Craft, Creativity and Community – we are Company of Cooks! These are our values, and they go far beyond corporate waffle. In fact, they set the tone for everything we do. Company of Cooks have been working with some of the UK’s most cherished venues since 1996, delighting customers and clients alike with great food and drinks, brilliant service and an absolute focus on the details that make good restaurants, cafes and bars, great ones. In October 2019 the company was brought into the CH&CO family. The completion of the deal saw Company of Cooks become the group’s go-to operators in heritage and performance venues, art galleries and destinations. We are excited to be recruiting for a Deputy General Manager to work with us at the Royal Opera House. This is an exciting position for an experienced manager to join us, the position will involve working a 5 over 7 shift pattern. As the Deputy General Manager, you will be responsible for the site operation in the absence of the General Manager. Involved in managing and overseeing of the sites unique restaurants, bars and café operations. You will be responsible for in house sales, and you will have the ability to understand and manage in accordance with finance and budget requirements. You will be responsible with the GM or as directed by the GM for ensuring the service is delivered in line with the client requirements and the Company of Cooks brand. Key Responsibilities & AccountabilitiesFood and Service Development Ensure that the client expectations of food and food service are consistently deliveredBrief all team members regarding food and service standards to ensure that all services provided are of the highest standards.Relationship Management Develop and sustain good working relationships with the client at the individual business.In the absence of the GM act as the first point of reference for all client comments and concerns and take any necessary action.Finance Working with the GM ensure the site achieves the financial targets agreed with the client in line with the budget.Understand and interpret the relevant financial control systems and use the information to measure performance and work with the GM to achieve all financial targets.Managing/Developing a Team Ensure all team members carry out tasks in accordance with company health, hygiene, quality and safety standardsProvide effective day-to-day performance management to all Front of House team at the site.As directed by the GM provide induction, initial skills and on the job training for all Front of House staff to ensure the service is delivered in line with client expectations
