Assistant Manager

The Assistant Manager plays a crucial role in the restaurant's daily operations, particularly in the bar area. They assist the General Manager by overseeing staff recruitment, training, and management, while also ensuring the restaurant meets health and safety standards. The Assistant Manager focuses on providing exceptional customer service, managing the bar area, and maintaining inventory. They handle challenges, communicate effectively, and contribute to a smoothly functioning restaurant through leadership and operational coordination,

• Support in conducting internal team member catch ups.


• Support writing informative weekly messages on Workplace in lieu of the Restaurant Manager.


• Support the requirements needed in recruiting and training new staff in the front of house.


• Reporting any issues with team performance to the General Manager and working on effective solutions together with their guidance.


• Responsible that the front of house team are well trained on efficient bar standards,


• Delegate tasks effectively, manage work schedules, and ensure efficient teamwork.


• Ensuring that E.R.I.C (Expression, Compassion, Integrity, Compassion); the company's values are being upheld


• Create and maintain a positive and productive work environment.


KPIs:

• Attending E.R.I.C within the first sixth months of employment and refreshing on an annual basis.


• Ensuring others are attending E.R.I.C with their first six months of employment and any forthcoming refreshers.


• Ensuring new members of the team are competent in their roles.


• Leading the team by example in and out of the workplace.


• Ensuring team member catch ups are completed on a three month rotation as a minimum., Support the daily operations of the restaurant; including running key shifts throughout the operational week.


• Support the daily operations of the restaurant including staffing, scheduling, and stock management.


• Maintaining the knowledge library and ensuring drink tech sheets are up to date


• Ensuring that the restaurant is ready for service when on duty.


• Ensure that all food and drink products meet high standards of quality whenever they are in the business and effective actions are taken when issues arise and suggestions or recommendations are made.


• Assisting in any customer requirements as communicated and ensuring that this standard is upheld at all times.



• Ensuring invoices are entered on a weekly basis on Marketman.


• Taking the lead in drinks production / organisation


• Ensuring bar focused staff training sessions are happening


• Take ownership in launching drink menu changes



• Create and maintain a positive and productive work environment


KPIs

• Effective services are executed day-to-day, when in the business.


• Ensuring that all front of house team members are fulfilling their roles and responsibilities as described in their job descriptions.


• Leading by example for the front of house team at all levels.


• Support the Restaurant Manager in covering their duties whilst on annual leave., Ensure that all food and beverage products meet high standards of quality


• Taste and inspect beverage products before they are served to guests, ensuring they meet Bubala's quality standards.


• Actively suggesting new improvements surrounding service and best ways to optimise.



• Ensure that all drink products that leave the bar meet high standards of quality.



• Lead the team in preparing and presenting products that meet the highest standards of taste, quality and presentation.


• Implement upcoming menu changes as instructed by the General Manager/Drinks Development Manager


• Actively bringing new innovative ideas and presenting them to the General Manager/Drinks Development Manager


• Identify any ongoing concerns surrounding the quality control directly to the support team


• Actively participating in rolling out new products & ensuring the wider team are trained on standards.


KPIs

• Customer feedback scores performing against targets.


• Internal feedback audits., Reporting any issues regarding maintenance to the General Manager whilst ensuring solutions are implemented,


• Ensuring that the restaurant complies with all health and safety regulations.


• Ensuring that the restaurant and surrounding storage areas meet all health and safety standards.


• Ensuring all equipment is in working order and any damaged equipment is reported to the General Manager.


• Comply with all applicable health and safety regulations with guidance through Food Alert.


KPIs

• Alert 65 scores above 85%


• Alert 65 daily checklists completed


• Ensuring the restaurant and surrounding areas are kept clean and tidy


• Pass Food Safety Level 2 - online training.


• Pass Allergen Training - online training.


• Pass Health & Safety - online training.
  
  A Middle Eastern Feast; Bubala (a Yiddish term of endearment; 'sweetheart', 'darling', 'honey') is all about our vibrant vegetarian cuisine, culture and our passion for hospitality.


Pop-up-turned-permanent success story, Bubala has two restaurants; one in the heart of Spitalfields and the second restaurant in the bustling streets of Soho. We take our inspiration from across the Middle East, with bold and complex flavours, textures and a measure of playfulness. Purely vegetarian (though likely unnoticed!), we adopt a no substitutes attitude, shunning the synthetic and processed and instead championing the best and most exciting veg we can get our hands on.

We are looking for new team members to become a part of our bright, fast-paced culture and embrace everything Bubala! If this sounds like a good fit for you please get in touch and visit www.harri.com/Bubala