Restaurant Team Leader

Location: Chilton

Contract: Full Time

Hours: 35 Hours per week including weekends, no evenings

British Garden Centre are pleased to announce that we have an exciting new adventure opening our Garden Centre and Restaurant in Rugby. If you would like to be a part of this. we are seeking an experienced Restaurant Team Leader to join our team; in this role you will be asked to perform a variety of managerial functions.

This starts with providing our customers with consistently high-quality dining experience. To do this, you will need to motivate our staff and demonstrate superior customer serve skills.

As Team Leader, you will also help our team to meet its standards for quality. This will involve ensuring that all food health and safety requirements are met.

Your job may require you to hire new staff, train them and create schedules that the dynamic needs of the kitchen.

• No evening work, split shifts or unsociable hours, year-round business.


• Security of working in a well-established expanding family business & the associated benefits


• Rate of pay negotiable, dependent upon skills and experience.


• Closed Christmas Day, Boxing Day, New Year's Day & Easter Sunday


• 50% meal discount at any BGC restaurant & 20% discount at any BGC store, additionally discount rates available for Leisure Park.

• Excellent customer service skills.


• Strong FoH and BoH skills.


• Computer literate including Word and Excel.


• Good problem solver.


• Excellent communication skills.


• Good IT skills including Microsoft Excel and Word.


• Knowledge/experience of stock taking.


• Ability to drive sales and manage labour.


• Minimum 1 years' experience of supporting management of a busy restaurant and large team.


• Confidence in dealing with customers and complaints.


• Experience in leadership and a fast-paced food business essential.


• Level 2 food hygine

• Establish and maintain excellent standards of guest service.


• Manage small team of staff.


• Assist with stock taking.


• Plan staff rotas.


• Deputise in the Restaurant Manager's absence.


• Adhere to company policies and ensure that these are fully communicated to all team members.


• To establish and maintain the highest standards of hygiene in accordance with Health & Safety.