Job Description: Deputy Manager The Position: As Deputy Manager, you will be working alongside the Senior General Manager to help lead the team and run our busy pub. You'll be leading the shift, planning and running special events, and ensuring the agreed standards of guest service are delivered at all times along with a smile and warm welcome.
Responsible to: Deputy Manager reporting into the Senior General Manager.
Responsible for: You will be responsible for all the FOH staff on shift and have assistance from our Duty Manager, both team leaders, front of house team members, the kitchen team, and back-office support functions as necessary.
Duties / Areas of Responsibilities: Key holder – you are required to open and close the business on time and to ensure the building is left safe and secure; this may be delegated to a team leader in your absence. Managing budgets – stock purchasing, consumables ordering, cleaning responsibilities, staff scheduling are organised and delivered in line with budgets/targets set. Accurate financial reporting - ensuring accurate banking, sales reporting, purchase orders are completed, and all other financial requirements are completed as outlined by the company's finance team. End of day reporting – to ensure the end of day cashing up is done and the end of day report is accurate and issued to the relevant stakeholders in a timely manner post shift. Ensuring compliance with health and safety legislation and licensing laws. Briefings – to run engaging staff briefings at the start of each shift to set the tone for the level of guest service required and clearly inform all team members of relevant information on food, ingredients, specials, events, etc. Staff Training – To maintain the highest level of training and standards within the team and with the help of the team leaders, to perform day-to-day training; and to run periodic group training to refresh standards required. Customer Service – To uphold and constantly monitor your team's performance, providing an excellent guest experience every time. Have a working knowledge of the rest of the estate – farm shop, café, events, pub to provide customers with information about other things to see or do in the village and/or estate. Liaising with guests, team members, suppliers, licensing authorities, sales reps, police, and any other interested party whether in person or by phone or email. Promoting corporate, social, and other events and assisting the rest of the COFL team in organising and delivering these events. Fire Safety – ensure paperwork is up to date, alarm point checks are carried out monthly, and evacuation drills are conducted ½ yearly. Special requirements: Adhere to company protocol as laid out in the Company Handbook. To support the wider company team as and when required. Job Types: Full-time, Permanent
Pay: £33,000.00 per year
Additional pay: Tips Benefits: Company pension Cycle to work scheme Discounted or free food Employee discount Free parking On-site parking Sick pay Schedule: Day shift Every weekend Monday to Friday Night shift Weekend availability Experience: Supervising experience: 2 years (required) Kitchen experience: 1 year (required) Leadership: 2 years (required) Restaurant experience: 2 years (required) Management: 2 years (required) Work Location: In person
Reference ID: Deputy Manager
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