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Front of House Food and Beverage Manager
Front of House Food and Beverage Manager
Front of House Food and Beverage Manager
Posted 2 months ago
- Brighton, East Sussex
- Any
- External
Metropolitan Gaming Group is the multi-channel gaming and leisure brand for people who live city life to the full. The home of Metropolitan Gaming Online and Metropolitan Casinos, we're dedicated to providing exceptional experience and service for our guest's whichever platform or venue they visit.
Our eleven city destinations across the UK and Egypt include the iconic Empire Casino in Leicester Square, and London's newest luxury casino Metropolitan Mayfair. We're a 'Why Not?' brand that likes to challenge the status quo and we're passionate about: looking good, feeling great; keeping our finger on the pulse; doing things with a twist; and being safe hands for our customers and people.
We also many benefits for our employees. Here is a sample of the many we offer our team:
50% off food and drinks in all our UK venues
Generous shift allowance
Extensive employee rewards offering discounts from travel, retail, hospitality to health and well-being
Enhanced salary from midnight until 6am
Training & Development
Cycle to work scheme
Company pension
Employee health and well-being services
Refer a friend incentives
Financial advice services
Holiday accrual with length of service
MAIN DUTIES
To supervise and organise all staff within the job holders area of responsibility. This duty includes integrating catering service rotas and creating SOPs for Bar Service.
To ensure the Bar is set out for optimum service efficiency.
To ensure that all staff working in the Bar are trained to a consistent standard.
To ensure that the Bar is stocked for maximum efficiency without wastage and that stock rotation is implemented.
Report without delay to the Club Director/Senior Casino Manager any unusual
incidents and complaints.
Comply strictly with the Company's accounting and control procedures.
Conduct monthly liquor and beverage stock takes and ensure that at least one other person is trained to the same standard.
Responsible for ensuring that the front of house area of the restaurant have the staff equipment, facilities and raw materials to ensure their proper operational execution and the highest standards of product preparation, presentation and service are achieved.
To strictly comply, and ensure all restaurant staff comply, with all current legislation and Company procedures.
Staff Management:
To uphold a fair and consistent approach in the carrying out of disciplinary staff management at all times in a timely manner according to Company process and current legislation.
To continually monitor levels of sickness and absence.
To monitor and take fair and consistent action in relation to employee conduct, and performance issues.
To ensure the highest possible standards of appearance, hygiene and personal grooming is maintained by staff at all times so as to achieve a consistent image to all guests and visitors.
To ensure individual staff needs are dealt with professionally and, when necessary, confidentially.
Ensure that all staff adhere to all required service standards at all time to include, but not limited to, excellent standards of service, and verbal interactions.
Customer Service:
To ensure the highest possible standards of customer service are developed and provided by courteous and technically competent staff.
To lead by example in relation to displaying the four key behaviours of the Customer Service model.
To regularly observe and review individual employees levels of customer service, documenting such activity and providing appropriate feedback, coaching and support where required.
To actively assess day-to-day customer service needs and respond appropriately.
To positively support company wide customer service initiatives.
To assure that both your team and yourself maintain and reflect the company and brand values at all times.
Teamwork and Communication:
To uphold and support the carrying out of the clubs objectives.
To create by example an environment which all staff will work as a team.
To support by example the creation of an environment where all employees are encouraged to put forward ideas and views to management which positively influence the performance of the unit.
To support two way communication through effective contribution to management meetings and the holding of regular departmental meetings and Employee/Staff Forum meetings and events.
To ensure that a good relationship is upheld between other departments at all times to ensure guest experience is optimised.
REQUIRED SKILLS:
An innovator and entrepreneur who understands service.
Experienced in managing a high-end, fast paced operation.
Experienced in managing staff.
Trained in how to train and organise training for staff members.
Personal Licence holder.
Thorough knowledge of service standards relating to all aspects of the service of food, wines, alcoholic and non-alcoholic drinks & beverages.
Thorough knowledge of F&B accounting & control processes.
