Job Description

Job Purpose:

Granary Operations Manager oversees all aspects of the Food and Beverage services provided within the front of house operations within the Granary building. The main duties and responsibilities of the Granary Operations Manager are to run the Granary Restaurant, The "Snug" which operates corporate events and private dining and the Cafe (including the click and collect service) which provides services to our seasonal park visitors. There may also be the occasional drinks reception to manage in the Art Gallery.

The Granary Operations Manager makes certain that all food and beverage needs of the guest/customers are met and ensure flawless uncompromised and personalised service is rendered. They should have the ability to attend to challenging situations with outstanding problem-solving skills to perform service recovery if required.

They will be equally passionate in delivering service whilst proactively driving sales in the Granary and building long term client relationships.

Assisting in managing the house operations when required.

Accountabilities

Check all daily function detail sheets.

Ensure adequate staff numbers to deliver service levels in the Granary

Hold daily briefing sessions with kitchen and Front of House staff to ensure service standards are maintained, product knowledge, acknowledge regular guests requests and dietary requirements.

Ensure that the "snug" is set and ready for conference/dining to agreed standard.

Oversee wine/beverage ordering with stock control clerk and maintain strict discipline with stock control.

Action monthly stock takes and achieve budgeted G.P.

Ensure other disposable stocks are re-ordered when necessary.

Contribute to annual budgets in revenue and costs. Compile working replacement and capital budget planning with the General Manager and assist in overseeing this.

Always review Department operations back and front of House to ensure standards and facilities are maintained.

Maintain all crockery and glassware and in conjunction with working replacements budget, re-order when appropriate.

Train and develop front of house staff on a daily basis, to maintain, review and improve standards.

Make sure all staff are issued with appropriate uniform.

Assist with the development of standards manuals and implement with appropriate staff training.

With the General Manager ensure all employees' files are up to date relating to working hours regulations, key security, cash handling procedures, uniform and service of liquor.

Assist with team member inductions, and deliver till, cash and pdq procedure training.

Work closely with General Manager to review standards and procedures.

Ensure staff have appropriate Health and Safety training which is recorded in the personal file

Take responsibility as a Line Manager to ensure that all legislative requirements are adhered to and that all policies and procedures are understood and communicated to the departmental team as appropriate.

Ensure all areas such as the cellar, back office and Cafe are kept clean and tidy.

Assist with the opening and locking up of the Granary building , as necessary, reporting any problems with the system immediately.

Attend the weekly Operational and Management Meetings and ensure a representative is available to cover absence on holiday.

Undertake Training for own personal development and to satisfy legislation. Weston is a learning organisation and lifelong learning is part of the culture of the Company.

Any duty or request deemed reasonable by management.

Knowledge

Essential:

Strong communication and interpersonal skills

Excellent problem-solving skills

IT Skills, including Excel and Word

Excellent time management skills and ability to multi-task and prioritise work

Attention to detail

Excellent written and verbal communication skills

Business and management training.

Certified qualification.

Knowledge of etiquette and protocol

Experience of service of wines and food

Ability to anticipate others' wishes and adapt accordingly

Able to build a rapour with regular customers, and to ensure the atmosphere of the restaurant feels welcoming

Desirable:

Cocktail knowledge.

Knowledge of Conference, events and private dining

Qualifications

Supervising and team management experience in a restaurant setting Strong culinary and food safety knowledge Proven leadership skills in hospitality Experience in food preparation and cooking Background in food production and kitchen operations Familiarity with bartending and barista duties Previous experience in hotel or related environments
Job Type: Full-time

Pay: 30,000.00-35,000.00 per year

Benefits:

Company pension Employee discount Free parking On-site parking
Work Location: In person