OVERVIEW

Bombay Story is a modern version of a genuine Indian kitchen. A far cry from the traditional curry house, this concept is based on the highest quality Indian street, and home cooked food. Salads, grills and breads feature in a short, but well thought out and versatile all-day menu.
Bombay Story is - Fulfilling, Colourful, Fun, Edgy, Multicultural, Fast, Casual, Global influence, Young, Dynamic and Affordable. We do not take ourselves too seriously and we love the idea of people enjoying our dishes without thinking they have sacrificed an ingredient or flavour in order to conform to the latest health fad.
The Bombay Story team are passionate individuals with big personalities, but most importantly they love service excellence delivered in our own unique, upbeat, and vibrant style.
Restaurant Manager makes sure their premises run smoothly and that customers are satisfied. Making improvements to the running of the business and developing the restaurant. Restaurant Manager have responsibilities of ‘front of house’, supervises the FOH staff of a restaurant, including the cleaners and the front of house staff, Servers, Bartenders and Hosts, including hiring staff and making sure they are properly trained for the specific dining establishment. Ensure safety in the environment for both the staff and the customers. They are in charge of monitoring food quality and making sure that all restaurant FOH staff are compliant with relevant laws. In addition, they must be able to provide excellent customer service so that the customers’ needs are promptly met and guests have an outstanding customer experience. FOH Managers are also responsible for administrative tasks such as payroll, scheduling and inventory management.

Some of the important duties and responsibilities typically involve:

• Organising staff shifts and scheduling
• Providing excellent customer service
• Leading by example
• Working with food and drink suppliers
• Ensuring all food safety procedures are strictly followed according to sanitary regulations
• Following all company policy and procedures regarding dealing with cash, equipment, and property
• To assist the management and keeping the morale of the Team up through social and educational events.
• Recruiting, training and supervising staff
• Creating staffing rotas, and managing budgets.
• Ensuring compliance with licensing, hygiene and health and safety legislation, Keeping the restaurant according to regulatory guidelines
• Overseeing stock levels and ordering supplies

SKILLS & COMPETENCES

• Ability to remain calm under pressure
• Should be dependable and reliable
• Business management skills
• Exceptional organisational and leadership skills
• Knowledge of food production and basic understanding of food preparation
• Ability to work well with others with excellent interpersonal and communications skills
• Knowledge of computers and industry technology
• Ability to work flexible hours, including nights and weekends
• An understanding of IT and POS systems (point of sales system)
• Excellent communication skills

QUALIFICATIONS AND REQUIREMENTS OF THE POSITION

• English as a first or second language (spoken, written and reading)
• Well groomed and presentable
• Discretion and Loyalty
• The ability to multi task
• Excellent timekeeping
• Flexible working hours (incl. working on bank holidays)
• Necessary working permits

THE ROLE

• To ensure that the service is at all times performed in a professional manner and to the style as specified by the company policies and Guest Journey Handbook
• To be fully conversant with every dish served in the restaurant and to provide explanations as requested.
• To communicate with other staff and departments.
• To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.
• To assist with mise en place through distribution of tasks and to ensure the monitoring and completion of tasks is done properly and in time allocated.
• Preparation and presentation of training programmes, briefings and SOP’sManage the team on a daily basis in particular on the managers days off and holiday
• Assist in implementing the necessary training of the team and on boarding new staff
• Maintaining the highest of standards at all times in line with our SOP’s – (Standard Operating Procedures)
• Work alongside Head Chef and manage daily stock requirements and placing orders as required, and with careful consideration to the volumes required.
• Manage and control all FOH inventories to include all OS&E (operating supplies and equipment) ie. cleaning products, packaging etc.
• Control and manage staff administration, to include rota’s, holiday forms, expenses forms, etc. (Shared responsibility with the Manager)
• Manage 3rd party contractors making sure we keep sound records and traceability of all works carried out on site
• Hold daily meetings with your team, to ensure detailed communications are a regular occurrence, as well as to support the motivation and drive of the whole team.
• Continuously monitor and support the personal development of the team members
• Manage the maintenance of all equipment on site, and any contracts we may hold with 3rd parties
• Manage and maintain the highest of cleanliness standards for the premises and the personal hygiene of the team too.
• Strictly adhere to our HACCP procedures and make sure all necessary paperwork is filled in and up to date

Some of the important duties and responsibilities typically involve:

• Organising staff shifts and scheduling
• Providing excellent customer service
• Leading by example
• Working with food and drink suppliers
• Ensuring all food safety procedures are strictly followed according to sanitary regulations
• Following all company policy and procedures regarding dealing with cash, equipment, and property
• To assist the management and keeping the morale of the Team up through social and educational events.
• Recruiting, training and supervising staff
• Creating staffing rotas, and managing budgets.
• Ensuring compliance with licensing, hygiene and health and safety legislation, Keeping the restaurant according to regulatory guidelines
• Overseeing stock levels and ordering supplie