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Bar Manager
Summary
Bar Manager
| Salary | £33000 / Year Plus Tips |
| Schedule | Full Time |
| Start date | Mon, 04 Feb 2019 12:00:00 GMT |
| Experience | Minimum 1 year of experience |
| Location | 16, West India Quay, Hertsmere Rd, Canary Wharf, London E14 4AF, UK |
| Category | Casual Dining |
| Cuisine | Fusion |
Bar Manager
Description
The Main Purpose of this Role:
The main purpose of this role is to oversee and be responsible for all aspects of the day to day running of the unit in order that it maximises revenues and profit and operates to Drake and Morgan brand standards at all times.
The Detail
Brand Standards:
Monitor the quality of food, drinks and service to make sure that they are in accordance with company standards (customer service, product consistency for food quality and presentation, wine, beers and cocktails – ensuring that every item is made to laid down specifications and presented to the Drake and Morgan standard with flair).
Ensure that the environment of the unit i.e. lights, music, temperature and ambience is appropriate to customer profile, time of day and day of the week.
Operational Excellence:
Ensure that Drake and Morgan achieves its aims of offering fast, friendly, knowledgeable and informal service that customers talk about and return for.
Ensure bar and restaurant staffing levels are kept in line with business trends whilst maintaining the highest standards of service and quality.
Ensure that all staff have a thorough knowledge and understanding of all items listed on the menus and wine, bar and cocktail lists.
Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with both staff and guests.
Be able handle all customer complaints, requests and enquiries and refer serious complaints to the General Manager.
Ensure that the established opening and closing down procedures are always followed and that bar, restaurant and kitchen is set for success every day
Ensure that cleaning rotas are completed on a weekly basis.
People Management:
Ensure that all employees report for duty punctually, are wearing the correct uniform and to lead by example in these areas.
Assign responsibilities to the Duty Management team and check their performance periodically.
Ensure pre-shift team meetings are carried out on every shift and that staff are motivated and clear on shift requirements/responsibilities and that duties are allocated and targets set.
Manage staff lateness, sickness and unauthorised absence consistently by recording and acting upon information systematically, liaising with HR as appropriate and to assist in any disciplinary action.
Deputise in the absence of the General Manager and assume entire responsibility for the operation of the bar-restaurant.
Prepare retail staff rotas and ensure that these are fully costed and in line with forecast sales. Ensure that rotas are posted one week in advance on staff notice boards.
Communication:
Ensure that staff are fully aware of all current and forthcoming events, promotions, menu changes and policy amendments.
Have a full understanding of all Drake and Morgan operating standards and communicate these at every opportunity and at daily pre shift meetings.
Liaise with the kitchen, bar and front of house teams on daily operational issues and quality control.
Maintain the daily reports to communicate a summary of business levels and any issues or concerns to all levels of management.
Financial Awareness and Accountability:
Obtain and account for the settlement of all bills.
Handle voiding, correcting and changing bills in accordance with the prescribed procedures.
Identify and correct any errors and ensure that Duty Managers follow correct and laid-down cash-handling procedures ensuring that all transactions are correctly balanced and reconciled.
Compile daily shift reports and end of week reports as required by the General Manager.
Maximise all sales opportunities within the business, delivering agreed sales and volume targets, through positive communication, effective training and coaching and ensuring that staff are trained to upsell at every opportunity.
Have a full understanding of the profit & loss account.
Ensure budgeted profit is achieved through training, communication and control with regard to:
• Employment costs
• Food costs
• Beverage costs
• Other controllable costs
Administration Duties:
Ensure that all services are covered for the level of business and that the rota is posted one week in advance.
Ensure that holidays are planned over the year and that staff take their holiday entitlement accordingly. Establish a detailed holiday planner and ensure that all holidays are signed off appropriately.
Ensure that timesheets are completed and totalled correctly and that they correspond to the relevant rotas. Ensure that these are then given to HR in time for them to be processed onto the payroll system.
