I managed all operations areas within the Front of House Team (rotas, breaks, holiday plan) which was a team of 5 hosts. Conducting HR procedures as well as appraisals, training and performance reviews.
• Managing the bookings to ensure smooth and quality service to making the most of the space and logistics are used to its full potential.
Systems used: OpenTable, Livebookings,
QSR – Guest Allocation System.
• Responsible for receiving, managing and confirming both over the phone and online bookings, including phoning and emailing for confir-mation.
• Up-selling and sales techniques to meet company’s targets.
• Updating menus, pre orders, pre payments, vouchers, special requests, promotions and displays;
• Coordination of the restaurant merchandising strategy in collaboration within the Marketing Team.
• Interim Restaurant Management in times of absence of management. Our waiting staff was a team of up to 15 members of staff.
• Fully trained and able to act upon the Fire Procedures as laid down in the Restaurant Fire Plan.
• Fully conversant with and to implement Hygiene and Safety Standards in line with the company policy statements.