Assistant/Trainee Manager - Queens Head Pub, Barns Green

Sussex Village Pubs
Horsham, West Sussex
Up to £9.00phr DOE
11 Oct 2016
21 Oct 2016
Contract Type
Trainee Assistant Manager DEPARTMENT: Pub and restaurant REPORTS TO: General Manager WORKING HOURS: Your working hours (exclusive of meal breaks) are organised in shifts and you will be required to work the hours as agreed. Saturdays, Sundays and Public Holidays will form part of your normal working arrangements THE ROLE To consistently deliver exceptional service standards whilst being predominantly operational, focusing on the department's cleanliness, condition and procedures at all times whilst leading by example. The role is also key to the training and development of our team members which is delivered through effective and consistent communication and use of department tools. QUALITY: To be the bearer of standards and operational procedures within restaurant through constantly leading by example To understand all departmental standards and to ensure that they are never compromised To ensure all departmental SOPs are adhered to and to create new SOPs as when requested by management PEOPLE: To assume the role of mentor for all new starts and junior members of the team In conjunction with evening host ensure daily brief sheet is populated and planned in advance and all pre populated boxes are filled in Handovers must be completed with the cooperation of other managers and supervisors To deliver daily training sessions in conjunction with the weekly training plan ensuring they are informative, interactive and then recorded It is your responsibility to deliver any ad hoc training sessions that have been highlighted via guest comments, third party websites and management observations As part of your daily routine you must ensure each employees skills lists are updated and they are on track in achieving their twelve-week probation To monitor team member's performance on a daily basis focusing on conduct and performance issues ensuring that any shortfalls are addressed through use of job chats, record of conversations and one to ones To report any team member's performance short falls to the relevant senior managers immediately To complete junior team member's reviews in a timely manner using the correct company documentation To understand three Crowns objectives and mission statements and to act with passion and enthusiasm at all times in pursuit of these goals To ensure all red star standards are actively known and monitored on each service. Any shortfall in these standards must be addressed through training sessions, debriefs and handovers Attend all relevant courses and meeting relevant to your job role To maintain the cleanliness of all areas of the department including front and back of house areas, ensuring checklists are used as part of our daily systematic approach. To ensure that table presentation is as per SOP and all equipment is polished and free from marks or blemishes. To complete daily spot checks on all operational equipment using checklists and report any defects to management To complete FOH and BOH daily walk rounds with senior colleagues focusing on department condition, cleanliness and standards. Any issues to be highlighted on handovers or via email CUSTOMER: To identify each guest and personalize the service according to their demographic whilst building rapport To ensure each team member delivers personalized and intuitive service to each and every guest To monitor all guest feedback and ensure that this is communicated to the relevant team members or departments. To resolve any issues to a satisfactory conclusion. To ensure that each guest's privacy is respected at all times and that each team member acts in a manner befitting of a red star property To manage each service in a way that is controlled, communicative and responsive from an external and internal guest's point of view To ensure each team member is productive at all times To foster a positive and vibrant atmosphere within the department at all times by leading by example and motivational supervisory techniques To manage and monitor all break times to ensure maximum productivity, whilst keeping the guest's needs at the forefront To ensure that there is daily communication between all departments within service periods and that this is recorded using department tools. To establish key relationships with regular guests and VIPs which will ensure repeat business To set daily revenue targets that can be achieved through incentivizing team members BUSINESS: To comply with cash up procedure and ensure all money is accounted for and securely deposited. To understand department revenue KPIs and to have a base knowledge of revenue forecasts and budgets THREE CROWNS VALUES To be an ambassador of the business whilst in and out of the hotel. To maintain professional conduct at all times. Ensure all company and statutory fire and safety regulations are adhered to, work within hygiene regulations and ensure subordinates also do as required by the company and the law To be an ambassador of the Three Crowns grooming and uniform standards This document is reflective of the job content at the time of writing and will be subject to periodic amendment in the light of changing operational and environmental requirements. Such changes will be discussed with the employee and the job description will be amended accordingly.