Kitchen shift leader

Your role:

To support, lead and motivate the team to meet sales, profit and compliance targets. To prepare, cook and serve food, while ensuring the smooth, efficient running of the kitchen. To run shifts and, working unsupervised, to achieve the following on a day-to-day basis:

• excellent customer service
• preparing and serving food to the correct specification
• maintaining a clean, safe and legal workplace
• adhering to Wetherspoon’s standard operating procedures (SOPs) and company policies

Essential requirements:

The essential requirements you’ll need to start:

• 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.
• Have a fixed place of residence within reasonable travelling distance of your place of work.
• Basic computer literacy.
• Have completed the team leader training programme.

About you:

• 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 friendly nature and good communications skills.
• Be honest, trustworthy and respectful.
• Remain calm when working in a fast-paced environment.
• Adhere to Wetherspoon’s appearance standards.
• Receive regular feedback from the management team and achieve any actions agreed on.

A day in the life:

To oversee and guide the kitchen operation, leading by example, demonstrating how to complete tasks, motivating and coaching associates and team leaders to:

• work as a 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.
• 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.
• 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.

In addition, to:

• maintain office administration, in line with company policies and general data protection regulations (GDPR), including use of duty manager log books, CCTV, keys, safe and storage of paperwork.
• have knowledge and use of systems within the business, including kitchen screen reporting system, property management systems and personnel systems.
• assist in achieving all financial targets set for the pub by taking proactive steps to build sales and control costs.
• work with the pub manager to:
  • forecast sales and associated costs.
  • review and manage all aspects of the profit and loss account.
  • maximise sales opportunities.
• know your competitors and their current pricing/activities.
• know your customer base (local businesses, students, shoppers).
• manage stock holdings and minimise shrinkage:
  • monitor correct portion sizes of products.maintain appropriate order levels and receive deliveries ensuring full availability of products at all times.investigate and report any anomalies as required.
  • complete daily line checks and log all wastage. 
• assist in achieving all people-related targets.
  • daily management of rotas and break allocations.identify recruitment needs, search and selection activities and the appointment of staff, in line with the company’s recruitment procedures.conduct new starter inductions.hold probation and training review meetings; ensure that all training is completed to the required standard and within the set time frames.record and manage associate and team leader absence.manage the day-to-day performance and attendance of the team, as required.
  • motivate, train, develop and assist all associates and team leaders to support a strong succession plan in the pub. 
• report maintenance issues and manage maintenance contractors while on site.
• ensure that all accidents, incidents and serious food complaints are recorded following company procedures.
• carry out any reasonable task as requested by the management team to meet the needs of the business.