Comply with all company policies and standards which are fundamental in maintaining effective performance, communication and good business reputation.
Comply with all Food Hygiene and Fire, Health & Safety regulations, attending any training as required by the Company and adhering to all company policies and legislative requirements. Ensure that the dining room is safe and operating within the legal and company requirements for:
• Fire, Health and Safety
• Food Hygiene
• Licensing Law
• Environmental Health
Recruitment and Selection:
Notify the General Manager of all upcoming vacancies and commence recruitment activity so that vacancies are filled quickly and with the right people, with the right skills and personality, minimising the time that it takes to fill vacancies through proactive recruitment and selection.
Shortlist relevant CVs/application forms and arrange interviews.
Conduct first stage interviews for all front of house staff and to ensure that established recruitment procedures are followed and that selection procedures are consistent with UK legislation and ensure that Drake and Morgan fulfils its obligations to prevent illegal working and discrimination in the workplace.
Co-ordinate and implement auditions/trial shifts ensuring that candidates are given the best opportunity to demonstrate their aptitude and attitude
The main purpose of this role is to oversee and be responsible for all aspects of the day to day running of the unit in order that it maximises revenues and profit and operates to Drake and Morgan brand standards at all times.
The Detail
Brand Standards:
Monitor the quality of food, drinks and service to make sure that they are in accordance with company standards (customer service, product consistency for food quality and presentation, wine, beers and cocktails – ensuring that every item is made to laid down specifications and presented to the Drake and Morgan standard with flair).
Ensure that the environment of the unit i.e. lights, music, temperature and ambience is appropriate to customer profile, time of day and day of the week.
Operational Excellence:
Ensure that Drake and Morgan achieves its aims of offering fast, friendly, knowledgeable and informal service that customers talk about and return for.
Ensure bar and restaurant staffing levels are kept in line with business trends whilst maintaining the highest standards of service and quality.
Ensure that all staff have a thorough knowledge and understanding of all items listed on the menus and wine, bar and cocktail lists.
Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with both staff and guests.
Be able handle all customer complaints, requests and enquiries and refer serious complaints to the General Manager.
Ensure that the established opening and closing down procedures are always followed and that bar, restaurant and kitchen is set for success every day
Ensure that cleaning rotas are completed on a weekly basis.
People Management:
Ensure that all employees report for duty punctually, are wearing the correct uniform and to lead by example in these areas.
Assign responsibilities to the Duty Management team and check their performance periodically.
Ensure pre-shift team meetings are carried out on every shift and that staff are motivated and clear on shift requirements/responsibilities and that duties are allocated and targets set.
Manage staff lateness, sickness and unauthorised absence consistently by recording and acting upon information systematically, liaising with HR as appropriate and to assist in any disciplinary action.
Deputise in the absence of the General Manager and assume entire responsibility for the operation of the bar-restaurant.
Prepare retail staff rotas and ensure that these are fully costed and in line with forecast sales. Ensure that rotas are posted one week in advance on staff notice boards.
Communication:
Ensure that staff are fully aware of all current and forthcoming events, promotions, menu changes and policy amendments.
Have a full understanding of all Drake and Morgan operating standards and communicate these at every opportunity and at daily pre shift meetings.
Liaise with the kitchen, bar and front of house teams on daily operational issues and quality control.
Maintain the daily reports to communicate a summary of business levels and any issues or concerns to all levels of management.
Financial Awareness and Accountability:
Obtain and account for the settlement of all bills.
Handle voiding, correcting and changing bills in accordance with the prescribed procedures.
Identify and correct any errors and ensure that Duty Managers follow correct and laid-down cash-handling procedures ensuring that all transactions are correctly balanced and reconciled.
Compile daily shift reports and end of week reports as required by the General Manager.
Maximise all sales opportunities within the business, delivering agreed sales and volume targets, through positive communication, effective training and coaching and ensuring that staff are trained to upsell at every opportunity.
