Venue Manager

Shifts:

Manage your own staff rota

Standard shifts start between 14:00-16:00 and end between 22:00-01:00

General Duties and Commitments

• To be responsible for all aspects of the day-to-day running of the venue.
• To support the management team and provide input to all aspects of the organisations operation and development ofadditional sites and potential ventures.
• To maintain all Golden Rules on a weekly basis.
• To ensure service standards are maintained to a very high level at all times.
• To ensure that a target gross profit margin is maintained at all times and to manage ordering.
• Maintain and record all health and safety on a daily/weekly basis.
• To follow daily/weekly due diligence procedures coinciding with government and local council legislations.Staff & Training
• To be responsible for management and motivation of the whole team.
• To ensure all staff are groomed and well presented with clean and ironed uniforms before service.
• To make sure all staff are ready for service at times stated on the rota.
• To complete front of house rota to budget on a weekly basis and have rotas completed 2 weeks in advance.
• To brief and provide notes to front of house staff on a regular/daily basis of any menu changes and new ingredients orcooking techniques etc.
• To organise and provide training and knowledge tests on a regular basis to keep standards high.Food & Drink
• To monitor and work with head chef to achieve a weekly & monthly food cost to budgeted levels.
• Co-ordinate planning, budgeting, and purchasing for all wet stocks within the venue.
• Maintining a strong Wet GP and Yield through strong stock control.
• To follow opening & closing check lists as well as environmental management guidelines making sure venue is stocked andready for service.
• To delegate & complete and record daily, weekly & monthly cleaning schedules and health & safety checks.
• To complete & double check food cost spreadsheet on a weekly basis.
• To complete and report to Managers on a period basis with stock take resultsPersonal
• To be punctual, well groomed and in the correct uniform and to work in a clean and tidy manner.
• To represent the venue in a positive manner and to the current reputation.
• To be punctual and disciplined in your approach to your role.
• To lead, train and motivate all staff in the venue.Health & Safety & Food Hygiene
• To maintain and monitor a cleaning rota on a daily basis and to keep a dated record of this.
• To maintain standards of personal hygiene as per the Health and Safety at Work Act, Food Safety Act, Food HygieneRegulations and COSHH.
• To train and educate other staff of food handling, COSHH and health & safety.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• To record accidents in the accident book.
• To conduct and attend relevant training when requested.

Overarching Responsibilities

• To drive sales and revenues, through increasing customer spend and attracting new customers.
• To develop and maintain an appropriate culture, which is dynamic, disciplined, focused and customer centred.
• To establish a local neighbourhood feel and establish regular trade from locals in the area.
• To maintain an organised office environment.
• To establish and adhere to a “standard working pattern” which is agreed with the DirectorsBack of HouseFinancial
• To maintain appropriate cash handling systems
• To maintain and monitoring effective cash up system
• To take appropriate action in the event of cash shortfall
• To maintain and manage an appropriate invoice / delivery note system
• To manage and maintain an effective petty cash procedure
• To keep to budget in identified expense areasHR Management
• Recruitment
• To deliver regular staff and management meetings
• To maintain appropriate human resource records with the Operations Manager.
• To process accurate wage summaries
• To line manage the Marketing/Bookings function
• To be competent and fluent with Design My Night and Book a table reservation systems and to use them to their fullpotential.
• To train and continue to develop the rest of the management team, with a view to succession planning from companygrowth.Miscellaneous
• To ensure that the EPOS System is appropriately programmed to deliver correct information
• To maintain effective telecommunication systems and ensure regular structured response to communications (inc. e- mails)in a timely and effective manner
• To maintain Health and Safety procedures and ensure that staff are appropriately trained in these procedures
• To ensure that the building is kept clean at all times and that an appropriate due diligence is undertood and followedReporting / Admin

• Report & follow ‘Golden Rule’s once weekly to the Directors and explain any discrepancies etc. at a fixed time every week (Golden Rules to be staff cost related to turnover, GP Analysis, Cash-up/Revenue Summaries, summary’s, stock takes etc)

Front of House

• To be “the front of house face of the business” , manage at least four evening shifts, and to be the front of house team leader on those occasions
• To achieve a high level neighbourhood feel and environment
• To maintain all appropriate front of house standards
• To ensure that set up and close down procedures are followed correctly
• To maintain an appropriate management handover procedure_Marketing/Bookings

_To hold a weekly meeting with the Operations manager to discuss marketing & promotion of the venue
To operate a clear and well commincated wait list using Qudini – Waitsystem software
To ensure that the database is regularly updated and use every opportunity to collect customer emails
To help put out a monthly e-mail to our on-line database subscribers
To take overall control of the larger/more important functions
To maintain appropriate financial records re: deposits/pre paymentsLicensing

• To understand our duties under Premises license and ensure no contravention of relevant legislation
• To act as a designated premises supervisor and to undertake training where appropriate
• To be up to date with the venues licensing times – Opening & closing & serving times

Job Type: Full-time

Salary: £30,000.00-£38,000.00 per year

Benefits:

• Employee discount
• Flexitime

Schedule:

• Flexitime

Supplemental pay types:

• Bonus scheme
• Commission pay
• Performance bonus
• Tips
• Yearly bonus

Ability to commute/relocate:

• London: reliably commute or plan to relocate before starting work (required)

Experience:

• Customer Service: 2 years (preferred)

Work Location: In person