Assistant Manager - Brasserie Blanc - Chichester

Brasserie Blanc
Discussed at venue
03 Oct 2016
22 Oct 2016
Contract Type
Key responsibilities:To protect and enhance the brasserie through local marketing and excellent service.Recruit, induct and train FOH employees, coaching and inspiring the individual to reach their full potential, ensuring their training is signed off and reviewed through 1:1's and appraisals.Plan and organise the team on shift to ensure that all tasks are carried out to maximise guest satisfaction, and that all employees work to achieve high standards throughout ensuring best possible use of all resources.Assist the General Manager in maximising sales opportunities within the business, delivering agreed sales targets and work to gain a full understanding of the P&L.Manage allocated areas of the P&L whilst ensuring it does not detract from the guest or employee experience.Identify and maximise all sales opportunities, deliver agreed sales and targets and make considered decisions based on a full understanding of the P&L and the potential commercial implications.Plan and deliver accurate KPI forecasts, reporting figures accurately, on time, and in line with budget, adapting resources where necessary to ensure the required result is achieved.Constantly monitor quality and consistency of performance during service in all areas of the brasserie, through attention to detail, observation, interaction and communication with our employees and guests.Ensure the brasserie operation consistently meets the required high standard before, during and after service. Communicate through planned management meetings and shift briefs as well as on shift coaching.Read, understand and implement all relevant legal procedures, including (but not exhaustively) food safety and health & safety legislation, employment law, environmental health and trading standards requirements, HACCP and risk assessments, licensing law, RIDDOR.Uphold Brasserie Blanc's image and reputation.Have fun and inspire our employees