Food & Beverage managers ensure that restaurants operate efficiently and profitably whilst maintaining their reputation and ethos. Our Restaurant manager must co-ordinate a variety of activities with enthusiasm, commitment and willingness to learn and adapt. As well as maintaining high standards of food, service and health and safety, they are responsible for the business performance of their restaurant and all staff in their department.

Food & Beverage management combines strategic planning, organising shift patterns, and day-to-day management activities. After time the role will involve some creativity around marketing, business development and other areas.

As a key role within our business, restaurant management will be fast-paced, highly demanding and very rewarding.

To submit an application please send a covering letter and CV to Sue Barnes, General Manager, Best Western Guide Post Hotel, Common Road, Low Moor, Bradford, BD12 0ST. Alternatively please e-mail your CV and letter to: sue.barnes@guideposthotel.net Or telephone 01274 607866

Typical work activities will vary depending on the season, but usually include:

Business activities:
• taking responsibility for the business performance of the restaurant;
• analysing and planning sales levels and profitability whilst working to sales targets laid out in the budget;
• organising marketing activities alongside department heads, such as promotional events and discount schemes;
• preparing reports at the end of the month, including staff control, food control and sales;
• creating and executing plans for department sales, profit and staff development;
• keeping to wages/operating cost budgets and/or agreeing them with the General Manager;
• planning and co-ordinating menus alongside the head chef.

Front of house:
• co-ordinating the entire operation of the restaurant during scheduled shifts;
• managing staff throughout their shift and providing them with feedback;
• dealing with customer complaints;
• ensuring that all employees adhere to the company’s uniform standards;
• meeting and greeting customers and organising table reservations;
• recruiting, training and motivating staff; Creating an environment which promotes employee morale and encourages the team to have pride in the area of their work and a high level of commitment.
• organising and supervising the shifts of casual/part time restaurant staff.
• Responsible for the cleanliness of the restaurant including de-staining carpet, hovering after each service, cleaning each chair and ensure staff adhere to the weekly cleaning schedule.
• Comply with statutory legal requirements for Fire, Health and Safety, Liscensing, COSHH Regs, Risk Assessment and Employment To ensure that all members of the team are fully trained and aware of these requirements and working in accordance with these requirements.
• Controlling linen stock and communication with the plant if there are any problems.
• Undertaking any tasks set by the General Manager
• Responsible for liasing with porters to ensure correct set ups in restaurant and function rooms.
• Running of functions including weddings and Christmas correctly and efficiently
• Responsible for staff getting home safely. Giving out taxi slips if staff work past 11pm