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Head 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 Head Chef will be expected to lead, motivate and supervise the kitchen team and have full responsibility for food storing, preparation, production, cooking and service to the restaurant. You must be energetic and enthusiastic with a real passion for cooking and be able to lead your team to make for a smooth-running establishment.
As Head Chef, we will expect you to have a great sense of ownership to your role and to the Group and have excellent channels of communication with the Directors to ensure that the venues are a commercial success.
Directly accountable to: Directors and Group Operations Manager
Duties and Responsibilities:
The kitchen, menus and food preparation
· Menu planning together with creating new dishes ensuring that all dishes are agreed with the Directors
· To ensure the consistent smooth running of food production areas within the Kitchen
· To ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety
· Ensuring correct stock rotation procedures are followed
· 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
· To ensure that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources
· Organise orders
· Work in collaboration with the restaurant manager
Purchasing
· Oversee all food/stock purchases in line with stock takes and stock levels
· Oversee and agree all deliveries ensuring price, weights and quantities are correct and noted meeting our quality standards
· File all delivery notes and highlight any discrepancies or returns and send to Accounts on a weekly basis.
Health and Safety and Standards
· To ensure that there are exceptional standards of cleanliness throughout the kitchens and associated areas
· 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
Personnel
· Complete the staff rotas to allow for seasonal changes
· To recruit and retain staff
· To do a thorough induction plan of all new staff together with regular reviews during the probationary period
· To ensure all Training & Development is completed together with health & safety regulations
· To ensure that all staff personnel folders are completed on time as set out in the individual new joiner pack, including ensuring ID is checked and contracts are signed
· Staff appraisals
· Manage absences – holidays, sickness and any other
· To ensure that all staff have and wear the correct uniform at all times in accordance with their terms
· Ensure that all staff rotas are in line with the staffing budget
· Ensure that you agree and sign off all staff hours and submit to payroll in time for pay day
· Manage any disciplinary or grievance issues following the correct procedures
Financial reporting
Maintain accurate records of:
· Weekly food turnover
· Weekly food Gross profit
· Weekly staff spend including all absences and National Insurance contributions
· Any wastage
Management Meetings
To hold a weekly management meeting with CM and AM. Please ensure that you have the input of the restaurant manager and together, meetings must include:
· Agenda – prepare and bring to the meeting
· Weekly KPI reports
· Any staff issues or information
· Venue Management
· Requisitions for sign off
· Any other business
To undertake all other duties as and when directed by the Managing Director or Group Operations Director.
Chef de Partie
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 Chef de Partie will be expected to provide support to the Sous Chef and Head Chef and work with the rest of the Kitchen team whilst maintaining the area of work to ensure the smooth running of the kitchen.
Directly accountable to: Sous Chef and Head Chef
Duties and Responsibilities:
The kitchen, menus and food preparation
· Prepare menus in collaboration with Sous Chef and Head Chef
· Ensure that we consistently have enough supplies at each cooking stations to allow food production areas to operate to the required standards during service hours
· Prepare ingredients that should be frequently available (vegetables, spices etc.)
· Follow the guidance of the Head Chef and Sous Chef and have input into new ways of presentation or dishes/recipes
· Maximise the cooking process with attention to speed and quality
· Maintaining a high level of food quality and production with the aim of exceeding our customer’s expectations
Health and Safety Standards
· Follow and enforce strict health and hygiene standards, ensuring 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
· Help to maintain a efficient environment that produces good food in a calm manner
To undertake all other duties as and when directed by the Managing Director or Group Operations Director.
Bar Tender
Permanent Full Time + Seasonal Full Time
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 Bartenders to prepare and serve drinks to customers. You must be able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. This is to ensure that you interact with the customers and provide an exceptional standard of customer service. You must have exceptional communication skills and provide our customers with a high standard of service every time whilst ensuring the bar area is clean at all times.
Directly accountable to: Bar Manager/ Bar Supervisor/ Restaurant Manager
Duties and Responsibilities:
The Bar
· Interact with customers, take orders for drinks and snacks
· Plan and present the bar menu to customers
· Serve snacks and drinks to the customer
· Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products
· Mix ingredients to prepare cocktails and other drinks
· Mix drinks, other bar beverages as ordered and in compliance with standard drink recipes. · Prepare alcohol or non-alcohol beverages · Serve Wine and Beer to customers as purchased
· Arrange bottles and glasses to make attractive displays
· Assess customers’ needs and preferences and make recommendations
· Ability to Sell or influence others for up selling and suggestive selling
· Provide recommendations and suggestions to guest for choosing drinks and snacks
· Introduce any promotions to customers
· Serve customers in a friendly and helpful manner
· Provide guidance to guests on local activities, dining options and general and local information
· Determine when a customer has had too much alcohol and if required refusing any further serving in a polite but firm manner
· Demonstrate a thorough knowledge of food and beverage products, menus and promotions
· Handle and move objects, such as glasses and bottles, using hands and arms
· Clean up after customers and clean work area regularly
· Wash glassware and utensils after each use
· Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc if required
· Ensure any smoking areas outside are regularly cleaned and left tidy and presentable
· Perform physical activities such as lifting and stooping to pick things up properly
· Maintain liquor inventory and consumption
· Collect payment for drinks served and balance all receipts
· Follow all cash handling procedures
· Ensure that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests
· Stay guest focused and nurture an excellent guest experience
· Comply with all food and beverage regulations
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.
Assistant Manager
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 Assistant Manager is responsible for managing the daily operations, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of supplies, optimise profits and ensure that guests are satisfied with their experience.
They will able to create a clean and welcoming environment for customers’ needs and expectations to be met. The purpose of this position is to interact with the guests and ensure they have a great experience at our venues. They will maintain positive guest interactions while accurately attending to guests and staff in a friendly and efficient manner.
We are looking for this role to develop into other areas such as: Events, Festivals etc and feel that you will work throughout the group over time to see all venues and how we can take the Group outside.
Directly accountable to: General Manager/Directors.
Duties and Responsibilities:
· Ensure that proper security procedures are in place to protect employees, guests and company assets, and that closedown procedures are completed at the end of every shift
· Ensure a safe working and customer environment to reduce the risk of injury and accidents
· Manage shifts which include: daily decision making, scheduling, planning while upholding standards,
· product quality and cleanliness
· Ensure all legislation (licensing, health & safety, fire) is in effect at all times
· Investigate and resolve complaints concerning food quality and service
· Ability to motivate employees to work as a team to ensure that food and service meet company standards
· Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
· Excellent communication skills for dealing with diverse range of staff
· Ability to coordinate multiple tasks such as food, beverage and labour cost while maintaining required standards of operation in daily business activities
· Keeps General Manager and Directors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action
· Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with the company policies and procedures
· Maintains a favourable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
· At all times provides a favourable image of our venues promote its “We Care” philosophy.
Health and Safety and Standards
· To ensure that there are exceptional standards of cleanliness throughout the kitchens and associated areas
· 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
· Complete any accident reports promptly in the event that a customer or employee is injured
Personnel
· Provide direction to employees regarding operational service, coaching at every opportunity
· Conduct induction and orientation days, explain the company, and oversee the training of new employees
· Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Financial reporting
In conjunction with the Manager, your role will be to:
· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labour costs
· Responsible for ensuring that all financial (invoices, reporting, daily banking) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
To undertake all other duties as and when directed by the Managing Director or Group Operations Director.
General Assistant
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.
