Job Summary As the Deputy Restaurant Manager, you will be responsible for supporting the Restaurant Director, covering days off, holidays and being responsible for the smooth running of the operation according to TFD ethos and values. You will bring your expertise to junior staff and provide on the job training to raise the level of service, storytelling and maintain the highest standards. You will enhance the guest experience by providing exceptional service and be knowledgeable in all aspects of the menu and TFD philosophy imparting this to both guests and staff. You will also play a part in the development of the concept, the restaurant and the FOH staff.

Guest & Team interaction
• To continuously work in improving the relationship and smooth collaboration with the Back of House and Sommelier Teams.
• To continuously and actively show your support to all FD team members • To be able to always show courtesy, humility and respect to your colleagues and the guests; to be driven by desire and seek constant evolution of the knowledge and perfection of the guest service provided
• To ensure effective communication by chairing and attending meetings as required and to hold staff meetings when required in order to impart information.
• To hold regular on-the-job training sessions to ensure that staff can perform their duties correctly
• To ensure effective liaison between all other departments • When required to liaise with guests regarding special functions and events
• To continuously seek new staff via networking, participation to competitions, etc.
• To increase our regular clientele base by networking and obtaining repeat custom
• To organise and participate in private functions outside the restaurant’s premises
• To deal with any queries, requests or even complaint handling with politeness, calmness and eagerness to meet the guests’ expectation Service, Reservations & Storytelling responsibilities
• Work in an effective and efficient manner; the sense of urgency, consistency and responsibility is a priority and adamant hallmark to our performance and operation
• To be able to host the pre-service briefing with the FOH team and the post service debrief with BOH team • To be able to confirm food orders from guests and ensure these are correct concerning allergies and that all relevant parties are aware of their responsibility.
• To be able to input correctly food orders on TISSL
• To ensure that all stations have their correct mise-en-place in time for service
• To ensure that tables are set correctly according to the table plan and are impeccable in every aspect
• To be able to cover successfully when needed the position of Storyteller, Imagineer, Ass. HW, Runner, KP. • Oversee Imagineer projects to deliver a memorable experiences to all tables in the restaurant.
• To ensure that guests are correctly charged, present the bill and take payment from the guest in accordance with the procedures of the establishment.
• To ensure that the coffee menu folders, the dish description and all SOPs are constantly up to date
• No standard of service can be changed without the consensus of the Restaurant Manager
• Always inform immediately the Restaurant Manager and Junior Assistant Restaurant Manager with any feedback or complaints from the guests.
• To continuously seek ways of improving the storytelling experience for guests and staff.


• To ensure that guest reservations enquiries are answered in a timely manner.
• Oversee reservations and storyteller email accounts as and when needed. Health & Safety
• To ensure that faults and defects are reported to Maintenance and action is taken without delay.
• To ensure maximum security in all areas under your control.
• To take part in any fire evacuation drills and ensure complete familiarization with all relevant signage, exits, including those normally used by guests, as well as fire escapes.
• To check the opening and closing sheets (checklists of MEP, cleaning sheets etc.) at the beginning and end of the day. General & operational responsibilities
• To maintain high moral standards
• To maintain the highest standards of personal hygiene, dress and punctuality (clock in- clock out) and ensure that the junior members of the team and the morning cleaners (contract with cleaning company) follow this as well.
• To follow the rota, keeping any requested days and shifts off to the minimum and only for an outstanding reason. Always make the Restaurant Manager’s schedule and plan a priority.
• To ensure fair and equitable discipline, in line with company regulations.
• To be aware of all statutory regulations affecting safety and ensure that any safety hazards are rectified.
• To ensure procedures are frequently reviewed is always been done from your end when it comes to health and safety training (fire marshal, first aider, etc.)
• To attend training, online courses and applications as and when required and meet the deadlines of completion.
• To organise and attend meetings with suppliers and always seek the best deal for our company
• To fully understand how to handle and operate the electronic devices and software that is used in the restaurant (POS, printers, laptop, virtual desktop) – Training will be given where and when necessary.
• To ensure the banking and billing is completed accurately at all times.
• To close the restaurant following all procedures and check points when you are appointed to do so by your senior manager.
• To be able to create and update every guests’ booking profile
• To ensure regular stocktaking of all operating equipment at specified intervals
• To ensure that all stocks and supplies are requested on a timely basis, correct stock levels maintained and stored under optimum conditions; keep clear records of the invoices and the relevant PR forms.
• To ensure that operating equipment is used properly and not abused.
• Maintain standards and follow the cancellation policy whilst remaining flexible and being able to judge exceptions depending on the occasion and guest.