Head Receptionist

Reports to: FOH Managers Department: Reception Location: Gaucho Manchester

Purpose of the Role

Head Receptionist

The Receptionist orchestrates the smooth pace of seating the restaurant and sections in it. Expertise guarantees quality, consistency and correct timings of the guest experience according to the Cycle of Service. Demonstrates personality and warmth towards guests and colleagues and is an ambassador of Gaucho standards and culture. Pro-actively promotes the restaurant through the collection and appropriate use of guest and reservation information. The role of the Head Receptionist is be fully accountable for the Reception department reporting via the Managers to the GM

Key Responsibilities Systems & Structure

• To work with or develop suitable strategies & reservation that optimise restaurant capacity
• To regularly review adherence to all agreed systems and correct where necessary
• Floor plan and section management with recordable history of section allocation
• Allocate tasks to members of the team adjusting according to service requirements

Financial

• Collation of guest database through accurate records and database systems
• Staffing Levels managed including costed rotas, holiday management and productivity
• management
• To understand and pro-actively work towards all cover growth targets for the business

Human Resources

• Health & Safety management inc legally required training/risk assessment adherence and
• equipment maintenance (internal and external)
• Attendance and participation in staff briefs to ensure 100% focus on service quality
• Attend and participate in management meetings regarding Cycle of Service and business
• growth
• Communication centre for all management team
• Staff Training, a schedule of training so that the restaurant can surpass industry
• competition and guest expectations
• Recruitment, management and appraisal of the reception team with a constant view
• to improving staff retention
• Legal compliance liability including H&S/Training and Food Safety and Hygiene.

Cycle of Service

• 100% focus on achievement of all cycle of service requirements
• Collation of ‘regulars’ preferences and communicating as required