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Terms And Conditions

Competition Rules:

1. The competition is open to anybody, in the United Kingdom, who is exercising the profession of restaurant manager, for example, operating an efficient and profitable establishment and being responsible for high standards of service, working procedures, staffing and business development.

2. Winners of the title “UK Restaurant Manager of the Year” will not be allowed to re-enter, although the second and third place finalists will be invited to take part.

3. Entry is by nomination only (unless the candidate is the most senior member of the team) and each candidate may only be nominated by one sponsor.

4. All entries must be registered before Friday 24th November 2017.

5. All those who qualify for the final stage must have been in employment in the UK for at least 6 months, be available for the finals on Monday 8th January 2018 and be able to attend the reception that evening at The Royal Garden Hotel, 2-24 Kensington High Street, London W8 4PT.

6.  The judges for the Final will be chosen by the Academy of Food & Wine Service, and will include people from the hotel, restaurant and wine trade.

7. Throughout the finals, the judges will observe the appearance, performance, customer approach and commercial awareness of the candidates. Candidates must wear a lounge suit or day dress with a shirt and tie for all stages of the competition.

8. The final ranking will be based solely on the final scores. The decision of the panel is final.

9. Prizes and stages must be redeemed within the times stated in the prize Terms and Conditions or will be deemed void.

10. All candidates agree to have their names and details printed in press releases and in print, including photographs taken at the event.

11. Winners will be required to produce a report from stage visits that may be used in the press within 4 weeks of returning from the stage.

12. Candidates agree that if they are the winner of the UK Restaurant Manager of the Year, they will act as an ambassador for the Academy of Food & Wine Service for the period they hold the title.

Required knowledge: Staff development and supervisory techniques; Social Media and promotional activities; Local, national and international market knowledge; Current trends in food, fashion and service style; Menu planning /co-ordination; Customer service; Product knowledge; Stock management and budgetary control.


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