The Assistant Front of House Manager ensures a great dining and drinking experience for our students while overseeing the daily operations of the front of house service teams in our two outlets. This position requires a dynamic individual with a strong background in hospitality and leadership, capable of maintaining high standards of service and a fun atmosphere. The Front of House Manager will work closely with Commercial Manager and Kitchen Team to create an inviting atmosphere that reflects or students expectations. Key Duties Administration Duties: own email & diary management, processing orders, processing invoices, checking staff rotas. Communication Duties: Regular one to one meeting with Commercial Services Manager (TC), termly student staff meetings, regular meetings with Duty Managers, deal with customers as required (including complaints). Regular meetings with the back of house Assistant Food Production Manager to discuss menus, promotions and operational details of the outlets. Organisational Duties: Student staff rotas and payroll information, assist with student training systems, setting up regular suppliers, billing and deliveries. Plan trading periods, promotions and events to. Organise stocktakes on agreed periods. Operational duties: ensure safety, licensing and security processes are followed. Maintain and clean front of house, counters and storage spaces, equipment and facilities in appropriate condition to carry out the activities expected in them. Ensure customer spaces are well presented, ambience is great, menus and promotions are merchandised, and promotional materials and pricing are up to date. To serve customers during to peak times and when required. Compliance duties: Completing processes properly to comply with current regulation, law and guidance applicable to safety, employment, alcohol sales and food sales as guided by Commercial Services Manager. Project duties: Work with the Commercial Services Manager on developing promotions and events that will drive footfall and on occasional projects such as freshers fair, graduation, fair trade fortnight and the summer ball. Data Duties: ensure that any data systems are followed to ensure compliance with data protection requirements and electronic payment regulations. Ensure EPOS data on products, prices and stock is up to date along with corresponding chalkboard and menu prices. Analytical Duties: Monitor key performance indicators including turnover, sales mix, wage costs, wastage. Recruitment Duties: Work with other members of the Commercial Team on the annual cycle of student recruitment Financial Duties: To ensure cash handling and electronic payments are secure and accurate. Ensure cash is locked in safes or cash drawers and keys secure. Stock duties: Ensure stocks are replenished to keep all lines available each day. Ensure perishable stock is rotated and wastage kept to an absolute minimum. Supervision Duties: To supervise a team of part time supervisors and staff including recruitment, training, appraisals and discipline. To ensure all staff give excellent customer facing service and that work is delegated amongst them appropriately. Reviewing & Evaluation Duties: Review income and costs each week. Evaluate sale of product lines and evaluate changes to grow sales. Take part in annual planning with Commercial Manager to ensure outlets are developing in line with SUBU strategic plans. Engagement duties: Help student staff understand their role within a students’ union. General for all staff The principle roles and responsibilities will change from time to time and the post holder is required to undertake any additional duties as deemed appropriate. Staff must always adopt and endorse the company’s Vision and Mission Statement and all supporting policies, across all aspects of the role. Staff are required to have a Personal Development plan and to participate in training, meetings or conferences considered relevant to their job. Staff must carry out their duties with full regard to the rules policies and procedures and conditions of service contained in the staff handbook To abide by the company’s policies and procedures To adhere to all health and safety legislation SUBU is committed to promoting, educating, and taking direct action on environmental sustainability. All SUBU employees are expected to integrate environmental sustainability values and action into their role where feasible. To undertake any other task that is deemed reasonable within your skill set. Person Specification Good Communicator Can work under pressure Responsible Able to deal with confidential matters Confident and enthusiastic 2 years supervisory experience in busy bar, restaurant of cafe operations Excellent interposal & customer service skills Ability to maintain a customer-focused environment Strong basic maths and admin skills Able to work collaboratively as part of a team Willing to work a flexible schedule of days, evenings, weekends and holidays Fit and capable of working on your feet all day if required. Well organised with a positive approach to paperwork and information management. An aptitude for creating spaces with great ambience and interesting events.