Restaurant Managers; Head Bar Person; Bartenders; Waiting Staff; Chef de Parties; Front of House

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Job Ref.: 
FW-TCS
Sector: 
Food/Beverage/Hospitality/Hotels
Job Location: 
London Bridge
Recruiting For: 
a full time job position
Job Duration: 
Permanent
Exact Salary: 
Varioius
Salary and Benefits: 
  • Restaurant Managers x 2  ( £30 - £35k)
  • Head Barpersons x 1 (£28k)
  • Bartenders x 4 (£10.30 per hour)
  • Waiters x 12 (£10.30 per hour)
  • Chef De Parties x 12 (£10.30 per hour)
  • Receptionists / Hosts x 4  (£10.30 per hour)
Number of vacancies: 
30-40
Job starts now: 
Yes
I would like to receive applications from: 
Lambeth and Southwark
Job Description: 

We are a modern British restaurant whose focus centres on celebrating meat cooked over charcoal to the table. Our emphases being on sustainability, championing local produce, and continuing the ethos of sharing plates like it’s sister restaurant.

The restaurant forms part of an ambitious independent restaurant groups who are looking for experienced and passionate staff members to join us. We want our customers to have an unforgettable experience and taste exceptional food and we are obsessive about quality, standards and service. 

We believe our people are our greatest assets and constantly strive to attract unique talent to our restaurant group at a very exciting time of growth.

 

Restaurant Manager x 1

Key Responsibilities and Duties

Running and organising shifts to ensure the best customer service is offered and maximising revenue for the business

Recruiting and training front of house staff, supervising them when on duty

Dealing with guest queries and complaints in a professional and calm manner

Prepare rotas to ensure that adequate staffing levels are on in line with the business demands

Ensure all starter documents are updated and in place before the new employees first shift

Appraise and coach the front of house team

Hold briefs and training sessions

Ensure the housekeeping , daily reports and cleaning rotas are being completed on a daily basis

Bar Manager x 1

Main Job Description:

To comprehensively manage all aspects of bar service and stock management within all areas of the venue. Ensure that all customers are served promptly, courteously and to the highest standard, in accordance with any standard operating procedures, and at all times in line with health & safety regulations and current licensing laws. Ensure that the standards of the restaurant and bar are consistently achieved and maintained whilst being a productive senior team member, promoting a positive image of the business at all times. Manage and maintain all elements of wet stock including stock and sundries ordering, par levels, stock taking, all aspects of till system management, reporting all results to the relevant departments and investigating, diagnosing and remedying any issues.

Bar Tenders x 4

Main Job Description:

To comprehensively perform all aspects of bar service within all areas of the venue. Ensure that all customers are served promptly, courteously and to the highest standard, in accordance with any standard operating procedures, and at all times in line with health & safety regulations and current licensing laws. Ensure that the standards of the restaurant and bar are consistently achieved and maintained whilst being a productive team member, promoting a positive image of the business at all times

Front of House / Hosts x 4

Job Role:

Be the first welcome to the restaurant

Meeting and greeting guests in a warm, prompt, friendly and timely manner.

Answering the telephone

Attentive to all guests arriving and leaving ensuring they are met with a friendly approach

Be a representative and ambassador at all times with both internal and external staff

Working closely to ensure that the team and management are supported and aware of the guests in the building

Ensure that ResDiary is updated with guest notes and daily bookings/walk ins are accurately recorded

Creating shift table plans and communicating to the team

Recognising guests and creating in detail guests profiles

Ensuring the up keep of the entrance to the restaurant, host area, cloakroom and rest rooms at all times

Ensuring menus are fully stocked and in a presentable order

Ensure up to date local knowledge of local hotels and restaurants

Knowledge of menu and allergens

Knowledge of evacuation procedures and security alerts 

Wating Staff x 12 

Taking customer orders and processing through the till. Ensuring all guests are served in a timely manner.

Dealing with customer enquiries and passing complaints on to the manager on duty

Chefs de Parties x 12

The Role:

Run and supervise any kitchen section to the required standards set by management.

Ensure all preparation of the designated section is complete and ready for each service

Responsible for orders and maintaining good stock and waste control

Responsible for the quality control of stock and prepared foods

Execute cooking to the expected high standard quickly and efficiently

Ensure the cleanliness and organisation of the designated section, fridge temperatures are recorded.

Effectively delegate jobs to junior chefs and apprentices

Support junior chefs and apprentices in their development

Maintain a positive and pro active attitude at all times

Actively seek to improve skills and achieve personal development

Comply with all health and safety regulations as set out by the Food Alert agency

Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Attending all food and beverage training sessions to maintain a high level of knowledge on our product. Advising guests on orders.

Working within health and safety and food hygiene regulations as out lined by the Food Alert agency.

Being proactive in delivering exceptional customer service.

 

 

Person specification and Experience required: 

All candidates will need to demonstrate the following as a minimum:

*Being able to work flexible working hours 

*Good level of English

*Minimum of 1 years experience

*Available to work from 18th Sept ideally

*Able to offer references

 

Waiters

Mid level experience – table service , tray carrying , clearing plates at the table

Sections of 20 cover +

Basic wine knowledge

Sunny and confident in conversation

 

Bar Staff

Making classic cocktails to order and ideally from memory (no recipe cards)

Experience in customer facing bars – this is not just a dispense bar

Basic wine knowledge

Enthusiasm for the world of drinks

 

Chefs

Working with fresh ingredients (the only thing we don’t take on site will be mustard and ketchup)

High volume environment

Working in a team of up to 8 on shift but with the ability to work alone and unsupervised.

To apply for this job please email us a cover letter and your most up-to-date CV.

Side 8

Registrations are now open

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