Bombay Story is a modern version of a genuine Indian kitchen. A far cry from the traditional curry house, this concept is based on the highest quality Indian street, and home cooked food. Salads, grills and breads feature in a short, but well thought out and versatile all-day menu.

Bombay Story is - Fulfilling, Colorful, Fun, Edgy, Multicultural, Fast, Casual, Global influence, Young, Dynamic and Affordable. We do not take ourselves too seriously and we love the idea of people enjoying our dishes without thinking they have sacrificed an ingredient or flavour to conform to the latest health fad.

The Bombay Story team are passionate individuals with big personalities, but most importantly they love service excellence delivered in our own unique, upbeat, and vibrant style. 

The Restaurant FOH Manager (RM)is responsible for overseeing the operations that lead to the success of  our restaurant. They are partly responsible for commercial performance alongside the executive team, but lead customer experience, staff, training and make sure the premises run smoothly day to day.

RM has of the responsibility for ‘front of house’, supervising the FOH staff, including the cleaners, servers, bartenders and hosts, hiring staff and making sure they are properly trained for their specific role. On an ongoing basis, they will be making improvements to the running of the business and developing the restaurant.

RM ensures safety in the environment for both the staff and the customers. They monitor food quality and making sure that all restaurant FOH staff are compliant with relevant laws. In addition, they must be able to provide excellent customer service so that the customers’ needs are promptly met, and guests have an outstanding customer experience. RM is also responsible for administrative tasks such as payroll, scheduling, and inventory management. key responsibilities:

·       Financial awareness: controlling the restaurant’s budget, payroll, and accounts. Implementing cost-saving strategies and tracking expenses. (NOTE, THERE IS A GM, CEO AND CFO, ALL HAVE GREATER FINANCIAL CONTROL THAN THIS ROLE)

·       Hiring and training staff: Overseeing the hiring process, onboarding new employees, and facilitating onboarding materials.

·       Maintaining safety standards: Ensuring the restaurant is in compliance with health and safety regulations.

·       Stock inventory: Ensuring that the restaurant is properly stocked with all necessary food and beverage items.

·       Driving sales and promotions: Assisting the marketing and executive team with planning and executing promotional campaigns to drive sales and attract new customers.

Important duties and responsibilities include but not limited to:

·       Leading by example

·       To supervise and coordinate all restaurant activities.

·       Ensuring that all guests are treated with respect and receive excellent customer service.

·       To organize and oversee all restaurant operations such as ordering supplies, scheduling shifts, etc.

·       Analysis of customer feedback making necessary changes to improve customer satisfaction.

·       To Monitor and analyze financial activity, making sure that the restaurant is profitable.

·       To Ensure that the restaurant is properly stocked, clean, and organized.

·       Planning personnel structure, recruiting and training staff as needed.

·       Maintaining high standards of safety and cleanliness.

·       Ensuring compliance with licensing, hygiene and health and safety legislation, keeping the restaurant according to regulatory guidelines

·       Ensuring all food safety procedures are strictly followed according to EHO regulations.

·       Working with food and drink suppliers

·       Following all company policy and procedures regarding dealing with cash, equipment, and property.

·       Maintaining and driving staff morale through social and educational events.

·       Overseeing stock levels and ordering supplies

·       To ensure that the service is at all times performed in a professional manner and to the style as specified by the company policies and Guest Journey Handbook

·       To be fully conversant with every F&B item served in the restaurant and to provide explanations as requested.

·       To communicate with other staff and departments.

·       To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.

·       Providing excellent service to ensure satisfaction.

·       Taking customer orders and delivering food and beverages

·       Making menu recommendations, answering questions and sharing additional information with restaurant guests

·       To assist with preparatory works through distribution of tasks and to ensure the monitoring and completion of tasks is done properly and in time allocated.

·       Preparation and presentation of training programmes, briefings and SOP’s Manage the team on a daily basis in particular during days off and holidays

·       Assist in implementing the necessary training of the team and on boarding new staff

·       Maintaining the highest of standards at all times in line with our SOP’s – (Standard Operating Procedures)

·       Work alongside Head Chef and manage daily stock requirements and placing orders as required, and with careful consideration to the volumes required.

·       Manage and control all FOH inventories to include all OS&E (operating supplies and equipment) ie. cleaning products, packaging etc.

·       Control and manage staff administration, to include rota’s, holiday forms, expenses forms, etc. (In tandem with executive team)

·       Manage 3rd party contractors keeping accurate records and traceability of all works carried out on site

·       Hold daily team meetings to ensure detailed communications are a regular occurrence, as well as to support the motivation and drive of the whole team.

·       Continuously monitor and support the personal development of the team members

·       Manage the maintenance of all equipment on site, and any contracts we may hold with 3rd parties

·       Manage and maintain the highest of cleanliness standards for the premises and the personal hygiene of the team too.

·       Strictly adhere to our HACCP procedures and make sure all necessary paperwork is filled in and up to date

·       Previous experience as a restaurant manager.

·       Thorough understanding of restaurant management procedures and customer service practices.

·       Proficiency in budgeting and financial management.

·       Strong organizational and leadership skills

·       Ability to remain calm under pressure

·       dependable and reliable

·       Business management skills

·       Exceptional organisational and leadership skills

·       Knowledge of food production and basic understanding of food preparation

·       Ability to work well with others with excellent interpersonal and communications skills

·       Knowledge of computers and industry technology

·       Ability to work flexible hours, including nights and weekends

·       An understanding of IT and POS systems (point of sales system)

·       English as a first or second language (spoken, written and reading)

·       Well groomed and presentable

·       Discretion and Loyalty

·       The ability to multi task

·       Excellent timekeeping

·       Flexible working hours (incl. working on bank holidays)

·       Necessary working permits

Bombay Story is a modern version of a genuine Indian kitchen. A far cry from the traditional curry house, this concept is based on the highest quality Indian street, and home cooked food. Salads, grills and breads feature in a short, but well thought out and versatile all-day menu.

