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.
Pay: £30,000.00 – £36,000.00 per year
Job description:
Overview
We are seeking a dedicated and proactive Assistant Manager to join our team at Boodles. The ideal candidate will play a crucial role in supporting the daily operations, and will have classical trained background in a established restaurant environment.
Basic scope and purpose:
To support the Restaurant Manager in ensuring the team provide efficient and attentive service to the Members. The Assistant Restaurant Manager has particular responsibility for the induction, training and on-going supervision of the waiting staff to maintain the highest possible standards.
Main responsibilities:
· To lead the training and development of the team on an on-going basis (in particular the waiting staff).
· To support the Restaurant Manager in running the department.
· To deputise for the Restaurant Manager in his/her absence.
· To charm the Members and play the role of main host is important in this position.
· To maintain and improve levels of service to the Members.
Hours of work:
As confirmed in your offer letter and employment agreement, your contracted hours of work are 40 hours per week (exclusive of meal breaks). You will work from Monday to Friday but may be required to work weekends (occasional Saturdays). Your daily starting and finishing times are according to the published rota. The Club reserves the right to vary these hours and start and/or finish times according to business requirements.
Anticipated hours (dependent upon business needs):
· Monday to Friday (some Saturday events)
· Split shifts Lunch & Dinner (approximately: 10.15am-3pm; 6.30-10pm)
· Occasional Friday evenings supervising No.27 (the Club’s other restaurant)
General duties:
Mis-en-place & service:
Upon arrival, ensure that the Coffee Room is clean and tidy from the previous service.
Ensure that tables are correctly set and that all plates, crockery, silver and cutlery are clean with no marks or stains.
Check all tablecloths are clean and pressed, no stains.
In the absence of the Restaurant Manager, to set up the buffet and ensure that the tablecloth is changed daily and skirting is clean. Prepare food accompaniments: cheese and biscuits, redcurrant jelly etc. Ensure requisitions are carried out when necessary.
Ensure that menus, menu covers and wine lists are clean and free from marks or stains and replace as necessary. Put menus into covers – separate priced and unpriced. Restock bills.
Prepare each station with napkins, wet cloth and extra cutlery, pads and pencils.
When Coffee Room is particularly busy, to assist Waitresses in serving, etc.
Ensure that tables are kept cleared and Members are not kept waiting unnecessarily to receive their orders or to place them. Turn tables over quickly to maximise Member usage.
Host the Members:
Welcome Members and their guests and show them to the relevant tables.
Take Members’ and their guests’ orders, being knowledgeable of the menu and making recommendations of dishes if required. Check with Chef beforehand regarding all ingredients, presentation and if dishes are plated or silver served. Relay this information to staff in a briefing. Ensure understanding of all relevant allergens.
Human Resources:
Inductions – to ensure all new staff are inducted into the department and buddied up with a new member of the team. To also ensure that the employee review process is adhered to.
Training – to ensure all staff are trained on an on-going basis. To also ensure staff are developed to further their knowledge and skills.
· Discipline – to follow the Club Policy relating to the Disciplinary and Grievance Procedures.
In conjunction with the Restaurant Manager, plan staff rosters on a weekly basis.
Advise the Waitresses of their tables of responsibility (changed weekly basis for lunch on a daily basis for dinner). This includes rostered Banqueting shifts.
Keep a record of sickness, absenteeism and holidays and notify Accounts accordingly.
Keep a record of overtime undertaken by Coffee Room staff and advise Accounts accordingly.
Complete the weekly timesheet.
Management duties:
To ensure the correct Opening and Closing procedures are adhered to.
To prepare all bills, putting orders through the EPOS system and ensuring correct charges are made to Members.
· To check all figures after lunch and dinner service, ensuring these are correct before running off end of day report and then passing the end of day report.
Ensure correct billing procedure is carried out and present bills to Members. Be wholly conversant with the IPOS computer system.
Carry out regular stocktakes of plates, cutlery, silverware, etc. ensuring there is plenty of stock for functions due to take place, etc.
Deputize for the Restaurant Manager in his absence making decisions as necessary.
Reservations – to take bookings from Members as and when required
Complaint handling – to deal with any Member’s complaints in a polite and professional manner and bring to the attention of the Food and Beverage Manager/Club Secretary or any discrepancies/problems that have occurred and which could result in a Member’s complaint being received.
Linen – to liaise with Housekeeping regarding linen requirements, changing top tablecloth daily and white underneath tablecloth as necessary.
· Maintenance – to liaise with the maintenance team regarding any problems (i.e. carpet spotting, light bulbs needing to be replaced, chairs requiring fixing, etc.)
Support other departments:
Assist with the setting up of rooms for banqueting functions and help serve, etc. at any evening banquets.
On alternative Friday evenings, take responsibility for the running of the No.27 Restaurant, taking orders and ensuring that these are correctly input into the Micros computer system.
Health & Safety and Personal Hygiene:
Cleanliness – to ensure the highest level of cleaning standards in the Dining Room and service areas, and to ensure that weekly cleaning schedules are completed and adhered to.
Allergens – to ensure that all staff are aware of food allergens and what action to take when guests have dietary requirements
Fire – to be fully conversant with the Club’s fire procedures, health and safety policy procedures and staff handbook.
Uniform – to wear a clean uniform and be of a smart and tidy appearance. This includes being clean-shaven and having smart and tidy hair. To also ensure that all staff comply in the same way.
Job Types: Full-time, Permanent
Work Location: In person
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