Restaurant & Cafe Manager

To lead the team, ensuring the professional operation of Workers� Institute and Rolfe Street restaurants/caf�s, delivering a quality, fresh, local and seasonal food&drink offer, while delivering excellent standards of customer service, enhanced presentation and maximised sales. Key Responsibilities and Accountabilities Responsibilities � To supervise and ensure the effective operation of two caf�s. � To provide the highest levels of service to our visitors and staff. � To be part of the duty float/change rota system. � To ensure that the team are ready to begin shift by adhering to set standards. � To motivate Team Members to ensure they deliver best possible performance and service to visitors. � To achieve financial targets by implementing sales promotions/techniques with the team. � To deal with visitor issues/queries in a professional and courteous manner. � To maintain daily stock levels, placing orders for both kitchen, foh and boh, where necessary. � To complete daily, weekly, monthly admin tasks. � To jointly conduct unit audits and advise / coach staff on improving standards. � To ensure the consistent and professional merchandising of the two cafes. � To maintain the highest auditable standards of hygiene, food preparation and health & safety within the units, including accurately recording food and fridge temperatures for the kitchen to comply with food hygiene and handling regulations, (SFBB). � To contribute towards rota planning. � To maintain accurate records for cash, internal transfers and stock control. � To contribute to the preparation of resources for Hire & Hospitality (H&H) functions. � To contribute ideas for products, promotions, future development and growth in this area. � To be part of the F&D management team, contributing to the overall delivery, improvement of team standards, initiatives, events and Museum performance. � To achieve set KPI�s � Any other duties commensurate with the role. Accountabilities � To promote adherence to internal audit standards/controls, hygiene and cash handling procedures. � To ensure the smooth operation of the two caf�s. � To provide a professional food & drink service to Museum / H&H visitors. � To promote a high level of compliance with the current �food & drink operational document�. � To complete unit opening and closing procedures ensuring security of Museum property. To ensure the safe management of unit keys. � To achieve financial targets. Dimensions. � Working across two high turnover caf� seating areas for 50 -100 people with hot and cold snacks. A maximum estimated sales value of �5,000 per day in peak periods. � Hands on direction of approximately up to10 Team Members (food&drink). Working Relationships. � Daily supervision and motivation of Team Members, where required. � Daily interaction with members of the public to give and receive information � Interaction with other units and team managers to promote consistency and continuity. � Daily discussion regarding unit operation performance with DGM/GM. � Liaising with H&H Sales Manager, and other Museum staff to facilitate smooth operation of functions. � Dealing with incoming goods delivery persons and placing orders via telephone. � Weekly review of unit operational, product and profitability with the General Manager. � Dealing with incoming goods delivery persons if required. Person Specification (competencies, qualifications & experience) Essential � Experience in a quality caf� / restaurant / retail environment with an ability and willingness to develop at pace. � Excellent interpersonal communication skills with the ability to positively engage with members of the public. � Experience of, and enthusiasm for, delivering a quality, fresh, local and seasonal food&drink offer. � Excellent standards of personal presentation and attention to operational details. � Tenacity and drive to improve. � Empathetic yet robust staff management style. � Flexible approach to working hours. � Ability to motivate others. � Ability to work under pressure. Proven sales focus. � Proven organisational skills. Desirable � Recognised industry training / qualification. � Basic food hygiene certificate. � Ambition to progress within the food industry and an interest in the work of the Museum. � Personal licence holder. Reports to: Deputy General Manager (food & drink) Direct reports: Up to 9 Team Members per shift, inc. Production Cook & shared team of up to 30 Hours: 37.5 hrs pw. Full time to fulfil the requirements of the pos. May include some evenings and weekends.