Hospitality Team Leader Apprenticeship

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PLEASE NOTE WAGE ADVERTISED IS FOR 16-17 YEAR OLDS. NATIONAL MINIMUM WAGE FOR AGE IS PAIDOpening Procedures:

Turning on all bar equipment, ensuring cleanliness and fully functioning equipment before service.Making sure all service areas are fully stocked (E.g. Bar fridges, Cutlery, Sauces, Menus)Service:

Providing exceptional customer service to all customersMaintaining cleanliness of all areas of service Upselling of products (E.g. Specials)Cash Handling Working as a team to ensure a smooth working dayPrioritisingMulti Tasking

Closing Procedures:


Cash up of all tillsCleaning down bar, making sure everything it clean and ready for the next dayBuilding security before leaving

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