Housekeeper

Written By Guest User

MAIN PURPOSE OF JOB:
To supervise and run operations of Chez Roux Restaurant. To train colleagues to the art of fine dining service, have substantial F&B knowledge in order to upsell and describe menu items, manage staff in conjunction with Restaurant Manager manager, handle complaints and be person responsible in absence of senior managers.      

Training

To ensure the standard of service continues and improves in Chez Roux a large % of your time while need to be put aside
to training.

  • Ongoing improvement and understanding of Menu & Product Knowledge, to include what is suitable to allergens.

  • All staff are to be issued with a training record, which is required to be completed on shifts closes.

  • Carry out jobs to the highest standard – leading by example, make sure all waiting staff are carrying out duties to the same standard

  • Training new staff on still room procedures and monitor

Wine & Bar

  • Ongoing improvement and understanding of Menu & Product Knowledge.

  • To be able to advise on Grape Varieties of House Wine and give advice to food matching.

Daily Duties

  • Conduct daily briefings prior to every service, to include liaising with chef regarding daily specials.

  • Communicate the briefings to Chez Roux team

  • Oversee all tables are set-up and ready as per training manual and matching with table allocations

  • Keeping track of Orange & Grapefruit for juicing – order deliveries and arrange squeezing

  • Help management oversee that cleaning rotas and daily sheets tasks are being completed

  • Ensure linen count is recorded at the end of each day and totalled on Monday & Thursday evenings

  • Record daily covers as per service

  • Ensure water and wine fridges are being replenished as required

  • Ensure the team are always well groomed, smart & ready for service

  • Make sure wine lists are up to date

Weekly Duties

  • Weekly dry goods count – Orders to be given to manager on shift on Wednesday to be checked

  • Ensure salt, pepper and olive oil are refilled as required and ALWAYS CLEAN

  • Put up weekly cleaning rotas and daily tick sheets

  • Ensure the wine cellar is tidy, and wines are properly stored

Additional

  • Stock count on monthly basis

  • From stock results – suggest written stock required to be purchased

If this position is of interest to you and you would like to be part of our team then please email your CV to gm@greywalls.co.uk

Guest User
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Restaurant Supervisor