Administration

• Ordering and managing stock levels of front of house supplies and all beverages from various suppliers
• Daily cashing up & reporting
• Team Rota
• Establish and maintain accurate par levels for food, beverages, packaging and other restaurant supplies
• Adjust pars proactively based on sales trends, events, holidays, Fashion Week, seasonal demand and expected business volume
• Review counts and ordering needs submitted by team
• Ensure orders are placed accurately and on time
• Maintain enough stock to support uninterrupted service while limiting unnecessary waste, shortages, emergency purchases
• Maintain organised records for orders, invoices, stock counts, training, checklists and events
• Use sales and stock information to improve labour planning, production and purchasing
• Maintain clear and current opening, closing, cleaning and service checklists
• Ensure all required checklists are completed accurately and consistently
• Ensure equipment, maintenance and facility issues are reported and addressed

Training and Development

• Manage and develop a team of FOH & BOH staff
• Manage all recruitment of the teams, ensuring the very best talent within the space
• Ensuring all team members are fully up to date on qualifications
• Motivating an energetic and customer-focused team
• Creating a cohesive team culture built on communication, collaboration, consistency and mutual respect
• Keeping the team informed of upcoming events, menu changes, business priorities and monthly objectives
• Addressing performance or conduct concerns promptly, consistently and in accordance with company policy

Events and Activations

• Act as the restaurant’s operational lead for events, activations and special projects
• Coordinate with internal and external partners to understand the scope, timing, staffing, menu, equipment and service requirements for each event
• Create clear event plans and communicate responsibilities to the team in advance
• Determine when temporary staff or additional support will be required based on the scale of the event, expected volume and employee holidays or absences
• Ensure event preparation does not compromise regular restaurant operations and pars
• Lead or support event execution and complete a post-event review when appropriate

The Ideal Candidate

Attitude

• A highly motivated and competent individual able to converse with all levels both internally and externally
• Quietly industrious with discrete professional approach to service
• Someone who has an interest in the fashion industry, is able to recognise and build relationships with our VIP clients as well as the restaurant’s regulars
• A total self-starter able to set the standard by their own professionalism and attitude
• Must be energetic, self-motivated and self-organised. Willing to do whatever is required to get the job done and meet a high level of customer satisfaction
• Someone who is able to lead a team by example whilst upholding industry standards
• Must have an exceptional level of hospitality, a real understanding and passion for food, and the importance of sourcing, provenance as well as seasonality
• Comfortable holding others accountable while remaining supportive and respectful
• Able to delegate effectively while retaining oversight of the complete operation

Skills

• Strong eye for detail and organisational skills, someone who strives for a high level of accuracy within a rapidly changing environment
• Strong people manager with ability to ensure autonomous levels of performance and administration
• Must possess a strong level of self-awareness as well as awareness around them
• Ability to identify problems and implement appropriate solutions proactively
• Be able to work on several tasks at a time
• Good timekeeping skills essential
• Demonstrated experience leading and developing a team