EXPERIENCE

• Proven experience in a supervisory role within a restaurant or hospitality setting is essential.
• Familiarity with best practices is crucial for maintaining a safe environment.
• Previous experience in team management is highly desirable, along with excellent leadership abilities.
• A background in hotel or barista services would be beneficial but not mandatory.
• Exceptional interpersonal skills are necessary for effective communication with both staff and customers. If you are passionate about delivering outstanding culinary experiences while leading a talented team, we encourage you to apply for this exciting opportunity as Staff Manager.
  Job Types: Full-time, Part-time
  Pay: £12.21-£12.50 per hour
  Expected hours: 15 – 20 per week

Experience:

• Staffing : 4 years (preferred)

Work Location: In perso

RESPONSIBILITIES

• Broad Role: A staff manager may have a broader role that encompasses various aspects of managing a team or staff within a our company. This could include responsibilities related to team performance, development, and day-to-day operations.
• Team Management: A staff manager could will be involved in overseeing the work of a team, ensuring that tasks are completed, and addressing any issues that arise among team members.
• Leadership: The role of a staff manager involve leadership responsibilities, focusing on guiding and directing the team towards achieving organizational goals.
• Specialized Role: has a more specialized focus on the recruitment and placement of personnel within an organization.
• Recruitment: This role may involve activities related to sourcing, interviewing, and hiring new employees. A staffing manager could be responsible for ensuring that the organization has the right people with the right skills in the right positions.
• Talent Acquisition: The term “staffing” in this context often relates to the acquisition and management of talent, ensuring that the organization’s staffing needs are met.

RESPONSIBILITIES

• Supervise daily operations within the clients kitchen and dining areas, ensuring adherence to food safety standards and regulations.
• Lead and manage a team of staff, including chefs, baristas, and servers, fostering a collaborative and efficient working environment.
• Train new staff members in culinary techniques, food safety practices, and customer service protocols.
• Implement effective scheduling to optimise staff performance during peak service times.
• Address any customer concerns or feedback promptly to enhance guest satisfaction.
• Collaborate with upper management