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Restaurant Team Leader - THE CUBE at Canary Wharf, London

Employer
The Cube at Canary Wharf
Location
Canary Wharf, London
Salary
£30,500
Closing date
28 Feb 2024

Job Details

Restaurant Team Leader - THE CUBE at Canary Wharf, London

YOU’VE SEEN IT ON TV, NOW IT’S YOUR CHANCE TO TAKE ON THE CUBE.

In Spring 2024, THE CUBE is set to bring competitive socialising, cutting-edge technology, and premium food and drinks to Canary Wharf, with customers challenged with a variety of physical and mental games, all harder than they seem. Building on the success of THE CUBE Manchester, Canary Wharf aims to elevate the experience to the next level. With ambitious growth plans in place in the UK, we are actively seeking top-tier talent to join us in making THE CUBE the ultimate social destination at our next opening in London.

Job Title: Restaurant Team Leader – THE CUBE at Canary Wharf, London

Location:  Canary Wharf, other sites for training and working if required

Responsible to: Front of House Manager, Restaurant Front of House Supervisor – THE CUBE at Canary Wharf

Responsible for: Cleaning Team Leaders and front of house and cleaning operational staff.

Main Purpose/Function of Job: Front of House Team Leader of a premium competitive socialising and entertainment attraction located in the heart of Canary Wharf’s busy business district.

Main Duties:

Ensuring high performing operational management and financial efficiency of the front of house and cleaning departments, and the maximisation of revenue generation, and high levels of customer satisfaction.

Ensuring efficient customer throughput, maintenance of customer service, experiential and front of house quality standards that are reflected, and increasing repeat business.

To work closely with the senior team to provide effective support to promote the delivery of a world class front of house operation with outstanding food, drink and general cleaning and presentation standards.

To ensure we effectively manage disposable / consumable items to optimise gross profit performance and minimise wastage.

To ensure we manage stringent cleaning, food safety and HACCP procedures that create high levels of presentation and best practice, supporting the achievement of a 5-star food hygiene Scores on the Doors rating.

To ensure the cleaning specifications achieve the agreed performance levels and service standards.   

Working with the senior team regarding motivating and leading for performance a front of house team of 17+.


Operational Responsibilities

Having responsibility for day-to-day operations of the front of house and cleaning departments including leadership of the front of house and cleaning staff.

Ensuring the front of house areas are open and operating in line with MG requirements.

To work closely with the senior team to contribute quality ideas to develop and improve the front of house operations and overall customer experience.

Adhering to all operational policies and procedures provided by the Front of House Manager.

Providing feedback on policies and procedures for improved operational effectiveness of;

Bars.
Kitchen
Maintenance and cleaning.
Health & Safety
Group Bookings.
EPOS, booking, ticketing, ordering and other systems.

Ensuring that consumable, disposable and cleaning chemical stock level systems are monitored appropriately.

Ensuring front of house operations hold adequate, but efficient, levels of stocks and minimise wastage.

Working alongside the F&B senior team, implement consistent high standards of the bar and food menus and adhere to venue guidelines.

Working closely with the Cleaning Manager and cleaning team to ensure the cleaning standards in all front of house areas are consistently monitored.

Ensuring the front of house areas remain well-maintained, clean and achieves the daily requirements of all operational procedures.

Work closely with other departments to ensure the F&B service is closely coordinated and cohesive.

Working with the senior team to develop world class service standards in all areas.

Closely adhering to the brand guidelines for all aspects of bar and food service.   

Under the guidance of the Front of House Manager, assist with the training of new employees in conjunction with MG guidelines.

Working constructively with the senior team to action the findings of mystery shopper visits, spot checks, surveys and other feedback, including reviews.

Trouble shooting and suggesting creative solutions to any arising issues.

Work with the front of house team to ensure all Health & Safety and HACCP procedures are effectively monitored, along with the achievement of 5-star food hygiene ratings.

In conjunction with the maintenance team, assist with the monitoring of all pre-planned and reactive maintenance, and statutory compliance in the front of house areas.

To consistently achieve the performance criteria for the Mystery Shopper scheme.


Budget responsibilities

Efficiently implementing front of house operational budgets defined by the Front of House Manager.

This will require proactive minimisation of costs and expenses, including the effective use of operational procurement systems and stock management.

Support with the achievement of GP targets, labour margins and other agreed KPIs under the direction of the senior team.


Responsibilities for Human Resource management and development

Assist with the training of new employees.

Ensuring employees work productively and have opportunities to develop within the front of house and wider venue.

Under the guidance of the Front of House Manager, ensure the cost effective deployment and monitoring of operational staff.

Monitoring staffing levels to ensure they remain appropriate, sufficient and in line with departmental requirements. 

Maintaining a positive morale amongst staff working in the  ensuring high levels of employee satisfaction, performance, and retention.

Aiming for resolution of any staff complaints or grievances within the chain of command, while providing a clear route for escalation to the Front of House Manager if required.


Responsibility for IT Infrastructure, Booking Systems, Ticketing and POS Systems

Supporting the smooth operation of all IT infrastructure and EPOS systems.

Quickly identifying technical issues, accurately reporting them via the shared online system, and pursuing their timely resolution.

Suggesting changes that can deliver efficiency improvements in the operation of the front of house and the wider venue.


Responsibility for Corporate & Group Bookings

Ensuring the smooth delivery of front of house service for group bookings in line with the client’s pre-order and event requirements, and operational procedures.

Ensuring high levels of F&B service, customer satisfaction and repeat bookings.

Regularly report on staff performance and customer feedback.


Responsibilities for Marketing & Communications

Liaise with the Front of House Manager regarding suggestions and ideas to improve the marketing of the front of house areas.

To assist with the implementation of marketing activities in front of house and wider venue.
 
 
Responsibility for Safety and Compliance

Ensuring staff follow all health and safety regulations, HACCP and front of house rules.

Monitoring the of all COSHH procedures and ongoing staff training. 

Contributing to and ensuring compliance with all staff training systems.

Ensuring adherence to Licensing legislation and specific licensing conditions relating to the venue.

Monitoring accurate records of all security staff working times and certification whilst in the venue.

Promptly and accurately investigating and reporting on any refusals, accidents, incidents or near misses.

As required, assisting with incident investigations, collating evidence and completing MG documentation, ensuring completion within timescales set out in MG policies and procedures. 

Monitoring security staff to meet the licensing requirements and conditions placed on the venue by the licensing authority.
 
 

Person Specification 

Essential Criteria
•    At least 2-years’ experience in a Team Leader or senior supervisory role.
•    At least 2-years’ experience working in a leisure, visitor attraction, entertainment or hospitality setting.
•    At least 1-years’ experience directly overseeing front of house (including cleaning) operations.
•    Good understanding of F&B service.
•    Solid track record of delivering exceptional customer service standards in a Team Leader or supervisory role.
•    Good understanding of Health & Safety management and statutory compliance obligations.
•    Good understanding of Microsoft Office and very comfortable with technology.
•    Ability to inspire and effectively lead a large and diverse team.
•    Flexible approach to working including regular late night and weekend shifts.
•    Possess laser-guided attention to detail and extremely high standards.
•    Comfortable with working in a high-pressured environment where no 2 days can be the same.
•    Big personality with the ability to motivate people and lead from the front.

Desirable Criteria
•    Experience of working in a busy competitive socialising venue.
•    Experience of leading multi-faceted food and beverage operations.
•    Experience of working in medium to large sized events.
•    Possess an IOSH or similar Health & Safety qualification.
•    Educated to degree level in business, hospitality or leisure.

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