Job title:

Granary Operations Manager/
Restaurant Manager

Reports to:  General Manager

Job Purpose:

Role Profile

Location(s):

The Granary (Restaurant, Snug & Café)

Department:

F&B

Granary Operations Manager oversees all aspects of the Food and Beverage services provided within the front of
house operations within the Granary building. The main duties and responsibilities of the Granary Operations Manager
are to run the Granary Restaurant, The “Snug” which operates corporate events and private dining and the Café
(including the click and collect service) which provides services to our seasonal park visitors. There may also be the
occasional drinks reception to manage in the Art Gallery.

The Granary Operations Manager makes certain that all food and beverage needs of the guest/customers are met and
ensure flawless uncompromised and personalised service is rendered.  They should have the ability to attend to
challenging situations with outstanding problem-solving skills to perform service recovery if required.

They will be equally passionate in delivering service whilst proactively driving sales in the Granary and building long
term client relationships.

Assisting in managing the house operations when required.

Accountabilities

•  Check all daily function detail sheets.
•
•  Hold daily briefing sessions with kitchen and Front of House staff to ensure service standards are maintained, product

Ensure adequate staff numbers to deliver service levels in the Granary

knowledge, acknowledge regular guests requests and dietary requirements.
Ensure that the “snug” is set and ready for conference/dining to agreed standard.

•
•  Oversee wine/beverage ordering with stock control clerk and maintain strict discipline with stock control.
•  Action monthly stock takes and achieve budgeted G.P.
•
•  Contribute to annual budgets in revenue and costs.  Compile working replacement and capital budget planning with the

Ensure other disposable stocks are re-ordered when necessary.

General Manager and assist in overseeing this.

•  Always review Department operations back and front of House to ensure standards and facilities are maintained.
•  Maintain all crockery and glassware and in conjunction with working replacements budget, re-order when appropriate.
•  Train and develop front of house staff on a daily basis, to maintain, review and improve standards.
•  Make sure all staff are issued with appropriate uniform.
•  Assist with the development of standards manuals and implement with appropriate staff training.
•  With the General Manager ensure all employees’ files are up to date relating to working hours regulations, key security, cash

handling procedures, uniform and service of liquor.

•  Assist with team member inductions, and deliver till, cash and pdq procedure training.
•  Work closely with General Manager to review standards and procedures.
•
•  Take responsibility as a Line Manager to ensure that all legislative requirements are adhered to and that all policies and

Ensure staff have appropriate Health and Safety training which is recorded in the personal file

procedures are understood and communicated to the departmental team as appropriate.
Ensure all areas such as the cellar, back office and Café are kept clean and tidy.

•
•  Assist with the opening and locking up of the Granary building , as necessary, reporting any problems with the system

immediately.

•  Attend the weekly Operational and Management Meetings and ensure a representative is available to cover absence on

holiday.

•  Undertake Training for own personal development and to satisfy legislation.  Weston is a learning organisation and lifelong

learning is part of the culture of the Company.

•  Any duty or request deemed reasonable by management.

Weston Park,
Weston-under-lizard,
Nr Shifnal
TF11 8LE

Skills, Training and Knowledge Required

Strong communication and interpersonal skills
Excellent problem-solving skills
IT Skills, including Excel and Word
Excellent time management skills and ability to multi-task and prioritise work

Essential:
•
•
•
•
•  Attention to detail
•
•  Business and management training.
•  Certified qualification.
•  Knowledge of etiquette and protocol
•
•  Ability to anticipate others’ wishes and adapt accordingly
•  Able to build a rapour with regular customers, and to ensure the atmosphere of the restaurant feels welcoming

Excellent written and verbal communication skills

Experience of service of wines and food

Desirable:

•  Cocktail knowledge.
•  Knowledge of Conference, events and private dining

Behavioural Competencies

Job Context

Professionalism

Self-disciplined
Flexibility
Systematic, Logical and Precise
Problem solving

•
•  Resilience
•  Good communication – both verbal and written
•  Accurate and concise decision making.
•  Assertive
•
•
•
•
•  Ability to work in a team and as an individual
•  Ability to work under pressure
•  Ability to plan, organise and prioritise workload
•  Role modelling good behaviour
•  A positive attitude and able to act on feedback
•  Ability to praise and be supportive to others
•  Always Ensuring confidentiality
•  Adaptable to change for the benefit of the business and the team
•  Maintain working relationships:

o
o

Internal relationships: CEO, Management, colleagues, Executive Management Committee
External relationships: Suppliers / Clients / Customers

Reports to: General Manager

Direct Reports: Staff, Casual Staff, Agency.

Structure

Weston Park,
Weston-under-lizard,
Nr Shifnal
TF11 8LE

I have read and understand the job requirements, responsibilities and expectations set forth in the job description provided for
my position. I attest that I am able to perform the essential job functions as outlined with or without any reasonable
accommodations.

Name: _____________________________

Signature: __________________________

Date: ______________________________

Weston Park,
Weston-under-lizard,
Nr Shifnal
TF11 8LE