OFFICE MANAGER (PART-TIME – 20-25 HOURS PER WEEK)

• Location: El Cerdo, Bourne End Marina, Wharf Lane, Bourne End, SL8 5RP
• Hours: Monday – Friday, 9:00 AM – 2:00 PM
• Contract: Part-Time (20-25 hours per week)
  We are seeking a proactive Office Manager to support the smooth and efficient operation of our office which is responsible for the administrative functions across two busy restaurants. This position plays a vital role in recruitment, onboarding, employee relations, training coordination, document management, and overall administrative support across the business.
  You will work closely with the front and back of house management teams as well as the directors of the company.

CANDIDATE REQUIREMENTS

• 1-year minimum experience as an office manager, preferably in hospitality but not essential as full training will be provided.
• Exceptional interpersonal, communication, and organisational skills.
• High attention to detail and ability to manage confidential information with discretion.
• Proficient in Microsoft Office Suite (Word, Excel, Outlook, etc.).
  Job Type: Part-time
  Pay: £19,699.30-£22,000.00 per year
  Expected hours: 20 – 25 per week

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Flexitime
• Free parking
• On-site parking
• Referral programme

Work Location: In person
Reference ID: ELC-BE-OM070825
Expected start date: 25/08/202

ADMINISTRATIVE DUTIES

• Submit weekly Gross Cost of Sales spreadsheets for Front and Back of House for both sites, with reports due every Monday.
• Post internal communications and operational changes via Planday.
• Placing orders for non-food items and catering equipment.
• Scan and file all invoices and statements for auditing and reference purposes. Relevant documentation must be archived and kept readily accessible.
• Maintain employee records and manage sensitive documentation securely.
• Support auditors during annual tax and VAT returns by organising and providing required documentation.
• You will support the Head Chefs in with menu specifications, which you will be responsible for creating, formatting, printing, and filing into the recipe books with each menu change - typically occurring two to three times per year.