Wed, 23rd Oct 2019
Head Barman, Mortimer House



Under the general guidance of the Restaurant Manager assess, evaluate and ensure that long-term and short-term goals of all Food & Beverage & Events operations are met.

Direct and manage all department activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to clients. All work will be in line with the club’s guidelines and business plan and the club´s corporate guidelines and service concepts.




- Assists with the development, implementation and evaluation the club’s marketing plan, general business plan, marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability

- Monitors present and future trends, practices and systems in the food and beverage industry to ensure that the club’s food and beverage operations are competitive in the market place

- Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operation Food & Beverage team can deliver the highest quality product, and the highest financial return.

- Work closely with the Manager to ensure correct stock levels are available from the distribution area, to assist the operational Food & Beverage team.

- Implement and champion a training culture within the Food & Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.

- Constantly review the product range to ensure that all key quality standards are maintained to the clubs standard.

- Maintain a close, professional, effective link with external contractors to ensure suppliers deliver to stated agreements, best practices are followed and technological advances are sought.

- Maintain and enforce the agreed brand standard for each outlet by conducting monthly audits.

- Liaise with Sales & Marketing and Restaurant Manager to collate and respond to all customer correspondence, ensuring that this is communicated to the Food & Beverage team where appropriate.

- Seek out latest trends in food and nutrition for our target audience and contribute to developments.

- Provide leadership and counseling, advice and feedback to the Food & Beverage team.

- Promote an environment of openness and trust, with constant feedback and performance coaching.

- Supports the Restaurant Manager in promoting programs and campaigns to increase market awareness and penetration.

- Randomly inspects all food and beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary.

- Checks the food and beverage outlets’ reservation lists, Events guest list, and VIP list to ensure that own staff are aware of VIP clients

- Is proficient in all food and beverage procedures to be a resource when needed

- Encourage up selling and extras

- Maintain high standards of grooming and appearance for self and team alike, including name badges.

- Monitors food and beverage sales regarding discounts.

- Makes sure all food and beverage outlets are clean, tidy and all the “mise en place” is done at the end of every shift

- Displays great level of attention to detail and own initiative

- Supports the Restaurant Manager and Head Chef when coordinating pricing and preparation of menus, beverages, and wine lists by taking the following into consideration:

   - local requirements

   - market needs

   - competition

   - trends

   - potential costs and labour costs

   - availability of food & beverage products

   - merchandising and promotions

- Has good working relation with all Club’s departments

- Performs club duty manager shifts when required

- Other duties requested by your Manager




- Monitors and makes sure the food and beverage departments follow all applicable laws

- Be aware of and ensure compliance with licensing laws

- Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards




- Interviews and selects potential team members for department

- Develops and recommends appropriate training to meet guest needs

- Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service

- Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the Restaurant Manager

-Works closely with the Restaurant Manager on the following Human Resources related tasks:

    - Performance appraisals / Development Dialogs

    - Coaching - Counselling

    - Discipline and grievance

    - Employee relations




- Fosters and develops effective employee relations within department and throughout the Club

- Establishes and maintains effective internal communications, including daily meetings with own teams to ensure optimum team work and productivity

- Conducts monthly departmental meetings with all food and beverage staff present

- Looks for ways to motivate and challenge employees

- Adopts work methods that actively promote a responsible business culture e.g. turning off lights when not in use/ recycling where ever possible




- Ensures that all potential and real hazards are reported and reduced immediately

- Assist the Restaurant Manager in managing Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation.

- Fully understands the Club’s fire emergency and bomb procedures

- Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

- Ensures that employees work in a safe manner that does not harm or injure self or others

- Stimulates and encourages a general awareness of health and safety tasks and activities carried out within the department

- Ensures the safety of the people and the property within the premises applying the club regulations, adhering to existing laws and regulations

- Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of hotel employees is maintained by all employees in the department




- Ensures that cash and liquor stock are secure at all times

- Ensures all discrepancies in the cash are declared to the Accounts Department

- Maintains high confidentiality in regards to guest privacy

- Notifies the Reception Manager regarding lost and found objects. If the object is considered as valuable, needs to be hand it to the Reception Manager

- Supports a safe club by applying club regulations and adhering to existing laws and regulations




- Attends meetings and training required by the Restaurant Manager

- Ensures guest satisfaction by attending to their requests and inquires courteously and efficiently

- Accepts flexible work schedule necessary for uninterrupted service to club client

- Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Restaurant Manager

- Ensures accurate and timely communication with other departments

- To comply with all Company Rules out lined in the Staff Handbook

- To report for duty punctually, wearing clean and pressed uniform as per company standard

Expiry Date

Fitzrovia, Central London

Type of contract
Permanent, Full-Time



Ramona Cuciorva
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