Good knowledge of use of MS packages (Word, Excel) and POS systems

·         Teaching and mentoring skills

·         Willingness to tackle issue with staff as and when they arise and no fear of disciplining subordinate

HOW TO APPLY

·         If you meet the above qualifications, skills and experience send CV urgently to This email address is being protected from spambots. You need JavaScript enabled to view it. quoting the job title as the subject line in the mail

·         Interviews will be conducted on a rolling basis until the position is filled.

·         Only the shortlisted candidates will be contacted.