Have a full understanding of the profit & loss account.
Ensure budgeted profit is achieved through training, communication and control with regard to:
• Employment costs
• Food costs
• Beverage costs
• Other controllable costs
Administration Duties:
Ensure that all services are covered for the level of business and that the rota is posted one week in advance.
Ensure that holidays are planned over the year and that staff take their holiday entitlement accordingly. Establish a detailed holiday planner and ensure that all holidays are signed off appropriately.
Ensure that timesheets are completed and totalled correctly and that they correspond to the relevant rotas. Ensure that these are then given to HR in time for them to be processed onto the payroll system.
Comply with all company policies and standards which are fundamental in maintaining effective performance, communication and good business reputation.
Comply with all Food Hygiene and Fire, Health & Safety regulations, attending any training as required by the Company and adhering to all company policies and legislative requirements. Ensure that the dining room is safe and operating within the legal and company requirements for:
• Fire, Health and Safety
• Food Hygiene
• Licensing Law
• Environmental Health
Recruitment and Selection:
Notify the General Manager of all upcoming vacancies and commence recruitment activity so that vacancies are filled quickly and with the right people, with the right skills and personality, minimising the time that it takes to fill vacancies through proactive recruitment and selection.
Shortlist relevant CVs/application forms and arrange interviews.
Conduct first stage interviews for all front of house staff and to ensure that established recruitment procedures are followed and that selection procedures are consistent with UK legislation and ensure that Drake and Morgan fulfils its obligations to prevent illegal working and discrimination in the workplace.
Co-ordinate and implement auditions/trial shifts ensuring that candidates are given the best opportunity to demonstrate their aptitude and attitude
The Main Purpose of this Role:
The main purpose of this role is to oversee and be responsible for all aspects of the day to day running of the unit in order that it maximises revenues and profit and operates to Drake and Morgan brand standards at all times.
The Detail
Brand Standards:
Monitor the quality of food, drinks and service to make sure that they are in accordance with company standards (customer service, product consistency for food quality and presentation, wine, beers and cocktails – ensuring that every item is made to laid down specifications and presented to the Drake and Morgan standard with flair).
Ensure that the environment of the unit i.e. lights, music, temperature and ambience is appropriate to customer profile, time of day and day of the week.
Operational Excellence:
Ensure that Drake and Morgan achieves its aims of offering fast, friendly, knowledgeable and informal service that customers talk about and return for.
Ensure bar and restaurant staffing levels are kept in line with business trends whilst maintaining the highest standards of service and quality.
Ensure that all staff have a thorough knowledge and understanding of all items listed on the menus and wine, bar and cocktail lists.
Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with both staff and guests.
Be able handle all customer complaints, requests and enquiries and refer serious complaints to the General Manager.
Ensure that the established opening and closing down procedures are always followed and that bar, restaurant and kitchen is set for success every day
Ensure that cleaning rotas are completed on a weekly basis.
People Management:
Ensure that all employees report for duty punctually, are wearing the correct uniform and to lead by example in these areas.
Assign responsibilities to the Duty Management team and check their performance periodically.
Ensure pre-shift team meetings are carried out on every shift and that staff are motivated and clear on shift requirements/responsibilities and that duties are allocated and targets set.
Manage staff lateness, sickness and unauthorised absence consistently by recording and acting upon information systematically, liaising with HR as appropriate and to assist in any disciplinary action.
Deputise in the absence of the General Manager and assume entire responsibility for the operation of the bar-restaurant.
Prepare retail staff rotas and ensure that these are fully costed and in line with forecast sales. Ensure that rotas are posted one week in advance on staff notice boards.
Communication:
Ensure that staff are fully aware of all current and forthcoming events, promotions, menu changes and policy amendments.
Have a full understanding of all Drake and Morgan operating standards and communicate these at every opportunity and at daily pre shift meetings.
