General Assistants
Overview:
The success of all venues and future venues of the High Spirits Leisure Group, will ultimately be defined by 3 key factors – Product, Service and Environment.
Main purpose of job:
The role of General Assistant is to provide support and assistance to the venue which will cover all areas including, the kitchen, the bar and general front of house to ensure our customers are satisfied by maintaining an exceptional standard of customer service
Directly accountable to: Bar Manager/ Bar Supervisor/ Restaurant Manager
Duties and Responsibilities:
Restaurant/Bar/Kitchen
· Help with any preparation of food and snacks as requested
· Assist in keeping the kitchen and restaurant areas in a clean and tidy state at all times
· To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded
· To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs
· To project a willing and helpful attitude to customers
· To keep areas and service counters clean and fully stocked
· Greet customers and make them feel comfortable, present menus and explain any special dishes on offer
· Learn the menu items enough to be able to describe them appropriately to guests and be able to make recommendations
· Take drink and food orders
· Deliver food and drink orders in a timely manner
· Ensure that you check with customers to ensure that everything is going well
· Clear dirty dishes and glasses from table after customers finish their meals
· Refill drinks throughout the meal – ask the customers if they would like more drinks
· Deliver customer’s bill and thank them for dining/drinking at the restaurant
Health and Safety and Standards
· To ensure that there are exceptional standards of cleanliness throughout the bar and associated areas
· To ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points
To undertake all other duties as and when directed by the Managing Director or Group Operations Director.
Sous Chef
Overview:
The success of all venues and future venues of the High Spirits Leisure Group, will ultimately be defined by 3 key factors – Product, Service and Environment.
Main purpose of job:
Our Sous Chef will be expected to assist the Head Chef in motivating and supervising the Kitchen team. You must be energetic and enthusiastic with a real passion for cooking and be able to prepare high quality food on time and within budget whilst maintaining safety standards.
Directly accountable to: Head Chef
Duties and Responsibilities:
The kitchen, menus and food preparation
· To provide support to the Head Chef and ensure the consistent smooth running of food production areas within the Kitchen
· Help in the preparation and design of all food and drinks menus
· Assist the Head Chef in menu planning looking at seasonal dishes, foods
· To ensure, that all food production areas are operating to the required standards throughout the designated opening hours
· Maintaining a high level of food quality and production with the aim of exceeding our customer’s expectations
· Produce high quality plates both design and taste wise in conjunction with the establishment standards
· Ensure that the kitchen operates in a timely way that meets our quality standards
· Fill in for the Head Chef in planning and directing food preparation when necessary
Health and Safety Standards
· Ensuring the security of all foods, chemicals and equipment by maintaining procedures laid down by the Health and Safety Policy
· To ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act
· Comply with and enforce sanitation regulations and safety standards
Purchasing
· Order supplies to stock inventory as requested
· Assist the Head Chef in food/stock purchases in line with stock takes and stock levels
Personnel and Training
· Resourcefully solve any issues that arise and seize control of any problematic situation
· Assist in managing and training kitchen staff, establish a working schedule and assess staff’s performance in conjunction with the Head Chef
· Maintain a positive and professional approach with staff and customers
· To ensure all Training & Development is completed together with health & safety regulations
To undertake all other duties as and when directed by the Managing Director or Group Operations Director.