Very comfortable when communicating with guests and fellow employees both verbally and in writing.
Numbers conscious, numerate and computer literate in all main business programs.
Please Note: You must be aged 18 or over and have the right to work in the UK.
TPBN1_UKCT
Our eleven city destinations across the UK and Egypt include the iconic Empire Casino in Leicester Square, and London's newest luxury casino Metropolitan Mayfair. We're a 'Why Not?' brand that likes to challenge the status quo and we're passionate about: looking good, feeling great; keeping our finger on the pulse; doing things with a twist; and being safe hands for our customers and people.
We also many benefits for our employees. Here is a sample of the many we offer our team:
50% off food and drinks in all our UK venues
Generous shift allowance
Extensive employee rewards offering discounts from travel, retail, hospitality to health and well-being
Enhanced salary from midnight until 6am
Training & Development
Cycle to work scheme
Company pension
Employee health and well-being services
Refer a friend incentives
Financial advice services
Holiday accrual with length of service
MAIN DUTIES
To supervise and organise all staff within the job holders area of responsibility. This duty includes integrating catering service rotas and creating SOPs for Bar Service.
To ensure the Bar is set out for optimum service efficiency.
To ensure that all staff working in the Bar are trained to a consistent standard.
To ensure that the Bar is stocked for maximum efficiency without wastage and that stock rotation is implemented.
Report without delay to the Club Director/Senior Casino Manager any unusual
incidents and complaints.
Comply strictly with the Company's accounting and control procedures.
Conduct monthly liquor and beverage stock takes and ensure that at least one other person is trained to the same standard.
Responsible for ensuring that the front of house area of the restaurant have the staff equipment, facilities and raw materials to ensure their proper operational execution and the highest standards of product preparation, presentation and service are achieved.
To strictly comply, and ensure all restaurant staff comply, with all current legislation and Company procedures.
Staff Management:
To uphold a fair and consistent approach in the carrying out of disciplinary staff management at all times in a timely manner according to Company process and current legislation.
To continually monitor levels of sickness and absence.
To monitor and take fair and consistent action in relation to employee conduct, and performance issues.
To ensure the highest possible standards of appearance, hygiene and personal grooming is maintained by staff at all times so as to achieve a consistent image to all guests and visitors.
To ensure individual staff needs are dealt with professionally and, when necessary, confidentially.
Ensure that all staff adhere to all required service standards at all time to include, but not limited to, excellent standards of service, and verbal interactions.
Customer Service:
To ensure the highest possible standards of customer service are developed and provided by courteous and technically competent staff.
To lead by example in relation to displaying the four key behaviours of the Customer Service model.
To regularly observe and review individual employees levels of customer service, documenting such activity and providing appropriate feedback, coaching and support where required.
To actively assess day-to-day customer service needs and respond appropriately.
To positively support company wide customer service initiatives.
To assure that both your team and yourself maintain and reflect the company and brand values at all times.
Teamwork and Communication:
To uphold and support the carrying out of the clubs objectives.
To create by example an environment which all staff will work as a team.
To support by example the creation of an environment where all employees are encouraged to put forward ideas and views to management which positively influence the performance of the unit.
To support two way communication through effective contribution to management meetings and the holding of regular departmental meetings and Employee/Staff Forum meetings and events.
To ensure that a good relationship is upheld between other departments at all times to ensure guest experience is optimised.
REQUIRED SKILLS:
An innovator and entrepreneur who understands service.
Experienced in managing a high-end, fast paced operation.
Experienced in managing staff.
Trained in how to train and organise training for staff members.
Personal Licence holder.
Thorough knowledge of service standards relating to all aspects of the service of food, wines, alcoholic and non-alcoholic drinks & beverages.
Thorough knowledge of F&B accounting & control processes.
Very comfortable when communicating with guests and fellow employees both verbally and in writing.
Numbers conscious, numerate and computer literate in all main business programs.
Please Note: You must be aged 18 or over and have the right to work in the UK.
TPBN1_UKCT