Liaise with the kitchen, bar and front of house teams on daily operational issues and quality control.
Maintain the daily reports to communicate a summary of business levels and any issues or concerns to all levels of management.
Financial Awareness and Accountability:
Obtain and account for the settlement of all bills.
Handle voiding, correcting and changing bills in accordance with the prescribed procedures.
Identify and correct any errors and ensure that Duty Managers follow correct and laid-down cash-handling procedures ensuring that all transactions are correctly balanced and reconciled.
Compile daily shift reports and end of week reports as required by the General Manager.
Maximise all sales opportunities within the business, delivering agreed sales and volume targets, through positive communication, effective training and coaching and ensuring that staff are trained to upsell at every opportunity.
Have a full understanding of the profit & loss account.
Ensure budgeted profit is achieved through training, communication and control with regard to:
• Employment costs
• Food costs
• Beverage costs
• Other controllable costs
Administration Duties:
Ensure that all services are covered for the level of business and that the rota is posted one week in advance.
Ensure that holidays are planned over the year and that staff take their holiday entitlement accordingly. Establish a detailed holiday planner and ensure that all holidays are signed off appropriately.
Ensure that timesheets are completed and totalled correctly and that they correspond to the relevant rotas. Ensure that these are then given to HR in time for them to be processed onto the payroll system.
Comply with all company policies and standards which are fundamental in maintaining effective performance, communication and good business reputation.
Comply with all Food Hygiene and Fire, Health & Safety regulations, attending any training as required by the Company and adhering to all company policies and legislative requirements. Ensure that the dining room is safe and operating within the legal and company requirements for:
• Fire, Health and Safety
• Food Hygiene
• Licensing Law
• Environmental Health
Recruitment and Selection:
Notify the General Manager of all upcoming vacancies and commence recruitment activity so that vacancies are filled quickly and with the right people, with the right skills and personality, minimising the time that it takes to fill vacancies through proactive recruitment and selection.
Shortlist relevant CVs/application forms and arrange interviews.
Conduct first stage interviews for all front of house staff and to ensure that established recruitment procedures are followed and that selection procedures are consistent with UK legislation and ensure that Drake and Morgan fulfils its obligations to prevent illegal working and discrimination in the workplace.
Co-ordinate and implement auditions/trial shifts ensuring that candidates are given the best opportunity to demonstrate their aptitude and attitude
The main purpose of this role is to oversee and be responsible for all aspects of the day to day running of the unit in order that it maximises revenues and profit and operates to Drake and Morgan brand standards at all times.
The Detail
Brand Standards:
Monitor the quality of food, drinks and service to make sure that they are in accordance with company standards (customer service, product consistency for food quality and presentation, wine, beers and cocktails – ensuring that every item is made to laid down specifications and presented to the Drake and Morgan standard with flair).
Ensure that the environment of the unit i.e. lights, music, temperature and ambience is appropriate to customer profile, time of day and day of the week.
Operational Excellence:
Ensure that Drake and Morgan achieves its aims of offering fast, friendly, knowledgeable and informal service that customers talk about and return for.
Ensure bar and restaurant staffing levels are kept in line with business trends whilst maintaining the highest standards of service and quality.
Ensure that all staff have a thorough knowledge and understanding of all items listed on the menus and wine, bar and cocktail lists.
Ensure quality is monitored and consistently delivered through observation, attention to detail and interaction with both staff and guests.
Be able handle all customer complaints, requests and enquiries and refer serious complaints to the General Manager.
Ensure that the established opening and closing down procedures are always followed and that bar, restaurant and kitchen is set for success every day
Ensure that cleaning rotas are completed on a weekly basis.
People Management:
Ensure that all employees report for duty punctually, are wearing the correct uniform and to lead by example in these areas.
Assign responsibilities to the Duty Management team and check their performance periodically.
