Your time with us.
We want you to be as prepared as possible so you can carry out your role successfully. Take ownership of
your training, read through the booklet and ask questions when not sure of certain things.
It is your responsibility to get the most out of your training, ask lots of questions and make sure that your
Management Training Record is being signed off when you change sections and after every specific training session
on our systems and processes.
We want you to be on time and give your training 100%. Start as you mean to go on and set a great example.
Key points and expectations for our
BOH management.
Time keeping.
We expect you to arrive for your shifts, with plenty of time to be prepared for that shift.
Positive & professional attitude.
We all have our bad days, but as a manager you need to leave your worries at home. We run professional kitchens
and your professionalism must be of the highest standards at all time.
Your team look up to you for inspiration, if you are not positive and motivated it can
affect them. Your team will start to feel it too, causing unnecessary pressure and stress.
Standards & details.
You need to live and breathe our standards and procedures, if something is not up to scratch change it, we do not
compromise on standards and details at all. If it is not correct the food does not leave the kitchen. We do not accept
sub standards in our food hygiene & food safety. We expect 5* EHO Scores on the doors.
Respect.
Team members have rated fairness and honesty as the most important trait they would like to see
in a BOH manager.
Follow the rules, be honest and treat your team how you would like to be treated. They will reward you with loyalty.
Clear & professional communication.
The more you let your team know what's going on in the business, the more involved they will feel. Have frequent
meetings, both 1-2-1s and as a team. Involve them in company news, how sales are going and the challenges you
might face. Get the team involved, ask them for suggestions, make them feel valued. We do not accept any foul
language; we have a zero tolerance on aggressive behaviour towards any team members.
Pro-active management.
We expect managers to be pro-active and forward thinking, always try to be one step ahead.
Fire-fighting and reacting to things as they happen is not a good way to manage a restaurant
or team.
Spend time planning your shift, your team and your business, it will pay off!