Job Description

About us

https://chuckburgerbar.com

Company description

Chuck is an independent restaurant serving modern American cuisine and the group behind Hotbox London (www.hotboxlondon.com).

Job description

Chuck is currently recruiting the best in the business to help realise this truly exciting partnership from our exciting new concept to completion and beyond.

We're offering a chance for an experienced manager to make a mark on the Gloucestershire foodie scene within a dynamic and creative company.

We are fast growing, with fantastic new sites planned in the near future, and looking for fantastic candidates to execute our company vision.

If you are a manager with excellent leadership skills, a strong communicator and with a structured and organised work ethic please get in touch.

Your responsibilities will include to monitor and improve standards in the restaurant, participate in recruitment process, plan rotas and ensure quality standards are maintained.

If you are interested in leading and coaching the restaurant team, ensuring they reach their full potential please contact us to arrange an interview.

Job Types: Full-time, Permanent or Part Time across the board

Salary: 30,000-32,500

Chuck burgers

Unit 4

Navigation House

23 -29 Commercial Road

Gloucester

GL1 2EP

What we expect:

1. Leadership

Build an effective and productive team capable of delivering key business objectives with an assertive, approachable and confident manner. Influence and motivate the restaurant team to achieve results, leading by example at all times.
2. Communication

To communicate effectively and positively to all internal & external bodies Clear upwards & downwards communication in a professional manner through shift briefs, staff, cluster and managers meetings, performance reviews & appraisals, emails, notice boards or any other mode of communication. To liaise with General Manager daily regarding special requirements, functions, take away materials and bookings etc.
3. Planning & Organising

Driving and building the business, improving standards through effective planning. Monitor and improve standards in the restaurant by using Health & Safety Audits, Financial Audits, Food Quality Audits and Mystery Diners. Responsible for all aspects of Health, Safety and welfare within the restaurant. Monitor local developments in the market place and develop plans as appropriate and implementation of local and company activity to support business objectives.
4. Staffing, Training & Development:

Responsible for recruitment of team members at every level, using the agreed assessment, interview and selection process in line with HR procedures. Responsible for the training & development of FOH & BOH teams, following training materials provided. Leading, coaching, supporting and motivating the restaurant team at every level, ensuring they reach their full potential through constructive feedback, encouragement, regular appraisals & regular attendance of the training courses provided. To ensure rotas are prepared planned well to accommodate for any absences, holidays, large bookings or special requirement i.e. training etc. To hold meetings with the Sous chefs and Chefs de Parties as required to ensure the smooth running of the kitchen department.
5. Hospitality

To deliver company Values with every interaction.

Hospitality ? always giving the guest more than they expect by having the highest standards in everything we do.

Teamwork ? delivered by passionate individuals that make a difference.

Promise ? always provide great food & value in a friendly and professional environment At all times to be aware of and build good guest relations, assisting the guest in any way which does not adversely affect other customers. To address all customer complaints and queries swiftly in a sincere, professional manner at all times ensuring the guest leaves happy and wanting to return.
6. Brand standards

Food quality & consistency - ensuring all dishes are prepared, cooked, presented & delivered in accordance with company standard and meet the guest's expectations and recipe specifications - every time. To ensure that any shortfalls in food/recipes communicated by FOH personnel satisfy the guest at all times through speedy replacement. To ensure that the kitchen is clean, presentable and correctly set for service at all times and deliver brand standards as required.
7. Health, Safety, Food Hygiene and Employment Law

To comply with all current legislation, policies & procedures relating to Health & Safety and Food Hygiene as set out in the Food Safety Management manual and Health & Safety Policy and Licensing Laws. To have a good understanding and enforce all employment regulations, policies & procedures set out in the employee Staff Handbook. To be vigilant and observant of all maintenance issues, damaged equipment, suspicious parcels or packages within the restaurant and report to the appropriate personnel and take necessary steps to make a safe place to work.
8. Financials

Responsible for achieving the restaurants budgeted levels of sales and profit. Consistent delivery of positive KPI's (key performance indicators) sales, costs, and profit through careful control of all costs; food, beverage, labour, maintenance & controllables etc. Monitoring P & L in order to make business decisions to increase restaurant profitability. Ensuring all financial processes and reporting requirements are managed to company standard. Maximise profitability through sales and promotional activities.
SKILLS:

Total Quality Management Brand Ambassador - a living advertisement for the business at all times Strong leadership through effective communication, enthusiasm & a confident personality Efficiency, Good Time Management and ability to organisation & prioritise tasks Developing & retaining quality manpower Numerical Literacy/High Drive for achieving financials Passion for hospitality Proactive thinking
We know that's a lot to lay on the line, but let's be straight from the off. We know the best of the best are out there and we'd love to meet you.

If you are interested in leading and coaching the restaurant team, ensuring they reach their full potential please contact us to arrange an interview.

Job Type: Full-time

Pay: 30,000.00-32,500.00 per year

Benefits:

Additional leave Casual dress Company events Company pension Cycle to work scheme Discounted or free food Employee discount Free or subsidised travel Health & wellbeing programme Language training provided On-site parking Profit sharing Referral programme Store discount
Work Location: In person