Working alongside the Restaurant Manager, the front-
Main Duties and Responsibilities:
Responsible for opening up/closing down of restaurant.
Establish and maintain effective employee relations.
Interacting with, serving and cashing out customers.
Serving of alcohol, soft drinks and preparation/serving of coffees and hot drinks.
Ability to communication clearly to all types of customers, dealing with comments/complaints.
Take bookings and monitor/maintain diary bookings, with an awareness of pressure times on tables/kitchen.
Have an overall view at all times of what is happening on the floor, communicating constantly with all front-
Communicate constantly with kitchen staff and have the ability to slow down service front-
Ensure that all guests receive check-
Assist with cost controls by minimising waste, have an overall awareness of waste and monitoring of same.
Maintain cleanliness of bar and restaurant area, ensuring cleaning records are maintained, as per Food Hygiene and Health & Safety requirements.
Regular stocking up of fridges and display units.
Carry out regular stock rotation to ensure freshness of products.
Basic cellar management, such as changing of kegs, informing restaurant manager with regards to low stock levels.
Report any equipment to the manager which requires repair/maintenance.
Attend training sessions as requested.