Boodle's
Assistant Restaurant Manager
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Company Description
Boodle’s is a historic private members' club in London, founded in 1762 by the Earl of Shelburne, later the Marquess of Lansdowne and Prime Minister. Originally located on Pall Mall, the club moved to its current premises at 28 St. James’s Street in 1782, where it continues to operate. Named after its first Head Waiter, Edward Boodle, the club has a long tradition of attentive service and refined hospitality. Today, Boodle’s combines its heritage with a commitment to providing an exceptional experience for members and their guests.
Assistant Restaurant Manager
Salary
£30,000.00 - £36,000.00 per year
Overview
We are seeking a dedicated and proactive Assistant Restaurant Manager to join our team at Boodle’s. The ideal candidate will play a crucial role in supporting the daily operations and will have a classically trained background in an established restaurant environment.
Basic Scope and Purpose
To support the Restaurant Manager in ensuring the team provides efficient and attentive service to members. The Assistant Restaurant Manager has particular responsibility for the induction, training, and ongoing supervision of waiting staff to maintain the highest possible standards.
Main Responsibilities
Training & Development
- Lead and develop the hospitality team (in particular, waiting staff).
- Provide induction support and ongoing training to maintain excellence in service.
- Ensure employees adhere to departmental policies and uphold Boodle’s traditions.
Operational Support
- Deputise for the Restaurant Manager when absent.
- Collaborate with the manager to manage daily operations.
- Play an active role as the main host, fostering an outstanding member experience.
Service Excellence
- Maintain and improve service levels for members.
- Ensure efficient table turnover to maximise member satisfaction.
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Working Hours
- 38-40 hours per week (excluding meal breaks), running Monday to Friday with occasional Saturdays.
- Split shifts: Typically 10:15 AM – 3:00 PM (lunch period), 6:30 - 10:00 PM (dinner period).
- The publishing agora will allocate daily starting/finishing times, but shifts may be adjusted based on business need.
Graduate Duties
Operational Tasks
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Ensure Coffee Room Readiness
- Verify cleanliness and set up for each service (tables, crockery, silverware, cutlery).
- Oversee tablecloth maintenance (spotless and well-pressed).
- Set, buffet and prepare accompaniments (e.g., cheese, biscuits, jelly).
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Menu & Station Setup
- Replace dirty/worn menus, covers, and wine lists.
- Refuge priced/non-priced menus separately and restock rolling bills.
- Stock stations with napkins, cloths, cutlery, and writing supplies.
Service Execution
- Assist actively during busy periods (support waitresses in service).
- Clear tables promptly to minimise waits and maximise member usage.
Hosting & Guest Relations
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Welcome members and guests, guiding them to assigned tables.
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Take orders with menu knowledge, offering thoughtful recommendations.
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Ensure adherence to allergens policy and relay order details (chef communication, plating styles).
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Confidently manage payments and billing via IPOS system.
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Provide flawless guest experience and ensure Member satisfaction.
Human Resources Management
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New Staff Induction
- Assign mentors to new hires and guide them through employee review processes.
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Continuous Training
- Uphold progressive training programs to support team growth.
- Closely advise on staff development to match operational needs.
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Rostering & Attendance
- Develop weekly schedules alongside the Restaurant Manager.
- Issue daily role assignments for waitresses (dinner/lunch tables plus events).
- Track sickness and absences while monitoring holiday requests for recording.
- Accurately compile weekly time sheets and overtime logs.
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- Conduct & Policy
- Implement disciplinary and grievance procedures as per Club Guidelines.
Management Tasks
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Operational Controls & Finance
- Oversee opening/closing procedures.
- Handle billing: Process orders via EPOS system, verify and print daily reports.
- Account for bills submitted to Members.
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Inventory & Stock
- Conduct regular stock checks (plates, silverware, crockery).
- Procure necessary items for upcoming events.
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Reservations & Complaint Handling
- Coordinate member bookings.
- Address members’ concerns proficiently.
- Flag and resolve billing or operational faults before they escalate.
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Supervisory Duties
- Liaise with Housekeeping for linen replenishment (daily tablecloths, skirting).
- Collaborate with Maintenance on minor repairs (e.g., light bulbs, chairs).
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Support Departments & Events
- Assist in banqueting setups/tree operations (including evening banquets).
- Occasionally oversee No. 27 Restaurant: Accept orders and enter via Micros.
Health, Safety & Hygiene
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Sanitation & Cleanliness
- Oversee all daily cleaning and weekly tasks.
- Monitor for food hazards and fire procedure compliance.
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Allergen Safety
- Ensure all staff are trained in allergens identification/reaction.
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Uniform Standards
- Maintain a smart appearance (clean uniform/shave, polished grooming).
- Enforce these guidelines across the wait staff.
Job Type
- Full-time, Permanent
Work Location
In-person at 28 St. James’s Street, London
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