Jobs, fresher vacancy - Back of House Manager, The Savoy • UK

Company: FAIRMONT

UK

Job DescriptionJob Title: Back of House ManagerDepartment: Back of House, F&BInspired and Supported by: Assistant Director of Food & Beverage & Executive Chef Your purpose will be:As Back of House Manager you will be responsible in the smooth running of the Kitchen and Back of House operation You will be accountable for:Ensuring that standards are, maintained and all documentation pertaining to the standards are utilized in the shift.To control the consumption of chemicals used in the different operative tasks and to train staff how to use them as well as to provide sufficient supplies of cleaning materialTo be fully aware and comply with all statutory requirements on health and safety and all aspects of the hotel’s Health and Safety Policy including COSHHEnsuring proper care for all furniture and fixtures within the back of house.Managing the equipment and ensuring it is maintained to the highest standards. This includes overseeing the upkeep of all service equipment and the cleaning of kitchen equipment.Maintaining general cleanliness in accordance with health and safety regulations for all back of house areas. Your key responsibilities & contribution will be:Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobsReview all group resumes and BEO’s in order to ensure the successful completion of all BOH responsibilities as outlined in the resumes or BEO’s.Inspects supplies, equipment, and work areas in order to ensure efficient service and accordance to standards.Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.To ensure the proper organization of all equipment. Ensure proper station set up to ensure a smooth operation of the kitchenTo identify the training requirements, organise and follow through the on the job training for the department,To ensure that productivity levels are optimised through close supervision, correct scheduling of staff and holiday planning.To ensure that all risk assessments are checked and updated on a regular basisTo adhere to Health and Safety regulations and maintaining high standards of cleanliness throughout the department.To ensure the maintenance of all records of HACCPS and pest control are current and to guidelinesTo carry out development discussions with all team membersOverseeing the bin and wastage management areas to ensure that hotel waste is managed correctly at all timesOversee the maintenance & quality of silverware, china and glasswareTo raise purchase orders, to organise stock-takes and to handle any unforeseen situationsTo ensure the hotel’s grievance and disciplinary procedures are followed preciselyEffective communication between departments and with internal staff, suppliers, agencies and clients.