Ensure pre-shift team meetings are carried out on every shift and that staff are motivated and clear on shift requirements/responsibilities and that duties are allocated and targets set.
Manage staff lateness, sickness and unauthorised absence consistently by recording and acting upon information systematically, liaising with HR as appropriate and to assist in any disciplinary action.
Deputise in the absence of the General Manager and assume entire responsibility for the operation of the bar-restaurant.
Prepare retail staff rotas and ensure that these are fully costed and in line with forecast sales. Ensure that rotas are posted one week in advance on staff notice boards.
Communication:
Ensure that staff are fully aware of all current and forthcoming events, promotions, menu changes and policy amendments.
Have a full understanding of all Drake and Morgan operating standards and communicate these at every opportunity and at daily pre shift meetings.
Liaise with the kitchen, bar and front of house teams on daily operational issues and quality control.
Maintain the daily reports to communicate a summary of business levels and any issues or concerns to all levels of management.
Financial Awareness and Accountability:
Obtain and account for the settlement of all bills.
Handle voiding, correcting and changing bills in accordance with the prescribed procedures.
Identify and correct any errors and ensure that Duty Managers follow correct and laid-down cash-handling procedures ensuring that all transactions are correctly balanced and reconciled.
Compile daily shift reports and end of week reports as required by the General Manager.
Maximise all sales opportunities within the business, delivering agreed sales and volume targets, through positive communication, effective training and coaching and ensuring that staff are trained to upsell at every opportunity.
Have a full understanding of the profit & loss account.
Ensure budgeted profit is achieved through training, communication and control with regard to:
• Employment costs
• Food costs
• Beverage costs
• Other controllable costs
Administration Duties:
Ensure that all services are covered for the level of business and that the rota is posted one week in advance.
Ensure that holidays are planned over the year and that staff take their holiday entitlement accordingly. Establish a detailed holiday planner and ensure that all holidays are signed off appropriately.
Ensure that timesheets are completed and totalled correctly and that they correspond to the relevant rotas. Ensure that these are then given to HR in time for them to be processed onto the payroll system.
Comply with all company policies and standards which are fundamental in maintaining effective performance, communication and good business reputation.
Comply with all Food Hygiene and Fire, Health & Safety regulations, attending any training as required by the Company and adhering to all company policies and legislative requirements. Ensure that the dining room is safe and operating within the legal and company requirements for:
• Fire, Health and Safety
• Food Hygiene
• Licensing Law
• Environmental Health
Recruitment and Selection:
Notify the General Manager of all upcoming vacancies and commence recruitment activity so that vacancies are filled quickly and with the right people, with the right skills and personality, minimising the time that it takes to fill vacancies through proactive recruitment and selection.
Shortlist relevant CVs/application forms and arrange interviews.
Conduct first stage interviews for all front of house staff and to ensure that established recruitment procedures are followed and that selection procedures are consistent with UK legislation and ensure that Drake and Morgan fulfils its obligations to prevent illegal working and discrimination in the workplace.
Co-ordinate and implement auditions/trial shifts ensuring that candidates are given the best opportunity to demonstrate their aptitude and attitude
Details
| Salary | £33000 / Year Plus Tips |
| Schedule | Full Time |
| Start date | Mon, 04 Feb 2019 12:00:00 GMT |
| Experience | Minimum 1 year of experience |
| Location | 16, West India Quay, Hertsmere Rd, Canary Wharf, London E14 4AF, UK |
| Category | Casual Dining |
| Cuisine | Fusion |
Skills
Inventory Management
Catering Service
Stock Control
Cocktail Experience
Managing People
By applying you confirm you have these skills.
The Sipping Room
Fusion
| Salary |
£33000 / Year Plus Tips |
| Schedule | Full Time |
| Start date | Mon, 04 Feb 2019 12:00:00 GMT |
| Experience | Minimum 1 year of experience |
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16, West India Quay, Hertsmere Rd, Canary Wharf, London E14 4AF, UK