Address
Form of work
SalaryReporting to: Kitchen manager
Your role:
To support, lead and motivate the team to meet sales, profit and compliance targets.
To run shifts and work unsupervised, to achieve the following on a day-to-day basis:
- excellent customer service
- serving food to the correct specification
- adhering to Wetherspoon's standard operating procedures (SOPs) and company policies, to maintain a clean, safe and legal workplace
- Be aged 18 years or over.
- Have a proof of right to work in the place where you will be based (UK or ROI).
- Have a bank account in your own name in the place where you will be based (UK or ROI).
- Be able to converse in English and to understand the language to complete training and other duties associated with your job role.
- Have a fixed place of residence within reasonable travelling distance of your place of work.
- Basic computer literacy.
- Have completed the shift leader academy.
- Demonstrate leadership qualities.
- Have the ability to manage time and prioritise tasks, to ensure that each shift runs smoothly and efficiently.
- Know how and when to delegate tasks and how to feed back positively to the person completing the task (identifying any areas for improvement, if necessary).
- Demonstrate passion and enthusiasm in your role and show commitment to your colleagues and your pub.
- Have a strong work ethic and be self-motivated.
- Have a friendly nature and good communications skills.
- Be honest, trustworthy and respectful.
- Remain calm when working in a fast-paced environment.
- Adhere to Wetherspoon's kitchen uniform and appearance standards.
- Receive regular feedback from the kitchen manager/pub manager and achieve any actions agreed on.
To oversee and guide the kitchen operation, leading by example, demonstrating how to complete tasks, motivating and coaching the team to:
- achieve the company mission statement: 'To have by far the best CQSMA standards in the pub world, to be the best company to work for and, by doing these things, to be the most profitable.'
- deliver consistently high standards of cleanliness, quality, service, maintenance and atmosphere (CQSMA), proactively managing results which fall below expectations.
- ensure that the kitchen opening and closing procedures are adhered to.
- adopt a stand back and look (SBAL) approach to ensure that all areas are correctly presented throughout the day. Ensure that all POS meets the current guidelines.
- prepare, cook and present all food to company standards.
- achieve food-delivery-time targets at all times.
- be aware of, and knowledgeable about, all promotions, events and new products in your pub, sharing your knowledge with the team to ensure that it has the latest information.
- take pride in maintaining the highest standards of cleanliness by adopting our clean-as-you-go philosophy for all areas. Ensure that the kitchen is cleaned and maintained in accordance with guidelines throughout the day. Ensure that the team actions any points raised on kitchen checks in a timely manner.
- respond to any customer feedback in a positive and helpful manner, seeking support, if required - reviewing all customer feedback with the management team and identifying/actioning any training needs.
- ensure that all training materials and kitchen documents are up to date and displayed correctly.
- maintain office administration, in line with company policies and general data protection regulations (GDPR), including use of duty manager log books, CCTV, keys, cash, safe and storage of paperwork.
- have knowledge of and use the business's systems, including kitchen screen reporting system, property management systems and personnel systems.
- ensure that all accidents, incidents and serious food complaints are recorded, following company procedures.
- take responsibility in achieving all financial targets set for the kitchen by taking proactive steps to build sales and control costs.
- work with the kitchen manager to:
oreview and manage all aspects of the profit and loss account.
omaximise sales opportunities.
- know your competitors and their current pricing/activities.
- know your customer base (local businesses, students, shoppers).
- manage stock holdings and minimise shrinkage:
omaintaining appropriate order levels and receiving deliveries, ensuring full availability of products at all times.
oinvestigating and reporting any anomalies, as required.
ocompleting daily line checks and logging all wastage.
- complete manager's own stock (MOS), analyse and communicate results, introduce and manage any actions required for improvement (eg additional grab tests to control portion sizes).
- assist in achieving all people-related targets:
oidentify recruitment needs, search and selection activities and the appointment of staff, in line with the company's recruitment procedures. Ensure all paperwork (including proof-of-right-to-work documentation) is certified, copied and filed, in line with UK Home Office or Irish National Immigration Service (depending on where your pub is based) and company policies.
oconduct new employee inductions.
ohold probation and training review meetings; ensure that all training is completed to the required standard and within the set time frames. Agree on actions for improvement, development and progression to support a strong succession plan in the kitchen.
omanage all formal meetings with the kitchen team, eg attendance review meetings and disciplinary meetings. Respond promptly and appropriately to any staff concerns or grievances.
oeffectively and proactively manage the day-to-day performance and attendance of the team, as required.
omanage accurate rota development, in line with sales and hours forecasts. Ensure that all rotas are issued in line with the associate promise. Be reactive with hours, in line with weekly sales.
- monitor and manage all maintenance issues and supervise maintenance contractors.
- take part in weekly blue-bag meetings and monthly business review meetings with your area manager, agreeing on/actioning all targets set.
- read the weekly management action pack, associated documents and all operational and marketing briefs to remain up to date with all of the latest information. Any points noted should be actioned.
- (if required and once trained) maintain safe and correct handling of all cash, in line with the company's cash control policy, reporting any cash issues to the pub manager.
- carry out any reasonable task as requested by the kitchen or pub manager to meet the needs of the business.
- make the working environment safe, legal and comfortable, by adhering to and enforcing:
oage verification policy (including Challenge 21/25).
oprevention of drunkenness and disorderly behaviour policy (Don't do Drunk).
oequal opportunities - equality, diversity and inclusion (EDI) policy, including antiharassment policies.
ocash control policy - safe and correct handling of all cash.
oall legislation, including licensing law, trading standards and customs and excise regulations.
ofood safety policies, ensuring that five-star ratings are achieved or maintained. Know how to welcome and assist EHOs in your pub.
ohealth and safety and security procedures, including COSHH, daily fire checks and loss prevention.
Training and development:
As a Kitchen Shift Manager, you are not expected to take responsibility for any tasks which you have not been trained to do as part of the management academy.
- Complete the management academy, including ongoing training, within the stated time frames.
- Attend and participate in regular team meetings, manager meetings and training sessions.
- Generate and share ideas for improvements in the kitchen, pub and company.
- Support and train new and progressing team members.
- Support the achievement of the Wetherspoon action plan.
If you would like to progress further, speak to your pub manager about the opportunities available to you; these may include:
- Wetherspoon apprenticeship academy, including degree apprenticeships
- Advanced management academy
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