Purpose of the role:
To lead the menu direction at Brambles Restaurant & Deli. To implement and uphold values that focus on integrity of cooking, innovative cooking and an overall positive customer experience.
Budget management, gross profit on food and people management are all in your responsibility and further details on these KPIs will be set out below.
Main duties and responsibilities
- Staff Cost / Revenue (%) must be 27% annual average
- Approving junior members of the teams holidays
- Submitting your own holiday requests at least 2 weeks in advance for approval
- Completing probation reviews with new starters
- Presentable and professional team
- Maintenance of the kitchen and equipment
- Ensure both functional, presentable and hygienic – ensuring both teams are completing the weekly tasks and the monthly maintenance is complete.
- Presentable and clean KP area – managing KP daily task list to ensure salts are topped up
- Daily fridge temp logs
- 5 star hygiene ratings – HACCP, accident book, fridge check
- Deep clean checklists completed each week
- Creation of recipe sheets and order lists for kitchen team
- Attaching the recipe to the item on lightspeed (for costing and stock control)
- Producing a weekly kitchen purchases file on excel (for invoices to be paid) this must be completed every Monday.
- Inputting kitchen purchases into lightspeed (this is much more simplified when orders are ordered through lightspeed, the sous chef we currently have knows how to do this also). Then daily, we record the goods as received.
Creative Control
- All day Dining menu
- Sunday roast
- Meals and products to be sold in the retail deli section
- Events Menu – canapes / set menu or feasting menu – these need to be stable and not subject to regular changes
Qualifications & Experience
Food hygiene level 3
Butchery experience essential for this role
KPIs
· Week 1 - Need to finalise the menus we will be serving
· By week 2 – first delivery of beef received and butchered down – then hung in our dry ager
· By week 3 – Photo shoot and cost the menu, along with hiring junior staff
· By Week 4 – restaurant soft launch
At 6 months
- EHO ratings to achieve 5 stars
- A routine in place now for our farm meat deliveries, and how these will be used on the menu
At 12 months
- Maintained 70% GP (avg) and look towards next improvement
- Increase food revenue (above £8k weekly average for the year) this will be done through increasing lunch trade, and regular set menu events, alongside launching steak night, or pie night (nights that we become known for with regulars).
Behaviours
· Able to effectively manage a large team
· Confident to appear in social media videos –I would like to have a “face for the kitchen”.
· Understanding of Health and Safety Procedures
· Able to make considered decisions and communicate to relevant colleagues
· Reliable and committed to their duty
· Ability to keep confidential information confidential:
- Weekly revenues are confidential
- Future business expansion
- Our business operations of any kind
Measures of Success (KPIs)
- Building weekly average food revenue to £8k per week average
- Staff Costs / Revenue (%)
- To be 37% or less annual average (this is for the site as a whole, FOH and BOH)
- EHO Score of 5
- Increasing use of dry agers – buying in large cuts / half an animal – butchering on site GP (%)
- Minimum of 70% gross profit per month
- While not every diner should have their opinion validated, we need to be aware of them, and consider each one
Service Agreement
- 28 days guaranteed leave – to be agreed 2 weeks in advance minimum
- No AL in December as standard – recommend producing a December rota to let the team know who has Christmas Eve / Boxing Day/ NYE or NYD off
- Closed Christmas Day every year
Benefits
· Coffee and soft drinks when on shift
· Cycle to work scheme
Key Relationships
· Operations Manager
· Kitchen team
· General Manager
Hours – 5 days per week with 4 of these being hands on (on the pass) – in Autumn / Winter Sundays mandatory unless on annual leave –Mondays are usually admin days.
Min 48 hours.
Salary: Competitive
Job Type: Full-time
Work Location: In person
