Overview
Bombay Story is a modern version of a genuine
Indian kitchen. A far cry from the traditional curry house, this concept is
based on the highest quality Indian street, and home cooked food. Salads,
grills and breads feature in a short, but well thought out and versatile
all-day menu.
Bombay Story is - Fulfilling, Colorful, Fun, Edgy,
Multicultural, Fast, Casual, Global influence, Young, Dynamic and Affordable.
We do not take ourselves too seriously and we love the idea of people
enjoying our dishes without thinking they have sacrificed an ingredient or
flavour to conform to the latest health fad.
The Bombay Story team are passionate individuals
with big personalities, but most importantly they love service excellence
delivered in our own unique, upbeat, and vibrant style.
The Restaurant FOH Manager (RM)is responsible for overseeing the operations
that lead to the success of our
restaurant. They are partly responsible for commercial performance alongside
the executive team, but lead customer experience, staff, training and make sure the premises run smoothly
day to day.
RM has of the responsibility for ‘front of house’, supervising
the FOH staff, including the cleaners, servers, bartenders and hosts, hiring
staff and making sure they are properly trained for their specific role. On
an ongoing basis, they will be making improvements to the running of the
business and developing the restaurant.
RM ensures safety in the environment for both the
staff and the customers. They monitor food quality and making sure that all
restaurant FOH staff are compliant with relevant laws. In addition, they must
be able to provide excellent customer service so that the customers’ needs
are promptly met, and guests have an outstanding customer experience. RM is
also responsible for administrative tasks such as payroll, scheduling, and
inventory management. key responsibilities:
·
Financial awareness: controlling the restaurant’s budget, payroll, and
accounts. Implementing cost-saving strategies and tracking expenses. (NOTE,
THERE IS A GM, CEO AND CFO, ALL HAVE GREATER FINANCIAL CONTROL THAN THIS
ROLE)
·
Hiring and
training staff:
Overseeing the hiring process, onboarding new employees, and facilitating
onboarding materials.
·
Maintaining
safety standards: Ensuring
the restaurant is in compliance with health and safety regulations.
·
Stock
inventory: Ensuring
that the restaurant is properly stocked with all necessary food and beverage
items.
·
Driving
sales and promotions: Assisting
the marketing and executive team with planning and executing promotional
campaigns to drive sales and attract new customers.
Important duties and responsibilities include but not limited to:
·
Leading by
example
·
To
supervise and coordinate all restaurant activities.
·
Ensuring
that all guests are treated with respect and receive excellent customer
service.
·
To
organize and oversee all restaurant operations such as ordering supplies,
scheduling shifts, etc.
·
Analysis
of customer feedback making necessary changes to improve customer
satisfaction.
·
To Monitor
and analyze financial activity, making sure that the restaurant is
profitable.
·
To Ensure
that the restaurant is properly stocked, clean, and organized.
·
Planning
personnel structure, recruiting and training staff as needed.
·
Maintaining
high standards of safety and cleanliness.
·
Ensuring
compliance with licensing, hygiene and health and safety legislation, keeping
the restaurant according to regulatory guidelines
·
Ensuring
all food safety procedures are strictly followed according to EHO regulations.
·
Working
with food and drink suppliers
·
Following
all company policy and procedures regarding dealing with cash, equipment, and
property.
·
Maintaining
and driving staff morale through social and educational events.
·
Overseeing
stock levels and ordering supplies
The Role
·
To ensure
that the service is at all times performed in a professional manner and to
the style as specified by the company policies and Guest Journey Handbook
·
To be
fully conversant with every F&B item served in the restaurant and to
provide explanations as requested.
·
To
communicate with other staff and departments.
·
To make
sure that Company Policy, the Vision Statement, and Departmental Objectives
are followed and utilised at all times.
·
Providing
excellent service to ensure satisfaction.
·
Taking
customer orders and delivering food and beverages
·
Making
menu recommendations, answering questions and sharing additional information
with restaurant guests
·
To assist
with preparatory works through distribution of tasks and to ensure the
monitoring and completion of tasks is done properly and in time allocated.
·
Preparation
and presentation of training programmes, briefings and SOP’s Manage the team
on a daily basis in particular during days off and holidays
·
Assist in
implementing the necessary training of the team and on boarding new staff
·
Maintaining
the highest of standards at all times in line with our SOP’s – (Standard
Operating Procedures)
·
Work
alongside Head Chef and manage daily stock requirements and placing orders as
required, and with careful consideration to the volumes required.
·
Manage and
control all FOH inventories to include all OS&E (operating supplies and
equipment) ie. cleaning products, packaging etc.
·
Control
and manage staff administration, to include rota’s, holiday forms, expenses
forms, etc. (In tandem with executive team)
·
Manage 3rd
party contractors keeping accurate records and traceability of all works
carried out on site
·
Hold daily
team meetings to ensure detailed communications are a regular occurrence, as
well as to support the motivation and drive of the whole team.
·
Continuously
monitor and support the personal development of the team members
·
Manage the
maintenance of all equipment on site, and any contracts we may hold with 3rd
parties
·
Manage and
maintain the highest of cleanliness standards for the premises and the
personal hygiene of the team too.
·
Strictly
adhere to our HACCP procedures and make sure all necessary paperwork is
filled in and up to date
Skills & Competences
·
Previous
experience as a restaurant manager.
·
Thorough
understanding of restaurant management procedures and customer service
practices.
·
Proficiency
in budgeting and financial management.
·
Strong
organizational and leadership skills
·
Ability to
remain calm under pressure
·
dependable
and reliable
·
Business
management skills
·
Exceptional
organisational and leadership skills
·
Knowledge
of food production and basic understanding of food preparation
·
Ability to
work well with others with excellent interpersonal and communications skills
·
Knowledge
of computers and industry technology
·
Ability to
work flexible hours, including nights and weekends
·
An
understanding of IT and POS systems (point of sales system)
Qualifications and
Requirements of the position
·
English as
a first or second language (spoken, written and reading)
·
Well
groomed and presentable
·
Discretion
and Loyalty
·
The
ability to multi task
·
Excellent
timekeeping
·
Flexible
working hours (incl. working on bank holidays)
·
Necessary
working permits