KNOWLEDGE / COMPETENCIES

• To oversee services in all dining areas and hospitality, be responsible for the day to day including supervising the team e.g. staff level, plan who will do what
• To assess employee performance and recognise training needs and potential as appropriate.
• To monitor the work of the team and assist with development plans.
• To hold team meetings on a regular basis to communicate targets, standards required and company and client information e.g., trainings Tuesday.
• To work in conjunction with the General Manager and Executive Chef to achieve and maintain the food cost in accordance with the budget.
• To develop and evolve the dining services at location, ensuring regular adjustments and improvements are both recommended and implemented e.g., wastage board etc.
• To always ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults whilst at work.
• Check the staff and plan the service e.g. who is doing what in each area
• Check emails, duty phone, hospitality sheet makes necessary updates and plan of service/deliver.
• Printing menu and display, check with the chef regarding any changing.
• Unsure all the allergies are written on the glass double check the spelling and counters display.
• Check if the weekly menu is on portal and display in MSDR.
• Collect and check all necessary documents e.g. cleaning schedule etc.
• Check the blue runner on daily basis make necessary changing and inform all departments.

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

Please refer the Job description for details