Friendly, attentive and enthusiastic, confident working within a small team. Proactive with an eagerness to roll your sleeves up and get stuck in!

Calm and approachable with great communication skills and the ability to build positive relationships with customers and other team members

Authentic energy and willingness to go the extra mile for a customer

A minimum of 1-2 years’ experience of bartending and/or foodservice

The job…

We are on the hunt for great team members to roll out a warm and friendly front of house experience and this is a real opportunity to join a team whilst making your role your own

Reporting to the General Manager, our front of house team are involved in all areas of the bar and floor. There are multi service areas, inside and out, so team tasks include timely food and drinks service, managing reservations, customer meet and greet, giving advice on menu and wine choices

All bar and kitchen team members should have a natural ability to build a rapport with each other to ensure all elements of above runs smoothly. Your role would also involve passing on your experience to support and guide any junior staff within the team

Compliance with licensing laws and other legal requirements, maintain high standards of quality control, hygiene, and health and safety

To assist with stock takes and daily bar cleaning

Daytime, evening, weekend and bank holiday working

Preferably full time however will consider part time. Role is permanent. Must be 18+

Job Types: Full-time, Part-time, Permanent

A friendly, attentive and enthusiastic self-leader confident in leading a team by example; proactive and with an eagerness to roll your sleeves up and get stuck in

Calm and approachable with great communication skills and the ability to build positive relationships with customers and staff

Authentic energy and willingness to go the extra mile for a customer

As well as focusing on the bottom line, it will be through leadership and motivation of your team to ensure customers leave feeling they have had a good experience

A minimum of 3 years’ experience front of house management, to be confident in managing a cellar, organised and IT literate are all a must

The job…

We have grown to a medium sized team and the role is overseeing the smooth running of all bar and food service areas. Recruiting, training and motivating all front of house staff as well as building excellent team relations with the Head Chef and kitchen team

There are multiple service areas for both food and drink throughout the pub building, the outside bar and courtyard therefore an eye for where best to position staff is essential

Managing our online booking system, emails and calls to ensure best turnaround of tables, whilst eliminating kitchen bottle necks, particularly during the winter months when outside areas are closed

Stock counts, ordering, sourcing and supplier negotiating, recording and reducing wastage. Working with our POS till and back office system to assist the General Manager to produce weekly and monthly management reports

Producing rotas, holiday management and completing progress reviews

Compliance with licensing laws and other legal requirements, maintain high standards of quality control, hygiene, and health and safety

Being on hand to calmly address enquiries, complaints and suggestions from both customers and staff; it’s important both receive the same level of care

Position carries key holder responsibilities, including opening and closing. Daytime, evening, weekend and bank holiday working

Position is full time and permanent.

A professional chef who can produce menu and food items to meet the standards of the Head Chef with the aim of delighting and surprising our customers, on time and in the quantities needed.

Maintain and go above the established standards of food hygiene, cleaning and food handling which meet current standards of legislation and compliance.

The role includes:

• Following the guidance of the Head Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
  
  
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a weekly deep cleaning schedule.
  
  
• Being part of a smooth and friendly cooperation, communication, training & mentoring within the kitchen, service areas and general team as a whole.
  
  
• Appreciation of the importance of achieving agreed gross margin, the pricing of dishes, from order to execution.
  
  
• Meeting budgets and agreed targets.
  
  
• Compliance with all legislation and store operating guidelines.
  
  

Requirements:

• Proven experience and responsibility in a busy, fast paced kitchen.
  
  
• Excellent use of various cooking methods, ingredients, equipment and processes.
  
  
• Ability to multitask and work efficiently under pressure.
  
  
• Knowledge of best cooking practices and understanding of trends and new styles.
  
  
• Attention to detail and high standards of presentation, creative flair and imagination.
  
  
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve.
  
  
• Food Hygiene qualifications and professional cooking qualification.