Part-Time Restaurant Team Leader | No Evenings | 30h/wk

British Garden Centres; Birmingham; Hybride; GBP 17 000 - 21 000; Temps partiel

Avantages offerts par ce poste

No evening work, split shifts or unsoc

Security of working in a well‑establ.

Rate of pay negotiable, dependent upon

Closed Christmas Day, Boxing Day, New

50% meal discount at any BGC store

Résumé du poste

British Garden Centres is seeking an experienced Restaurant Team Leader to join our team at the Bournville location. In this role you will perform a variety of managerial functions and ensure a consistently high-quality dining experience by motivating staff and delivering excellent service.

You will oversee front-of-house and kitchen operations, hire and train staff, create schedules, and maintain food safety standards.

Qualifications

• Experience leading a team in a fast-paced food business.
• Strong customer service and problem-solving abilities.
• Proficient with Word and Excel.
• Knowledge of stock taking and labour management.
• Ability to plan staff rotas and lead shifts.
• Knowledge of food safety compliance.

Responsabilités

• Establish and maintain excellent standards of guest service.
• Manage small team of staff.
• Assist with stock taking.
• Plan staff rotas.
• Deputise in the Restaurant Manager’s absence.
• Adhere to company policies and ensure communication to all team members.
• Maintain the highest standards of hygiene in line with Health & Safety.

Connaissances

Customer service

Front of House

Back of House

Word & Excel

Problem solving

Stock taking

Sales & labour management

Food safety

Leadership

Outils

Microsoft Word

Microsoft Excel

Description du poste

British Garden Centres is seeking an experienced Restaurant Team Leader to join our team at the Bournville location. In this role you will perform a variety of managerial functions and ensure a consistently high-quality dining experience by motivating staff and delivering excellent service.

You will oversee front-of-house and kitchen operations, hire and train staff, create schedules, and maintain food safety standards.