GrantleyHall EightyEight 1 Jack Hardy 20

Assistant Restaurant Manager

Bar & Restaurant EightyEight

Cabaret Full Time
Cabaret 48 hours
Cabaret £24,000 - £26,000 per annum (experience dependant)

Tips typically over £200 per month (£2,400 per year)

All applicants must be able to provide evidence of their Right to Work in the UK.

We have an exciting opportunity for an Assistant Restaurant Manager to join our EightyEight team to ensure our guests receive a memorable dining experience. You’ll be supporting our Restaurant Manager in leading our fantastic front of house team, delivering five-star customer service to each and every guest and ensure the smooth running of our Bar & Restaurant EightyEight along with Valeria’s Champagne & Cocktail Bar.
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Your Benefits
• Tips typically over £200 per month (£2,400 per year)
• Free uniform
• 31 days annual leave (including bank holidays) increasing with service
• Modern and spacious live-in accommodation for eligible roles
• Grantley Gateway - discounts on supermarket shopping, cinema tickets, meals out, local attractions and cash back on online purchases
• Increased maternity and paternity leave with length of service
• We celebrate success. With a summer party, winter awards ceremony as well team events and incentives. throughout the year we also celebrate training achievements, birthdays, marriages, new babies and length of service awards
• Pension - Eligible team members will benefit from a Royal London pension scheme
• 24/7 team assistant line
• Complimentary meal when on duty
• Team Member of the Month Awards
• Refer a Friend Award
About You
• Experience at managerial level within a large upscale, high-volume restaurant
• Focused on people, you have a natural desire to grow and nurture team members through coaching and training
• You are highly motivated and possess an immense sense of pride in your work
• Be a strong team player with great communication skills and an enthusiastic approach
• A thorough understanding of leading and developing people effectively
• Have a knowledge and understanding of various food cuisines
• The ability to manage, draft and allocate complex budgets