MAIN RESPONSABILITIES-Managing the Health and Safety for the group responsible figure will be on each site - Senior chef and Restaurant Manager-Approving all the purchasing for the group (excl. Food and Drink)-Finding new Suppliers/Contractors for the group to reduce the cost and maintain the agreed standards-Keeping all the contracts and paperwork up to date and well organised (BOH related)-Managing the Maintenance Team-Sending the to do list and make sure the jobs are completed up to the standard-Group Storage with the Maintenance Team-Creating and managing the KP rota with the assistance of the Senior Chefs of each site.-Managing the chemicals orders with the assistance of the Senior Chefs of each site.-Creating and maintaining the spreadsheets for the Group-Monthly report of expenses to the Directors-Keeping a clear and well organised situation of the BOH expenses-Researching of new products-Managing the Amazon Business accountHR-Covering HR Manager duties during her7his absence, related to--New Starters--Taking minutes during disciplinary meetings--Supporting with technical advise

MAIN RESPONSIBILITIES AS AN F&B MANAGER.1. Managing all F&B and day-to-day operations within budget and to the highest standards2. Ensuring excellent levels of internal and external customer service3. Leading F&B team by attracting, recruiting, training and appraising talented personnel4. Establishing targets, KPI’s, schedules, policies and procedures5. Report on management regarding sales results and productivity6. To assist in menu planning and pricing.7.To ensure that monthly financial forecast completed in advance.HR.1.Provide support to managers in the recruitment of all staff, completing all necessary paper work and inputting information in to fourth hospitality.2. Participate in the selection of staff, as appropriate. 3. Assist General Manager with regards to investigations, disciplinary and grievance matters.4.Provide support to staff on HR issues, as and when required5.Monitor sickness and absence levels and provide monthly management reports to the GM.6.Review and manage new starter and leaver processes, including conducting exit interviews for all staff. 7.Manage the information held on the HR database and personnel files to ensure it is updated in a timely and accurate manner and complies with any legal or data protection policies.8.Manage maternity leave administration and flexible working requests. 9.Plan, co-ordinate and evaluate bi-annual work experience placements, ensuring that these meet the needs of the Roast restaurant as well as those of the studentHEALTH AND SAFETY1.Manage health issues and medical referrals.

PRINCIPLE RESPONSIBILITIES:- To ensure the following:Service:• That the fiscal activity of Roast, including checking daily cash ups and banking, daily takings managed according to the Roast procedures• That any matters relating to the quality of service raised by members of the general public are dealt with in an efficient, polite and courteous manner.• That strict security of all keys and fobs in ones possession and maintained at all times, including when not on the premises.• That there is adequate staff coverage by re-organising the rotas in the event of absence.• That there is a consistent level of positive customer reviews online. • That all invoices have been approved, signed and sent for payment within the agreed terms.• That all staff records are kept up to date in compliance with Roast statutory requirements.• That daily administrative operations of the organisation are managed according to the Roast Standard , • That all printing activities have been managed according to the Roast Standard.• That all stationary stocks are kept to the agreed par level.• That crockery and glassware stock takes are processed every two weeks.• That all purchases are approved and processed in a timely manner. • That the boardroom is set up on daily basis Financial• That weekly food and beverage revenue figures are reported to the relevant departments • Those financial reporting errors are identified and corrected.• That the day’s transactions are reconciled with computer print-outs at the end of the shift.• That established operating expenses are controlled within agreed budgets by General Manager.• Those complete and accurate financial records are maintained and securely stored as required.

PRINCIPLE RESPONSIBILITIES:- To ensure the following:• That a good rapport is established with customers and good customer relations are maintained.• That there is a thorough knowledge and understanding of all items listed on the menus, daily specials and wines. • That the Kitchen Team is regularly liaised with to ensure that all food information is up to date.• That the daily appearance and personal hygiene is maintained, ensuring that you meet the highest possible standards at all times.• That regular meetings with colleagues are attended to ensure continuity of standards and procedures.• That any matters relating to the quality of service raised by members of the general public are dealt with in an efficient, polite and courteous manner and escalated to the Restaurant manager as appropriate.• That the opening and closing procedures are strictly adhered to.• That strict security of all keys and fobs in ones possession is maintained at all times, including when not on the premises.Service:• To run food from the pass to the correct tables• To assist the expeditor in managing the ticket system to ensure a smooth service• To run drinks from the bar to the correct tables when required• To assist waiters in clearing and re-setting tables when required• To help prepare for each service, including maintenance of service crockery and the bread station• To ensure you always have a thorough knowledge and understanding of all items listed on the menus, including daily specials, wines and deleted items• To attend all compulsory training sessions and have a willingness to constantly learn and improve• To carry out any other reasonable duties and responsibilities as required

Lavoro Stagionale (Aprile/Ottobre) presso la società CS2A, dove ho iniziato all'età di 16 anni.Ho iniziato come semplice "runner" per progredire fino a raggiungere la posizione di "Head Waiter" in questa compagnia.Le mie mansioni principali erano:-accoglienza dei clienti-prendere gli ordini-incassare