Assistant Manager- Clydebuilt

at  Compass Group

ASSISTANT MANAGER- CLYDEBUILT - GLASGOW SEC

• £32,500 per annum
• 5 out of 7 days per week
• Medicash – Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
• Aviva Digicare – Free annual healthcare check
• Exclusive Benefits & Wellbeing site (Perks at Work)
• Entertainment discounts – up to 55% off cinema tickets
• Health & Wellbeing discounts – Discounts for Nuffield Health (20%) and Pure Gym (10%)
• Travel discounts – Discounts with holiday companies such as TUI and Expedia
• Shopping discounts – Save up to 15% at high street and online stores
• Meals on duty
• Vodaphone discounts
• Pension scheme and Life Assurance
• Employee Assistance Programme
• 23 days + BH’s and an additional day off for your birthday
• 2 days additional leave, following return from Maternity leave during the first year back
• Competitive and supportive family benefits
• Day off for baby’s 1st birthday
• Holiday purchase scheme
• On-going training & development and career pathways
• Professional subscriptions paid
• Financial wellbeing programme and preferred rates on salary finance products

The overall purpose of an Assistant Manager at Clydebuilt is to support the Restaurant and Bar Manager in overseeing and coordinating all aspects of Clydebuilt Bar and Kitchen’s operation. This includes ensuring smooth functioning, excellent customer service, profitability, and compliance with regulations. The Assistant Manager plays a crucial role in providing exceptional service to clients and customers, managing client and contractual relationships, and driving foodservice and support service solutions that exceed customer requirements. Additionally, the Assistant Manager assists in reviewing business performance, ensuring the delivery of key financial targets, and demonstrating commercial value to direct reports, line managers, and leadership teams in alignment with the One Compass vision, values, and overall business strategy.

Operations Management:

• Oversee daily operations, ensuring smooth opening and closing procedures.
• Maintain cleanliness and compliance with health, safety, and sanitation standards.
• Monitor inventory and manage stock levels, coordinating timely deliveries with suppliers.

Customer Service:

• Create a welcoming atmosphere, upholding high service standards.
• Address customer complaints promptly, ensuring satisfaction.
• Gather customer feedback to enhance the dining experience.

People Management:

• Collaborate with senior management to boost team engagement and energy.
• Conduct performance reviews and assist in talent management.
• Facilitate team communication and foster a positive work environment.
• Participate in recruiting, hiring, training, and supervising staff.

Financial Management:

• Support budget development and management, including labor and food costs.
• Analyze sales and financial reports to identify cost-saving and revenue growth opportunities.
• Contribute to pricing strategies and ensure accurate cash handling.

Health, Safety, and Environment (HSE):

• Enforce health and safety regulations, ensuring a compliant work environment.
• Attend health and safety training, demonstrating personal responsibility.

Menu Development and Quality Control:

• Collaborate with kitchen staff on menu development for profitability and appeal.
• Monitor food and beverage quality for consistency and standards adherence.
• Conduct regular menu reviews based on customer feedback and trends.

Marketing and Promotion:

• Support the execution of marketing strategies to attract and retain customers.
• Utilize social media and email marketing to engage customers.

Relationship Management:

• Build positive relationships with suppliers and vendors for business success.
• Act as a liaison between customers and management, addressing feedback and concerns.
• Collaborate with the management team to align goals and strategies.