Bombay Story is - Fulfilling, Colorful, Fun, Edgy, Multicultural, Fast, Casual, Global influence, Young, Dynamic and Affordable. We do not take ourselves too seriously and we love the idea of people enjoying our dishes without thinking they have sacrificed an ingredient or flavour to conform to the latest health fad.

The Bombay Story team are passionate individuals with big personalities, but most importantly they love service excellence delivered in our own unique, upbeat, and vibrant style. 

The Restaurant FOH Manager (RM)is responsible for overseeing the operations that lead to the success of  our restaurant. They are partly responsible for commercial performance alongside the executive team, but lead customer experience, staff, training and make sure the premises run smoothly day to day.

RM has of the responsibility for ‘front of house’, supervising the FOH staff, including the cleaners, servers, bartenders and hosts, hiring staff and making sure they are properly trained for their specific role. On an ongoing basis, they will be making improvements to the running of the business and developing the restaurant.

RM ensures safety in the environment for both the staff and the customers. They monitor food quality and making sure that all restaurant FOH staff are compliant with relevant laws. In addition, they must be able to provide excellent customer service so that the customers’ needs are promptly met, and guests have an outstanding customer experience. RM is also responsible for administrative tasks such as payroll, scheduling, and inventory management. key responsibilities:

·       Financial awareness: controlling the restaurant’s budget, payroll, and accounts. Implementing cost-saving strategies and tracking expenses. (NOTE, THERE IS A GM, CEO AND CFO, ALL HAVE GREATER FINANCIAL CONTROL THAN THIS ROLE)

·       Hiring and training staff: Overseeing the hiring process, onboarding new employees, and facilitating onboarding materials.

·       Maintaining safety standards: Ensuring the restaurant is in compliance with health and safety regulations.

·       Stock inventory: Ensuring that the restaurant is properly stocked with all necessary food and beverage items.

·       Driving sales and promotions: Assisting the marketing and executive team with planning and executing promotional campaigns to drive sales and attract new customers.

Important duties and responsibilities include but not limited to:

·       Leading by example

·       To supervise and coordinate all restaurant activities.

·       Ensuring that all guests are treated with respect and receive excellent customer service.

·       To organize and oversee all restaurant operations such as ordering supplies, scheduling shifts, etc.

·       Analysis of customer feedback making necessary changes to improve customer satisfaction.

·       To Monitor and analyze financial activity, making sure that the restaurant is profitable.

·       To Ensure that the restaurant is properly stocked, clean, and organized.

·       Planning personnel structure, recruiting and training staff as needed.

·       Maintaining high standards of safety and cleanliness.

·       Ensuring compliance with licensing, hygiene and health and safety legislation, keeping the restaurant according to regulatory guidelines

·       Ensuring all food safety procedures are strictly followed according to EHO regulations.

·       Working with food and drink suppliers

·       Following all company policy and procedures regarding dealing with cash, equipment, and property.

·       Maintaining and driving staff morale through social and educational events.

·       Overseeing stock levels and ordering supplies

·       To ensure that the service is at all times performed in a professional manner and to the style as specified by the company policies and Guest Journey Handbook

·       To be fully conversant with every F&B item served in the restaurant and to provide explanations as requested.

·       To communicate with other staff and departments.

·       To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.

·       Providing excellent service to ensure satisfaction.

·       Taking customer orders and delivering food and beverages

·       Making menu recommendations, answering questions and sharing additional information with restaurant guests

·       To assist with preparatory works through distribution of tasks and to ensure the monitoring and completion of tasks is done properly and in time allocated.

·       Preparation and presentation of training programmes, briefings and SOP’s Manage the team on a daily basis in particular during days off and holidays

·       Assist in implementing the necessary training of the team and on boarding new staff

·       Maintaining the highest of standards at all times in line with our SOP’s – (Standard Operating Procedures)

·       Work alongside Head Chef and manage daily stock requirements and placing orders as required, and with careful consideration to the volumes required.

·       Manage and control all FOH inventories to include all OS&E (operating supplies and equipment) ie. cleaning products, packaging etc.

·       Control and manage staff administration, to include rota’s, holiday forms, expenses forms, etc. (In tandem with executive team)

·       Manage 3rd party contractors keeping accurate records and traceability of all works carried out on site

·       Hold daily team meetings to ensure detailed communications are a regular occurrence, as well as to support the motivation and drive of the whole team.

·       Continuously monitor and support the personal development of the team members

·       Manage the maintenance of all equipment on site, and any contracts we may hold with 3rd parties

·       Manage and maintain the highest of cleanliness standards for the premises and the personal hygiene of the team too.

·       Strictly adhere to our HACCP procedures and make sure all necessary paperwork is filled in and up to date

·       Previous experience as a restaurant manager.

·       Thorough understanding of restaurant management procedures and customer service practices.

·       Proficiency in budgeting and financial management.

·       Strong organizational and leadership skills

·       Ability to remain calm under pressure

·       dependable and reliable

·       Business management skills

·       Exceptional organisational and leadership skills

·       Knowledge of food production and basic understanding of food preparation

·       Ability to work well with others with excellent interpersonal and communications skills

·       Knowledge of computers and industry technology

·       Ability to work flexible hours, including nights and weekends

·       An understanding of IT and POS systems (point of sales system)

·       English as a first or second language (spoken, written and reading)

·       Well groomed and presentable

·       Discretion and Loyalty

·       The ability to multi task

·       Excellent timekeeping

·       Flexible working hours (incl. working on bank holidays)

·       Necessary working permits