Club Manager

Roles and responsibilities

Customer Service

• To provide a friendly, courteous and professional service at all times
• To provide a quick and efficient service
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene
• To ensure the agreed standards of food service are adhered to at all times
• To manage employees ensuring that the correct standards and methods of service are maintained
• To ensure the efficient flow of service and standards are constantly met during service periods
• To ensure all customer requests and queries are responded to promptly and effectively
• To positively deal with and learn from all customer complaints and comments
• To actively seek feedback from customers on a regular basis

People Management

• To build and maintain an efficient team of employees, driving the team towards the objectives of the business
• To ensure that the restaurant’s personnel budgets are strictly adhered to
• To recruit and select employees to the agreed staffing levels
• To develop a learning culture and to ensure that all team members feel valued and rewarded
• To produce employee rosters to ensure employee levels match the needs of the business
• To ensure all new employees attend induction
• To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department
• To manage all employees in line with the agreed skills and standards, giving regular feedback and appraisals
• To manage all disciplinary and grievance issues within the department
• To assess staff performance against the agreed skills and standards
• To constantly monitor the grooming and personal hygiene of the team

Department Responsibilities

• To ensure the department is maintaining its agreed level of operating performance at all times
• To communicate and delegate activities to the team
• To ensure all up selling opportunities are maximized within the department
• To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
• To prepare department budgets or re-forecast, as requested by the General Manager For Restaurants & Bars
• To ensure all department staff work hygienically and productively
• To ensure the standards and controls for health and safety, hygiene, risk assessments, COSHH, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors
• To ensure that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment
• To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
• To manage along with the Human Resources department, the completion of all administrative documentation including processing all new starters onto payroll and the Tronc scheme.
• To have a detailed knowledge of department and hotel brand standards and be able to explain the standards to the team
• To create and implement sales promotions and staff incentives, strictly requiring the authorization of the General Manager For Restaurants & Bars
• To ensure that all in house control systems / audit requirements are adhered to at all times

Desired candidate profile

To maintain a high customer awarenessby approaching your job with the customers always in mind.
To be financially aware of costs involved in the operations and are responsible to control costs.
To be motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
To be adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.
To maintain high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
To ensure that the quantity of work is sufficiently productive under the normal business levels.
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

Relevant Degree: A degree in hospitality management, business, or a related field is advantageous
Guest Service Passion: A strong enthusiasm for delivering exceptional levels of guest service and creating memorable experiences
Previous experience in a managerial role